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植物化学成分,抗氧化活性和可食用的花丰富的感觉评估

Alessandra Rinaldi¹, Elsa Brandão², Wen Tao²

¹Better Sensing, Terinov - Parque de Ciência e Tecnologia da Ilha Terceira, Terra Chã, Angra do Heroísmo 9700-702, Portugal.

|November 12, 2025

概括

用花注入的,使用Cornflower,Cosmos和Wild Pansy,显示出改变的挥发性和性配置. 由于感官吸引力,Cosmos更受青,而所有人都显示出作为功能性食物的潜力.

科学领域:

食品科学食品科学食品科学
植物化学植物化学
感官科学感官科学

背景情况:

是一种发酵食品,可以通过注入植物药物来发挥作用.
可食用的花朵如玉米花,宇宙和野含有生物活性化合物.
调查花注水可以揭示新的功能性食品成分.

研究的目的:

为了分析白酒中的化学和感官变化,加入了Cornflower,Cosmos和Wild Pansy.
评估这些新鲜的花的生物活性和消费者接受度.

主要方法:

30天的白葡萄酒注入精选的花朵.
使用染色学和光谱学分析挥发性和性资料.
感官评估和消费者调查,以评估感官特性和感知益处.

主要成果:

输液显著改变了挥发性和性特征;宇宙和玉米花增加了安托西亚宁,野生潘西显示出高抗氧化活性.
宇宙是感觉上更喜欢的花朵/甜蜜的音符; 玉米花是收缩的; 野被认为是酸的/酸的.
消费者对花注入的有积极的看法,对健康的益处比生花更高.

结论:

用花注入的为功能性食品开发提供了一个有希望的途径.
特定的花朵选择 (宇宙,玉米花,野) 赋予不同的化学和感官特征.
这些输液成功地结合了生物活性和感官吸引力,需要进一步研究.

关键词:

抗氧化剂是一种抗氧化剂.香味香味香味香味香味奇异的情况 (astringency) 奇异的情况消费者消费者消费者消费者消费者可食用的花朵可食用的花朵是一种.

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Gustation

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.