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脱皮预处理对芝麻面糊的风味的影响

Ming Yang¹, Lixia Hou¹, Yifan Dong¹

¹College of Food Science and Technology, Henan University of Technology.

Journal of oleo science

|April 7, 2024

概括

脱皮的芝麻糊显著改变了它的香味特征. 确定了关键的气味活性化合物,区分了传统的芝麻和剥皮版本,为气味控制提供了洞察力.

科学领域:

食品化学食品化学
感官科学感官科学
分析化学分析化学

背景情况:

芝麻糊 (SP) 和剥皮芝麻糊 (DSP) 具有不同的香味特征.
了解这些差异对于食品产品的开发和质量控制至关重要.

研究的目的:

识别和表征关键的气味活性化合物,负责SP和DSP之间的气味差异.
为操纵芝麻糊香味提供科学基础.

主要方法:

使用了气体染色学-嗅觉质谱法 (GC-O-MS).
芳香提取物稀释分析 (AEDA) 用于确定气味活性和关键芳香化合物.

主要成果:

在SP和DSP中分别检测到32个和22个气味活性化合物.
确定了13种不同的芳香化合物,包括3-甲基甲基,2-甲基甲基,m-烯和2,5-二甲基.
DSP表现出更多的发酵,甜,绿色和坚果音调,而SP则表现出更强烈的烧和烤音调.

结论:

脱皮过程显著影响芝麻的挥发性芳香成分.
特定的化合物,如化物和pyrazines是关键的差异化.
这些发现支持对芝麻制品的有针对性的芳香特征调节.

关键词:

这就是AEDAA的意义.气味的差异,香气的差异.剥皮的剥皮的剥皮的感官评估感官评估芝麻面团是一种芝麻面团.

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