相关实验视频

Updated: Jul 23, 2025

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

在自然条件下,汁中释放糖结合的挥发性物质

Yujing Sun¹, Hongjuan Zhang¹, Wei Peng¹

¹College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

|July 17, 2023

概括

汁中的糖化结合挥发性物质 (GBV) 是由酶和酸性自然释放的. 这种自然释放有助于特征性香味,与外源方法不同.

科学领域:

食品化学食品化学
分析化学分析化学
感官科学感官科学

背景情况:

糖化结合的挥发性物质 (GBV) 是水果果汁中芳香化合物的前体.
外源酸和酶化水解是释放GBV的已知方法.
在汁 (OJ) 中在自然条件下释放GBV之前没有报告.

研究的目的:

在自然条件下研究汁中释放的GBV.
为了比较从自然释放与外源性水解中获得的挥发性概况.
确定内源性酶和天然酸度在GBV释放中的作用.

主要方法:

在自然条件下对汁中挥发性化合物的分析.
与通过外源酸水解和酶化水解释放的挥发物质进行比较.
在不同的条件下释放的特征性芳香物质的识别.

主要成果:

在自然条件下,部分GBV被释放到OJ中,产生比外源方法更少的挥发性类型.
内源性酶释放了七种芳香物质,包括特征性的果汁化合物,如乙基3-基酸和eugenol.
自然的酸性条件释放了六种芳香物质,没有一个是OJ的特征.
内源性酶和酸性条件的组合释放了十种物质,包括特征性的OJ化合物,如醇,乙基3-基酸盐,醇和eugenol.

结论:

通过内源性酶和天然酸度的联合作用,GBV可以在汁中自然释放.
自然释放机制为汁提供了特定的特征性芳香化合物.
在储存期间,GBV可能在保持汁的自由香味特征方面发挥着重要作用.

关键词:

内源性β-d-葡萄糖酶酶的产生糖结合的挥发性物质糖结合的挥发性物质自然酸性条件自然酸性条件在自然汁汁.释放释放释放释放

更多相关视频

Fizzy Extraction of Volatile Organic Compounds Combined with Atmospheric Pressure Chemical Ionization Quadrupole Mass Spectrometry

Fizzy Extraction of Volatile Organic Compounds Combined with Atmospheric Pressure Chemical Ionization Quadrupole Mass Spectrometry

Published on: July 14, 2017

Forced Flowering in Mandarin Trees under Phytotron Conditions

Forced Flowering in Mandarin Trees under Phytotron Conditions

Published on: March 6, 2019

相关概念视频

Volatilization

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...

Extraction: Effects of pH

Extraction: Effects of pH

Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...

Distillation: Vapor–Liquid Equilibria

Distillation: Vapor–Liquid Equilibria

Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...

Products of the Citric Acid Cycle

Products of the Citric Acid Cycle

The cells of most organisms—including plants and animals—obtain usable energy through aerobic respiration, the oxygen-requiring version of cellular respiration. Aerobic respiration consists of four major stages: glycolysis, pyruvate oxidation, the citric acid cycle, and oxidative phosphorylation. The third major stage, the citric acid cycle, is also known as the Krebs cycle or tricarboxylic acid (TCA) cycle.

Fates of Pyruvate

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...

Vapor Pressure

Vapor Pressure

When a liquid vaporizes in a closed container, gas molecules cannot escape. As these gas phase molecules move randomly about, they will occasionally collide with the surface of the condensed phase, and in some cases, these collisions will result in the molecules re-entering the condensed phase. The change from the gas phase to the liquid is called condensation. When the rate of condensation becomes equal to the rate of vaporization, neither the amount of the liquid nor the amount of the vapor...