文章摘要
酶对热反应红烧风味香精滋味的影响
Effects of Enzymes on Taste of the Braised Pork Flavoring
投稿时间:2019-06-17  修订日期:2019-08-23
DOI:
中文关键词: 红烧风味香精  酶解  游离氨基酸  感官评价  电子舌
英文关键词: the braised pork flavoring  hydrolysis  free amino acids  sensory evaluation  electronic tonge
基金项目:“十三五”国家重点研发计划项目(No. 2016YFD0400700,2016YFD0400705)
作者单位E-mail
乔凯娜 北京工商大学 qiaokn@163.com 
段雯 北京工商大学  
王琳涵 北京工商大学  
张玉玉 北京工商大学 zhangyy2@163.com 
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中文摘要:
      为了探究酶对热反应红烧风味香精滋味的影响,采用高效液相色谱法(HPLC)分析酶解液中游离氨基酸的含量,并结合感官评价和电子舌分析技术对红烧风味香精进行滋味的鉴定,同时结合电子鼻分析香精的气味轮廓,结果表明:制备红烧风味香精的最优酶复配方式为:加酶量0.3%(m木瓜蛋白酶∶m风味酶∶m菠萝蛋白酶=2:3:1)。最优酶复配方式对应的酶解液中,苦味氨基酸含量最多,为29.32 g/L,其次为鲜味氨基酸,含量为10.21 g/L。通过对电子鼻和感官评价数据进行主成分分析(PCA),各不同酶复配比例下对应的香精样品都能得到较好区分。
英文摘要:
      The effects of enzyme on the taste of the thermal reaction flavoring,the braised pork flavoring were investigated. Free amino acids in hydrolysate were analyzed by high performance liquid chromatography(HPLC). The taste of braised pork flavoring were analyzed by sensory evaluation and electronic tongue. The results showed that,the contents of bitter amino acids were the highest with 29.32 g/L,followed by the contents of umami amino acids with 10.21 g/L. The correlation analysis of sensory evaluation and electronic nose showed that the samples could be distinguished from each other by principal component analysis (PCA).
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