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量化了来自四种花来源的蜂蜜中的甜度强度和芳香的影响

Hannah Mulheron¹, Aubrey DuBois¹, Emily J Mayhew¹

¹Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.

Journal of food science

|October 22, 2024

概括

蜂蜜香气显著增强其感知到的甜味,增加23%-43%的强度. 这一发现量化了蜂蜜的数量.

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:

蜂蜜的甜度强度及其香味对感知甜度的影响仍然没有量化.
与商业甜味剂不同,蜂蜜具有独特的香味,这可能会影响其甜味感知.

研究的目的:

量化确定蜂蜜的甜度强度,并评估其香气对感知甜度的影响.
为了比较四种蜂蜜品种 (三叶草,野花,,) 与砂糖的甜度.

主要方法:

55名小组成员在全球感官强度尺度上对甜味强度进行了感官评价,在全球感官强度尺度上评价了带有和没有香味的甜味强度.
气色谱-质谱 (GC/MS) 分析以分析蜂蜜样本中的挥发性有机化合物.

主要成果:

蜂蜜和糖糖在相同度 (g/L) 时表现出相应的甜度,当气味存在时.
蜂蜜和砂糖在没有香味的情况下并不等同于甜;蜂蜜的香味显著增加了23%-43%的感知甜度,这取决于花的来源.
在蜂蜜中,GC/MS确定了具有甜味气味特征的化合物 (,甲,乙,二甲硫化物),在和蜂蜜中大量存在 (S) - 烯和烯.

结论:

蜂蜜的香味在增强其感知到的甜味方面发挥着至关重要的作用.
识别的挥发性化合物可以为减少食品中添加糖的策略提供信息,同时保持甜度.
这项研究为在产品配方中利用蜂蜜增甜特性提供了实际应用.

关键词:

剂量-反应曲线.气体染色学-质谱学气味诱导的味道增强剂是气味诱导的味道增强剂.糖糖是什么糖糖是什么糖糖是什么甜味的强度,甜味的强度.

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