牛奶和水牛奶制成的莫扎雷拉奶酪中的挥发性化合物的表征,通过不同的香味提取和识别方法
Zhijie Yang1, Jiao Wang2, Bei Wang1
1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Journal of dairy science
|January 17, 2025
概括
研究人员使用先进的分析技术确定了牛肉和水牛肉奶酪中的关键芳香化合物. 这项研究揭示了挥发性化合物的差异,有助于了解风味特征和开发新的乳制品.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 乳制品技术 乳制品技术
背景情况:
- 高湿度的莫扎雷拉奶酪因其新鲜,乳的味道而受欢迎.
- 牛肉 (BOC) 和水牛 (BUC) 莫扎雷拉奶酪之间的芳香化合物的差异尚未得到充分理解.
- 了解这些差异对于奶酪质量和产品开发至关重要.
研究的目的:
- 质量和数量分析BOC和BUC中的挥发性芳香化合物.
- 为了确定关键的芳香活性化合物,负责风味差异.
- 为了比较不同分析技术对芳香分析的有效性.
主要方法:
- 固相微提取全面的二维气体染色学-光学飞行时间质谱学 (SPME-GC×GC-O-TOF-MS).
- 固相微提取-箭头气体染色学-质谱学 (SPME 箭头-GC-MS).
- 气色谱-离子流动性光谱学 (GC-IMS).
主要成果:
- 总共有139种挥发性化合物被确定,其中106种在BOC和96种在BUC.
- 在BOC.中,二甲基四氨基三 (坚果味) 和甲基氧化物 (燃烧味) 被确定为新型芳香活性化合物.
- SPME-Arrow增强了挥发性化合物吸附,但需要敏感的检测设备.
结论:
- 综合的分析技术为莫扎雷拉奶酪提供了全面的香味特征.
- 2-甲基四氨基-3-one有助于BOC和BUC之间的坚果味道差异.
- 这项研究为芳香指纹和新乳制品开发提供了基础.
相关概念视频
01:04Structures of Aldehydes and Ketones
8.4K
Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
In aldehydes (Figures 1a and 1b),...
In aldehydes (Figures 1a and 1b),...
8.4K
01:10Volatilization
355
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
355
01:24Characteristics and Nomenclature of Copolymers
2.4K
Copolymers are the products obtained from the polymerization of multiple monomer species. So, in a polymer chain itself, there can be multiple repeating units that come from different monomers. The process of synthesizing a polymer from different monomer species is called copolymerization. When two monomers are involved, the polymer is known as a bipolymer. Polymers with three and four monomers are termed terpolymers and quaterpolymers, respectively. Figure 1 depicts the copolymerization of...
2.4K
01:35Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
1.9K
Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
1.9K
01:02Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids
3.1K
Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
3.1K
01:01Mass Spectrometry: Carboxylic Acid, Ester, and Amide Fragmentation
1.1K
The fragmentation patterns observed for compounds such as carboxylic acids, esters, and amides in the mass spectra include ⍺-cleavage and McLafferty rearrangement. Fragmentation by ⍺-cleavage preferentially occurs at the carbon-carbon bond at the ⍺-position next to the carboxylic group to generate a neutral radical and a cation. Long chain compounds with hydrogen at their γ-carbon undergo McLafferty rearrangement to give a radical cation and a neutral alkene.
For example,...
For example,...
1.1K