HS-SPME-GC-MS Analysis of Volatile Compounds in Whole-Fat Cow and Goat Milk Powder during Accelerated Oxidation

被引：0

作者：

Xue H. ^{[1
]}

Li X. ^{[1
]}

Meng Y. ^{[2
]}

He B. ^{[3
]}

Zhang L. ^{[1
]}

Liu X. ^{[1
]}

Ma J. ^{[1
]}

机构：

[1] School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an

[2] Shaanxi Jinniu Dairy Co. Ltd., Weinan

[3] College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 10期

关键词：

headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry; volatile compounds; whole-fat cow milk powder; whole-fat goat milk powder;

D O I：

10.7506/spkx1002-6630-20230929-262

中图分类号：

学科分类号：

摘要：

In order to investigate the changes of flavor substances in whole-fat cow and goat milk powder during storage, the volatile compounds of whole-fat cow and goat milk powder during accelerated oxidation were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPEM-GC-MS). The results indicated that 56 and 63 volatile substances were identified in whole-fat cow and goat milk powder, respectively, mainly including acids, alcohols, carbonyls, esters, aromatics and heterocyclic compounds. Ten significantly differential volatile compounds were identified between whole-fat cow and goat milk powder by principal component analysis (PCA) and cluster analysis (CA). The relative content of butyric acid decreased and the relative content of 2-nonanone and 1-chloropentane increased in whole-fat cow milk powder during accelerated storage. The relative contents of nonanaldehyde, octanoic acid, propionic acid, and butylhydroxytoluene decreased, and the relative contents of benzaldehyde, 2-heptanone, and allyl n-propyl ester increased in whole-fat goat milk powder. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：272 / 280

页数：8

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