Effect of Tea Extract on Volatile Flavor Compounds of Cheese Based on HS-SPME-GC-MS

Abstract

Headspace-solid phase microextraction-gas chromatography-mass pectrometry(HS-SPME-GC-MS)was used to analyze the volatile flavor compounds of cheese,green tea cheese and brick tea cheese to analyze the effects of tea extracts on the volatile flavor compounds of cheese. The results showed that 37 volatile flavor compounds were detected in cheese,36 volatile flavor compounds in green tea cheese,and 39 volatile flavor compounds in brick tea cheese. The 2-nonanone,benzaldehyde and 3-octanone were the characteristic volatile compounds in cheese,the hexanoic acid,4-phenyl-1-cyclohexene and linalool were in green tea cheese and the decanoic acid ethyl ester,dodecanoic acid ethyl ester,octanoic acid ethyl ester and 9-decenoic acid ethyl ester were in brick tea cheese. The sensory evaluation of three kinds of cheese showed that green tea cheese and brick tea cheese had higher scores. Therefore,tea extracts could effectively improve the flavor of cheese and have a positive impact on cheese quality.