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揭示了Hakko Sobacha的香味和感官评估:一种新的功能性非乳制品益生菌发酵饮料

Sarah Suffys¹, Dorothée Goffin¹, Gaëtan Richard¹

¹Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.

Molecules (Basel, Switzerland)

|August 26, 2023

概括

研究人员开发了"Hakko Sobacha",一种使用烤麦 (Sobacha) 的新发酵功能饮料. 这种健康的非乳制品益生菌饮料通过受控发酵和感官分析显示出消费者接受的潜力.

科学领域:

食品科学与技术食品科学与技术
发酵科学发酵科学
营养生物化学营养生物化学

背景情况:

越来越多的消费者对健康,可持续,非乳制品益生菌产品的需求.
索巴查 (烤麦灌注) 已被认为具有健康益处,但在功能性饮料中未得到充分利用.
发酵增强了食物矩阵的营养和感官质量.

研究的目的:

开发和描述一种创新的发酵功能饮料"Hakko Sobacha",使用Sobacha作为矩阵.
研究发酵动力学和挥发性有机化合物合成.
评估新饮料的消费者接受度.

主要方法:

使用细菌和酵母的共生培养 (类似于kombucha) 来混合发酵Sobacha.
挥发性有机化合物 (VOCs) 的分析使用杆吸附提取 (SBSE) 和气色谱-质谱法 (GC-MS).
感官分析,以评估消费者的欣赏和偏好.

主要成果:

成功开发了"Hakko Sobacha",一种由烤麦制成的发酵饮料.
挥发性有机化合物的表征和影响风味特征的气味活性化合物的理论估计.
感官分析表明消费者对开发的饮料有积极的接受和偏好.

结论:

发酵Sobacha提供了一个可行的途径,创造创新的,健康的,非乳制品功能饮料.
发酵产量受麦基质中营养物质的可用性影响.
监测发酵过程可以提高Hakko Sobacha的感觉特性和消费者接受度.

关键词:

这是一个OAVAV,OAVAV是OAV.这就是Sobacha.麦茶麦茶麦茶味道味道味道味道功能饮料功能饮料科姆布查 (Kombucha) 是一个葡萄酒.混合发酵混合发酵的方法感官分析是一种感官分析.杆吸附提取 GCMS 杆吸附提取 GCMS 挥发性有机化合物挥发性有机化合物

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