粉和风味成分之间的相互作用及其对风味的影响
XinYue Hu1, Yongchun Huang2, Xiangyi Tang3
1School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545000, China.
International journal of biological macromolecules
|July 3, 2024
概括
在印加粉 (RS) 中封装非酸等味道可以提高食品的质量和稳定性. 这种粉封装方法增强了口味的保留,这对于加工和储存至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 味道显著影响食品质量,但易受环境退化影响.
- 封装对于在食品处理和加工过程中保护口味至关重要.
研究的目的:
- 为了研究在风味封装过程中印加粉 (RS) 的结构变化.
- 评估粉封装对非酸,1-octanol和2-pentylfuran的保留的影响.
主要方法:
- 粉封装的风味化合物.
- 粉凝的风湿学和纹理分析.
- 用X射线衍射 (XRD),FT-IR,SEM和DSC进行表征.
- 头部气体染色学 (HS-GC) 用于风味保留分析.
主要成果:
- 香料化合物的含有增强了粉凝的分子间相互作用和物理化学特性.
- XRD证实了v-粉的形成,而FT-IR,SEM和DSC显示了v-粉和风味分子之间的复杂形成.
- 味道保留率为nonanoic酸的51.7%,为1-octanol的32.37%和为2-pentylfuran的35.62%.
结论:
- 粉封装有效地保护风味化合物,改善稳定性和保留性.
- 这项研究展示了一种新的方法来增强风味的保留和延长粉产品的保质期.
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