CAJ | 학술논문

利用固相微萃取一气相色谱一嗅觉辨别法和风味值分析法对酶解奶油香精基料中特征风味组分进行研究．结果表明：嗅觉辨别法检测得到18种可被评价员嗅觉检测且与GC-MS分析结果对应的化合物；同时根据化合物在样品中的含量以及其相应的平均嗅闻阈值，分析了酶解产物中24种主要挥发性风味化合物的风味值．并且两种分析方法得到的特征风味化合物种类相同的有13种，但两种方法分析得到的同种风味组分在样品中的风味强度差别较大．综合气相色谱一嗅觉辨别法和风味值分析结果，酶解奶油香精基料中特征风味组分主要为：丁酸、己酸、辛酸、癸酸、己酸乙酯等．
이용고상미췌취일기상색보일후각변별법화풍미치분석법대매해내유향정기료중특정풍미조분진행연구．결과표명：후각변별법검측득도18충가피평개원후각검측차여GC-MS분석결과대응적화합물；동시근거화합물재양품중적함량이급기상응적평균후문역치，분석료매해산물중24충주요휘발성풍미화합물적풍미치．병차량충분석방법득도적특정풍미화합물충류상동적유13충，단량충방법분석득도적동충풍미조분재양품중적풍미강도차별교대．종합기상색보일후각변별법화풍미치분석결과，매해내유향정기료중특정풍미조분주요위：정산、기산、신산、계산、기산을지등．
The solid-phase micro-extraction gas chromatograph olfactometry （SPME-GC/O） and the o- dour unit value （OUV） were applied in the major characteristic volatile compounds analysis of the lipolyzed cream. The result of SPME-GC/O showed that 18 volatile compounds could be detected both by the sensory panel and the GC-MS. Furthermore, based on the concentration of the volatile compounds of sample and their individual threshold, there were 24 possibly major characteristic volatile compounds evaluated by OUV. The result showed that most of the volatile compounds in sample were similar, while their flavor intensity was different. Combining the results of SPME-GC/O and OUV, the major characteristic volatile compounds of lipolyzed cream were identified as butanoic acid, hexanoic acid, octanoic acid, decanoic acid, and ethyl caproate.