利用GC—MS分析方法，比较了自制的天然酶解奶味香基和不同奶味香精的组成成分及香气变化规律。复配香精A、复配香精B、复配香精c、复配香精D、天然发酵香精E、自制酶解香基F中分别鉴定出18、22、30、15、30、14种组分，组分种类包括酸类、内酯类、脂肪酸酯类、芳香及杂环类、酮类、醇类、烃类等7种类型。不同复配香精之间的区别主要是酸类、内酯类和脂肪酸酯类之间的比例和数量有所不同，进口天然香精E各组分分布较均衡且含有较多的芳香及杂环类，自制酶解香基F的酸类比例较大以及特征性香气成分含量少。增加香气成分的种类%GC-MS method was used to detect the variation of flavor and aroma substances from different milk flavor samples. There are 18,22,30,15,30,14 kinds of components were identified in artificial milk flavor A, artificial milk flavor B, artificial milk flavor C, artificial milk flavor D, ferment milk flavor E and self-made hydrolysis milk F. The components were divided into acids, lactones, esters, aromatics, ketones, alcohols and hydrocarbons. The analysis of different milk flavors showed that the major compounds in each sample were different. Acids, lactones, esters are the main compounds in artificial milk flavors, and the proportion were varied. Foreign ferment milk flavor E con- tains aromatics besides acids, lactones and esters. Acids were the key odorant compounds in self - made hydrolysis milk F. The balance among the varieties of compounds can improve the flavors quality in certain degree.
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