激情水果烤的风味学分析
Ya Mao1, Qi Liu1, Jianwei Shao1
1College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods (Basel, Switzerland)
|July 27, 2024
概括
用激情水果烤的味道化合物被分析. 乙酸乙烯是关键的风味成分,主要是在15-30分钟的烤过程中形成的,并在储存过程中保持稳定.
科学领域:
- 食品科学 食品科学 食品科学
- 味道化学 味道化学
- 感官分析 感官分析
背景情况:
- 有限的研究存在于独特的风味烤的风味配置和动态变化.
- 了解风味的发展对于创造具有可取感官属性的新型食品至关重要.
研究的目的:
- 使用风味学来描述激情果烤的特有的风味成分.
- 确定这些风味化合物的演变模式和前体在和储存期间.
主要方法:
- 准备的激情水果烤的.
- 风味组学分析以识别和量化挥发性化合物.
- 在不同的烤时间和30天的储存期间分析风味成分的变化.
主要成果:
- 乙基丁酸盐被确定为贡献最高的风味成分 (50.44%).
- 与传统烤相比,检测到独特的风味化合物.
- 酒精,和碳化合物是整个加工过程中的主要挥发性成分,碳化合物在最后占主导地位.
- 15-30分钟的烤间隔对于芳香系统的发展至关重要.
- 关键的风味成分,包括乙基丁酸盐,乙基马尔托尔,β-caryophyllene和瓜亚,在30天的储存期间保持稳定.
结论:
- 激情水果烤具有独特的风味特征,由特定的挥发性化合物驱动.
- 最佳的风味发展发生在烤后15-30分钟内.
- 在30天的储存期内,识别的风味特征在很大程度上是稳定的.
- 这项研究为新型烤产品的工业生产提供了宝贵的见解.
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