关键词: 蒙古奶酪, 特征性风味物质, 主成分分析, 评价模型

Abstract: Five representative Mongolian cheese samples were collected from different regions of Inner Mongolia, and volatile flavor substances were determined by headspace purging-trap triple quadrupole temperament combined instrument. The flavor intensity evaluation model was constructed based on principal component analysis, and the Mongolian cheese was evaluated by sensory evaluation scores. The results showed that a total of 75 volatile substances were identified from Mongolian cheese, of which 24 were the main volatile substances. IBM SPSS Statistics27 was used to conduct principal component analysis to establish the aroma quality evaluation model as F=0.35351F1+0.28046F2+0.19846F3+0.16756F4. The results of the model show that the cumulative contribution rate of the first to the fourth principal components is 100%, including ethyl caprylate, n-hexyl alcohol, ethyl caprylate, n-capric acid, acetic acid, acetaldehyde and other substances, which can accurately reflect the information of the original data. Moreover, the sensory evaluation results of 5 kinds of Mongolian cheese samples were in good agreement with the score of the flavor intensity evaluation model, indicating that the constructed model can effectively evaluate the flavor of Mongolian cheese, and provide a new method for the aroma evaluation of Mongolian cheese.

Key words: Mongolian cheese, Characteristic flavor substance, Principal component analysis, Evaluation mode