التفاصيل البيبلوغرافية
| العنوان: |
松花粉醋发酵过程中风味品质差异性分析. (Chinese) |
| Alternate Title: |
Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation. (English) |
| المؤلفون: |
白绍赐, 杨明源, 张群芳, 邹晨阳, 于艳奇, 吕春茂, 周慧改 |
| المصدر: |
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 17, p154-164, 11p |
| مصطلحات موضوعية: |
GAS chromatography/Mass spectrometry (GC-MS), ELECTRONIC tongues, UMAMI (Taste), ORGANIC acids, PRINCIPAL components analysis, FOOD aroma, ETHYL acetate |
| Abstract (English): |
The changes in color, taste, aroma, and quality of pine pollen vinegar during fermentation were evaluated in terms of bioactive ingredients, antioxidant capacity, color difference, electronic tongue analysis, free amino acids, organic acids, volatile compounds, and sensory scores. Principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor activity values (OAV) were then employed for differential analysis. The results indicated that the contents of total phenols, total flavonoids, vitamin C, free amino acids, and organic acids in pine pollen juice significantly increased during the fermentation process. The electronic tongue analysis showed that the bitterness of pine pollen juice decreased while its umami taste increased. By gas chromatography-mass spectrometry (GC-MS), a total of 110 volatile compounds were detected during the fermentation process, among which, aldehydes, acids, and esters were identified as the major aroma substances of pine pollen vinegar, and ethanol, 2-ethylhexanol, phenylethanol, isobutyric acid, ethyl acetate, nonanal, anisole, and acetic acid as the key differential substances during the fermentation process, conferring a pleasant aroma on pine pollen vinegar. Furthermore, sensory evaluation showed that pine pollen vinegar was superior to pine pollen juice in terms of color, flavor, aroma, and overall acceptability. These findings lay a theoretical foundation for the production of high-quality pine pollen vinegar a, hence promoting the deep processing and utilization of pine pollen. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为明确松花粉醋发酵过程中色泽, 口感, 香气和品质的变化, 以活性成分, 抗氧化能力, 色差, 电子舌味 觉值, 游离氨基酸, 有机酸, 挥发性化合物和感官评分为评价指标, 进一步采用主成分分析, 偏最小二乘判别分析 和气味活性值进行差异性分析. 结果表明：在发酵过程中松花粉汁的总酚, 总黄酮, VC, 游离氨基酸和有机酸的 含量均显著增加；电子舌结果表明发酵后样品苦味降低, 鲜味增加；采用气相色谱-质谱联用技术在发酵过程中共 检测到110 种挥发性化合物, 其中醛类, 酸类和酯类是松花粉醋的主要香气物质. 乙醇, 2-乙基己醇, 苯乙醇, 异 丁酸, 乙酸乙酯, 壬醛, 茴香烯及乙酸被认定为发酵过程中的关键差异物质, 赋予松花粉醋宜人的香气；感官评价 表明, 松花粉醋的色泽, 味道, 香气和整体接受度均高于松花粉汁. 该结果为生产高质量的松花粉醋奠定了理论基 础, 并推动了松花粉的深加工利用. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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