CAJ | 학술논문

采用顶空固相微萃取气相色谱―质谱联用技术（SPME-GC-MS）对市售5种不同品牌酸奶挥发性成分进行研究，共检测出60种香气物质，包括酮类12种、醛类10种、酸类14种、醇类10种、酯类7种、内酯类7种；其中，2，3-丁二酮、乙酸己酯、3-羟基-2-丁酮、1，2-丙二醇、丁酸、己酸、辛酸、癸酸、9-癸烯醛、苯甲酸、十二酸等构成酸奶主体风味。结果表明，不同品牌酸奶中香气物质种类和含量有明显差异，其中，味全优酪乳中检测出香气物质种类最多，有60种；而光明.悠中香气物质含量最高，达357.27 mg/L。
채용정공고상미췌취기상색보―질보련용기술（SPME-GC-MS）대시수5충불동품패산내휘발성성분진행연구，공검측출60충향기물질，포괄동류12충、철류10충、산류14충、순류10충、지류7충、내지류7충；기중，2，3-정이동、을산기지、3-간기-2-정동、1，2-병이순、정산、기산、신산、계산、9-계희철、분갑산、십이산등구성산내주체풍미。결과표명，불동품패산내중향기물질충류화함량유명현차이，기중，미전우락유중검측출향기물질충류최다，유60충；이광명.유중향기물질함량최고，체357.27 mg/L。
Volatile flavor compounds of five different brands of yogurt were analyzed through SPME-GC-MS. A total of 73 aroma compounds were identified,including 12 ketones,10 aldehydes,14 acids,10 alcohols,7 esters,7 lactones. 2,3-butanedione,hexyl acetate and 3-hydroxy-2-butanone,1, 2-propylene glycol,butyric acid,caprylic acid,decanoic acid ,9-decenal,benzoic acid,dodecanoic acid,etc. constitute the main aroma of yogurts. The results indicated that the kinds and contents of aroma compounds in yogurts were different obviously. The kinds of aroma compounds were the most in Weiquan Youlaoru,which reached 60. While the total contents of aroma compounds in Guangming Changyou reached 357.27 mg/L.