摘要
利用人工感官评价与智能超快速气相电子鼻对不同PET阻隔瓶装鲜牛奶风味进行分析。采用感官评定、主成分分析、样品间区别指数分析对不同PET阻隔瓶装鲜奶的挥发性物质及感官差异性进行分析。结果表明,透明PET瓶与分别添加8%,10%和12%的阻光色油的PET瓶差异较大,透明PET瓶样品受光照影响最大,添加了阻光色油的PET瓶要优于透明PET瓶,且相差4%的质量分数的阻光色油PET瓶对鲜牛奶风味的影响较小,8%的阻光色油PET瓶即可对荧光照射下的鲜牛奶风味起到保护作用,延长鲜牛奶的保质期。通过Aro Chem Base对差异性化合物进行定性及含量分析,结果显示随着光照时间的增加,三甲胺、2-丙醇、戊醛、2-甲基丁醛、二甲基二硫、苯甲醛和己酸的含量也随之增多,其中,2-甲基丁醛、二甲基二硫、苯甲醛和己酸仅在未避光的透明PET瓶样品中出现。
Artificial sensory evaluation and intelligent ultra-fast vapor phase electronic nose were used to analyze the flavor of different PET barrier bottled fresh milk.The volatile substances and sensory differences of different PET barrier bottled fresh milk were analyzed by sensory evaluation,principal component analysis and sample difference index analysis.The results showed that the transparent PET bottle was quite different from the PET bottle with 8%,10%and 12%light-blocking color oil respectively,the transparent PET bottle sample was most affected by light,the PET bottle with light-blocking color oil was better than the transparent PET bottle,the light-blocking color oil PET bottle with a difference of 4%had less effect on the flavor of fresh milk,and 8%light-blocking color oil PET bottle could protect the flavor of fresh milk under fluorescence irradiation and extend the shelf life of fresh milk.Qualitative and content analysis of differential compounds by Aro Chem Base showed that with the increase of light time,the content of trimethylamine,2-propanol,pentanal,2-methylbutyraldehyde,dimethyl disulfide,benzaldehyde and Hexanoic acid also increased,among which 2-methylbutyraldehyde,dimethyl disulfide,benzaldehyde and caproic acid were only found in unprotected transparent PET bottle samples.
作者
马蕊
李敏
李艳娟
付翠霞
陈彩锐
MA Rui;LI Min;LI Yanjuan;FU Cuixiao;CHEN Cairui(Junlebao Dairy Group Company Limited,Shijiazhuang 050221)
出处
《食品工业》
CAS
2024年第1期300-304,共5页
The Food Industry
基金
三三三人才工程资助项目(C20221061)。
关键词
电子鼻
感官评价
鲜牛奶
挥发性物质
electronic nose
sensory evaluation
fresh milk
volatile substances
