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影响啤酒风味物质简述 总被引:2,自引:0,他引:2
影响啤酒风味的物质可分为醇、酯、碳基化合物、酸、含硫化合物、胺(挥发性)和酚基化合物等。产生这种物质主要来源是麦芽、谷物辅料、酒花、酵母的发酵等。主要阐述了由于发酵作用而产生的影响啤酒风味的形成机理。双乙酰也是影响酒风味的重要原因之一。 相似文献
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影响啤酒风味的物质可分为:醇、酯、羰基化合物、酸、含硫化合物、胺(挥发性)和酚基化合物等,而来源于产生于这种物质主要是:麦芽、谷物辅料、酒花、酵母的发酵等,这里主要阐述由于发酵作用而产生的影响啤酒风味的形成机理,当然双乙酸也是影响啤酒风味的重要原因之一。 相似文献
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发酵肠的风味物质及其来源 总被引:10,自引:1,他引:9
发酵肠风味物质的种类繁多,其来源也较复杂。碳水化合物发酵、脂肪代谢、含氟化合物代谢及添加的香料是风味物质产生的主要途径。本文对发酵肠风味物质及其主要来源进行概述。 相似文献
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啤酒风味即酒体、滋味与香气。系指通过品尝对物质气味、触觉、动感、温度感觉的一种总体印象,是评价啤酒风味质量不可缺的一种途径。啤酒风味有多种化合物共同组成,相辅相成的一种体现。正常情况下啤酒中风味物质浓度接近或低于其风味阈值。但由于原料、工艺条件的缺失,导致一些风味物质浓度过高或过低,影响到风味物质的平衡,造成啤酒风味出现缺陷或变味。 相似文献
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发酵肉制品风味的研究 总被引:2,自引:0,他引:2
发酵肉制品的风味主要来自三个方面:添加成分、非微生物参与产生的化合物和微生物的降解形成的风味物质。现已形成了很多风味化合物的仪器测量法,气谱/质谱联机、高效液相色谱和“电子鼻”都被应用到风味物质的测定上,挥发性化合物和非挥发性化合物都有其各自不同的测定方法。原料中的碳水化合物、蛋白质和脂肪通过酶反应和化学反应发生降解,形成了综合风味。围绕生产原料、发酵剂和生产条件展开,讨论了影响风味的因素。 相似文献
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肉类风味的研究始于50年代初,当时仅限于具有肉类风味的非挥发性、水溶性前驱物的鉴定。随着肉类科学的不断发展,在60和70年代期间,籍现代分析仪器和分离技术,已经能鉴定出肉中挥发性风味化合物(又称香气物质),到近十年来已经弄清了300多种化合物,它们对肉类风味有重大作用,并对这些风味化合物的反应机理进行了不断的 相似文献
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本文主要就蛋白质、多糖、其它的非脂类化合物及脂类物质与风味化合物间的相互作用及其对风味释放与风味感觉的影响进行了较系统详细的综述。 相似文献
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Rice starch was hydrolyzed by a mixture of glucoamylase and amylase to obtain porous starch as final product. The suitability of porous starch as an adsorbent was tested. It was found that porous starch was capable to adsorb a number of materials, i. e. liquids such as water, oils, and ethanol as well as gaseous flavor compounds. The adsorptive capacity of porous starch for coffee oil was saturated when contacting starch and coffee oil at 70 °C for 30 min, while the adsorbed coffee flavor could be released entirely when heating at 130 °C for 10 min. Compared with native starch, porous starch released the adsorbed coffee flavor more slowly: porous starch retained about 80% of coffee flavor when it was exposed to air at room temperature for 2 weeks. 相似文献
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大蒜含硫化合物及风味研究进展 总被引:3,自引:1,他引:2
大蒜是生活中必不可少的食品,也是中药材,具有抗菌等多种功能性。含硫化合物是大蒜中的主要活性成分,也是大蒜具有刺激性气味的主要原因。蒜氨酸作为这些含硫化合物的前体物质,在蒜氨酸酶的酶解催化下生成大蒜素,随后大蒜素降解为其他含硫化合物。本文介绍了大蒜中与风味相关的含硫化合物,含硫化合物转化的关系及其具有的生物活性。介绍了不同加工处理方法对大蒜中含硫化合物及风味的影响,以及黑蒜的制备及风味改变。 相似文献
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风味物质是玫瑰花茶的重要活性成分之一。基于顶空气相-离子迁移谱(Headspace-gas chromatography-ion mobility spectroscopy, HS-GC-IMS)技术分析了玫瑰花茶在热泵能低温干燥(RT1)、常温干燥(RT2)、真空低温干燥(RT3)和真空冷冻干燥(RT4)四种不同干燥方法下的气味指纹图谱,采用主成分分析法分析其风味物质的差异。气相-离子迁移谱结果表明,共鉴定出64个信号峰和53种挥发性化合物。玫瑰花茶中具有较高强度峰的化合物包括12种醇、20种醛、10种酮、6种酯、3种烯烃、1种呋喃和1种醚。不同干燥方式的玫瑰花茶中的黄酮含量差异不大,真空低温干燥的玫瑰花茶中总酚和总花色苷含量最高。主成分分析结果表明,前2个主成分的累计贡献率为82%,能够很好地代表原始数据的特征,不同干燥方式下玫瑰花茶风味物质含量差异较大。其中,RT4玫瑰花茶样品中的风味物质更为丰富。 相似文献
