共查询到20条相似文献，搜索用时 15 毫秒
1.
为延缓三疣梭子蟹品质劣变,延长其货架期,本试验研究了冰温贮藏、冷藏、冰藏对蟹肉挥发性风味、腺苷三磷酸(ATP)关联物及游离氨基酸含量的影响,并对其呈味物滋味强度值(TAV)及味精当量(EUC)进行分析。结果表明,冰温组蟹肉挥发性风味在贮藏前6 d 无明显变化,而冷藏和冰藏组蟹肉挥发性风味分别在贮藏第2和第4 天开始出现明显变化。冰温组蟹肉肌苷酸(IMP)和腺苷酸(AMP)的滋味强度值、游离氨基酸总量、鲜味氨基酸、甜味氨基酸和甜苦味氨基酸占总游离氨基酸的百分比、EUC均高于同期冰藏、冷藏。组综上所述,冰温贮藏能有效保持蟹肉良好风味,缓解蟹肉风味劣变。本研究结果为冰温贮藏技术在梭子蟹保鲜中的应用提供了一定的理论依据。 相似文献
2.
Addition of a nearly tasteless aqueous extract isolated from beans (Phaseolus vulgaris L.) to a model chicken broth enhanced its mouthfulness and complexity and induced a much more long-lasting savory taste sensation on the tongue. Gel permeation chromatography and hydrophilic interaction liquid chromatography/comparative taste dilution analysis (HILIC/cTDA), followed by LC-MS/MS and 1D/2D-NMR experiments, led to the identification of gamma-L-glutamyl-L-leucine, gamma-L-glutamyl-L-valine, and gamma-L-glutamyl-L-cysteinyl-beta-alanine as key molecules inducing this taste-modifying effect. Sensory analysis of aqueous solutions of these peptides showed threshold concentrations between 3.3 and 9.4 mmol/L for an unspecific, slightly astringent sensation. More interestingly, when added to a savory matrix such as sodium chloride and monosodium glutamate solutions or chicken broth, the detection thresholds of these gamma-glutamyl peptides decreased significantly and remarkably enhanced mouthfulness, complexity, and long-lastingness of the savory taste were observed; for example, the threshold of gamma-glutamyl-cysteinyl-beta-alanine decreased by a factor of 32 in a binary mixture of glutamic acid and sodium chloride. As tasteless molecules inducing mouthfulness, thickness, and increasing continuity of savory foods were coined about 10 years ago as "kokumi" flavor compounds, the peptides identified in raw as well as thermally treated beans have to be considered as kokumi compounds. 相似文献
3.
An essential compound imparting the sweet taste to beef broth was investigated. Taste activity-guided fractionation of beef broth by ultrafiltration, gel permeation chromatography, and HPLC in combination with the recently developed comparative taste dilution analysis enabled the localization of a fraction possessing sweetness-enhancing activity upon degustation. Comparison of the chromatographic, spectroscopic, and sensory data with those of the synthetic reference compound led to the identification of the sweetness-enhancing N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, named alapyridaine, which was recently isolated from heated aqueous solutions of hexoses and l-alanine. After quantification of alapyridaine in beef broth, sensory analysis of synthetic beef taste recombinates spiked with synthetic alapyridaine in its "natural" concentration of 419 mug/L and comparison to the taste quality of a tastant recombinate lacking the alapyridaine revealed a significant increase in sweetness and umami character only when the alapyridaine was present in the recombinate. These data demonstrate for the first time that, in "natural" concentrations, the alapyridaine exhibited a pronounced effect on the overall taste quality of beef broth, in particular, on the sweet and umami character. 相似文献
5.
Thierry A Maillard MB Bonnarme P Roussel E 《Journal of agricultural and food chemistry》2005,53(10):4157-4165
Two mixtures of Propionibacterium freudenreichii commercial strains were tested as adjunct cultures in pasteurized milk Raclette cheese to investigate the ability of propionibacteria (PAB) to enhance flavor development. Cheese flavor was assessed by a trained sensory panel, and levels of free amino acids, free fatty acids, and volatile compounds were determined. The PAB level showed a 1.4 log increase within the ripening period (12 weeks at 11 degrees C). Eye formation, which was not desired, was not observed in PAB cheeses. PAB fermented lactate to acetate and propionate and produced fatty acids by lipolysis, branched chain volatile compounds derived from isoleucine and leucine catabolism and some esters. One of the experimental cheeses received the highest scores for odor and flavor intensity and was characterized by higher frequencies of detection for some minor notes ("propionic"and "whey" odor, "sweet" taste). PAB can therefore be considered as potential adjunct cultures to enhance or modify cheese flavor development. 相似文献
6.
