了解各种加工阶段对朱果中的代谢物和风味的影响
Jun Liu1, Zhe Wu1, Jiamin Zhu1
1Xinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
朱果加工会影响味道和代谢物. 绝育有助于代谢物积累,而度减少了异味,引导了高级果的生产.
科学领域:
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 味道化学 味道化学
背景情况:
- 朱果的质量受到加工的影响,但代谢物和风味的变化并未得到充分理解.
- 了解这些变化对于优化朱果生产至关重要.
研究的目的:
- 为了研究不同加工阶段对朱果代谢物和风味的影响.
- 为了确定关键的化合物和微生物的变化,在柔果果生产过程中.
主要方法:
- 利用了代谢学和风味分析技术.
- 在整个加工阶段监测微生物指标.
主要成果:
- 绝育阶段 (SJ) 促进了代谢物积累.
- 度阶段 (NS) 显著降低了无气味的化合物,如六化伪和2甲基甲.
- 鉴定出了独特的风味 (花,,酸甜,酸奶酪).
- 微生物指标证实了遵守生产标准.
结论:
- 加工阶段显著改变了朱果的代谢和风味特征.
- 调查结果为监管加工和质量改进提供了基础.
- 为有针对性的生产高质量的朱果提供了指导.
更多相关视频
05:29Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
13:02The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
相关概念视频
Extraction: Effects of pH
Sample Preparation for Analysis: Overview
Bulk or large solid samples are typically reduced in size using grinding, crushing, or milling techniques to increase the...
Sample Preparation for Analysis: Advanced Techniques
Acid digestion with strong acids is commonly used to dissolve inorganic materials that are insoluble (do not dissolve) in water. This method can be useful for...
Sugars as Energy Storage Molecules
Effects of Chemicals: Overview
Phase II Reactions: Glutathione Conjugation and Mercapturic Acid Formation
Several distinctive characteristics distinguish glutathione conjugation from other phase II...
