Analysis of Flavor Differences in Fresh Milk Base Products from Different Milk Brands by HS-SPME-GC/MS
In order to explore the flavor differences of fresh milk base prepared from different milk,headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to detect the fresh milk base products by Yili,Huahua Niu and Mengniu.The results showed that it showed a consistent trend,with the highest content of acid compounds,followed by esters,and the lowest content of aldehydes,alcohols,and other substances.From the perspective of flavor analysis,fresh milk base products 1#(Yili milk)contained more caramel and coffee flavor substances,and fresh milk base products 3#(Mengniu milk)had the most floral,herbal,fruity and fatty flavor substances.The sour flavoring substances of fresh milk base products 1# and fresh milk base products 3# were higher than those of milk base 2#(Huahuaniu milk).
fresh milk base productsheadspace solid-phase microextraction(HS-SPME)gas chromatography-mass spectrometry(GC-MS)flavor
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维普
