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| 以羊奶和牛奶为原料的新鲜干酪风味的对比研究 | |
| 引用本文： | 甄贞,许晓曦,滕国新,邓群,骆承庠.以羊奶和牛奶为原料的新鲜干酪风味的对比研究[J].东北农业大学学报,2009,40(6). |
| 作者姓名： | 甄贞 许晓曦 滕国新 邓群 骆承庠 |
| 作者单位： | 1. 东北农业大学生命科学与生物技术中心,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030 2. 东北农业大学食品学院,哈尔滨,150030 3. 北京三元食品股份有限公司,北京,100085 |
| 基金项目： | 北京市优秀人才资助计划，北京市科委科技新星计划，北京科委专项资助 |
| 摘 要： | 利用固相微萃取法富集,GC-MS分离与检测技术,研究以羊奶和牛奶为原料的新鲜干酪的挥发性风味化合物。共鉴定出66种挥发性化合物,其中新鲜羊奶31种,新鲜牛奶15种,新鲜羊奶干酪23种,新鲜牛奶干酪20种。新鲜原料奶与新鲜干酪中挥发性风味化合物的组成和含量排序大致相同,说明加工前后的挥发性风味物质总体组成相似,只是在种类和数量上有所变化。 |
| 关 键 词： | 干酪 固相微萃取 GC-MS 风味物质 |
Comparative study on flavor of the fresh cheese made from goat's milk and cow's milk the contrastive research of the fresh cheese |
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| ZHEN Zhen,XU Xiaoxi,TENG Guoxin,DENG Qun,LUO Chenxiang.Comparative study on flavor of the fresh cheese made from goat''''s milk and cow''''s milk the contrastive research of the fresh cheese[J].Journal of Northeast Agricultural University,2009,40(6). | |
| Authors: | ZHEN Zhen XU Xiaoxi TENG Guoxin DENG Qun LUO Chenxiang |
| Institution: | 1. Life Sciences and Biotechnology Research Center;Northeast Agricultural University;Harbin 150030;China;2. Food College;3. BeiJing San Yuan Foods Co.;Ltd. BeiJing 10085;China |
| Abstract: | The affect of processing on the volatile flavor compounds were studied by SPME extraction, GC/MS separation and identification, and 31 volatile compounds were identified in the goat cheese, 15 derived from cow milk and 23 from fresh goat cheese, 20 volatile compounds appearing in fresh cow cheese. The composition and quantity of the volatile in the fresh raw milk were generally the same to their fresh cheese. That was to say, whether before the processing or after the processing, the compositions of volatil... |
| Keywords: | GC-MS |
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