Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

被引:16
作者
Feng, Duo [1 ]
Wang, Jing [2 ]
Ji, Xiao-Jiao [1 ]
Min, Wen-Xiang [3 ]
Yan, Wen-Jie [1 ]
机构
[1] Beijing Union Univ, Coll Hlth & Environm, Beijing 100023, Peoples R China
[2] Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing 100081, Peoples R China
[3] Gansu Hualing Dairy Co Ltd, Lanzhou 730030, Peoples R China
关键词
SOLID-PHASE MICROEXTRACTION; FLAVOR; SPECTROMETRY; PROFILE;
D O I
10.1155/2021/5536645
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.
引用
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页数:10
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