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首页> 外文期刊>International Dairy Journal >Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk. (Special Issue: Netherlands Association for the Advancement of Dairy Science 1908-2008.)
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Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk. (Special Issue: Netherlands Association for the Advancement of Dairy Science 1908-2008.)

机译：牛奶热处理过程中含硫风味成分形成的动力学模型。 （特刊：1908-2008年荷兰乳业科学发展协会。）

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摘要

Multiresponse modelling was used to construct a mechanistic model for the changes in volatile sulphur components and protein-bound sulphydryl groups in skimmed and semi-skimmed milk, subjected to a broad range of heat-treatments. The model yielded an acceptable fit for all measured components: hydrogen sulphide, methanethiol, dimethyl sulphide, dimethyl disulphide and carbonyl sulphide, and in addition protein-bound masked-SH, free-SH and S-S bonds. However, this acceptable fit was obtained only if the model contained not previously described reactions of carbonyl sulphide and dimethyl sulphide into unknown components X and Y. The model could be used to calculate reference reaction rate constants and activation energies in skimmed milk and 1.5% fat milk with fair accuracy. Constants and energies were different for the two milk types, showing that formation and/or release of volatiles is very product specific. A formation/degradation kinetic model was used to describe the change in cooked flavour. Formation and disappearance of cooked flavour correlated well with that of methanethiol, and activation energies were similar.
机译：多响应建模用于构建脱脂奶和半脱脂奶中挥发性硫成分和蛋白质结合的巯基基团变化的机械模型，这些脱脂奶和半脱脂奶经过各种热处理。该模型对所有测得的组分产生了可接受的拟合度：硫化氢，甲硫醇，二甲基硫醚，二甲基二硫化物和羰基硫，以及蛋白质结合的掩蔽SH，游离SH和S-S键。但是，只有当模型中未包含先前描述的羰基硫和二甲基硫向未知组分X和Y的反应时，才能获得可接受的拟合度。该模型可用于计算脱脂奶和1.5％脂肪中的参考反应速率常数和活化能。牛奶，准确度很高。两种牛奶的常数和能量不同，这表明挥发物的形成和/或释放是非常特定于产品的。形成/降解动力学模型用于描述煮熟风味的变化。煮熟的风味的形成和消失与甲硫醇的相关性很好，并且活化能相似。

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