酵母抽提物对酱油酱醪液态发酵的影响研究

研究了酱油酱醪发酵过程中添加不同含量的酵母抽提物对酱油氨态氮、分子量分布、氨基酸组成、蛋白酶活力以及感官评价等指标的影响。研究结果表明酱油酱醪发酵过程中添加0.05%的酵母抽提物可显著提高酱油原油的氨态氮含量,酱油原油中分子量10000Da的组分显著下降,而分子量1000~3000Da和1000Da的组分显著增加(P0.05)。氨基酸分析表明添加酵母抽提物后,酱油中游离氨基酸中鲜味氨基酸和苦味氨基酸相对含量增加,甜味氨基酸相对含量降低。感官评价结果表明:酱油原油的鲜味和甜味逐渐增加,其中酵母抽提物添加量为0.05%的酱油样品增加最为明显。     

永川豆豉发酵过程中总糖和氨基酸变化与滋味的形成

通过采集传统发酵过程中的永川豆豉样本,对其总糖、还原糖、糖化酶活性、总氨基酸、游离氨基酸构成进行测定。结果表明,在成品豆豉游离氨基酸中,鲜味氨基酸占总游离氨基酸的23.98%,鲜味风味突出。豆豉中甜味氨基酸和还原糖共同构成了其回甜的滋味特点。豆豉中短链脂肪酸和乳酸使其呈现一定的酸味,酚类物质和苦味氨基酸呈现一定的苦味。这些最终决定了永川毛霉型豆豉的特有的咸鲜回甘风味特点。     

甜油和酱油中氨基酸和还原糖含量的比较研究

探讨甜油和酱油中两种关键营养成分氨基酸和还原糖的含量差异,分析原料不同、工艺相近的两种调味品特征指标存在差异的原因,并提出甜油和酱油存在的优势和缺点。结果表明,甜油中氨基酸总量和鲜味氨基酸谷氨酸低于酱油,甜油和酱油中氨基酸总量分别为15.86～23.21 mmol/L和31.69～46.04 mmol/L,其中谷氨酸含量分别为2.94～7.54 mmol/L和20.62～35.34 mmol/L;但每类氨基酸含量差距不大,比较协调;甜油中甜味氨基酸比例较大,为49.41%,酱油中的鲜味氨基酸比例较大,为71.19%;甜油中还原糖含量（14.24～27.53 g/L）高于酱油（4.80～8.26 g/L）。因此,酱油因高氨基酸和谷氨酸含量鲜味明显、口感厚重,适合烧制菜肴,而甜油口感协调、丰满,适合炒菜和凉拌菜;另外,甜油中高含量的还原糖含量能够改善菜肴质量、色泽和口感。     

重庆水豆豉发酵过程中NaCl、还原糖和氨基酸变化与滋味的形成

为探究重庆水豆豉独特滋味形成的影响因素,对水豆豉自然发酵过程中呈味物质变化与其滋味形成的关系进行了研究。以重庆本地大豆为原料,采用自然发酵工艺生产水豆豉,对其发酵过程中NaCl、还原糖、总酸、游离氨基酸等组成变化进行了测定,并对其感官评价结果进行了相关性分析。结果表明,水豆豉滋味主要形成于后发酵阶段,发酵结束时游离氨基酸含量增加了11. 25倍,其中鲜味氨基酸占比13. 45%,水豆豉鲜味主要来源于鲜味氨基酸;甜味氨基酸占比22. 25%,甜味氨基酸和还原糖共同构成了其略有回甜的滋味;咸味来源于NaCl质量分数增加;总酸增加形成一定的弱酸味。这些与添加的辣椒、姜等混合最终形成了重庆水豆豉独特的鲜咸酸辣略有回甜的滋味。研究结果对重庆地方调味品的滋味研究有一定意义。     

