在催化红外过程中烤干豆腐的挥发性化合物的演变及其与相关物理化学性质的相关性
Wenqing Chen1,2, Haile Ma1,2, Qunhui Jiang3
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Journal of the science of food and agriculture
|March 18, 2024
概括
催化红外辐射 (CIR) 烤通过从氨基酸和脂肪酸中开发关键的芳香化合物来增强干豆腐的味道. 这种节能方法为大规模生产提供了精确的质量控制.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 感官分析 感官分析
背景情况:
- 越来越需要节能,低碳的食品加工.
- 对催化红外辐射 (CIR) 感兴趣,以有效地干豆腐.
- 缺乏对烤干豆腐的风味发展的了解.
研究的目的:
- 调查干豆腐CIR烤过程中芳香化合物演变的情况.
- 与味道前体和挥发性化合物相关联的物理属性.
- 在CIR干豆腐生产中建立质量控制的科学基础.
主要方法:
- 利用催化红外辐射 (CIR) 用于干豆腐.
- 分析的挥发性化合物使用头空间固相微提取气色谱质谱法 (HS-SPME-GC-MS).
- 量化关键氨基酸和脂肪酸,有助于调味.
主要成果:
- 在CIR烤过程中,可以获得理想的金黄色颜色,增加硬度,而水分损失最小.
- 确定了49种挥发性化合物,其中13种被证实是关键的芳香贡献者.
- 将特定的氨基酸 (如酸,谷氨酸) 和脂肪酸 (如油脂,烯酸) 与独特的风味特征联系起来.
结论:
- CIR是一种有效的,节能的干豆腐生产方法.
- 确定了主要的挥发性化合物和前体,负责特有的风味.
- 这些发现支持精确的质量控制和可扩展的CIR干豆腐制造.
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