采用顶空固相微萃取-气相色谱-质谱联用技术,对采集自新疆哈萨克族不同居住地区20 种奶酪样品中挥发性风味组分进行研究.结果表明:20 种奶酪样品中共检测出52 种主要挥发性化合物,其中主要特征风味包括酸类(乙酸、丁酸、庚酸、辛酸)、醇类(乙醇、苯乙醇、3-甲基丁醇)、酯类(乙酸乙酯、己酸乙酯、辛酸乙酯、丁二酸二甲酯)、酮类(2-壬酮、2-庚酮、乙偶姻)、醛类(正己醛、庚醛、壬醛)等.主成分分析显示不同地区奶酪的挥发性风味组分差别较大,和地区相吻合,其中伊犁地区和哈密地区奶酪风味物质差异显著,得到明显区分.阿勒泰和塔城地区奶酪风味成分相似度较高,归为一类.伊犁地区样品主要风味物质乙酸、乙酸乙酯、3-甲基-1-丁醇乙酸酯、己酸乙酯、2-甲基丁酸乙酯、3-羟基-2-丁酮、2-丁醇、2-羟基丙酸乙酯和2-甲基丙醇含量较高,区别于其他地区样品.哈密地区样品中,巴里坤(H1)风味物质良好,明显区别于同地区其他样品,其中醛类(己醛、2-庚醛、壬醛、苯甲醛)、酯类物质(丙酸乙酯、乙酸丁酯、丙酸丁酯、2-丙烯酸丁酯、丁酸丁酯)和2-壬酮含量较高.%Solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze the volatile compounds in 20 Kazak cheese samples collected from different regions of Xinjiang, China. A total of 52 volatile flavor compounds were detected in the cheese samples, and the major characteristic flavor compounds included acids (acetic acid, butyric acid, heptanoic acid, and octylic acid), alcohols (ethanol, phenyl ethanol and 3-methylbutanol), esters (ethyl acetate, ethyl hexanoate and ethyl octanoate), ketones (2-nonanone and 2-heptanone), aldehydes (hexanal, heptanal and nonanal), and terpene compounds. Principal component analysis showed that the flavor compounds of cheese from different areas were different, and discrimination between cheeses from Ili and Hami was excellent with clear distinctions. Cheeses from Altay and Tacheng showed a high degree of similarity in their volatile flavor composition and belonged to the same group. The main flavor compounds of Ili cheese were acetic acid, ethyl acetate, 3-methyl-1-butanol acetate, ethyl caproate, 2-methyl ethyl butyrate, 3-hydroxy-2-butanone, 2-butyl alcohol, 2-hydroxy ethyl propionate and 2-methyl propyl alcohol, and were different from those from other regions. The flavor of Barkol sample (H1) from Hami was better than that of other samples from the same region, with the dominant compounds being aldehyde (hexanal, 2-heptanal, benzaldehyde and nonanal), esters (ethyl propionate, butyl acetate, butyl propionate, 2-butyl acrylate, butyl butyrate) and 2-nonanone.
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