全脂乳粉乳味不足物质基础及机制解析

Analysis of the material basis and mechanism of milk flavour deficiency in whole milk powder

摘要:

为探究全脂乳粉乳味不足的原因，采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-phase Microextraction-gas Chromatography-mass Spectrometry，HS-SPME-GC-MS)对多种全脂乳粉样品中的挥发性香气成分进行测定，并结合相对气味活度值（Relative Odor Activity Value，ROAV）进行分析。研究结果表明六份样品中，共检出酸、酮、醛、醇、酯、芳香族化合物等87种挥发性成分。正常样品R中酮类物质含量为9.65%，乳味不足样品R1-R5中酮类物质有所增加，分别增加了1.11%，0.85%，2.97%，0.18%，8.95%；同时，酯类物质含量显著下降：样品R中酯类物质的含量为15.56%，乳味不足样品R1-R5中酯类物质的含量分别下降了12.09%，9.35%，7.14%，6.70%，6.20%，由于大多数酯类物质具有花果香气，对提升乳粉风味具有积极作用，因此酯类物质含量的降低，更易导致乳味不足的情况出现。其中乳味正常样品R独有的香气成分是香兰素，含量为7.30%，提供了浓郁的奶香味且风味贡献突出，同时ROAV值表明香兰素和4-羟基-2,5-二甲基-3(2H)-呋喃酮对乳粉风味具有重要贡献，该结果为今后进一步探究乳粉乳味不足的原因提供了物质基础及机制解析。

Abstract:

In order to investigate the reasons for the lack of milky odour in whole milk powder, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the determination of volatile aroma components in a variety of full-fat milk powder The volatile aroma components in the samples were determined and analysed in combination with Relative Odor Activity Value (ROAV). The results showed that 87 volatile components including acids, ketones, aldehydes, alcohols, esters and aromatic compounds were detected in the six samples. The content of ketones was 9.65% in the normal sample R, and increased in the milky under-flavoured samples R1-R5, with an increase of 1.11%, 0.85%, 2.97%, 0.18%, and 8.95%, respectively; at the same time, the content of esters was significantly decreased: the content of esters was 15.56% in sample R, and esters were decreased by 12.09%, 0.9%, and 8.95% in the milky under-flavoured samples R1-R5, respectively. decreased by 12.09%, 9.35%, 7.14%, 6.70%, and 6.20% respectively. Since most of the esters have floral and fruity aroma, which has a positive effect on the enhancement of milk powder flavour, the decrease in the ester content is more likely to result in the occurrence of insufficient milky flavour. The unique aroma component of the normal milk flavour sample R was vanillin with a content of 7.30%, which provided a strong milky aroma and a prominent flavour contribution, and the ROAV value indicated that vanillin and 4-hydroxy-2,5-dimethyl-3(2H)-furanone made an important contribution to the flavour of the milk powder, and the results provide a material basis and mechanism analysis for further investigation of the causes of the lack of milk flavour of milk powders in the future.