使用感觉学方法解读中国林芝 (Ganoderma lucidum) 的风味特征
Yan Gao1, Junyi Wang1, Mingyan Li2
1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Food chemistry
|October 31, 2025
概括
加工灵芝 (Ganoderma lucidum) 改变了它的风味,减少了味,增加了木质和甜味的特点. 这项研究确定了新鲜和加工的灵芝中的关键芳香化合物,用于产品开发.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 灵芝 (Ganoderma lucidum) 价值为和医疗用途.
- 新鲜的灵芝会迅速恶化,需要加工,这会影响它的味道.
- 了解风味变化对于Lingzhi产品开发至关重要.
研究的目的:
- 通过传感学方法研究新鲜的灵芝及其加工形式的风味特征.
- 为了确定关键的芳香化合物,负责新鲜和加工的Lingzhi之间的风味差异.
- 为灵芝加工和新产品创新提供科学基础.
主要方法:
- 感官学方法结合了感官分析和仪器技术.
- 新鲜的灵芝 (FLZ),干燥的灵芝 (DLZ),超微粉末 (PLZ) 和提取物 (ELZ) 的感觉评估.
- 通过部分最小平方差分分析 (PLS-DA) 和芳香提取物稀释分析 (AEDA) 识别关键气味剂.
- 通过重组和省略实验确认芳香影响化合物.
主要成果:
- 加工大大改变了灵芝的味道,减少了类似的音符,同时增强了木质,味和甜味的属性.
- 关键的挥发性物质,如5-基甲基和酸,被确定为新鲜和加工的灵芝之间的歧视因素.
- 芳香提取物稀释分析检测到85种芳香化合物,风味稀释系数高达512.
- 1-octen-3-ol被证实是新鲜Lingzhi的主要芳香化合物,而马尔托尔则在加工形式中占主导地位.
结论:
- 灵芝处理显著改变了它的感官特征.
- 特定的挥发性化合物是新鲜和加工的lingzhi的独特风味配置的原因.
- 这项研究为优化灵芝加工技术和开发基于灵芝的新型产品提供了宝贵的见解.
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