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鱼露的风味及快速发酵工艺研究 总被引:3,自引:2,他引:3
本文介绍了鱼露及鱼露加工生产的基本情况,从风味以及快速发酵工艺二个方面说明鱼露的研究进展;介绍了目前对鱼露中所含挥发性成份和非挥性成份风味成份的分析研究情况,指出快速发酵工艺给鱼露风味带来的负面影响. 相似文献
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BackgroundAlthough several research studies have described potentialities of lactic acid fermented cereal beverages as functional beverages, their market and industrial applications are quasi non-existing. Poor sensory quality, low acceptance, and lack of production technology seem to be the challenges. Sensory characteristics, commonly described as sour, sweet, cereal-like, and malty, are not always regarded as positive by consumers and represent therefore an important hurdle for their acceptance. Neither their aroma composition has been studied in depth for overall aroma understanding, nor has an attempt for sensory profile improvement been done. Aroma type and quantity might depend on several factors like starter culture, substrate, and fermentation process.Scope and approachIn this review, we discussed the potential of cereal malt wort as a precursor medium for aroma compound formation during lactic acid fermentation; sensory characteristics and aroma-active compounds of lactic acid fermented cereal beverages are also described; strategies that can be exploited for flavor improvement are proposed with focus on existing technologies. Case studies based on existing products are included for technological innovation in order to meet increasing consumer's demands for new tastes.Key findings and conclusionsFurther works on characterization of aroma compounds, elucidation of key aroma compounds that contribute to the overall aroma, flavor impact of the interactions aroma - organic acids, consumer's needs investigation, lactic acid bacteria starter culture selection and fermentation process management will provide significant advances towards the flavor improvement of cereal beverages for a promising market. 相似文献
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通过特别设计制造的电热解析器解析出香气成分,并收集在用液氮(-196℃)冷却的冷阱中。根据所得的质谱图确定了29个化合物的结构,包括几种在炒芝麻风味研究中未见报道的含硫化合物,获得了中国安徽省宣城黑芝麻的焙炒香味。 相似文献
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A fresh look at meat flavor 总被引:12,自引:0,他引:12
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants. New research reveals important relationships in flavor among multiple muscles within a single animal carcass. This animal effect includes the presence of off-flavors. Diets high in polyunsaturated fatty acids may be contributing to the appearance of off-flavors in beef. Compounds associated with liver-like off-flavor notes in beef have been identified in raw tissue. 相似文献