R.‐L. Heini K.‐M. Oksman‐Caldentey K. Latva‐Kala P. Lehtinen K. Poutanen 《Cereal Chemistry》2001,78(6):707-714
Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect. 相似文献
7.
为改善单一菌株发酵制备青稞甜醅的风味与口感,提高其质量品质,本试验采用米根霉和酵母菌为发酵菌株,以氨基酸态氮含量及感官评分为指标,确定混菌发酵黑青稞甜醅的最佳工艺条件,并比较单一菌株发酵黑青稞制品与混菌发酵黑青稞制品中酚类物质含量、抗氧化活性及风味物质组成的差异。结果表明,混菌发酵黑青稞制品最佳发酵条件为:发酵温度33℃,发酵时间48 h,菌种比例(酵母菌J7∶米根霉)1∶1.20,接种量6.81%,在此条件下混菌发酵黑青稞制品的氨基酸态氮含量为9.32 mg·100 g-1,感官评分为95.48分。与单一菌株发酵黑青稞制品相比,混菌发酵黑青稞的黄酮含量(32.22 mg·100 g-1)、 多酚含量(230.68 mg·100 g-1)及DPPH自由基清除能力(95.03 μmol·L-1)显著提高。气相色谱-质谱(GC-MS)分析结果表明,酵母菌单独发酵的黑青稞中共检出33种挥发性风味物质,米根霉单独发酵的黑青稞中共检出41种挥发性风味物质,混菌发酵的黑青稞中共检出46种挥发性风味物质,其中酯类和醇类是3种发酵方式黑青稞制品的主要风味组分。混菌发酵黑青稞的醇类、酯类和酸类种类及含量均显著高于其余两种发酵方式,其相对含量分别达到59.09%、29.44%和6.46%,风味更丰富。综上分析,混菌发酵使黑青稞制品在功能及风味方面具有一定的优势。本研究结果为混菌发酵黑青稞制品的开发和应用奠定了基础。 相似文献
8.
Frank S Wollmann N Schieberle P Hofmann T 《Journal of agricultural and food chemistry》2011,59(16):8866-8874
By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from a Dornfelder red wine, 31 odor-active compounds were identified by means of HRGC-MS and comparison with reference compounds. A total of 27 odorants, judged with high FD factors by means of AEDA, was quantitated by means of stable isotope dilution assays, and acetaldehyde was determined enzymatically. In addition, 36 taste-active compounds were analyzed by means of HPLC-UV, HPLC-MS/MS, and ion chromatography. The quantitative data obtained for the identified aroma and taste compounds enabled for the first time the reconstruction of the overall flavor of the red wine. Sensory evaluation of both the aroma and taste profiles of the authentic red wine and the recombinate revealed that Dornfelder red wine was closely mimicked. Moreover, it was demonstrated that the high molecular weight fraction of red wine is essential for its astringent taste impression. By comparison of the overall odor of the aroma recombinate in ethanol with that of the total flavor recombinate containing all tastants, it was shown for the first time that the nonvolatile tastants had a strong influence on the intensity of certain aroma qualities. 相似文献
9.
The perceived intensities of savory flavors in hydrocolloid-thickened solutions were investigated using sensory paired comparison tests between two distinct thickener concentrations (high and low viscosities). The perceived saltiness of 3.5 g/L NaCl was found to be significantly reduced (P < 0.01) at the higher thickener concentration of both hydroxypropylmethyl cellulose (HPMC) and lambda-carrageenan, relative to the lower concentration. Mushroom flavor (8 ppm of 1-octen-3-ol with 3 g/L NaCl) was perceived as significantly more intense (P < 0.05) in 1.7 g/L lambda-carrageenan as compared with the same concentration of flavoring in 10.2 g/L lambda-carrageenan. Garlic flavor (2.5 ppm of diallyl disulfide with 2 g/L NaCl) was perceived to be significantly more intense in 2 g/L HPMC (P < 0.01) than in 10 g/L HPMC. However, when the NaCl concentration in the more viscous sample was increased to 3 g/L, the garlic flavor intensities of the two systems were not significantly different, suggesting a perceptual interaction (enhancement) between salt taste and garlic flavor. In vivo aroma release measurements from the same samples, using API-MS, showed that hydrocolloid concentration did not significantly alter the amount of mushroom or garlic aromas released when solutions were consumed. It was concluded that changes in perceived saltiness were driving the reduction in savory flavor perception even though the aroma stimulus was unchanged (a taste-aroma interaction). These findings parallel previous results in sweet hydrocolloid-thickened solutions. 相似文献
10.
Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds 总被引：4，自引：0，他引：4
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different phases were obtained for several individual volatiles, showing that HS-SPME analysis with a short sampling time can be used to determine the "true" headspace concentration at equilibrium between the headspace and a sample matrix. Equilibrium dialysis followed by HS-SPME/GC-MS was carried out to confirm the ability of HS-SPME extraction for monitoring the free volatile compounds in the presence of proteins. In particular, a short sampling time (1 min) avoided additional extraction of volatiles bound to the protein. Interactions between several selected flavor compounds and nonvolatile food matrix components [beta-lactoglobulin or (+)-catechin] were also studied by means of HS-SPME/GC-MS analysis. The volatility of ethyl hexanoate, heptanone, and hexanal was significantly decreased by the addition of beta-lactoglobulin compared to that of isoamyl acetate. Catechin decreased the volatility of ethyl hexanoate and hexanal by 10-20% and increased that of 2-heptanone by approximately 15%. This study indicates that HS-SPME can be a useful tool for the study of the interactions between volatile compounds and nonvolatile matrix components provided the kinetic and thermodynamic behavior of the volatiles in relation to the fiber chosen for the studies is carefully considered. 相似文献
11.
Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis 总被引：1，自引：0，他引：1
Hayata Y Sakamoto T Maneerat C Li X Kozuka H Sakamoto K 《Journal of agricultural and food chemistry》2003,51(11):3415-3418
The flavor of the Miyabi variety of Japanese muskmelon was extracted according to the Porapak Q column method (PQM) and evaluated by using aroma extract dilution analysis (AEDA) method. The overall odor of the PQM extracts was perceived as having a natural muskmelon-like odor, suggesting that the PQM was able to extract volatile compounds in muskmelon fruit without degradation of original flavor. Forty-six odorant compounds [Kovats index (KI), 961 < or = KI < or = 2605] were found by GC-sniffing in PQM extracts, confirming the effectiveness of PQM in trapping a wide range of volatile compounds in muskmelon flavor. The 46 odorants could be divided into three groups on the basis of their odor attributes: fruity note (KI < 1300); green, grassy, or cucumber-like note (1300 < KI < 2020); and sweet note (KI > 2020). When the original extracts were diluted in AEDA analysis, seven odorants could still be detected by GC-sniffing at a flavor diluation (FD) factor of 128 or above: one had a fruity note (compound 3); four had a cucumber-like, green, or grassy note (compounds 12, 17, 21, and 23); and two had a sweet note (caramel-like or yakitori-like) (compounds 32 and 34). 相似文献
12.
Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal. 相似文献
13.
The influence of type and concentration of carboxymethyl cellulose (CMC) on flavor and textural properties of custard desserts was examined. A synthetic strawberry flavor mixture was used to flavor the custards; it comprised 15 volatile flavor compounds. The viscosity of the custards was determined using rheometric measurements. Static headspace gas chromatography and in-nose proton transfer reaction-mass spectrometry analyses were conducted to determine the custards' volatile flavor properties. Perceived odor, flavor, and textural properties were assessed in sensory analysis experiments using magnitude estimation against a fixed modulus. Both type and concentration of CMC altered the viscosity of the custards. Softer custards had higher static headspace flavor concentrations. On the contrary, firmer custards demonstrated higher in-nose flavor concentrations. In sensory analysis, firmer custards showed higher thickness and lower sweetness intensities than their low-viscosity counterparts. The thickness perception corresponded to the viscosity of the custards. Removal of sucrose from the custards affected sweetness intensity only and not the intensity of other attributes. Therefore, the influence of the viscosity of the custards on the release of sweet-tasting components is held responsible for the effect on perceived sweetness intensity. Odor intensities were generally higher for the low-viscosity custard, whereas fruity flavor intensities were higher for the firmer custards. Odor intensities correlated with static headspace concentrations and flavor intensities related reasonably well with in-nose concentrations. Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements. 相似文献
14.
