气相色谱质谱法测定蒸馏酒中多种风味成分

本文以最具代表性的蒸馏酒(白兰地、威士忌、朗姆酒、金酒、伏特加)为研究对象,采用异辛烷提取其中的风味成分物质,应用毛细管气相色谱质谱分析技术定性定量,该方法操作简便,且灵敏度高、稳定性好,可在60min内同时分析50余种醇、酸、酯、醛、酮类物质,适用于蒸馏酒中多种风味成分的快速、准确分析。     

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。     

产香酵母菌筛选、条件优化及发酵产物在电子烟烟液中的应用

为丰富电子烟烟液香气物质来源,开发具有良好风味的电子烟产品,筛选了食源性产香酵母菌,利用气相色谱质谱联用(GC/MS)和高效液相色谱(HPLC)分析致香成分,以关键致香成分为指标对产香条件进行正交试验优化,并将最优条件下获得的发酵产物进行电子烟加香效果评价。结果表明:(1)筛选获得1株能够以杨梅汁和葡萄汁为唯一营养物的酿酒酵母菌(Saccharomyces cerevisiae)KMLY1-2,该酵母菌发酵杨梅汁和葡萄汁后可产生较高水平的苯乙醇。(2)杨梅汁和葡萄汁发酵产苯乙醇的最优条件分别为接菌量5%和10%、温度30和25℃、转速200 r/min、pH 3和9;在此条件下,杨梅汁和葡萄汁的苯乙醇产量分别为47.49和60.99 mg/L,较未优化处理分别增加11.99和27.06 mg/L,较对照(未发酵杨梅汁或未发酵葡萄汁)分别增加47.32和60.99 mg/L。(3)最优条件下得到的发酵产物的嗅香得分最高;将发酵产物按1.6%(质量分数)比例添加至电子烟烟液基础溶剂中,制备的电子烟具有浓郁玫瑰花香,且产生的气溶胶香气谐调饱满,杂气轻,余味干净,抽吸品质好。酿酒酵母KMLY1...     

烟草致香成分超声溶剂萃取-气相色谱-质谱法研究

以二氯甲烷超声溶剂萃取提取烟草致香成分,用HP6890／5973 GC／MS进行了定性分析,鉴定出2-庚烯醛、糠醛、苯甲醛、 5-甲基糠醛、藏红花醛、茄酮、2,4-庚二烯醛、大马酮、烟酮、2-甲基丁酸、3-甲基戊酸、亚油酸、亚麻酸、新植二烯等112种致香成分。     

粉末酒的研制

该文报道采用不同风味包埋剂的粉末酒制作。     

Volatiles from food irradiation

Abstract

Quality assurance of aseptic packaging should cover all factors from plant design up to the distribution of the products. To assure the sterility of the product there is a need for microbiological rapid methods besides the traditional microbiological methods. But before these methods can be applied, much investigation is needed. Furthermore, there is a need for nondestructive methods for on‐line detection of the package integrity and for controlling the quality of the product after preincubation.     

Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

Our perception of food is affected by the sensory properties of the food itself, together with our expectations about the food and other contextual factors. The latter are especially relevant in the restaurant setting, where appearance factors, such as the presentation of the food on the plates can dramatically affect food liking and consumption. However, to date, not much emphasis has been placed on the effect of the appearance of the accessories on our perception of food.The aims of the present study were therefore to test the extent to which the appearance properties of the plate influence the taste/flavor experiences of the food served on it. Specifically, we investigated the influence of the color (black or white) and shape of the plate on the perception of flavor intensity, sweetness, quality, and liking for identical strawberry mousse desserts.The results demonstrated that while the color of the plate exerted a significant influence on people’s perception of the food, the shape of the plate did not. In particular, when the mousse was served from a white plate, it was perceived as significantly more intense and sweeter, and was also liked more.These results therefore demonstrate the importance of the color (if not the shape) of the plate on people’s perception of food.     

Potent odorants in "Smen", a traditional fermented butter product

 Potent odorants in a sample of traditional Moroccan smen were characterized by an aroma extract dilution analysis. In the acidic fraction, butanoic acid followed by hexanoic acid showed the highest flavor dilution (FD)-factors. Further quantitative determination of both acids in the same sample revealed high concentrations, in the g/kg level. In contrast, the low FD-factors found for the volatiles detected in the neutral fraction suggest that they contribute little to overall flavor. Butanoic and hexanoic acids are likely the key odorants of smen flavor, which is consistent with lipolysis being the primary mechanism of aroma development in the product. Received: 24 January 2000 / Revised: 8 June 2000     

Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation

This work identifies the volatile compounds present in the pulp of caja-umbu (Spondias sp.) fruits harvested at two different stages (half-ripe and ripe) of maturation. The volatiles were captured through purge and trap technique. The half-ripe caja-umbu fruit pulp contained 67 components among which the principal compounds, representing an area of 71.7% of chromatogram, were identified as β-caryophyllene (22.2%), 2-methyl butanal (19.3%), 2-hexanol (18.6%), ethyl butyrate (7.6%) and α-caryophyllene (3.9%). However, in the ripe caja-umbu fruit pulp, 70 compounds were detected among which 2-methyl butanal (28.4%), 2-hexanol (15.0%), β-caryophyllene (14.1%), ethyl butyrate (6.1%) and α-caryophyllene (2.4%) were prominent compounds. There were notable quantitative differences in prominent compounds such as β-caryophyllene and 2-hexanol which were quantitatively higher in half-ripe fruits while 2-methyl butanal known to possess characteristic pungent fresh fruit aroma increased with maturation, being relatively higher in its content in ripe fruits.     

The role of congruency in taste–odor interactions

The present study investigated the role that congruency between tastes and odors plays in two types of taste–odor interactions: retronasal odor enhancement by taste and retronasal odor referral to the mouth. In the first experiment, subjects rated (1) the intensities of sweetness, sourness, bitterness, and specific odor of aqueous samples of 3 tastants (sucrose, citric acid, caffeine) and 2 odorants (citral, coffee odor), both alone and in taste–odor mixtures, and (2) the degree of congruency of all possible taste–odor pairs. The results showed that only sucrose significantly enhanced the perceived intensities of citrus and coffee odors (Tukey’s test, p < 0.05), while citric acid and caffeine failed to enhance or even suppressed the odors. In the second experiment, the returning subjects were asked (1) to report the perceived locations of the odors after inhaling 3 odorants (citral, “sweet” and “bitter” coffee odors) through the mouth alone or in the presence of either water or various tastes in the mouth, and (2) to rate the degree of congruency between tastes and odors. The data showed that a highly congruent taste or taste mixture significantly increased localization of odors to the mouth (χ², p < 0.05). These findings suggest that taste–odor congruency is a necessary but not sufficient condition for retronasal odor enhancement. In contrast, taste–odor congruency is a critical component for retronasal odor referral, and the degree of congruency modulates the degree of odor referral to the mouth. The results and implications of the study findings are discussed in terms of cognitive and perceptual factors of flavor perception.