使用代谢学和感觉学方法揭示低盐中国马豆粉的芳香差异
Li Jiang1, Siwei Shen1, Aoteng Zuo1
1College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Food chemistry
|February 21, 2024
概括
土著微生物菌株Tetragenococcus halophilus和Candida versatilis增强了低盐的中国马豆粉 (CHCP) 的风味. 这种生物化策略提高了香味的复杂性,并减少了发酵食品中的不良风味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 感官科学 感官科学
背景情况:
- 在发酵食品中减少盐分,如中国马豆粉 (CHCP) 对于公共健康至关重要.
- 在减少盐分的过程中保持理想的风味概况是一个重大挑战.
研究的目的:
- 调查土著菌株Tetragenococcus halophilus和Candida versatilis对低盐CHCP的芳香特征的影响.
- 评估这些菌株在减轻与减少盐分相关的异味的潜力.
主要方法:
- 代谢学和传感学分析被用来全面研究香味特征.
- 气色谱-质谱法 (GC×GC-MS) 和气色谱-光谱-质谱法 (GC-O-MS) 用于挥发性化合物识别.
主要成果:
- 总共有129种挥发性物质和34种芳香化合物被确定,其中29种显著差异化合物和20种芳香活性化合物被指出.
- 用T. halophilus和C. versatilis注射减少了不需要的酸性和刺激性风味.
- 使用这些菌株的发酵增加了挥发性复杂性,特别是积累了3-甲基butanol,1-octen-3-ol,乙,乙醇和4-乙基,被证实是关键的芳香贡献者.
结论:
- 原生微生物发酵或生物化是一种可行的策略,可以在CHCP中减少盐分,同时保持和增强风味质量.
- 在低盐发酵过程中,T. halophilus和C. versatilis在开发CHCP特有的香气方面发挥着至关重要的作用.
相关概念视频
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.
02:02Responses to Salt Stress
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
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...
01:27Tactile and Chemical Senses
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex. This...