Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

文献类型： 外文期刊

第一作者： Yuan, Ning

作者： Yuan, Ning;Chi, Xuelu;Ye, Qiaoyan;Zheng, Nan;Yuan, Ning;Chi, Xuelu;Ye, Qiaoyan;Liu, Huimin

作者机构：

关键词： milk; VOCs; E-nose; E-tongue; HS-SPME-GC-MS

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 5 期

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收录情况： SCI

摘要： Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 degrees C heat treatment and 135 degrees C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 degrees C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 degrees C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 degrees C was more prominent, and the bitterness of milk treated at 135 degrees C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk-5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 degrees C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production.

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