通过多重感官评估和仪器分析解读大豆中的不同芳香活性化合物,用于冷菜
Dandan Pu1,2,3, Yige Shi1,2,3, Ruixin Meng1,2,3
1Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|October 14, 2023
概括
这项研究使用感官分析和气色谱-质谱/光谱法 (GC-MS/O) 评估了大豆适用于冷菜的适度. 确定了诸如二甲基和甲基之类的关键芳香化合物,这些化合物有助于形成特定的风味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 分析化学 分析化学
背景情况:
- 豆是一种主要的调味品,具有多种应用.
- 了解大豆适用于特定的用途对于行业发展至关重要.
- 香味配置文件显著影响消费者接受和应用.
研究的目的:
- 评估各种大豆产品对冷菜的适用性.
- 为了识别和表征关键的香味活性化合物,负责大豆的味道.
- 为了将特定的挥发性化合物与感官属性相关联.
主要方法:
- 通过检查所有适用分析和集群分析进行感官评估.
- 气相色谱-质谱/嗅谱 (GC-MS/O) 用于芳香化合物的识别.
- 固态微提取和固态提取用于样品制备.
- 部分最小平方回归用于化合物-属性相关性.
主要成果:
- 32种大豆根据感官描述因素被分为6个类别.
- 七个大豆样品在各自类别中表现出高接受度.
- 确定了38种芳香活性化合物,其中2 - 甲基,乙烯酸和甲基具有较高的相对气味活性值 (ROAV).
- 特定的pyrazines,methional,乙醇和2-methoxy-phenol与分别烤,汁样,酒精和烟雾般的音符有关.
结论:
- 这项研究成功地解码了大豆适用于冷菜的适用性.
- 确定了有助于形成独特风味 (烤,烟味,焦糖) 的关键芳香化合物.
- 这项研究为大豆生产和应用提供了宝贵的见解.
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