Preparation and Application of Tibet Butter Flavor Based on SDE/GC-MS Analysis
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Abstract:
For the development of Tibet butter flavor, simultaneous distillation and solvent extraction (SDE) was used to prepare the sample. Thirty-two components were identified by GC-MS, and their relative contents in percentage were calculated with area normalization method. Twelve acids were detected, and their relative content was 71.81%. Six ketones were observed, with relative content of 9.33%. In addition, there were five esters, three alcohols and two alkenes, with their relative contents being of 1.49%, 4.44%, and 1.46%, respectively. Lactone, aldehyde, ether and phenol were also found, and their relative contents were 0.71%, 0.24%, 3.53% and 13.75%, respectively. The Tibet butter flavor was prepared based on the identified result. Artificial butter with Tibet flavor was tested in Tibet butter tea. Compared with natural Tibet butter, the artificial Tibet butter was superior in terms of milk flavor, tea feel and harmony, but slightly inferior in mouth feel and fattiness.
