调查在酵母发酵类化期间可可豆中关键挥发性化合物扩散的情况
Lydie Besançon1, Pierre Poirot2, Marc Lebrun1,3
1Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion, IRD, Montpellier F-34398, France.
Journal of agricultural and food chemistry
|July 8, 2024
概括
可可豆发酵涉及挥发性化合物扩散到种子中. 酵母在48小时过渡后显著增强了这一过程,丰富了风味化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 分析化学 分析化学
背景情况:
- 可可豆发酵对于香味的发展至关重要.
- 了解可可豆中挥发性化合物扩散是控制风味特征的关键.
- 种子的外和肉作为挥发性化合物的障碍物.
研究的目的:
- 为了研究可可豆种子外层和纸对关键挥发性化合物的透性.
- 为了确定温度和发酵时间对挥发性扩散的影响.
- 评估酵母在可可发酵过程中增强挥发性化合物扩散中的作用.
主要方法:
- 使用了四种标记 (例如,乙乙酸-d3) 和两个未标记的挥发性化合物.
- 在36°C或46°C的挥发性溶液中浸泡可可豆 (皮质豆,脱皮或粉末) 3-120小时.
- 使用固相微提取气体染色学/质谱学 (SPME-GC/MS) 分析了吸入的节.
主要成果:
- 挥发性化合物被分为不扩散性 (乙酸-d15),半扩散性 (乙酸) 和完全扩散性 (2-phenylethanol-d5, linalool-d5,β-damascenone,delta-decalactone) 的类别.
- 酵母存在对挥发性化合物扩散产生了积极影响.
- 在酵母启动增强扩散之前观察到大约48小时的过渡阶段.
结论:
- 可可豆结构影响不同挥发性化合物的扩散率.
- 在发酵过程中,酵母在丰富可可豆中具有理想的芳香化合物方面发挥着至关重要的作用.
- 优化发酵条件,包括酵母注射,可以提高可可豆的质量和风味.
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