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在减少的条件下调制风味感知:由Debaryomyces hansenii SH4和KCl驱动的感官代谢相互作用框架
Han Li1, Hongyu Li1, Qianqian Yu1
1School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
这项研究使用化 (KCl) 和酵母生物转化来增强低发酵香肠中的盐味. 结合的方法提高了度和乌玛米,同时减少了异味,创造了更健康的肉制品.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 感官科学 感官科学
背景情况:
- 减少发酵香肠中的对于公众健康至关重要.
- 在低产品中保持理想的风味配置仍然是一个重大挑战.
- 离子替代和微生物生物转化为增强风味提供了潜在的策略.
研究的目的:
- 在减少的发酵香肠中重建盐相关的风味.
- 研究化 (KCl) 和酵母生物转化 (Debaryomyces hansenii SH4) 的联合作用.
- 通过综合分析技术,阐明香味增强的潜在机制.
主要方法:
- 用KCl进行离子替代和使用Debaryomyces hansenii SH4进行酵母生物转化.
- 对非挥发性和挥发性化合物的全面分析.
- 感官评估,电子感知 (E-tongue,E-nose),以及味觉活动值 (TAVs) 和气味活动值 (OAVs) 的计算.
主要成果:
- 联合KCl和D. hansenii SH4治疗显著增加了感知盐度和乌玛米强度,超过了完全盐控制.
- 苦和缩性被有效地缓解.
- 相当的乌玛米度增加了四倍,扩大了味觉活性和气味活性化合物的覆盖范围.
结论:
- KCl调节离子通路,而D. hansenii SH4催化了关键风味化合物的生物合成 (Glu,Asp,5'-核酸,).
- 这些机制共同放大了交叉模式的风味线索,重建了与盐相关的风味.
- 这项研究提供了机械洞察力和技术途径,以开发更健康的发酵肉,保持感官吸引力.
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