发酵肉制品常见微生物及其对风味的影响

介绍了发酵肉制品中常用微生物的种类、性质、作用以及常用的微生物发酵剂,探讨了微生物在发酵过程中形成的风味物质及其对肉制品风味的影响。     

脂类物质与肉的风味

本文主要阐述了肌肉中脂类物质水解,氧化的机理,脂肪氧化与美拉德反应相互作用,及其对肉类风味形成的贡献。     

欧马距离法在香料指纹图谱模式识别中的应用

提出了用欧马距离评价混合体系指纹图谱的方法,并结合主成分分析计算了6种香精标准样品和2种掺兑样品、6种香精标准样品和8种无水乙醇稀释样品GC/MS指纹图谱的欧马距离.结果表明,欧马距离能较好区分6种香精标准样品与2种香精的混合物、6种香精标准样品和8种乙醇稀释样品.欧马距离算法结合主成分分析可用于香精样品指纹图谱识别.     

酿造工艺对甜面酱风味成分影响研究

采用气相色谱-质谱联用仪作为检测手段,研究了不同的甜面酱酿制工艺对风味物质形成的影响,结果显示发酵时接种两种乳酸细菌的样品得到的酯类、醛类和风味成分总数均高于接单一细菌的样品;光照能促使醛类物质的生成;使用分离得到的菌种混合制曲能生成更多的风味物质;选用小麦对酯类和醛类的生成有利。     

酶法提取金华火腿中的风味前体物质

采用Protamex和Flavourzyme酶组合水解金华火腿制备提取物,尽可能提取金华火腿中的风味前体物质.利用单因素和响应面分析法优化了双酶组合的作用条件,实验结果表明较佳的工艺条件为:料水比1:7,反应温度50℃,初始pH7.5,同时加入两种酶,两酶的添加量分别为:Protamex 1.6%,Flavourzme 5.0%,作用时间为110 min.此时,总氮回收率为86.9%,蛋白质水解度DH为24.1%,滋味评分50,气味评分49,与响应面分析得到的回归方程中的理论值基本一致.产品风味较佳,富含游离氨基酸.     

Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Frozen mango is texturally damaged due to formation of ice crystals during freezing preservation. The objective of this investigation was to use partially ripe mango as an alternative for ripe mango. Based on its stronger structure, partially ripe mango could better withstand texture damage by ice crystals. Its flavor and color could be enhanced by impregnation of mango juice and sugars (natural flavor) into the mango matrix. This investigation found that calcium carbide incubation for two days helped prepare the mango at a partially ripe state. Vacuum infusion was more effective than natural mass diffusion in incorporation of mango juice-sugar mixture (shorter soaking time (˜10 min at 74.66 kPa) and better mango quality (texture, solid content and color sensory scores ˜7-8 in a traditional 9-point hedonic scale). After freezing (air-blast, jet-impingement and cryogenic freezing) and thawing, the juice/sugar-infused mangoes were high in sensory scores (7-8) and low in drip loss (9-12 g/100g) values. They better tolerated freezing damage than did ripe mango. This proposed method can help reduce the post-harvest losses arising from the faster spoilage of more ripe mangoes. It enhances natural flavor and taste of the partially forced ripening mangoes which normally impart only color.     

天然枣香料香味成分的分析及在卷烟中的应用

用同时蒸馏萃取 -气相色谱法对天然枣香料的挥发性香味成分进行了定量分析。共测定2 3种香味成分 ,其主要香味成分为 :β -苯乙醇 (2 5 3.79μg/ g)、异戊醇 (6 1.85 μg/ g)、乳酸乙酯 (5 6 .4 8μg/ g)、乳酸 (2 1.78μg/ g)、丁二酸二乙酯 (18.6 3μg/ g)、糠醛 (13.6 1μg/ g)等。并进行了加香试验。结果表明 ,该香料能有效去除卷烟的杂气 ,改善和修饰香气 ,使烟气柔和 ,香气细腻 ,烟气质量明显改进     

肉味及海鲜味香精调香中常用的香原料

本文综述了各种单体香料、辛香料、精油及增香剂在肉味及海鲜味香精中的应用。     

烟用香精挥发性成分的SHS与SPME采样分析比较

分别采用静态顶空仪和固相微萃取两种方法对香精中的挥发性成分进行顶空取样,用气相色谱/质谱法进行了定性分析,并对这两种方法鉴定出的化学成分、重复性和灵敏度等进行了比较。结果表明:两种方法测定出的挥发性成分大多为烯烃类、酯类和醇类等,且都具有较高的灵敏度及良好的重复性以及快速、简便、不使用溶剂和样品非破坏性等优点,适合于香精的剖析定性。     

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples

Bitter taste receptor genotypes may be associated with the perception of bitterness in berries, and different processing methods may be used to modify the flavor of berry products. The aims of the present study were to investigate the consumption frequency of lingonberries among TAS2R38 genotyped subjects (n = 83) and to evaluate the sensory characteristics of different texture-modified lingonberry samples (subjects n = 12, samples n = 8). Reported intake of lingonberries varied with TAS2R38 genotype, with more bitter sensitive individuals consuming them less frequently. The flavor profile of lingonberries was modifiable by food structure. In particular, foam and/or emulsion structures decreased the perceived intensity of bitterness, astringency and sourness of lingonberry samples. Sweetness was significantly higher in heavy foamed jelly and foamed emulsion compared to pulp or foamed juice. In conclusion, new flavor and texture modification options should be investigated to increase the palatability and consumption of bitter tasting foods.