婴儿配方奶粉的芳香特性比较:关键芳香化合物的差异及其在加工过程中的可能来源
1Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Journal of dairy science
|July 27, 2023
概括
婴儿配方奶粉 (IF) 的香味受到和等化合物的影响. 脱脂和牛奶基等生产因素显著改变了IF的芳香特征.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 香味是婴儿配方奶粉 (IF) 的关键质量属性.
- 了解挥发性化合物及其来源对于IF质量控制至关重要.
- 之前的研究已经确定了乳制品中关键的香味贡献者.
研究的目的:
- 识别和量化婴儿配方中的挥发性和气味活性化合物.
- 调查影响婴儿配方奶粉香味特征的因素.
- 为了将分析结果与婴儿配方奶粉香味的感官感知相关联.
主要方法:
- 动态头部空间采样与全面的二维气体染色学-奥尔法托米-质谱学 (GC×GC-O-MS) 相结合.
- 对218种挥发性和62种气味活性化合物的分析.
- 感官评估和电子鼻子分析.
主要成果:
- 和是最丰富的气味活性化合物,其中和六是最普遍的.
- 1-octen-3-one在大多数样本中表现出最高的风味稀释系数和气味活性值.
- 脱脂过程,脂肪酸成分和牛奶基类型显著影响了香味配置文件.
- 受温度和水活动影响的梅拉德反应和脂质氧化被确定为香味差异的关键贡献者.
结论:
- 这项研究成功地描述了婴儿配方奶粉复杂的芳香特征.
- 生产参数和原材料成分是IF芳香的关键决定因素.
- 了解这些因素可以进行有针对性的操纵,以改善婴儿配方奶粉的感觉质量.
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