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研究四川沙中物理化学属性和风味特征的时间演变,使用各种老化技术

Li Li¹, Cuixin Huang¹, Zhicheng Li¹

¹College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, PR China.

Food research international (Ottawa, Ont.)

|November 30, 2024

概括

与恒温老化相比,四川沙伊 (SSV) 的自然老化导致总酸和氨基酸的含量更高. 自然老化还促进抗氧化活性,而恒温老化则有利于梅拉德反应化合物.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
生物化学生物化学

背景情况:

四川夏 (SSV) 是一种传统的酸性调味品,因其独特的风味而受到重视.
老化是一个关键的过程,影响其感官特征和化学成分.
了解老化方法是优化SSV生产和质量的关键.

研究的目的:

为了比较SSV在恒温下老化的物理化学性质,挥发性和非挥发性风味特征,与自然条件相比.
阐明不同老化环境对SSV化学成分的影响.
为SSV制造中选择最佳老化策略提供见解.

主要方法:

对SSV样本进行比较分析,这些样本经过恒温老化 (21-25天) 和自然老化 (1-5年).
物理化学性质的评估,包括总酸和氨基酸含量.
气相色谱-质谱 (GC-MS) 和高性能液相色谱 (HPLC) 用于挥发性和非挥发性化合物分析.
相关性分析将化学特征与衰老条件和活动联系起来.

主要成果:

自然老化的SSV表现出比恒温老化的SSV更高的总酸和氨基酸含量.
在两种老化方法之间观察到挥发性 (20种类型) 和非挥发性 (65种类型) 风味物质的显著差异.
恒温老化有利于与梅拉德反应相关的化合物,而自然老化与增强的抗氧化活性有关.

结论:

自然老化提供了一个适度的环境,有利于SSV中酸性化合物的形成和稳定.
选择的老化方法显著影响SSV的化学特征和潜在的功能.
这些发现为工业SSV生产提供了指导,有助于为所需的产品特性选择合适的老化技术.

关键词:

老化方法老化方法味道物质是一种调味剂.代谢学代谢学代谢学物理化学物理化学化学四川沙伊是一种.

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