菜中的沙宁是否真正体现了其苦味的来源?
Lin Meng Song1, Yuan Yu1, Li Dong Du2
1School of Public Health, Weifang Medical University, Shandong 261042, PR China.
Food chemistry
|November 2, 2023
概括
菜的沙波尼因可以触发乌玛米味道,这与人们普遍认为的相反. 黄和多,而不是素,是昆苦味的主要来源.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 植物化学 植物化学
背景情况:
- 人们普遍认为,香素是导致麦的苦味的原因.
- 以前的研究还没有完全阐明特定昆化合物的味道特征.
研究的目的:
- 为了研究奎诺亚香的味道贡献.
- 为了识别昆果的苦味和乌玛米味的化合物.
主要方法:
- 使用超高性能液体染色学-质谱法 (UPLC-MS) 对氨酸的定性和定量分析.
- 隔离和净化特定的昆肥化合物 (RT 46和RT 53).
- 使用电子舌头技术和感官评估进行味道分析.
主要成果:
- 两种分离的菜沙波宁 (RT 46和RT 53) 引起了乌玛米味道反应.
- 这些氨酸表现出对甜味和乌玛米受体的结合亲和力.
- 与素一起存在的黄类和多类被确定为导致苦味和性的主要因素.
结论:
- 菜的沙素可以诱导乌玛米味道,挑战以前的假设.
- 黄和多是昆苦味的主要化合物.
- 这项研究完善了我们对麦复杂风味特征的理解.
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