固形物浓度对高盐稀态酱油滋味物质的影响

为了考察不同固形物浓度发酵(30%、33%、37%、41%)对高盐稀态酱油滋味物质的影响,研究了不同固形物浓度发酵过程中酱油氨基酸态氮、总氮、还原糖、总酸、游离氨基酸组成和肽分子量分布等滋味物质的变化对酱油呈味特性的影响。结果表明,发酵固形物浓度越高,酱油盐含量越低,保留的中性蛋白酶活力、氨基酸态氮、总氮、还原糖及总酸含量越高。对比不同固形物浓度发酵酱油的关键滋味物质发现,酱油肽分子量分布主要集中于1~5 ku(50%左右)和小于1 ku(30%~40%),1~5 ku肽段所占比例随发酵固形物浓度的增大而提高,且具有呈味作用的游离氨基酸在高固形物浓度下得到提高。感官评价表明,37%固形物浓度下发酵的酱油鲜味、酸味最为突出,苦味最弱。整体上,提高固形物浓度使酱油的滋味更加浓郁。     

不同灭菌时间对鸡汤滋味的影响

文章研究了不同灭菌时间(10,15,20 min)对鸡汤滋味的影响。对鸡汤中的可溶性固形物、pH值、氨基酸态氮、感官评分及游离氨基酸进行测定分析,结果显示,3组鸡汤中可溶性固形物随着灭菌时间的增加而增加;pH值在灭菌时间10 min时显著高于其他两组(P<0.05);氨基酸态氮在灭菌时间15 min与20 min时显著高于10 min时(P<0.05);感官评分随着灭菌时间的增加而降低;3组鸡汤中共检测出16种氨基酸,其中包括2种鲜味氨基酸,5种甜味氨基酸和9种苦味氨基酸。3组鸡汤中15 min组鲜味氨基酸占比最低,20 min组甜味氨基酸占比最高,而苦味氨基酸占比随着灭菌时间的增加而逐渐降低。不同灭菌时间对3组鸡汤的TAV(滋味活性值)有影响,鲜味氨基酸中谷氨酸的TAV最高;甜味氨基酸中丙氨酸的TAV最高,其次为甘氨酸;苦味氨基酸中赖氨酸的TAV最高,其次为组氨酸及精氨酸。文章系统研究了不同灭菌时间对鸡汤滋味的影响,旨在为鸡汤类罐头及其同类产品的研发及生产提供一定的理论依据。     

绿茶滋味量化及其与化学组分的相关性研究

对绿茶滋味做分属性量化分析,探讨其与化学组分的相关性。以不同鲜叶原料、不同加工工艺的绿茶为代表,以茶叶中的谷氨酸钠、葡萄糖、咖啡碱和儿茶素EGCG等呈味单体作为标准滋味化学物质,建立鲜味、甜味、苦味和涩味等滋味分属性标准曲线。基于此标准曲线对茶汤滋味分属性进行量化分析,探讨茶汤化学组分与滋味分属性的相关性。研究结果表明,茶汤滋味、香气和感官总分三者之间呈显著正相关,茶汤整体滋味品质与鲜味和苦味分别呈显著正相关和显著负相关;鲜味与甜味、苦味与涩味之间具有显著正相关,而鲜味与苦味和涩味、甜味与苦味和涩味之间都呈显著负相关;茶汤中茶多酚、咖啡碱、水浸出物、没食子酸、儿茶素(EGCG、EGC、ECG及儿茶素总量)、苯丙氨酸含量都与苦味、涩味强度呈显著正相关,而与鲜味呈显著负相关;茶汤中总糖含量与甜味强度呈显著正相关;茶汤中谷氨酸含量与鲜味强度呈显著正相关,与苦味强度呈显著负相关。本研究实现了对茶叶滋味品质的定量分析,为茶叶分等分级和茶汤滋味化学研究提供理论基础。     

低温胁迫发酵对酱油品质的影响

研究了低温胁迫发酵工艺对酱油品质的影响,分析了酱醪酿造初期低温胁迫对pH、谷氨酰胺酶活、中性蛋白酶活、总氮、氨氮、总糖、总酸、游离氨基酸含量以及酱油成品滋味感官品质的影响。结果表明:发酵初期,低温胁迫可以延缓酱醪pH值下降,可明显提高谷氨酰胺酶、中性蛋白酶活力。游离氨基酸含量分布显示:酿造初期,低温胁迫显著提高了鲜味和甜味氨基酸的含量,降低了苦味氨基酸的含量。感官分析结果表明,低温胁迫组的鲜味、厚味更为突出,咸味稍减弱。从整体来看,低温胁迫发酵工艺可以显著提高酱油的品质。     

