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在牛奶储存中,2-赫普坦,2-诺纳和2 - 恩德卡赋予氧化脱味

Yanmei Xi¹, Sana Ikram², Tong Zhao¹

¹Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048.

Journal of dairy science

|August 29, 2023

概括

全脂UHT牛奶 (FFM) 在更高的温度下储存时比低脂UHT牛奶 (LFM) 更容易恶化. 奇链甲基基,特别是2-heptanone,2-nonanone和2-undecanone,是牛奶中氧化的淡味的关键贡献者.

科学领域:

食品科学食品科学食品科学
乳制品化学乳制品化学
感官分析感官分析

背景情况:

味道对于消费者对乳制品的偏好至关重要.
牛奶中的氧化淡味是一种严重的质量问题.
关于导致异味的特定挥发性化合物的理解有限.

研究的目的:

为了在各种存储条件下比较全脂UHT牛奶 (FFM) 和低脂UHT牛奶 (LFM) 的感觉和挥发性风味变化.
确定负责风味恶化和异味感知的关键化合物.
建立一个开发高质量的乳制品的基础.

主要方法:

牛奶样本的感官评估.
电子鼻子分析用于挥发性分析.
头部空间固体相微提取气色谱质谱 (HS-SPME-GC-MS) 用于详细的化合物识别.
皮尔森相关性和感官复合研究,以验证发现.

主要成果:

随着储存温度的提高,FFM的质量恶化比LFM更大.
奇链甲基基 (2-heptanone,2-nonanone,2-undecanone,2-tridecanone,2-pentadecanone) 在储存在37°C的FFM中显著增加.
确定了2-heptanone,2-nonanone和2-undecanone是对异味感知的主要贡献者.

结论:

储存温度显著影响UHT牛奶的氧化稳定性和风味特征,FFM更容易受到影响.
特定的甲基基是乳制品中氧化淡味的关键标记物.
这些发现支持针对乳制品行业的质量控制和风味开发的有针对性的战略.

关键词:

在UHT牛奶中,UHT牛奶氧化风味的氧化风味.这是一个感官感官的感觉.储存温度储存温度储存温度

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