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通过感官指导分析探索蓝花 (Lonicera caerulea L.) 果的苦味特征:关键的苦味化合物和品种差异

Tianze Xia¹, Shang Su², Lijin Wang¹

¹Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

|June 21, 2024

概括

蓝花果含有苦味的化合物,包括7-基素,sweroside,和罗素. 这项研究确定了这些关键的苦味贡献者及其值,有助于品种选择以改善味道.

科学领域:

食品化学食品化学
植物生物化学植物生物化学
感官科学感官科学

背景情况:

蓝花 (Lonicera caerulea L.) 果具有苦味,但具体的化学化合物仍然在很大程度上未被确定.
了解苦味的分子基础对于改善蓝的口感和消费者接受度至关重要.
现有的关于蓝花中关键苦味成分及其感官影响的知识是有限的.

研究的目的:

为了分离和识别蓝果果中的主要苦味化合物.
为了确定已识别的化合物的苦味值.
为了评估不同蓝花品种之间的苦味变化,并确定对苦味强度的关键贡献者.

主要方法:

使用感官引导分析来隔离和识别苦味化合物.
通过使用已知的方法确定了7-基素,sweroside和loganin的苦味值.
在16种蓝花花中对苦味强度的比较分析,包括化学分析和感官评估.

主要成果:

鉴定出7-基素,sweroside和loganin是蓝花中的关键苦味化合物.
他们确定了苦味值:11.9微克/毫升的7-基多素,33.5微克/毫升的sweroside,和60.2微克/毫升的 لوگ素.
野生品种A1和A2表现出最高的苦味强度,其中7-基素被确定为主要贡献者 (34.70-37.11 mg/100 g).

结论:

该研究成功地确定了7-ketologanin,sweroside和loganin作为蓝花果果的苦味的主要贡献者.
这些发现为了解不同品种的苦味变化提供了科学基础.
这项研究支持了为增强消费者吸引力而减少苦味的蓝花品种的育种和选择的努力.

关键词:

苦味化合物是一种苦味化合物.这种植物是Lonicera caerulea.感官评估感官评估门值是一个值.多样性多样性多样性

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