Zhongguo youzhi (Sep 2024)

不同市售牛油的品质及风味化合物分析Quality and flavour compounds analysis of different commercial butter

  • 郑美玉1，张天宇1，聂强胜1，张立伟1，2，3，邓维泽4，马麟4，何东平1，2，5，      郑竟成1，2，5，周力1，2，5ZHENG Meiyu1, ZHANG Tianyu1, NIE Qiangsheng1, ZHANG Liwei1,2,3, DENG Weize4, MA Lin4, HE Dongping1,2,5, ZHENG Jingcheng1,2,5, ZHOU Li1,2,5

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230680
Journal volume & issue
Vol. 49, no. 9
pp. 139 – 144

Abstract

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旨在为探究市售牛油特征风味化合物提供参考，采用国标法测定13种品牌市售牛油的理化指标（酸值、过氧化值、碘值、皂化值）及脂肪酸组成，采用固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）分析其挥发性化合物，并通过气味活性值（OVA）确定其特征风味化合物。结果表明，13种牛油酸值、过氧化值均符合国标要求（除样品6的酸值外）；牛油的主要脂肪酸为棕榈酸、硬脂酸和油酸，三者总含量达80%以上。13种牛油中共检测出156种挥发性化合物，对牛油风味有重要贡献的（OVA>1）有68种，主要包括醛类、酮类、酯类、烷烃类、酸类、杂环类、醇类、不饱和烃类。通过OVA大于100确定了18种特征风味化合物，分别为苯甲醛、正己醛、2-十一烯醛、3-甲基-1-戊醛、壬醛、癸醛、十五醛、（E）-2-庚烯醛、正辛醛、十一醛、（E）-2-辛烯醛、2-癸烯醛、(E,E)-2,4-庚二烯醛、正癸酸、丙烯酸酐、2-乙基环丁醇、十一烷、丙位辛内酯。市售牛油特征风味化合物中70%以上为醛类化合物，其对牛油风味影响最为显著。 In order to provide references for the characteristic flavour compounds in butter, the physicochemical indexes (acid value, peroxide value, iodine value, saponification value) and fatty acid composition of 13 kinds of commercial butter were determined by national stardard, and the volatile compounds were analyzed by SPME-GC-MS. The characteristic flavour compounds were determined by OVA. The results showed that the acid value and peroxide value of 13 kinds of butter met the requirements of national standard except the acid value of sample 6. The fatty acids of butter were mainly composed of palmitic acid, stearic acid and oleic acid, and the total content of the three was more than 80%. A total of 156 volatile compounds were detected in 13 kinds of butter, and 68 of them (OVA>1) made important contributions to the flavour of butter, mainly including aldehydes, ketones, esters, alkanes, acids, heterocycles, alcohols and unsaturated hydrocarbons. 18 Characteristic flavour compounds were determined by OVA>100. They were benzaldehyde, n-hexanal, 2-undecylenal, 3-methyl-1-pentylaldehyde, nonylaldehyde, decylaldehyde, pentadecanal, (E) -2-heptenal, n-octanal, undecylal, (E)-2-octenal, 2-decylenal, (E,E)-2, 4-heptadienal, n-decanoic acid, acrylic anhydride, 2-ethylcyclobutanol, undecylane and propyloctanolactone. More than 70% of the commercial butter characteristic flavour compunds are aldehydes, which has the most significant effect on the flavour of butter.

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