@article{JIA2024, 
author = {Zhibin JIA and Xiangyu QIAO and Caiyun WANG and Xiuxiu ZHANG and Lu LIU and Xiaodong LI and Renjiao HAN},
title = {Analysis of Flavor Substances of Mongolian Cheese and Establishment of a Model for Evaluating Its Flavor Intensity},
year = {2024},
journal = {Journal of Dairy Science and Technology},
volume = {47},
number = {2},
pages = {9-14},
keywords = {Mongolian cheese, characteristic flavor substances, principal component analysis, evaluation model},
url = {https://www.sciopen.com/article/10.7506/rykxyjs1671-5187-20240415-020},
doi = {10.7506/rykxyjs1671-5187-20240415-020},
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 = 0.35351F1 + 0.28046F2 + 0.19846F3 + 0.16756F4) 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.}
}