解读高水静压和高温短期杀菌对红树汁挥发性气味特征的影响
Wentao Zhang1,2,3,4, Xuejie Li1,3,4, Xuzeng Wang1,3,4
1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|May 25, 2024
概括
高水压 (HHP) 和高温短时间 (HTST) 等杀菌方法可以减少红树汁中关键的C6 aldehyde芳香化合物. 这种损失减少了特有的草味,影响了整体感官质量.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 生物化学 生化学
背景情况:
- 果汁和蔬菜汁的消毒通常会导致失去可取的香味,影响感官质量.
- 诸如六和 (Z) - 3 - 六等C6化物对于红色树汁具有特有的草香气至关重要.
研究的目的:
- 为了研究高水压 (HHP) 和高温短时间 (HTST) 灭菌对红汁中C6化物芳香化合物的影响.
- 了解在加工过程中失去这些芳香化合物的潜在机制.
主要方法:
- 使用外部标准量化来测量C6化物水平.
- 定量描述性分析 (QDA) 评估了感官变化.
- 进行了脂肪酸代谢途径成分 (前体,酶,中间体) 的分析.
主要成果:
- 无论是HHP和HTST治疗都显著降低了六次和 (Z) -3-六次水平 (p <0.05).
- 治疗后观察到红色树汁的草香气明显减少.
- 由于抑制β-氧化和减少脂肪酸的酶氧化,C6化物的损失被归因于.
结论:
- HHP和HTST绝育通过耗尽C6化物对红色树汁的香味特征产生负面影响.
- 脂肪酸代谢途径的加工诱导的抑制是香味丧失的主要原因.
- 优化灭菌协议和提高酶稳定性是保持大汁风味的关键.
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