Effect of Microbial Lipase on the Flavor of Dairy Products by GC-MS Combined with Electronic Nose

Headspace solid-phase microextraction was used to extract the volatile components of dairy products before and after microbial lipase treatment. The flavor components of dairy products were analyzed by electronic nose and gas chromatography-mass spectrometry. The results showed that the electronic nose could better distinguish the volatile flavor components before and after microbial lipase treatment. The principal component analysis(PCA)further indicated that the addition of microbial lipase could effectively improve the flavor of dairy products. The detection of aldehydes,the relative content of alcohols,acids,ketones and other volatile substances increased,the flavor of dairy products was improved,and provided the technical support and theoretical reference for the research on the flavor of dairy products.