评价关键化物之间的感知相互作用在昆帕奥的
Shengchao Lin1, Na Li1, Xingtao Zhou1
1School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, People's Republic of China.
Food chemistry: X
|February 15, 2024
概括
化物显著影响宝肉.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 芳香分析 芳香分析
背景情况:
- 化物是Kung Pao中的关键芳香化合物,但它们的相互作用尚未完全理解.
- 了解这些相互作用对于表征和改善菜的整体芳香特征至关重要.
研究的目的:
- 为了估计九个关键的化物在的风味贡献.
- 为了评估这些化物之间的感知相互作用.
- 为了研究化物如何影响化物复制 (AR) 芳香强度.
主要方法:
- 在无味的母 (TM) 和水中确定九种关键化物的气味值.
- 使用S曲线和σ-τ图表评估阿尔代的感知相互作用.
- 进行重组实验,以评估化物对AR气味的影响.
主要成果:
- 对于大多数化物,TM中的气味值高于水中的气味值,但化物除外.
- 对36种二元化物混合物的分析显示了添加效应 (31),掩盖效应 (3) 和协同效应 (2).
- 添加化物降低了AR的气味值,增强了它的气味强度.
结论:
- 粉中的化物相互作用是复杂的,主要是附加效应.
- 这些发现有助于人们更好地了解宝的香味.
- 这项研究提供了改善宝香味质量的见解.
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