Comparison of different types of raw milk based on GC-IMS analysis and fermented milk for volatile matter composition
The flavor substances in dairy products are an important indicator of the sensory quality of dairy products.In this experiment,GC-IMS was used to analyze the changes of flavor substances before and after fermentation of different types of raw milk,including cow's milk,yak milk,goat milk and camel milk,and principal component analysis is performed on the collected volatile flavor substance data.The results showed that 41,43,41 and 38 volatile substances including acids,ketones,alcohols and esters were detected in cow's milk,yak milk,goat's milk and camel milk;After fermentation,more than 200 volatile substances such as acids,alkanes,esters,ketones,aldehydes,alcohols and so on were detected;Acids,such as propionic acid,heptanoic acid,etc.;The types and content of ketones,such as 2-undecanodone,2-tridecaneone,2-pentadecanone and other alcohols and esters,will change before and after fermentation.The results of fingerprinting and principal component analysis also showed that the reasons for the obvious differences in the distribution of flavor substances before and after fermentation of different milk could be caused by the differences in the types and quantities of acids,ketones and esters.This artide study aim to provide a theoretical basis and reference for the sensory quality control of fermented milk.
万方数据
维普
