Effect of flax addition on the flavor profile of muffins and snack bars

Development of bakery products containing milled flaxseed, could have potential health benefits due to its high antioxidant, lignan and omega-3 fatty acid alpha linolenic acid content. However the effect of adding flaxseed, especially in the high amounts required for use as the food supplement in clinical trials, may affect the flavor characteristics. The objective of this study was to evaluate the flavor profile of different muffin and snack bar formulations with and without milled flaxseed. Three snack bar formulations and two muffin formulations with and without flaxseed were evaluated by ten and eleven trained assessors respectively. The intensity of seven aroma and eight flavor attributes for snack bars, and nine aroma and ten flavor attributes for muffins were measured on 15-cm line scales. Both the orange cranberry and apple spice muffin formulations with flaxseed had significantly lower sweetness and vanilla aroma and flavor intensities, and significantly higher grain/flax aroma and flavor, and bitter taste compared to the non-flax muffin. Of the two flavorings apple spice appeared to have the best potential, since the apple aroma and flavor were significantly higher for the flax muffin compared to the non-flax muffin. The orange cranberry, gingerbread raisin and cappuccino chocolate chip snack bar formulations with and without flaxseed showed no significant differences in intensities for the grain/flax aroma and flavor. The gingerbread raisin snack bar formulations showed no significant differences for any other attributes except for higher spice aroma in the flax sample, which makes it a promising flavoring option.     

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Flaxseed has recently gained attention as a functional food. The effect of adding flaxseed (7.3%, 11.6%, and 15.5%) to muffins on consumer acceptability was evaluated by a focus group, hedonic scoring, and food action rating scale (FACT). The majority of consumers (82.6%, P < 0.001) rated the control muffin (0 % flaxseed) higher than the flax muffin for appearance, color, flavor, texture, overall acceptability, and food acceptance. Flaxseed muffin (11.6%) was “neither liked nor disliked” to “liked slightly” in overall acceptability. This may have been accounted for by the observation that many persons aged 18 to 25 y did not think they needed to consume “health foods”. This “indifferent” and in some cases “negative” attitude toward the flax muffins, which they considered a “health food”, may have influenced the ratings the flax muffins received. Texture and flavor were strongly and positively correlated (P < 0.01) to overall acceptability. A flaxseed muffin provided at least 16% fiber of the daily recommended value.     

生香酵母在复粮芝麻香生产中的应用研究

研究通过用生香酵母菌株发酵不同的原料，分析产生的香味成分，得出复粮芝麻香酒部分香味成分的生成来源和机理，为生产应用奠定了基础。     

芝麻香型白酒风味物质产生的两条途径

论述了芝麻香型白酒风味物质产生的两条主要途径,即:1,不同种类的生香酵母在特定的较高温度下产生的特定的代谢产物;2,在堆积升温的过程中,随着品温的持续升高而在粮醅中发生的一系列美拉德反应的产物。     

基于SPME-GC-MS的青海亚麻籽油挥发性组分指纹图谱构建及掺伪识别

选用青海本地不同品种、产地的亚麻籽为原料,索氏抽提提取亚麻籽油,顶空固相微萃取（SPME）富集亚麻籽油挥发性组分后利用气相色谱-质谱联用技术（GC-MS）测定其种类及相对含量。分析40批样品的挥发性组分并构建纹图谱,利用指纹图谱识别鉴定掺入10%、20%、30%、40%、50% 6种不同植物油的亚麻籽油样品。结果表明,青海亚麻籽油样品中共含有58种挥发性组分,其中,醛类物质是亚麻籽油的主要风味物质;此外,6种不同植物油的指纹图谱与亚麻籽油标准指纹图谱相似度较小,该差异为亚麻籽油掺伪识别提供了可行性,在此基础上建立的掺伪模型适用于10%花生油、葵花籽油、芝麻油、20%以上玉米油、30%以上菜籽油、40%以上大豆油的掺假鉴定。该研究为亚麻籽油掺伪鉴别及品质控制提供了理论基础。     

Flavor Control in Baked Cereal Products

Baked cereal products represent one of the most consumed foodstuffs in the world. Extensive scientific research has been focused on the volatile composition of these types of products. It has been shown that in spite of the great number of compounds identified, only a small number of them are responsible for the aroma. Many factors can affect the aroma composition of baked cereal products and different strategies have been proposed to improve the endogenous aroma. Furthermore, the addition of exogenous aroma compounds is extensively employed when baked cereal products with special traits are required. This article reviews the different ways in which the aroma is generated in baked cereal products and the methods that can be used to control or modify their flavor, as well as the problems related to the flavoring and the different approaches that flavor technologists have proposed to solve these problems. Some important issues and directions for future research in the flavor of baked cereal products are listed.     

