抹茶品质的感官审评与成分分析

对6 种抹茶和3 种碾茶的品质进行感官评价,并采用常规成分测定法和自动氨基酸分析仪测定抹茶的氨基 酸组分,开展化学成分分析。结果表明：6 种抹茶粉的粒径约75～1.6 μm,达到超细微粉水平;具有抹茶的感官品 质特征,审评评分为（85.90±1.44）～（96.90±1.26）,香味阈值在1 500～2 500之间;抹茶内含物质总量和组成 丰富,水浸出物含量较高,均值为35.63%;抹茶滋味高鲜,游离氨基酸总量较高,均值为7.20%,其组分种类丰 富,多达18 种,组分含量达1 000 mg/kg以上的有茶氨酸、谷氨酸等7 种;抹茶色泽翠绿,试样叶绿素总量含量高, 均值为0.85%,且叶绿素a的含量较高,叶绿素a∶叶绿素b范围为（1.12±0.13）～（1.49±0.17）;产品质地细,粗 纤维含量较低,均值为8.70%。与日本抹茶产品相比,中国抹茶产品质量尚需提高,需要从茶园生态环境及其生产 的品种、栽培、采摘和制造等全过程进行深入研究,加强品控管理,进一步提高产品品质。     

抹茶牛奶饮料配方优化

采用模糊数学分析法对抹茶原料进行筛选,以奶粉、抹茶为主要原料制成蛋白含量为2.0 g/100 g的抹茶牛奶饮料。通过单因素实验研究全脂奶粉和脱脂奶粉添加比、白砂糖添加量、抹茶添加量、稀奶油添加量、复配增稠稳定剂添加量对感官评价的影响。通过响应曲面法得到最佳配方:全脂奶粉和脱脂奶粉添加比为4.3:1,白砂糖添加量为6.16%,抹茶添加量为0.81%,稀奶油添加量为0.5%,复配增稠稳定剂添加量0.19%,验证实验的感官评分为85.1分。对最优配方所得抹茶牛奶饮料进行139 ℃ 4 s的超高温杀菌,微生物检测结果合格,蛋白质含量为2.0 g/100 g,固形物含量为12.5%,pH为6.85。所得抹茶牛奶饮料颜色淡绿,香味醇厚,甜度适宜,口感细腻。货架期口感品评和稳定性观察结果表明,产品可以满足6个月保质期。     

分子感官科学技术在茶叶风味上的应用研究进展

分子感官科学是分析化学、感官鉴评科学多学科交叉的系统科学, 其主要内容是在分子水平上定性、定量地研究食品感官质量。分子感官科学技术主要包括感官评价和检测分析。茶叶风味主要是指香气和滋味, 本文针对分子感官科学技术在茶叶风味上的应用, 本文对分子感官科学技术中的香气提取物稀释分析法、气相色谱-质谱联用技术、气相色谱-嗅闻技术以及定量描述分析法、滋味稀释分析法、半舌测试法、偏好性测试法、高效液相色谱技术、液相色谱-质谱联用技术、核磁共振技术等在茶叶香气和滋味上的应用研究进行综述, 阐述了分子感官科学技术在茶叶感官质量分析中的重要意义。     

ADSA Foundation Scholar Award: defining dairy flavors

Production and consumption of dairy foods continue to increase annually. Further, new ingredient applications for dairy foods continue to expand. With continued production and consumption, there is also increased competition. Increased competition exists regionally, nationally, and globally. Processors as well as product developers must find ways to maximize existing markets and expand into new markets. A consistent high quality product is necessary to maintain competitiveness. Although microbial safety and stability are key ways to define quality, flavor is one method of defining quality that is often assumed or overlooked. The aggressive and competitive nature of today's market demands more precise and powerful tools for defining flavor and flavor quality. Traditional as well as more recent methods for evaluating dairy flavor are reviewed. The application of defining sensory flavors to fundamental research on flavor chemistry, product understanding, and effective marketing is addressed.     

分子感官科学在花椒风味评价中的应用研究进展

花椒中含有大量的香气化合物和滋味化合物,这些化合物构成了花椒独特的气味和滋味。分子感官科学作为一个多学科交叉技术,致力于从分子层面深入探索和研究食品的感官质量,包含感官评价与检测分析两方面。文章综述了分子感官科学技术在花椒风味评价中的应用研究进展,阐明了分子感官科学技术在花椒风味与感官质量评价中的重要意义,并对其未来发展方向进行了展望。     

美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究

完全美拉德反应产物(MRPs)是构成烟草特征香味的重要来源,但普遍存在易逸失、不稳定的问题。以果糖为原料,制备了6种Heyns重排产物(HRP)类美拉德反应中间体,通过卷烟感官评吸筛选发现,果糖和苯丙氨酸反应得到的中间体2-脱氧-2-L-苯丙氨酸-D-葡萄糖具有最理想的加香效果。比较了苯丙氨酸—果糖的完全美拉德反应产物溶液和相应中间体HRP溶液的后续热加工稳定性,随着热处理时间延长,完全美拉德反应产物的香气降低了74.7%,而中间体HRP溶液挥发性风味成分增加为未加热的12.1倍,具有加工风味受控形成的特点,从而很好地克服了完全美拉德反应产物在食品、烟草加工过程中的加香缺陷。     

红枣香味物质的主成分分析

研究了6个品种红枣的香味物质,并探索不同品种红枣香味物质的主要差异变量。采用顶空固相微萃取技术对6个不同品种红枣样品的香味物质进行萃取,经气相色谱质谱联用仪的分离和检测,利用主成分分析和相关性分析法分析6个不同品种红枣样品香味物质的主要差异。结果表明,6个不同品种红枣的主要香味物质共检测出34种,其中酸类物质是其主要的香味物质,共12种,其次是烃类6种、芳香族类4种、酯类2种、醛类3种、醇类2种、酮类2种和杂环类3种。这些香味物质含量的差异,形成了不同品种红枣风味特征。结合感官评定,对红枣香气质量进行综合评价,可得:主成分分析结果与感官评价结果一致,因此红枣香味物质的主成分分析可以作为红枣香气品质潜在的评价方法。      

Invited review: Sensory analysis of dairy foods

Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.     

