在可可基产品中实现统一的风味量化
Christoph Konrad Hofstetter1, Andreas Dunkel2, Ugo Bussy3
1Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Journal of agricultural and food chemistry
|December 12, 2023
概括
统一的味道量化同时分析味道和芳香化合物. 该方法成功量化了巧克力中的关键风味分子,证明了其对产品质量控制的一致性的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 质谱测量质量谱测量
背景情况:
- 食物的口味感知依赖于结合的味道和气味信号.
- 一致的产品质量需要涵盖两个维度的分析方法.
- 统一的风味量化为风味分析提供了一个全面的方法.
研究的目的:
- 在复杂的食品矩阵中评估统一风味量化的适用性.
- 评估该方法在分析巧克力中关键风味化合物的性能.
- 为了证明气味和味道活性分子的高通量量化.
主要方法:
- 采用超高性能液体染色学并联质谱法 (UHPLC-MS/MS).
- 开发了一种单一的UHPLC-MS/MS方法,用于同时检测多种化合物.
- 在38个商业巧克力样本中分析了20种调味活性酸,化物和糖.
- 使用快速提取和衍生步骤与3 - 尼托基化.
主要成果:
- 在各种巧克力样本中成功量化了20个关键的调味活性化合物.
- 在高脂肪,复杂的食物矩阵中证明了该方法的有效性.
- 在一次运行中实现了香味和味道化合物的同时分析.
结论:
- 统一的风味量化显示了全面的食品风味分析的巨大潜力.
- 该方法使关键的芳香和味道活性分子的高通量定量成为可能.
- 这种方法可以帮助绘制和确保整个制造过程中的产品质量一致.
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