基于NSGA-Ⅱ遗传算法的烟用香精数字化调香研究及应用

为进一步提高烟用香精的创作效率,基于非支配排序遗传算法(NSGA-Ⅱ)最优解的多目标最优化遗传算法,以建立的344种单体香原料描述信息库和30组经验配方单为基础,建立了烟用香精数字化调香方法,并分别以花香和果香为调香目标,成功输出与调香目标较符合的数字化调香香精配方。结果表明:(1)得到的花香香精和果香香精在嗅香和卷烟加香风格上均较符合相应的目标要求;(2)花香香精的嗅香以花香(7.0分)和甜香(5.0分)为主体香韵,加香后卷烟烟气中花香、甜香和清香香韵有较大改善,分别由0.1、2.5和2.0分提高到2.5、3.3和3.0分;(3)果香香精的嗅香以果香(7.0分)、甜香(5.5分)为主体香韵,加香后能明显增强烟气中的果香、甜香和清香香韵,分别由0.5、2.5和2.0分提高到3.2、3.5和3.1分;(4)经过卷烟加香验证,两种数字化调香香精均能较好地与叶组配方相协调,对卷烟烟气品质特征有一定程度改善,较符合烟用香精要求;(5)该数字化调香方法可简化烟用香精调香过程,提高卷烟调香效率。     

顶空固相微萃取结合气质联用分析芝麻油和芝麻香精的挥发性成分

研究芝麻油的挥发性风味成分。采用顶空固相微萃取和气质联用技术,对自制芝麻油、商品芝麻油和两种芝麻香精中的挥发性成分进行检测,比较不同样品中挥发性物质及其相对含量的差异。结果表明：芝麻香精中含量较高的物质：吡嗪类、呋喃类、吡啶类、酮类和酚类物质,正是芝麻油中对香气贡献较大的物质。3,5-二甲基苯酚、3-甲基-1,2-环戊二酮、2-羟基-3-甲基-2-环戊烯-1-酮、环辛烷和2-硫代糠酯存在于2种芝麻香精中,在芝麻油中未检测到。而芝麻油中所含的噻唑类和吡咯类物质,在芝麻香精中未检测到。     

青海亚麻籽油脂肪酸指纹图谱 构建及掺伪识别

以青海省不同产地的亚麻籽为原料,采用索氏抽提法提取亚麻籽油,通过气相色谱法分析亚麻籽油脂肪酸组成,并运用中药色谱指纹图谱相似度评价系统建立青海亚麻籽油脂肪酸指纹图谱,利用指纹图谱鉴定掺伪量分别为10%、20%、30%、40%、50%的大豆油、玉米油、花生油、菜籽油、葵花籽油、芝麻油的掺伪模型。结果表明：构建的指纹图谱符合指纹图谱研究的技术要求,可在一定程度上代表青海亚麻籽油样品的整体性;该指纹图谱可以鉴别掺伪量20%及以上大豆油、葵花籽油掺伪模型,10%及以上玉米油、花生油和菜籽油掺伪模型,而对芝麻油掺伪识别效果欠佳,掺伪量大于30%时才能鉴定。     

氨基酸对浓香葵花籽油美拉德反应风味的贡献

通过研究比较脱脂葵花籽粕烘烤前后的氨基酸组成及风味变化,建立了以浸出一级葵花籽油为基质的氨基酸与葡萄糖美拉德反应风味模拟模型,比较分析了12种氨基酸与葡萄糖美拉德反应风味模拟模型体系中形成的挥发性化合物与浓香葵花籽油风味化合物的异同。结果表明:赖氨酸、精氨酸、组氨酸对浓香葵花籽油美拉德反应风味的贡献最大,是浓香葵花籽油美拉德反应风味形成的主要前体物质。赖氨酸、精氨酸、组氨酸3组模型体系中美拉德反应挥发性化合物与浓香葵花籽油风味化合物相同的共有12种,其中吡嗪类化合物8种、醛类化合物2种、醇类化合物1种、呋喃类化合物1种。     

Duplex real-time PCR method for the detection of sesame (Sesamum indicum) and flaxseed (Linum usitatissimum) DNA in processed food products

