Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy
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摘要: 为探究沙棘酸奶中的挥发性风味物质，明确复配沙棘进行发酵对酸奶感官和风味物质的影响，通过感官评价与顶空-固相微萃取-气相色谱-离子迁移谱法（HS-SPME-GC-IMS）结合多元统计分析方法对发酵沙棘酸奶的挥发性化合物进行分析，实现特征挥发性化合物的表征。结果表明，沙棘酸奶产生了多种挥发性物质，酯类、酮类和醛类为主要挥发性物质来源。发酵过程减弱了沙棘原浆带来的酸涩味道，使滋味更加柔和，香气更加浓郁、典型。主成分分析筛选出了对香气贡献较大的化合物，聚类分析将挥发性化合物分成三类。其中2, 2, 4, 6, 6-五甲基庚烷、乙酸乙酯（单体）、2-甲基丁酸乙酯、丁酸丙酯、甲酸丁酯(二聚体)、糠硫醇、甲酸异戊酯、乙酸乙酯（二聚体）和甲酸丁酯（单体）为发酵沙棘酸奶的主要风味物质。本研究为复合酸奶的风味物质分析提供了研究思路，研究结果为沙棘酸奶后期的风味提升提供一定理论基础。
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关键词:
- 沙棘酸奶 /
- 风味物质 /
- 气相色谱-离子迁移谱法（GC-IMS） /
- 聚类分析 /
- 主成分分析（PCA）
Abstract: The purpose of this study was to explore the volatile characteristic flavor compounds in sea-buckthorn yoghurt, and to clarify the influences of fermentation with sea-buckthorn on the quality and flavor compounds of yoghurt. The volatile compounds were analyzed by sensory evaluation and headspace solid phase microextraction gas chromatography ion mobility spectrometry (HS-SPME-GC-IMS) combined with multivariate statistical analysis method to realize the characterization of characteristic volatile compounds in fermented sea-buckthorn yoghurt. The results showed that sea-buckthorn yoghurt had many volatile substances, and the main sources of volatile substances were esters, ketones and aldehydes. The fermentation process reduced the sour taste of sea-buckthorn juice, made the taste softer and the aroma richer and more typical. The principal component analysis (PCA) was used to screen out compounds that contributed more to aroma, and the cluster heat map analysis was used to classify volatile compounds into three categories. Among them, 2,2,4,6,6-pentamethylheptane, ethyl acetate(monomer), ethyl 2-methylbutanoate, propyl butanoate, butyl formate(dimer), 2-furfurylthiol,formic acid, 3-methylbutyl ester, ethyl acetate(dimer) and butyl formate(monomer) were the main flavor substances of fermented sea-buckthorn yoghurt. This study provided a research idea for the characteristic flavor of compound yogurt, and the results provided a theoretical basis for the subsequent flavor improvement of sea-buckthorn yogurt. -
图 5 四组样品主成分图
Figure 5. Principal component plot of four groups of samples
注：A:得分图; B:第一主成分载荷图；C:第二主成分载荷图。
图 6 四组样品成分含量的聚类热图
Figure 6. Cluster heat maps of component content of four groups of samples
表 1 不同处理样本的组成
Table 1. Composition of different treated samples
样品编号 名称 组成 PN 牛奶样品 牛奶+8.0%的蔗糖 SN 沙棘牛奶样品 牛奶+8.0%的蔗糖+4.0%的沙棘原浆 PS 酸奶样品 牛奶+8.0%的蔗糖+乳酸菌发酵剂 SS 沙棘酸奶样品 牛奶+8.0%的蔗糖+4.0%的沙棘原浆+
乳酸菌发酵剂
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表 2 评价指标和定义
Table 2. Evaluation index and definition
评价指标 定义 奶香味 与牛奶、炼奶相关的香气 发酵味 由乳制品发酵产生，乳酸特征香气，如酸奶，芝士 花香味 甜嫩新鲜的花香气味 酸涩味 柠檬酸味道，同时在口腔中产生收敛的感觉 果香味 成熟水果特征香气
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表 4 挥发性化合物定性结果
Table 4. Qualitative results of volatile compounds
