Analysis of Flavor Substances of Mongolian Cheese and Establishment of a Model for Evaluating Its Flavor Intensity
The volatile flavor substances of 5 representative Mongolian cheese samples collected from different regions of Inner Mongolia were determined by headspace purge and trap(PT)coupled with triple quadrupole gas chromatography(QqQ-GC),and a flavor intensity evaluation model was constructed based on principal component analysis(PCA).The results showed that a total of 86 volatile substances were identified in Mongolian cheese,among which 24 were the main volatile substances.The flavor intensity evaluation model(F=0.353 51F,+0.280 46F2+0.198 46F3+0.167 56F4)showed that the cumulative contribution rate of the first four principal components was 100.000％,which included ethyl caprylate,n-hexanol,ethyl decanoate,n-decanoic acid,acetic acid,and acetaldehyde,ect.They could reflect the original data accurately.In addition,the sensory evaluation results of the 5 cheese samples were consistent with the scores from the flavor intensity evaluation model,which indicated that the constructed model could effectively evaluate the flavor of Mongolian cheese,providing a new method for the evaluation of the flavor of Mongolian cheese.
Mongolian cheesecharacteristic flavor substancesprincipal component analysisevaluation model
万方数据
维普