The development of a duplex real-time polymerase chain reaction (PCR) method allowing the simultaneous detection of sesame and flaxseed DNA in commercial food products is described. This duplex real-time PCR technique is based in the design of sesame- and flaxseed-specific primers based on the ITS1 region and two TaqMan fluorescent probes. The method was positive for sesame and flaxseed, and showed no cross-reactivity for all other heterologous plant and animal species tested. Sesame and flaxseed could be detected in a series of model samples with defined raw and heat-treated sesame in flaxseed, and flaxseed in sesame, respectively, with detection limits of 1.3 mg kg^?1 for sesame and 1.4 mg kg^?1 for flaxseed. The applicability of the assay for determining sesame and flaxseed in different food matrices was investigated by analysing a total of 238 commercial foodstuffs. This PCR method is useful for highly selective and sensitive detection of traces of sesame and flaxseed in commercial food products.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

不同工艺市售芝麻油的气味活性成分和感官品质差异分析

旨在为芝麻油企业提高其产品的香气品质提供参考,以我国市场上不同工艺的13个品牌畅销芝麻油产品为实验材料,利用溶剂辅助蒸发(SAFE)法萃取挥发性物质,气相色谱-嗅闻-质谱(GC-O-MS)法和感官评价比较其气味活性成分和感官品质差异。结果表明：低温压榨芝麻油的气味活性成分以醛类、烯烃和醇类为主,生芝麻味最强;石磨水代和高温压榨芝麻油的气味活性成分以美拉德反应杂环类产物为主,具有较强的炒芝麻味、炒坚果味和焦香味;石磨水代芝麻油的苯酚类物质含量最高,烟熏味最强;高温压榨芝麻油的苦味最强。综上,不同工艺的市售芝麻油气味活性成分和感官品质具有显著差异。     

葵花籽油挥发性风味物质研究进展

葵花籽油风味独特,深受大众喜爱。概述了冷、热榨葵花籽油中的主要挥发性风味物质及原料品种、炒籽、精炼、储藏、煎炸等因素对葵花籽油挥发性风味物质的影响。葵花籽油中主要挥发性风味物质包括萜烯类、吡嗪类和醛酮类,赋予葵花籽油独特的清香、坚果香、焙烤香等气味特征。炒籽中通过美拉德反应和脂质氧化反应形成多种风味产物,而脱色和脱酸处理可使大部分挥发性风味物质损失殆尽。储藏和煎炸过程中脂肪酸氧化产生的以醛类和酸类为主的物质导致了油脂异味的产生。高油酸葵花籽油比普通葵花籽油表现出了更好的风味稳定性。今后可利用分子感官科学的手段揭示葵花籽油的香气形成机理和调控机制,为风味品质控制提供理论依据,促进葵花籽油产业的健康发展。     

焙炒处理对不同植物油品质特性的影响北大核心CSCD

为了研究焙炒对植物油品质的影响,以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料,经焙炒处理后采用液压压榨法制油(热榨油),分析植物油的理化指标(酸值、过氧化值、水分及挥发物、色泽)、主体组分(脂肪酸组成及含量、甘三酯组成及含量、挥发性组分)和总酚含量,并与未焙炒处理直接压榨制取的油(冷榨油)作对比。结果表明:热榨油酸值和过氧化值显著高于冷榨油(p<0.05),其中,热榨亚麻籽油酸值(KOH)最高(0.96 mg/g),热榨菜籽油过氧化值最高(1.02 mmol/kg);冷榨油水分及挥发物含量显著高于热榨油(p<0.05),其中冷榨花生油水分及挥发物含量最高(0.16%);热榨油的色泽较冷榨油深,其中热榨菜籽油的色泽最深(R1.1,Y31);焙炒对植物油脂肪酸和甘三酯组成及含量无显著影响(p>0.05);热榨油中醇类、醛类和酸类等挥发性组分较少,但杂环类物质较多;热榨菜籽油、亚麻籽油、花生油、葵花籽油和芝麻油总酚含量分别是其冷榨油的1.38、1.57、1.51、1.80倍和1.27倍。因此,焙炒对植物油品质影响较大,应根据生产需要选择合适的预处理方式。     

