Study on the Influence of Light Time and Sterilization Method on Milk Flavor by Electronic Nose and Electronic Tongue Combined with SPME-GC-MS Technology
In this study,milk treated with different light times and sterilization methods were taken as the research object,and the degree of fat oxidation of milk under different light times was preliminarily characterized by the content of malondialdehyde.Then electronic nose and electronic tongue combined with solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS)were used to analyze the changes of milk flavor substances.The results showed that the longer the illumination time,the higher the content of malondialdehyde,the higher the degree of milk fat oxidation.Through the analysis of electronic nose and electronic tongue,it was found that the smell and taste of milk treated with different light time and sterilization methods were significantly different.The results of SPME-GC-MS showed that the types of volatile flavor substances in milk increased with the increase of light time and heat treatment intensity.Aroma activity value(OAV)was calculated.It was found that caproaldehyde,heptyl aldehyde,nonylaldehyde and 2-nonylone contributed significantly to the oxidative flavor of milk,and caproaldehyde was the most important substance.The main contributing substances of instantaneous UHT milk flavor were 4,5-dimethyl-3-hydroxy-2(5H)-furanone,4-hydroxy-2,5-dimethyl-3(2H)-furanone,2-nonanone,acetic acid and 2-undecanone,while the main contributing substances of pasteurized milk flavor were 2-nonanone,2-undecanone and acetic acid.In this study,the effects of different light time and sterilization methods on the composition and content of milk flavor substances were clarified,which has guiding significance for practical production.
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