苦苦菜发酵过程中主要发酵菌种及滋味物质的变化

以苦苦菜为原料进行腌制,对自然发酵的苦苦菜进行菌种分离鉴定和总酸度、pH及盐度的测定。游离氨基酸含量用氨基酸自动分析仪分析,并按其味觉强度进行分类。结果表明:苦苦菜发酵初期以植物乳杆菌为优势乳酸菌,呈味氨基酸中苦味氨基酸(Leu、Val、Arg、Ile、Trp、Met)含量较高。主发酵期以植物乳杆菌和短乳杆菌为优势菌群,甜味氨基酸(Ser、Thr、Gly、Ala、His、Pro)和鲜味氨基酸(Glu、Asp、Lys)的含量逐渐增加,而苦味氨基酸含量逐渐降低。发酵后期以发酵乳杆菌为优势乳酸菌,甜味和鲜味氨基酸含量均高于苦味氨基酸。整个发酵过程中芳香族氨基酸(Tyr、Cys、Phe)含量较低且变化不大,发酵中后期7~20d苦苦菜的滋味最好。     

浅谈酱油的风味

酱油的风味是衡量酱油质量的重要指标之一。感官鉴定酱油的口味多种多样,主要有鲜、咸、甜、酸、苦等味。优质酱油的味应是:咸而鲜,稍带甜味,具有醇和的酸味,不苦不涩,而其成分中则包括呈咸、鲜、甜、酸、苦的物质。酱油作为调味料以鲜味最主要,而不应突出酸味、咸味、酒味、异香味等。酱油味的来源,主要是呈鲜味的氨基酸和核酸类物质的钠盐;呈甜味的糖类和呈酸     

Optimization and validation of a taste dilution analysis to characterize wine taste

ABSTRACT:  A procedure for the general taste dilution analysis (TDA) of wine has been optimized and applied to characterize the tastants of 5 different wines. Samples are concentrated first by vacuum distillation at 20 °C to obtain a dearomatized concentrate. Such concentrate is redissolved in water and injected in a semipreparative C18-high performance liquid chromatography (HPLC) column. The effluent is separated in fractions that are collected and concentrated by vacuum distillation. Sequential dilutions of the fractions are further evaluated by a sensory panel to assess the intensity of the basic tastes and in-mouth sensations. Fractions were also submitted to HPLC-mass spectrometry (MS) analysis to screen for known tastants of wines. The Taste Dilution chromatograms showed that taste differences between wines are mainly located in fractions 1, 2, and 6, and are mainly related to bitterness and astringency. Different aspects of the method setup and of its reliability are evaluated and discussed.     

食品的滋味研究(上)

食品的风味主要是由香气、滋味、口感等所构成，而滋味则是决定食品品质的一个重要因素。本文对各种味觉的形成机理、食品中的重要呈味物质等进行了综述，并详细介绍了鲜味物质间的相互作用，此外还介绍了几种味感改性物质。     

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

In this research, the effects of culture substrates on taste component content of Lentinula edodes were studied, and the resulting taste quality of L. edodes was evaluated. The results revealed that single‐carbon and single‐nitrogen sources were beneficial to production of soluble sugars and polyols, organic acids and sweet amino acids, whereas a single‐carbon source was beneficial to essential amino acid production, and a mixed‐carbon source was beneficial to umami 5′‐nucleotides and high mushroom production yield. High C/N values were beneficial to trehalose, arabitol, malic acid, and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. L. edodes fruiting bodies, harvested from a culture substrate containing single carbon, high proportion of cereal bran, had a more palatable taste quality, while a substrate containing bagasse and low C/N values was not suitable for L. edodes cultivation due to unfavourable taste quality. These results provide cultivation information how to obtain fruiting bodies L. edodes with more taste components.     

大米食味品质评价技术进展

米饭食味是大米的主要品质特性,直接反映稻谷的最终品质,其评价方法可指导各流通环节对稻谷品质的优劣进行科学评定,同时对食味优良稻米的育种和普及起到至关重要的作用.该文较为全面地论述了大米食味品质的感官评价法、指标评价法与仪器评价法的研究现状及存在的问题,对中外大米食味品质的感官评价法的各自特点进行了详细比较,并就现行国标...     

