来自中国的十种花生品种的风味特征
Bin Ding1, Fei Wang2, Bei Zhang2
1Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China.
Foods (Basel, Switzerland)
|December 23, 2023
概括
分析了十种江苏花生品种的风味特征,以检测氨基酸,核酸和挥发性物质. 太原6显示高蛋白质和特定的氨基酸,而太原4具有独特的挥发性化合物,影响味道和气味.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
背景情况:
- 花生 (Arachis hypogaea L.) 味道对于消费者接受和产品开发至关重要.
- 了解当地品种中风味变化的化学基础对于优化其利用至关重要.
研究的目的:
- 综合分析来自中国江苏十种本地花生品种的风味相关化学成分.
- 通过电子舌头和鼻子评估的感觉特征与化学概况相关联.
主要方法:
- 使用已确定的分析技术量化氨基酸和5'-核酸.
- 气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
- 使用电子舌头和鼻子系统进行感官评估.
主要成果:
- 在10种品种中观察到脂肪,蛋白质,氨基酸和5'-核酸含量的显著差异.
- 太原6呈现出高蛋白质和特定的氨基酸特征 (苦,甜).
- 挥发性化合物分析显示了类型和数量的差异,太原4和6具有最多的类型,酸基是丰富的.
- 电子舌头和鼻子确定酸味是关键的味道差异化物,甲/硫化合物是关键的气味差异化物,Taihua 0605-2具有独特的香味.
结论:
- 风味物质 (氨基酸,核酸,挥发物质) 的含量和组成的差异直接导致了这些花生品种独特的味道和气味.
- 这些发现为选择和利用特定的花生品种进行新鲜消费或加工提供了有价值的数据,基于它们独特的风味特性.
更多相关视频
08:27Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.
Published on: November 30, 2022
4.4K
10:24Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
Published on: April 19, 2024
1.1K
相关概念视频
00:49The Tongue and Taste Buds
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
01:43Gustation
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
01:39Test Cross
Alleles are different forms of the same gene. Humans and other diploid organisms inherit two alleles of every gene, one from each parent.
01:59Plant Breeding and Biotechnology
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
01:20Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
01:24The Physiology of Taste
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...