速溶茶对肉香味的影响
Xieyuan Liu1, Ning Cai2, Zhenzhen Cai2
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food chemistry: X
|May 7, 2024
概括
速溶茶通过增加花和烤音调来增强肉香味,同时减少鱼味和脂肪味. 这项研究揭示了茶叶.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 感官科学 感官科学
背景情况:
- 众所周知,茶叶产品可以改善肉类香味.
- 茶在肉中的增香作用背后的具体机制尚未完全理解.
研究的目的:
- 为了研究即溶茶对子肉的香味特征的影响.
- 阐明导致气味变化的挥发性化合物和相互作用.
主要方法:
- 用速溶茶处理的肉中挥发性化合物的分析.
- 气色谱-质谱 (GC-MS) 和气味活性值 (OAV) 的计算.
- 确定关键的香味贡献者及其相互作用.
主要成果:
- 速溶茶显著增加了鲜花,烤肉和草香味的音符.
- 减少了鱼味和脂肪味道的含量.
- 观察到酒精,化物,,英多尔和二氨基化物的OAV增加.
- 对于特定的和不和 aldehydes 和酒精,OAVs 的降低也被注意到.
结论:
- 速溶茶通过引入理想的挥发性化合物并减少不理想的化合物来改变肉香味.
- 速溶茶中的多在通过疏水和电子相互作用来减少鱼类和脂肪音调中发挥作用.
- 这项研究加深了对茶在肉制品品味增强中的应用的理解.
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