基于电子舌技术的红茶滋味品质评价

目的研究电子舌技术在红茶滋味品质评价上的应用,探索电子舌评价结果同人工感官滋味审评结果间的关系。方法采用电子舌传感器响应值及滋味分值结合主成分分析、聚类分析等方法进行红茶滋味的评价,并同人工感官滋味结果进行比较;绘制滋味雷达图、酸鲜味等级评价图、滋味分属性间及感官滋味的相关性表。结果利用电子舌测定的数据结合主成分分析和聚类分析对茶样进行的分类结果同感官滋味分类结果一致;不同类别间的茶样滋味特点不同,滋味口感好的茶样鲜味强度值高而苦涩味值低;分属性滋味间的相关性显著。结论电子舌技术在红茶滋味的评价上有较好的应用,可以定性的区分不同滋味等级的茶样,且能定量的给出不同茶样间的酸、甜、苦、咸、鲜滋味的相对强度分值。     

Evaluation of taste compounds of Swiss cheese (Emmentaler)

The following substances were evaluated as potent taste compounds: acetic acid, propionic acid, lactic acid, succinic acid and glutamic acid, each in free form and/or as ammonium, sodium, potassium, magnesium and calcium salts, as well as the corresponding chlorides and phosphates. Magnesium and calcium propionate mainly caused the sweetish note in the taste profile of Emmentaler. Although bitter tasting amino acids and peptides occurred in the cheese sample, they were not detected in the taste profile.Presented in part at the Wartburg Aroma Symposium, Eisenach March 1–4, 1994H.-D. Belitz died on March 31, 1993     

Perception of taste and smell in elderly persons

By the turn of the century, there will be considerable shifts in demographics, including a massive increase in our aging population. As we plan for better nutrition in the twenty‐first century, the special sensory and nutritional needs of the elderly must be taken into account. Chemosensory losses, specifically decrements in the senses of taste and smell, can lead to inadequate intake, especially in the elderly sick. These losses result not only from anatomic changes that occur during normal aging but also from certain diseases; pharmacological and surgical interventions, radiation, and environmental pollutants. The design of foods for the elderly that could both compensate for these chemosensory losses and meet nutritional needs presents new challenges and opportunities for the food industry.     

Changes in taste and flavor in aging

This study aims at understanding the role of mixtures (mutual quality suppression) in the evaluation of impact of the human aging process on the perception of taste.

Heretofore, the effect of aging on taste has been directed at threshold and suprathreshold magnitudes of single chemicals (e.g., NaCl, sucrose, citric acid) in aqueous solution. Although absolute thresholds typically rise in advanced age (2 to 9 times, depending on the study), suprathreshold magnitude assessed by magnitude matching seems (except for bitter) to resist change in the way presbycusis spares suprathreshold loudness, fostering the impression that aging may handicap the aged little in the perception of food.

Asked, however, to discriminate the presence‐absence of the prescribed salt flavoring (nominally suprathreshold) in tomato soup, the young outperformed the middle‐aged who, in turn, outperformed the elderly. Moreover, NaCl thresholds in the presence of tomato measured several times higher than in water, but the difference between the young and the elderly continued to hold. Elevation of threshold to much higher levels by mixture suppression leaves the young‐elderly difference unchanged, implying that the elderly may fail to detect salt levels that really count in their diet.

To examine the relation between age and taste mixtures, we measured detection thresholds: (1) for NaCl in citric acid, from zero to strong; (2) for sucrose in citric acid, from zero to strong; and (3) for citric acid in sucrose, from zero to strong. Whether in water alone or in a weak or strong suppressor, the elderly subjects’ threshold was consistently 2 or 3 times higher than that of the young. Moreover, the way in which threshold for one quality rises with concentration of a suppressor is the same, except for constant upward displacement of the elderly peoples’ threshold. In general, both young and elderly confuse salty and sour (show large suppression at all concentrations of the suppressor) much more than they confuse sweet and sour (seen mainly at high concentrations of the suppressor). Study of other mixtures is planned.     

The role of taste in alcohol preference,consumption and risk behavior

Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.