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花生配对 Baijiu:增强后鼻气味强度,同时减少 Baijiu 的后味

Lu Chen^1,2,3, Yahui Zhao^1,2, Xi Chen^1,2

¹Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.

Journal of agricultural and food chemistry

|June 6, 2024

概括

将白与花生结合,可以增强和香味,同时减少后味. 这项研究揭示了这种经典的中国组合的化学基础,优化了酒的饮酒体验.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
分析化学分析化学

背景情况:

白和花生代表了中国的经典食品配对,但科学基础仍然无法解释.
了解baijiu和伴随食物之间的相互作用对于优化感官体验至关重要.

研究的目的:

为了阐明白和花生风味组合背后的化学机制.
为了研究花生消费如何改变baijiu的鼻后气味和整体味道.

主要方法:

利用感官评估和非向的质子转移反应质谱 (PTR-MS) 与GC×GC-MS相结合.
采用多种统计分析来确定鼻后气味的变化及其对味道的贡献.

主要成果:

花生消费显著增强了和气味,并提前了鼻后气味的爆发时间.
花生通过食物矩阵保留,改变口服加工和跨模式相互作用降低了baijiu的后味.
Ester,特别是乙基酸盐,受到影响最大,而花生中的pyrazines增强了特定的baijiu香味符号.

结论:

这项研究揭示了白花生配对背后的化学驱动因素,突出了疏水性,极性和化学特征的作用.
这些发现为白-花生组合提供了科学基础,并为增强白消费体验提供了见解.

关键词:

这是一个PTR-MS.巴伊吉乌 (Baijiu) 是一个城市.食物配对食物配对鼻后鼻腔的香气是什么意思

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