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蜂蜜品种,发酵技术和生产过程对蜂蜜中的感觉性质和气味活性化合物的影响

Daria Cicha-Wojciechowicz¹, Natalia Drabińska¹, Małgorzata Anna Majcher¹

¹Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.

Molecules (Basel, Switzerland)

|January 8, 2025

概括

蜂蜜的类型和发酵方法对蜂蜜有很大的影响.

科学领域:

食品科学食品科学食品科学
发酵科学发酵科学
感官分析感官分析

背景情况:

蜜酒是一种发酵的蜂蜜饮料,具有多种不同的感官特征.
了解影响蜜酒香气的因素对于优化质量至关重要.

研究的目的:

为了研究蜂蜜类型,果汁加热和发酵方法对蜂蜜香味和感官特性的影响.
确定关键的气味活性化合物及其与生产参数的相关性.

主要方法:

使用不同类型的蜂蜜 (木,白麦,),的加热条件和发酵剂 (Saccharomyces cerevisiae,自发,Galactomyces geotrichum) 生产12个模型蜂蜜批量.
使用气相色谱-光度计 (GC-O) 和头空间SPME-GC/MS.分析气味活性化合物.
统计分析包括单变量,多变量和相关性分析.

主要成果:

蜂蜜类型显著影响了蜂蜜的感觉特征,为麦,白和蜂蜜创造了独特的香味集群.
鉴定到的关键气味包括酸,2-和3-甲基布坦,酸,与蜂蜜类,麦芽和发酵属性相关.
生产参数被证明会影响蜂蜜的香味成分.

结论:

蜂蜜和发酵方法的选择显著地塑造了蜂蜜的香味.
特定的化合物,如酸,是可取的蜂蜜香气的关键贡献者.
这些发现为优化蜂蜜产量提供了基础,以实现所需的感官品质.

关键词:

气相色谱是一种气相色谱.蜂蜜香味的味道.气味活性化合物气味活性化合物嗅觉测量是一种嗅觉测量.感官分析是一种感官分析.

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