序号 类别 化合物 保留指数RI 保留时间 （s） 迁移时间（ms） 气味特征 存在情况 PN SN PS SS 1 酯类 2-甲基丁酸乙酯 Ethyl 2-methylbutanoate 832.3 267.348 8.388 清香、果香 − + − + 2 2-甲基丁酸甲酯 methyl 2-methylbutanoate 771.7 218.23 6.047 果香、花香、脂肪味 + + + + 3 丙酮酸乙酯 Ethyl pyruvate 786.5 228.228 7.329 朗姆酒味、甜香 − − + + 4 甲酸丁酯（二聚体） Butyl formate（D） 742.1 199.154 6.143 朗姆酒味、白兰地 − − − + 5 甲酸丁酯（单体） Butyl formate（M） 693.6 167.958 6.106 朗姆酒味、白兰地 + + − − 6 乙酸己酯（二聚体） Hexyl acetate（D） 1020.8 505.297 7.194 果香、青苹果 + + + + 7 乙酸己酯（单体） Hexyl acetate（M） 998.3 457.055 7.192 果香、青苹果 + + − − 8 乙酰乙酸乙酯 Ethyl acetoacetate 949.3 392.334 5.865 果香、青苹果 + + + + 9 乙酸乙酯（二聚体） Ethyl Acetate（D） 629.5 131.131 6.795 清香、果香 + + + + 10 乙酸乙酯（单体） Ethyl Acetate（M） 633.5 133.43 5.588 清香、果香 + + + + 11 乙酸丁酯（单体） Butyl acetate（M） 812 250.067 6.289 香蕉、果香 + + + + 12 乙酸丁酯（二聚体） Butyl acetate（D） 793.7 234.358 6.294 香蕉、果香 + + + + 13 甲酸异戊酯 Formic acid, 3-methylbutyl ester 783.8 226.034 6.466 李子、葡萄味 + + − − 14 乙酸异丁酯 2-Methyl propyl acetate 794.7 235.279 8.207 香蕉、甜果香 + + + + 15 乙酸丙酯（二聚体） Propyl acetate（D） 701.8 173.253 7.488 蜂蜜、香蕉味 + + + + 16 乙酸丙酯（单体） Propyl acetate（M） 704.3 174.817 5.910 蜂蜜、香蕉味 + + + + 17 乙酸丙酯（多聚体） Propyl acetate（P） 722.5 186.585 7.598 蜂蜜、香蕉味 − + − + 18 丁酸丙酯 Propyl butanoate 877.1 305.679 8.618 甜杏、果味 − + − + 19 酮类 2-壬酮 2-nonanone 1083.8 640.722 7.143 泥土香、清香 + + + + 20 乙偶姻 3-Hydroxy-2-butanone 713.4 180.675 6.760 黄油味、奶酪味 − − + + 21 4-甲基-3-戊烯-2-酮 Mesityl oxide 788.7 230.136 5.657 坚果味 − − + + 22 羟基丙酮 1-hydroxy-2-propanone 685.5 162.95 6.276 刺激的、焦糖味 − − + + 23 2-庚酮 2-heptanone 884.5 312.043 6.409 椰子、木质香 + + + + 24 2-戊酮（二聚体） 2-Pentanone（D） 682.6 161.348 6.946 甜果香、木质香 + + + + 25 2-戊酮（单体） 2-Pentanone（M） 678.6 159.07 5.700 甜果香、木质香 + + + + 26 3-辛酮 3-Octanone 975.4 425.91 6.651 蘑菇、芝士味 + + + + 27 醛类 壬醛 Nonanal 1094.4 663.506 7.535 鲜玫瑰、橙皮味道 + + − + 28 丁醛 Butanal 614.5 122.608 6.540 可可、面包味 + + + + 29 庚醛 Heptanal 853.2 285.267 6.755 脂肪味 + + − + 30 糠醛（二聚体） 2-furancarboxaldehyde（D） 816.2 253.661 6.781 木质味、面包味 − + − + 31 糠醛（单体） 2-furancarboxaldehyde（M） 820 256.87 5.519 木质味、面包味 − + − + 32 2-甲基丁醛（单体） 2-methylbutanal（M） 646.6 140.841 5.878 可可、咖啡味 − − − + 33 2-甲基丁醛（二聚体） 2-methylbutanal（D） 700 172.096 7.178 可可、咖啡味 + + + + 34 醇类 4-甲基-1-戊醇 4-Methylpentanol 878.7 307.07 8.310 坚果味 + + + + 35 2,3-丁二醇 2,3-Butanediol 785.6 227.447 6.948 黄油味、奶酪味 − + − − 36 异戊醇 3-methylbutan-1-ol 736.5 195.601 6.326 杂醇油、威士忌味 − + − + 37 正己醇 1-Hexanol 867 297.043 6.717 酒精味、汽油味 + + + + 38 乙二醇 1,2-Ethanediol 661.1 149.078 5.994 − + + + + 39 酸类 异丁酸 2-methylpropanoic acid 765.8 214.454 5.938 奶酪、芝士味 − − − + 40 丙酸 Propanoic acid 683.6 161.925 6.462 奶酪、芝士味 − − − + 41 其他类 2,2,4,6,6-五甲基庚烷 2,2,4,6,6-Pentamethylheptane 982.7 435.405 6.935 − − + − + 42 2-乙基呋喃 2-Ethylfuran 689.9 165.568 6.594 咖啡味、坚果味 − + − − 43 乙烯乙腈 3-Butenenitrile 605.1 117.246 6.324 − + + + + 44 丙硫醇 1-Propanethiol 598.2 113.361 5.991 洋葱气息 + + + + 45 糠硫醇 2-Furfurylthiol 891.3 317.789 6.834 咖啡味、坚果味 + + − − 注：气味特征描述来自于http://www.thegoodscentscompany.com/；挥发性有机物英文M代表单体，D代表二聚体，P代表多聚体；存在情况栏中“+”表示存在；“−”表示未检测到。
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