Abstract: The volatile flavor substances of 5 representative Mongolian cheese samples collected from different regions of Inner Mongolia were determined by headspace purge and trap (PT) coupled with triple quadrupole gas chromatography (QqQ-GC), and a flavor intensity evaluation model was constructed based on principal component analysis (PCA). The results showed that a total of 86 volatile substances were identified in Mongolian cheese, among which 24 were the main volatile substances. The flavor intensity evaluation model (F = 0.353 51F1 + 0.280 46F2 + 0.198 46F3 + 0.167 56F4) showed that the cumulative contribution rate of the first four principal components was 100.000%, which included ethyl caprylate, n-hexanol, ethyl decanoate, n-decanoic acid, acetic acid, and acetaldehyde, ect. They could reflect the original data accurately. In addition, the sensory evaluation results of the 5 cheese samples were consistent with the scores from the flavor intensity evaluation model, which indicated that the constructed model could effectively evaluate the flavor of Mongolian cheese, providing a new method for the evaluation of the flavor of Mongolian cheese.

Key words: Mongolian cheese; characteristic flavor substances; principal component analysis; evaluation model

摘要： 从内蒙古不同地区采集具有代表性的5 个蒙古奶酪样品，利用顶空吹扫捕集三重四极杆气相色谱-质谱联用仪测定挥发性风味物质，基于主成分分析（principal component analysis，PCA）法构建风味强度评价模型，综合感官评分对蒙古奶酪进行评价。结果表明：从蒙古奶酪中共鉴定出86 种挥发性物质，其中有24 种为主要挥发性物质；利用PCA建立风味强度评价模型（F＝0.353 51F1＋0.280 46F2＋0.198 46F3＋0.167 56F4），模型结果显示，PC1～PC4的累计贡献率为100.000%，包含辛酸乙酯、正己醇、癸酸乙酯、正癸酸、乙酸、乙醛等物质，能够较准确地反映原始数据信息；此外，5 种蒙古奶酪样品的感官评价结果与风味强度评价模型得分有较好一致性，说明所构建的模型能够有效地对蒙古奶酪进行风味评价，为蒙古奶酪风味评价提供一种全新方法。

关键词: 蒙古奶酪；特征性风味物质；主成分分析；评价模型