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Updated: Jan 20, 2026

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通过不同的加工方法生产的沙戈粉的风味质量的表征:从物理化学,代谢学和感官分析的洞察力

Giri R Barokah¹, Azis B Sitanggang², Eiichiro Fukusaki³

¹Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Research Center for Food Technology and Processing, National Research and Innovation Agency, Jl. Jogja - Wonosari Km 31, 5, Gunungkidul, Yogyakarta 55861, Indonesia.

Journal of bioscience and bioengineering

|January 18, 2026

概括

传统的萨古加工方法由于微生物活动而对味道产生负面影响. 现代方法提升了可取的糖分,改善了食品工业的萨戈粉风味质量.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
代谢学代谢学代谢学

背景情况:

萨戈粉是东南亚和太平洋岛屿中重要的无质碳水化合物来源.
加工方法显著影响佐瓜粉的质量,特别是风味.
不同加工技术之间缺乏全面的风味分析.

研究的目的:

通过综合分析来描述沙戈粉的风味质量.
为了比较传统,半机械化和现代化加工的萨戈粉的风味特征.
为了确定影响萨戈粉风味的关键代谢物.

主要方法:

萨戈粉样本的物理化学分析.
代谢分析,以识别风味化合物.
来自不同加工方法的萨戈粉的感觉评估.
包括PCA,热图和PLS回归在内的统计分析.

主要成果:

传统加工产生的感觉和物理化学质量较低,增加了非风味化合物 (有机酸).
现代加工导致了更高的可取糖 (糖,果糖),增强了味道.
半机械化加工显示了中间的风味特征.
关键的代谢物如八酸,3-甲基黄油酸和六酸与味道恶化有关.

结论:

加工方法极大地影响了沙戈粉的味道.
传统的方法需要优化,以减轻微生物破坏和异味.
现代加工技术显示出优越的萨戈粉风味品质的潜力.
识别的代谢物可以指导未来的质量控制和加工改进.

关键词:

味道味道味道味道代谢学代谢学代谢学质量改善质量改善萨戈粉是一种粉.感官分析是一种感官分析.

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