在加工Volvariella volvacea Maillard的过程中,味道特性和热稳定性
Yang Yang1, Xiaoyu Jiang1, Xue Xia1
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
International journal of biological macromolecules
|June 8, 2025
概括
伏尔瓦雷拉 (V. volvacea) 的酸,当受到梅拉德反应时,会产生增强的乌玛米和味. 最佳的风味发展受到温度,时间和pH值的影响,为食品应用提供了基础.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 感官分析 感官分析
背景情况:
- 伏尔瓦雷拉 (V. volvacea) 是一种富含蛋白质,易于种植的.
- 可食用是高质量的的来源,具有潜在的增味特性.
研究的目的:
- 调查 Maillard 反应条件对 V. volvacea 的味道特征的影响.
- 建立用于食品产品开发中的V. volvacea的理论基础.
主要方法:
- 使用酸盐的V. volvacea的水解.
- 在不同温度和时间下应用梅拉德反应.
- 感官分析使用电子舌头测量乌玛米和的反应.
- 对光强度和色产品的分析.
- 使用部分最小平方回归 (PLSR) 的统计分析.
主要成果:
- 120°C的梅拉德反应产生了显著的乌玛米 (15.51) 和 (4.64) 反应.
- 120°C以上的温度导致棕色化和减少味觉感知,但增加了味觉.
- 在130°C时,盐度指数 (SI) 达到1.40,盐度增加了40%,乌玛米升至18.85.
- 增加的反应时间和pH值与和乌玛米值正相关,而温度显示出负相关性.
结论:
- 梅拉德反应条件显著影响了V. volvacea的味道特征.
- 优化温度,时间和pH值对于最大限度地提高乌玛米和的情况至关重要.
- 伏尔瓦的可以作为食品中的天然风味增强剂的开发.
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