对五个贮藏阶段（1 d、15 d、30 d、45 d和60 d）的乳扇气味属性进行描述性感官分析，结果表明，不同贮藏时期的乳扇，其酸味、水果味、酒味和酸腐味等感官属性具有极显著差异性（p<0.001），而奶油味具有显著差异性（p<0.05）。采用顶空固相微萃取技术（SPME）和气相色谱质谱联用法（GC/MS）对挥发性化合物的组成进行检测分析，在不同贮藏时期的乳扇中共检测到54个挥发性风味物质，在1 d时，检测到17种化合物，且含量仅为16.8 mg/kg，而经过60 d贮藏，化合物的种类增加到45种，含量增加到219.5 mg/kg。采用偏最小二乘回归法（PLSR）分析不同贮藏时期乳扇感官属性和挥发性化合物之间的相关性，结果显示，呈正相关关系的有：酮类与奶油味；醇类与酒味；酸类、酯类与酸味、酸腐味。根据本文的研究结果，推测出乳扇的保质期范围，本研究为乳扇品质的评价与质量控制提供了参考依据。

Descriptive sensory analysis was applied to investigate variations in the aromatic attributes of Rushan cheese at five different stages of storage (1, 15, 30, 45, and 60 d). Five aromatic attributes were selected to assess the cheese. The results of the sensory analysis indicated that sour, fruity, alcoholic, and rancid attributes showed highly significant differences (p＜0.001), while creamy attribute showed a less significant difference (p＜0.05), at the difference stages of storage. The volatile composition of the cheese was studied using solid-phase micro extraction and gas chromatography/mass spectrometry. A total of 54 volatile compounds were isolated from the cheese at different stages of storage. On the first day, 17 types of compounds were detected, and the content was 16.8 mg/kg. After storing for 60 d, 45 types of compounds were detected, and the content was found to be increased to 219.5 mg/kg. Partial least squares regression (PLSR) modeling was performed to determine the correlations among the storage time, sensory attributes, and the volatile compounds of Rushan cheese. The results of the PLSR revealed that there were positive correlations between certain volatile compounds and certain sensory attributes, such as ketones and creamy; alcohols and alcoholic; and acids and esters with sour and rancid, respectively. Based on these results, the shelf life of Rushan cheese was estimated. This study provided a basis for improving the quality evaluation and control of Rushan cheese.

江苏省高校优势学科建设工程资助项目