酿酒酵母多物混合发酵对咖啡豆风味品质的影响

中国咖啡主产于云南,云南咖啡在花果风味及甜香风味方面有所欠缺,发酵是影响咖啡风味品质的重要因素之一.利用酿酒酵母在低温厌氧条件下发酵咖啡鲜果,添加香草、肉桂、热带水果、蜂蜜等原料为基底共同发酵,最终对发酵咖啡豆进行理化、香气成分分析及主观评价,探究发酵对咖啡品质的影响.结果表明:添加香草、肉桂、苹果、甜橙、香蕉、蜂蜜发酵的咖啡与无添加的对照组咖啡相比,灰分和脂肪含量无差异(P>0.05),可溶性蛋白质含量显著提高(P<0.05),底物的添加对最终咖啡豆中多糖、还原糖、总蛋白质、多酚有不同程度的影响,无明显规律.采用气相离子迁移色谱(gas chromatography-ion mobility spectrometry,GC-IMS)对发酵咖啡生豆挥发性成分进行分析,共定性出36种化合物,9种酯、6种酮、8种醛、6种醇、5种烯萜、1种呋喃、1种酸类,其中酮、醛、醇、酯类共占挥发性成分的60％以上.结合感观评价结果,香草、肉桂、热带水果与咖啡发酵可赋予咖啡水果香气,提升咖啡花果香特质,其中香料组、甜橙组达精品咖啡标准,香蕉组香气较为突出,蜂蜜组在香气方面未有突出特点,且酸度过高对甜度提升不足.研究为进一步改善云南咖啡花果甜香特质,提升咖啡风味提供一定理论依据和数据支持.     

Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

ABSTRACT:  The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered ( p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose.     

Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products

ABSTRACT:  This paper describes the effect of flaxseed on two bread formulations. The quality of bread rolls—containing flaxseed—and the quality of cinnamon rolls—containing flaxseed and flaxseed oil—is determined by sensory evaluation (texture, odor, and flavor), instrumental texture measurement and chemical analysis (fatty acids, fiber, secoisolarisiresinol diglycoside, and cadmium). Bread aging is monitored by measuring sensory attributes during storage. The results indicate that the flaxseed rolls retain moisture and softness more efficiently than the control rolls that do not contain flaxseed. No off-odors were detected during the storage period from 0 to 6 d at room temperature (+22 °C), although flaxseed rolls and cinnamon rolls were discovered to be high in unsaturated fats. The major fatty acid in both bakery samples that contained flaxseed was α-linolenic acid. The flaxseed rolls were also high in fiber. Therefore, from a nutritional viewpoint flaxseed shows beneficial properties in breadmaking. It has a positive impact on the texture parameters during storage as well as on the nutritional composition, for example, the content of fiber and unsaturated fats.     

微波预处理对芝麻油风味、营养和安全品质的影响

本实验系统研究微波预处理对芝麻油风味、感官、营养和安全品质的影响,旨在为微波产香技术在芝麻油中的应用提供理论参考。芝麻籽经不同功率（0、180、360、540、720 W和900 W）微波预处理6 min,再经液压压榨制得芝麻油。利用溶剂辅助风味蒸发、顶空固相微萃取结合气相色谱-质谱-嗅闻技术在芝麻油中鉴定出91 种香气活性物质。芝麻油的杂环类气味物质（吡嗪、吡咯、吡啶、噻唑、噻吩和呋喃）总含量与微波功率呈正相关,羰基类气味物质（醛、酮和酯类）总含量随着微波功率的增大先升高后降低。随着微波功率的增大,芝麻油的烤芝麻味、坚果味、焦糊味、烟熏味和苦味感官强度逐渐增强,土腥味、木质味和生青味强度持续减弱。微波预处理芝麻籽的出油率（30.02%～31.93%）与功率呈正相关,显著高于生芝麻籽（24.89%）。微波预处理提高了芝麻粕的氮溶解指数（nitrogen solubility index,NSI）（由11.7%升至18.07%）和芝麻油中生育酚含量（由392.18 mg/kg增至462.92 mg/kg）,且最高NSI和生育酚含量分别出现在540 W和700 W微波预处理后。芝麻油中芝麻酚（13.01～15.78 mg/100 g）、杂环胺（33.19～143.88 ng/g）和多环芳烃（0.40～9.03 ng/g）的含量与微波功率呈正相关,其中多环芳烃和杂环胺的含量均未超过国家标准限量。综上所述,适度的微波预处理可以赋予芝麻油浓郁的香气,提高芝麻油的营养成分含量和氧化稳定性,同时提高芝麻粕蛋白的利用价值。因此,微波作为一种新型产香技术在芝麻油加工和芝麻粕蛋白的高值化利用中具有明显的优势和良好的应用前景。     

Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers' Dried Grains with Solubles from Soft White Winter Wheat

Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off-flavor.