酵母抽提物的不同添加方式对藜麦膨化粉感官品质、味觉特性和挥发性风味物质的影响

分别将酵母抽提物(YE)在挤压膨化前后添加到藜麦粉中得到YE藜麦膨化粉和YE+藜麦膨化粉,利用味觉分析系统、GC-MS等方法分析藜麦膨化粉、YE藜麦膨化粉和YE+藜麦膨化粉的味觉特性及挥发性风味物质,并进行感官评价.结果 表明:与藜麦膨化粉相比,YE+藜麦膨化粉的香味浓郁,感官评分较高,苦味、涩味、苦味回味、涩味回味显...

Effect of Different Addition Methods of Yeast Extract on Sensory Quality,Taste Characteristics and Volatile Flavor Compounds of Quinoa Puffed Powder

YE quinoa puffed powder and YE+quinoa puffed powder were obtained by the addition of yeast extract to quinoa powder before or after extrusion.The taste characteristics and volatile flavor compounds of quinoa puffed powder,YE quinoa puffed powder and YE+ quinoa puffed powder were analyzed by means of taste analysis system and GC-MS.The results showed that compared with quinoa puffed powder,YE+quinoa puffed powder had rich aroma and higher sensory score,and the taste bitter,the taste a stringent,the after taste bitter and the after taste astringent of which decreased significantly.compared with YE+quinoa puffed powder,the taste bitter,the taste a stringent,the after taste bitter and the after taste astringent of YE quinoa puffed powder increased.48,52 and 56 volatile flavor compounds were detected respectively in quinoa puffed powder,YE+quinoa puffed powder and YE quinoa puffed powder.The key volatile flavor compounds of quinoa puffed powder and YE+quinoa puffed powder both were pentanal,hexanal,octanal,nonanal,2-octenal,(e)-,decanal,2-nonenal,(e)-,benzeneacetaldehyde,1-octen-3-ol and furan,2-pentyl-.Compared with quinoa puffed powder,the key volatile flavor compounds of YE+quinoa puffed powder were the same,but the content of which increased.Compared with YE+quinoa puffed powder,the key volatile flavor compounds of YE quinoa puffed powder,pentanal was not detected,the content of 2-Nonenal,(E)-and benzeneacetaldehyde increased,the content of the others decreased.The addition of yeast extract after extrusion could improve the sensory quality of quinoa puffed powders,reduce the taste bitter and taste astringent,and enrich the natural grain aroma.The addition of yeast extract before extrusion could not improve the sensory quality of quinoa puffed powder.Compared with the addition of yeast extract after extrusion,the quinoa puffed powder was obtained by the addition of yeast extract before extrusion,had a higher the taste bitter and taste astringent,and the aroma quality of which decreased.Therefore,it is more suitable the addition of YE to quinoa powder after extrusion than before extrusion.