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冷却剂薄荷醇的增甜作用通过感官分析和分子建模来评估
Haiyan Yu1, Ting Ao1, Haifang Mao2
1Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Food chemistry: X
|March 24, 2025
概括
薄荷醇通过降低糖值和加剧甜味来增强甜味的感知. 这种冷却剂显示出在食品中降低糖的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 分子建模分子建模
背景情况:
- 消费者对低糖饮食的需求不断增长.
- 需要有效的策略来降低食品中的糖含量,同时保持口感.
研究的目的:
- 为了研究薄荷醇对甜味感知的影响.
- 了解薄荷诱导甜味增强背后的分子机制.
主要方法:
- 感官评估包括值确定,对比比较和线性尺度测试.
- 动态感官分析.动态感官分析.
- 对T1R2/T1R3受体与糖和薄荷的相互作用进行分子建模.
主要成果:
- 薄荷醇显著降低了高果糖玉米糖 (HFCS) 的甜度值.
- 最佳的薄荷度 (0.004-0.030 g/L) 增强了甜味的强度和持续时间.
- 较高的薄荷度 (0.060 g/L) 导致由于冷却/苦味的感觉而导致甜味抑制.
- 分子建模显示,薄荷醇稳定了糖与T1R2/T1R3受体的结合.
结论:
- 薄荷醇有效地增强了甜味的味道感知.
- 薄荷醇与甜味受体的相互作用是其增甜特性的基础.
- 薄荷醇为食品应用中的糖分减少提供了一个可行的策略.
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