清洁酸性乳清蛋白饮料中的肥淡味的来源
Anita R Best1, Yaozheng Liu1, Dylan Cadwallader1
1Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.
Journal of food science
|March 6, 2025
概括
乳清蛋白分离中的中链脂肪酸会在酸性饮料中引起肥味. 降低这些饮料的pH值大大降低了这些脂肪酸的感觉检测值,证实了它们在不良风味特征中的作用.
科学领域:
- 食品科学与技术 食品科学与技术
- 感官分析 感官分析
- 分析化学 分析化学
背景情况:
- 清洁的酸性蛋白饮料利用乳清蛋白分离物 (WPI) 在低pH下溶解.
- 这些饮料可以产生肥味,特别是在酸性pH水平 (pH3.3) 时,这种味道在中性pH下是不存在的.
研究的目的:
- 调查中链脂肪酸是基于WPI的酸性饮料中肥味的来源的假设.
- 识别和量化特定的脂肪酸,负责off-flavor,并确定它们在不同pH值的感觉影响.
主要方法:
- 在原始,中性 (pH 6.3) 和酸性 (pH 3.3) 条件下对WPI进行描述性感官分析.
- 溶剂辅助的风味蒸发与GC-MS和GC-O相结合,用于挥发性化合物分析.
- 使用稳定同位素稀释试验量化八酸,十酸和十二酸,并在pH 6.3和3.3.3下确定它们的感觉值.
主要成果:
- 在WPI中,八酸,十酸和十二酸的平均度分别为14.4 ± 2.0 ppm,27.8 ± 2.39 ppm和24.7 ± 2.20 ppm.
- 这三种脂肪酸的感觉检测值在pH3.3下明显低于pH6.3的水平.
- 在WPI中发现的度含有八酸和十酸的模型系统在pH 3.3时诱导了肥味道,在pH 6.3时没有感知到.
结论:
- 中链脂肪酸,特别是八酸和十酸,被认为是清洁酸性乳清蛋白饮料中肥味道的主要贡献者.
- 这些饮料的酸性pH值显著降低了这些脂肪酸的感官检测值,加剧了味道.
- 了解这种异味的来源为开发提高酸性蛋白质饮料感官质量的策略提供了基础.
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