降低香味的酸缩性 - 威士忌乳和异乙酸的有效性
Alix Rollinat1, Christophe Martin1, Noémie Herrmann2
1Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France.
Food chemistry
|December 24, 2024
概括
糖有效地减少了食物的收缩性,甜味香味提供了适度的减少. 这项研究探讨了糖和特定的香味如何调节素溶液中的度感知,这表明了跨模式风味设计的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 交叉模式的感知.
背景情况:
- 紧迫性显著影响食品消费者的可接受性.
- 众所周知,糖减少了收缩性,但与香味的交叉模式相互作用尚未得到充分研究.
研究的目的:
- 评估糖和特定芳香化合物在调节感知性的作用.
- 为了研究甜味香味和性之间的潜在的交叉模式相互作用.
主要方法:
- 素溶液被用作缩剂的基础.
- 三种与甜味相关的芳香化合物 (异酸,甲,威士忌乳) 单独和与糖一起进行了测试.
- 进行了感官评估,以测量感知到的杂性.
主要成果:
- 糖有效地降低了收缩性,最佳度约为50g/L (32%的减少).
- 异胺乙酸和威士忌乳分别减少了19%和20%的收缩性.
- 在糖和测试的芳香化合物之间没有发现显著的相互作用效应.
结论:
- 糖是吸引力的主要调节剂.
- 甜味香味显示出适度减轻度的潜力.
- 需要进一步的研究来探索与更广泛的分子的交叉模式相互作用.
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