Protein hydrolysates were prepared as a natural flavor stock from the red hake (Urophycis chuss) headed-gutted (H&G) mince and frame mince using commercial enzymes, Flavourzyme and Savorase, at the natural pH of fish (6.8) and the water/fish ratio of 2:5. The addition of 1.5% NaCl and 0.4% STPP improved the flavor quality of the hydrolysate by masking bitterness and off-flavor. A 6 h hydrolysis of H&G mince with Flavourzyme yielded a hydrolysate of the highest acceptability. Hydrolysis increased the concentration of most free amino acids except Arg and His. Leu, Lys, and Arg were predominant free amino acids in the hydrolysates, whereas Leu and Arg were major ones in the cooking juice. The concentration of Glu responsible for umami taste was increased by 6-9 times upon hydrolysis. Hydrolysates contained higher percentages of free amino acids giving both umami and sweet tastes than did cooking juice. 相似文献
15.
Frank D Appelqvist I Piyasiri U Wooster TJ Delahunty C 《Journal of agricultural and food chemistry》2011,59(9):4891-4903
The effect of the fat component of liquid emulsions on dynamic "in-nose" flavor release was examined using a panel of trained human subjects (n = 6), proton transfer reaction mass spectrometry (PTR-MS), and time intensity (TI) sensory evaluation. A rigorous breathing and consumption protocol was developed, which synchronized subjects' breathing cycles and also the timing of sample introduction. Temporal changes in volatile release were measured in exhaled nostril breath by real-time PTR-MS. Corresponding changes in the perceived odor intensity could also be simultaneously measured using a push button TI device. The method facilitated accurate examination of both "preswallow" and "postswallow" phases of volatile release and perception. Volatile flavor compounds spanning a range of octanol/water partition coefficient (K(o/w)) values (1-1380) were spiked into water (0% fat) or lipid emulsions with various fat contents (2, 5, 10, and 20% fat). Replicate samples for each fat level were consumed according to the consumption protocol by six subjects. Statistical comparisons were made at the individual level and across the group for the effects of changes in the food matrix, such as fat content, on both pre- and postswallow volatile release. Significant group differences in volatile release parameters including area under the concentration curve (AUC) and maximum concentration (I(max)) were measured according to the lipid content of emulsions and volatile K(o/w). In a second experiment, using single compounds (2-heptanone, ethyl butanoate, and ethyl hexanoate), significant decreases in both in-nose volatile release and corresponding perceived odor intensities were measured with increasing fat addition. Overall, the effect of fat on in vivo release conformed to theory; fat had little effect on compounds with low K(o/w) values, but increased for volatiles with higher lipophilicity. In addition, significant pre- and postswallow differences were observed in AUC and I(max), as a result of changing fat levels. In the absence of fat, more than half of the total amount of volatile was released in the preswallow phase. As the content of fat was increased in the emulsion systems, the ratio of volatile released postswallow increased compared to preswallow. These data may provide new insights into why low-fat and high-fat foods are perceived differently. 相似文献
16.
为了研究优质地方鸡种瓢鸡和盐津乌骨鸡不同部位的主体风味成分,以300日龄瓢鸡和盐津乌骨鸡的胸肌和腿肌作为试验对象,利用顶空固相微萃取(HS-SPME)技术提取,采用气相色谱质谱联用(GC-MS)技术分离和鉴定鸡肉中的挥发性物质,结合相对活度值(ROAV)确定主体风味活性物质。结果表明,鸡肉样品中共检出76种挥发性化合物,主要包括醛类、醇类、酮类、酯类、酸类、烃类化合物,不同品种不同部位之间挥发性风味物质的组分和含量存在差异。瓢鸡主体风味物质由2-甲基丁醛、戊醛、己醛、庚醛、辛醛、反-2-辛烯醛、壬醛、1-辛烯-3-醇、辛烷构成;盐津乌骨鸡主体风味物质主要由2-甲基丁醛、己醛、壬醛、1-辛烯-3-醇构成。主体风味物质对不同部位不同品种鸡肉样品的贡献程度不同,其中醛类化合物对鸡肉的整体风味贡献最大。本研究结果为瓢鸡和盐津乌骨鸡的风味特性研究和开发利用提供了理论依据。 相似文献
17.
