咸鲜味最佳配比效果的研究

本研究通过对咸味与鲜味进行不同比例的科学配比，从而产生出感鲜复合味，并对其进行感官检验，利用图表对感官检验的结果进行分析和处理。     

Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

Wuliangye is one of the most famous brands of baijiu in China. The typical flavours of Wuliangye baijiu are mainly formed by the multifarious enzymes in fermentation starter (Baobaoqu, BBQ). As the enzymes remained poorly understood, the detailed enzymatic composition of BBQ was analysed by metaproteomics for the first time. It is worth noting that the enzymes from plant, animals and micro-organisms were detected together and oxidoreductases were the dominant enzymes. Next, the analysis of function showed that the enzymes were mainly involved in carbon metabolism and the biosynthesis of amino acids. Additionally, the relationship between differential abundant enzymes and formation of typical flavour substances in premium and normal BBQ was established. Furthermore, the activities of classic enzymes in BBQ were examined to verify the reliability of metaproteomic results. This study will provide clues to further improve the manufacturing technology for Wuliangye baijiu.     

Effects of ultrasound-assisted enzymatic hydrolysis and monosaccharides on structural,antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

Effects of ultrasound (US)-assisted enzymatic hydrolysis and different monosaccharides (arabinose; xylose, XY; galactose and glucose) on peptide structure, antioxidant activities and flavour characteristics of Maillard reaction products (MRP) from sweet potato protein hydrolysates were investigated. US markedly enhanced the MR progress, and USXY showed the lowest pH value of 5.04, the highest browning intensity and fluorescence intensity (P < 0.05). FTIR results revealed significant peptide structure changes in USXY, USAR and USGA compared to other samples. USXY exhibited the highest Oxygen radical absorbance capacity (ORAC) value of 109.15 µg TE/mL, followed by USGA and USAR (94.07 and 93.41 µg TE/mL), respectively (P < 0.05). USXY and USAR showed different aroma features as compared to other MRP (P < 0.05). In addition, US enhanced umami, sweetness and sourness attributes and reduced bitterness of all MRP. USXY exhibited the highest umami intensity score (7.4), followed by USGA (7.3) and USAR (7.2), respectively. Partial least square regression analysis showed that the stronger umami taste was strongly correlated to aldehydes, thiophenes, MW 1000–3000 and 500–1000 Da peptides. Thus, US-assisted enzymatic hydrolysis and MR with xylose (XY) could be a promising way to produce natural flavouring with improved antioxidant activity.     

食品中挥发性风味成分的分离、分析技术和评价方法研究进展

介绍了国内外关于食品中挥发性风味成分的提取和分离、定性和定量分析技术以及单个挥发性物质对食品香味贡献的评价方法。对各种方法的原理做了介绍并比较了其优缺点。     

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL⁻¹) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.     

Effect of co-fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 - 1.5 log CFU mL⁻¹ increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL⁻¹) in mixed-cultures relative to the respective monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates.     

The production of pork with garlic flavour notes using garlic essential oil

Garlic essential oil (GEO) added directly to pork mince or to the diet of pigs was evaluated for its effectiveness in masking undesirable mutton flavour. Pork was from 31 female pigs (Duroc × (Large White × Landrace)) grown on diets containing either animal-plus-plant products (AP diet) or plant products only (P diet) with four levels of GEO: 0, 0.55, 1.44 and 1.84 g/kg feed and 0, 0.55, 1.44 and 2.15 g/kg feed in the AP and P diet, respectively. Garlic flavour increased and mutton flavour decreased in pork from pigs that consumed more than about 150 g and 220 g of GEO in P and AP diets, respectively over the 57-day feeding period. The garlic flavour was stronger and the mutton flavour less intense for pork from pigs on the P diet. When GEO was added to pork mince at 125 ppm, it significantly reduced mutton flavour.     

咸味感知与咸味肽的研究进展

随着生活水平的提高,人们的饮食习惯逐渐趋向“健康化”发展。如何平衡“健康”与“美味”的关系,调味这一加工环节至关重要。咸味是5种基本味觉之一,人们日常生活中主要通过添加食盐来达到增咸的目的。食盐在人类生活中发挥着重要的作用,但是过量的钠离子摄入会导致许多心血管疾病。在全球范围内,许多国家或地区的卫生组织均倡议低钠盐饮食,因此在不影响食品风味品质的前提下减少食盐添加量成为目前研究的一大热点。本文围绕咸味感知和减盐研究现状,重点针对咸味肽进行详细介绍,包括咸味肽的来源、制备、纯化鉴定、协同增效作用和应用前景,为咸味肽的开发和应用提供依据和支撑,推动减盐行动。     

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.