pH,降解糖和蛋白质对烤向日种子气味挥发性物质的影响
Jessica Laemont1, Sheryl Barringer1
1Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.
Foods (Basel, Switzerland)
|November 25, 2023
概括
增强烤向日种子香味包括优化梅拉德反应. 与对照组相比,添加乳清蛋白缩剂或果糖显著增加了可取的挥发性物质和消费者接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 化学工程是化学工程的重要组成部分.
背景情况:
- 太阳花种子是全球流行的零食,在烤过程中形成了令人愉快的香味.
- 这些气味是由梅拉德反应和脂质氧化引起的,受加工条件的影响.
- 增强挥发性化合物可以提高消费者对烤向日种子的接受度.
研究的目的:
- 调查pH值,降解糖 (葡萄糖,果糖) 和乳清蛋白对日种子烤期间挥发性产生的影响.
- 为了将挥发性度与消费者对香气可接受性的感官感知相关联.
- 为了确定最佳条件,以增强烤向日种子的理想香味.
主要方法:
- 日种子用不同pH值 (4,7,9) 的溶液和添加剂 (葡萄糖,果糖,乳清蛋白分离物,乳清蛋白缩物) 进行处理.
- 经过处理的种子被烧烤,并使用选择性离子流管质谱法 (SIFT-MS) 分析挥发性化合物.
- 消费者接受度由未经训练的感官小组评估.
主要成果:
- 增加pH值提高了pyrazine度,但没有影响其他挥发性物质.
- 减少糖和乳清蛋白质显著增加了整体挥发性化合物.
- 果糖比葡萄糖增加了特定的pyrazines (二甲基pyrazines,2-甲基pyrazine,三甲基pyrazine) 的数量.
- 乳清蛋白缩物产生了最高的挥发性水平的增加.
- 感官评估表明,果糖和乳清蛋白治疗比对照者更受青,增强了理想的香味.
结论:
- 优化烤条件,包括调整pH值和添加降解糖和乳清蛋白,可以增强梅拉德反应通路.
- 乳清蛋白缩剂和果糖在增强理想的挥发性化合物和改善烤向日种子的感觉特征方面特别有效.
- 这些发现为开发烤向日种子改进的加工策略提供了基础.
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