使用分子感知科学技术研究灭菌温度对高温短时间巴氏化牛奶气味的影响
Baosong Wang1, Xing Gao1, Huanlu Song1
1Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food chemistry
|May 24, 2025
概括
灭菌温度通过改变关键的气味化合物,显著影响牛奶的味道. 了解这些变化有助于优化高温短时间巴氏化牛奶生产,以获得更好的味道.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 牛奶的热处理可以改变它的感觉特征.
- 识别关键的气味活性化合物对于了解牛奶味道至关重要.
研究的目的:
- 在高温短时间 (HTST) 消毒牛奶中识别和描述关键的气味活性化合物.
- 为了研究灭菌温度对这些化合物的影响.
主要方法:
- 感官评估 感官评估
- 综合的二维气体染色学-光学-质谱学 (GC×GC-O-MS)
- 动态头部空间稀释分析 (DHDA)
- 气味活动值 (OAV) 分析分析.
- 芳香重组和遗漏实验的试验.
主要成果:
- 确定了主要的气味属性:奶味,脂肪,甜味,果味,新鲜和臭味.
- 确定了10个关键的气味活性化合物,这些化合物有助于HTST牛奶的特征.
- 提高灭菌温度降低了丁酸,同时增加了2,3-丁二和乙.
结论:
- 灭菌温度是影响HTST牛奶风味特征的关键因素.
- 特定的气味化合物 (丁酸,2,3-丁二,乙) 呈现温度依赖的度变化.
- 这些发现为优化HTST牛奶生产以控制口味提供了基础.
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