18.
基于味觉传感器阵列的玉米汁饮料分类辨识 总被引：4，自引：3，他引：1
为了快速辨识不同口味的玉米汁饮料,确保同一种饮料质量的均一性,构建了包含12个传感器的味觉传感器阵列。使用代表酸、甜、苦、咸、鲜的呈味物质检测味觉传感器阵列对5种基本味觉辨识的能力。使用主成分分析和概率神经网络考察了该阵列对基本味觉的辨识效果,该阵列对基本味觉表现出良好的辨识能力。将该阵列应用于玉米汁饮料的分类辨识中,区分来自不同品牌的9种玉米汁。系统聚类分析表明了同一种玉米汁样本的味觉特征非常接近,可聚合为一类。通过主成分分析法实现数据降维,提取前3个主成分作为概率神经网络的输入神经元。试验结果表明:该味觉传感器阵列对不同种玉米汁饮料具有较好的辨识能力,辨识的正确率为95.06%。 相似文献
19.
不同干燥方式对中国对虾风味组分的影响 总被引：3，自引：3，他引：0
为了研究不同干燥方式对中国对虾风味组分的影响,该文采用热风(温度:(50±2)℃,风速:1.5 m/s,时间:8 h)、冷风(温度:18~20℃,风速:1.5 m/s,时间:56 h)、微波真空(功率500 W,真空度70 kPa,时间:40 min)、微波真空-冷风联合(先温度为18~20℃,时间27h的冷风干燥,后功率500 W,真空度70 kPa,时间10 min的微波真空干燥)4种干燥方式对其干制品的游离氨基酸组成、呈味核苷酸、等鲜量以及挥发性成分进行研究。结果表明,热风干燥后的中国对虾总游离氨基酸质量分数为63.31 mg/g,相对于对照组鲜虾(72.04 mg/g)有明显损失(P0.05);呈味核苷酸质量分数为7.9 mg/g,较对照组(9.05 mg/g)损失严重(P0.05);其等鲜量(127 g/(100 g))较鲜虾(180 g/(100 g))显著降低(P0.05);对虾产生以烤肉香味和海鲜风味为主的挥发性成分。冷风干燥使中国对虾总游离氨基酸质量分数较对照组损失偏大,其值为63.70 mg/g(P0.05);等鲜量(155(g/100 g))损失较大(P0.05);挥发性成分以烃类化合物为主,风味较寡淡。微波真空干燥后的中国对虾呈味核苷酸和等鲜量分别为9.17 mg/g和176 g/(100 g),总游离氨基酸质量分数较对照组损失较严重,为55.81 mg/g(P0.05);挥发性成分以肉香味和烤香味为主。微波真空-冷风联合干燥后的中国对虾呈味核苷酸含量最高,其值是9.90 mg/g;等鲜量值为189 g/(100 g),相对于鲜虾有所提高(P0.05);总游离氨基酸质量分数为62.84 mg/g呈现降低(P0.05);产生以烤肉香味和海鲜风味为主的挥发性成分。因此,微波真空-冷风联合干燥方式对中国对虾风味变化影响最小,是一种具有发展前景的干燥方式。 相似文献
20.
Maneerat C Hayata Y Kozuka H Sakamoto K Osajima Y 《Journal of agricultural and food chemistry》2002,50(12):3401-3404
The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boiling point volatile compounds and at producing the very desirable natural ripe tomato flavor of extracts. The SDE method was less effective in isolating the higher boiling point volatile compounds and caused deterioration of volatile compounds due to the heating process that takes place during extraction, resulting in an unpleasant boiled green tomato flavor of extracts. The advantages of using the PQM are its simplicity and its high efficiency in isolating many volatile compounds from nonvolatile materials at room temperature. A total of 367 volatile compounds were isolated by the PQM. Of these, hexanal, (Z)-3-hexenal, (E)-2-hexenal, 2- and 3-methylbutanol, and 2-phenylethanol were relatively more abundant than other compounds and (Z)-3-hexenal showed the highest relative amount. 相似文献