模糊综合评价法在肉味香基感官评价中的应用

以自制水解液、氨基酸和还原糖为原料,经美拉德反应得到具有肉味特征的香基料,以模糊数学综合评价作为评判标准。单因素实验结果表明,半胱氨酸添加量、葡萄糖和木糖比例及大豆蛋白液的添加量是影响产物特征的关键因素,采用正交实验L9(33)确定最佳配比为,半胱氨酸添加量为2.5%,葡萄糖和木糖比为1:3,大豆蛋白液添加量为30%,得到产物的感官评分为4.965。      

风味韧皮蛋制作工艺研究

应用现代食品感官评定方法与质构方法对杜松子风味韧皮蛋的加工工艺进行研究。以鸡蛋为主要原料,采用单因素试验,响应面优化试验确定最佳工艺条件:即85℃水中预煮15 min后,冷却剥壳,于食盐添加量0.9%,白砂糖添加量3%,杜松子添加量4%的料液中,100℃条件下煮制60 min。由此条件加工制得的风味韧皮蛋的色差L*值49.5,a*值15.0,b*值40.0,感官评分86.1分,质构特性硬度12.3 N,弹性4.66 N,咀嚼性5.43 N,理化指标水分67.9%,灰分1.25%,脂肪10.27%,蛋白质11.87%,为新型风味韧皮蛋的产业化提供理论依据。     

基于模糊评判的蜂蜜感官评价及阈值分析

为选择合适的蜂蜜作为复合甜味剂,对蜂蜜产品进行感官评价,并确定评价较高蜂蜜的甜度阈值及风味阈值。实验以香气、甜味、综合风味为评价因素,采取模糊评判法对蜂蜜产品进行评价。结果表明：含糖量为质量分数9%的柑橘蜂蜜综合评价最高,其次为质量分数9%的紫云英蜂蜜;柑橘蜂蜜的甜度阈值和风味阈值含糖量分别是质量分数0.75%和0.50%,紫云英蜂蜜为质量分数0.50%和0.50%。可将柑橘蜂蜜和紫云英蜂蜜作为复合甜味剂用于饮料研发中。     

A 100-Year Review: Sensory analysis of milk

Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.     

食用菌复合香鲜味面包馅料的试制

采用香菇、茶树菇、平菇三种香鲜味突出、来源广的食用菌,应用正交实验研究食用菌复配物的配方及复合香鲜味面包馅料的配方与工艺。实验显示:食用菌复配物综合感官评分最高的配比为香菇粉:茶树菇粉:平菇浆=1:0.5:30(w:w:w)。面包馅料最佳配方与工艺为食用菌复配物:食用油:芋泥=31.5:5.5:20(w:w:w),微波加热熟化增香7min。      

不同脱盐方式卤鱼风味的变化研究

以感官评定、质构等指标初步研究了静水处理、真空反渗透、振荡处理、扎孔处理等不同方式对咸鱼进行脱盐处理后,卤鱼风味的变化情况。研究表明:不同脱盐方式提高了脱盐速率,有利于营养物质的保持,同时能较好地去除异味,但对鱼香味均有一定的负面影响。振荡处理法以及添加质量分数1.5%海藻糖浸泡+扎孔+振荡处理法能较好的保持鱼块风味的脱盐方法。     

浓香型白酒风味物质与感官评定相关性研究

研究浓香型白酒风味物质与感官评定的相关性。采用气相色谱仪对浓香型白酒风味物质中的24种色谱骨架成分进行分析检测,得到不同等级白酒风味物质的种类和含量;通过建立科学、准确的浓香型基础酒感官评定标准,得到不同等级基础酒的感官评分;通过建立多元回归模型,分析基础酒中24种色谱骨架成分与感官评分之间相关性,得到浓香型基础酒中风味物质与感官评分回归方程;对该模型进行检验,得到的感官评定预测值与感官评定实际值的标准偏差为0.415,基础酒等级正确率为100%,可见该模型在感官评分预测上具有较高的准确性,该模型的建立为浓香型基础酒感官评价提供了较为科学的检验方法,同时也对浓香型成品酒感官评价具有一定的指导意义。     

Increasing omega fatty acid content in cow's milk through diet manipulation: Effect on milk flavor

Milk with an increased content of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA) was obtained by incorporating fish oil into the feed of cows. The 4 feed treatments used were a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM, or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil given at 0.41% of DM; 2) 0.41% inert calcium salts of 71% fish oil given at 0.83% of DM; or 3) 0.83% inert calcium salts of 43% fish oil given at 0.83% of DM. The cows were milked after 5 and 8 wk and the EPA, DHA, and CLA contents in the pasteurized whole milk were determined. The presence of off-flavors in the milk was investigated after 3 and 10 d of storage. Twelve judges were trained to evaluate the presence of grassy, fishy, oily, oxidized, and rancid off-flavors. Although levels of EPA, DHA, vaccenic acid, and CLA increased for all 4 treatments, a trained sensory panel detected no difference in milk flavor between treatments and the control, with little or no intensity of off-flavors. Results suggest that feeding fish oil and EnerGII at varying levels enhanced CLA, EPA, DHA, and total n-3 fatty acids in milk over the length of the experiment without negatively affecting milk flavor. This creates the potential for a more marketable and healthful product.