Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry
In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC-GC-MS) was...
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The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229 |
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| author | Yuan LIU Chunping JIN Zhilei JIA Yongmeng FU Baosen AN Feihong XU Ruidong FU Ping WANG Qiang ZOU Qiming LI |
| author_facet | Yuan LIU Chunping JIN Zhilei JIA Yongmeng FU Baosen AN Feihong XU Ruidong FU Ping WANG Qiang ZOU Qiming LI |
| author_sort | Yuan LIU |
| collection | DOAJ |
| description | In order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC-GC-MS) was used in this study. The percentage of main volatile compounds in the reconstituted milk was investigated under the process conditions of single-stage rehydration (55 ℃ for 30 min) and two-stage rehydration (4 ℃ for 4, 8 and 12 h after rehydration 55 ℃ for 30 min). The ROAV method and principal component analysis were used to analyze the flavor contribution of volatile substances to the reconstituted milk. The results showed that a total of 68 kinds of volatile substances divided into 9 types, such as alcohol, ether and furan were identified in the 4 groups of reconstituted milk samples. Among these substances, dodecanol, n-hexanal, n-octaldehyde, nonanal, trans-2-octenal, decanal, and trans-2-nonanal were the common characteristic flavor substances in the four groups of reconstituted milk, the contribute of aldehydes to the reconstituted milk was more than that of other volatile compounds. The single-stage hydration reconstituted milk was well differentiated from the two-stage hydration reconstituted milk by principal component analysis. The rehydration process at 4 ℃ was beneficial to reduce the smell caused by 1-octene-3-alcohol, dodecanol and trans-2-decenoaldehyde. The rehydration process at 4 ℃ for 8 h was the most beneficial to improve the beneficial flavor of the reconstituted milk, which was the best rehydration process. The results could provide a reference for the industrial production of reconstituted milk. |
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| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:33:57Z |
| publishDate | 2023-06-01 |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-08f34e7fb4d54a2da0026f0a3c6d64d52023-08-24T06:01:19ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-06-01441129730510.13386/j.issn1002-0306.20220702292022070229-11Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass SpectrometryYuan LIU0Chunping JIN1Zhilei JIA2Yongmeng FU3Baosen AN4Feihong XU5Ruidong FU6Ping WANG7Qiang ZOU8Qiming LI9Dairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaQingdao Newhope Dairy Company, Qingdao 266000, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaDairy Nutrition and Function Key Laboratory of Sichuan Province, Sichuan Engineering Laboratory for High-quality Dairy Product Preparation and Quality Control Technology, New Hope Dairy Corporated Limited Company, Chengdu 610000, ChinaIn order to optimize the rehydration process of whole milk powder and explore the effect of low temperature rehydration on the flavor of reconstituted milk, headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC-GC-MS) was used in this study. The percentage of main volatile compounds in the reconstituted milk was investigated under the process conditions of single-stage rehydration (55 ℃ for 30 min) and two-stage rehydration (4 ℃ for 4, 8 and 12 h after rehydration 55 ℃ for 30 min). The ROAV method and principal component analysis were used to analyze the flavor contribution of volatile substances to the reconstituted milk. The results showed that a total of 68 kinds of volatile substances divided into 9 types, such as alcohol, ether and furan were identified in the 4 groups of reconstituted milk samples. Among these substances, dodecanol, n-hexanal, n-octaldehyde, nonanal, trans-2-octenal, decanal, and trans-2-nonanal were the common characteristic flavor substances in the four groups of reconstituted milk, the contribute of aldehydes to the reconstituted milk was more than that of other volatile compounds. The single-stage hydration reconstituted milk was well differentiated from the two-stage hydration reconstituted milk by principal component analysis. The rehydration process at 4 ℃ was beneficial to reduce the smell caused by 1-octene-3-alcohol, dodecanol and trans-2-decenoaldehyde. The rehydration process at 4 ℃ for 8 h was the most beneficial to improve the beneficial flavor of the reconstituted milk, which was the best rehydration process. The results could provide a reference for the industrial production of reconstituted milk.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229comprehensive two-dimensional gas chromatography-mass spectrometry (gc-gc-ms)reconstituted milkvolatile substancesroav valueprincipal component analysis |
| spellingShingle | Yuan LIU Chunping JIN Zhilei JIA Yongmeng FU Baosen AN Feihong XU Ruidong FU Ping WANG Qiang ZOU Qiming LI Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry Shipin gongye ke-ji comprehensive two-dimensional gas chromatography-mass spectrometry (gc-gc-ms) reconstituted milk volatile substances roav value principal component analysis |
| title | Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry |
| title_full | Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry |
| title_fullStr | Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry |
| title_short | Analysis on Volatile Components of Whole Milk Powder under Different Rehydration Processes by Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry |
| title_sort | analysis on volatile components of whole milk powder under different rehydration processes by comprehensive two dimensional gas chromatography mass spectrometry |
| topic | comprehensive two-dimensional gas chromatography-mass spectrometry (gc-gc-ms) reconstituted milk volatile substances roav value principal component analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070229 |
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