Zhilei Zhou , Shaopu Liu , Ying Zhu , Shuangping Liu , Zhongwei Ji , Qingxi Ren , Xingxiang Pan , Jian Mao
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引用次数: 0
摘要
焦糖色是一种广泛应用于发酵饮料行业的食品着色剂。在此背景下,本研究从色泽、理化性质、感官特征和挥发性化合物释放等方面考察了焦糖色对黄酒品质的影响。结果表明,色度最高的 IV 级焦糖色由于沉淀作用,在黄酒中的着色能力最低。焦糖色对黄酒的总糖、可滴定酸度和氨基酸态氮有明显影响。感官分析表明,三种焦糖色对黄酒的 10 种感官属性和香气释放有明显影响。黄酒中 40 种挥发性有机化合物(VOCs)的顶空浓度发生了显著变化。主成分分析(PCA)和聚类分析显示,一级和三级焦糖色对黄酒中挥发性有机化合物的影响相似。偏最小二乘判别分析(PLS-DA)表明,有 9 种化合物对区分不同等级的焦糖色黄酒样品有重要作用。这项研究为焦糖色在黄酒和其他发酵食品行业中的科学应用提供了理论基础。
Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu
Caramel color is a food colorant widely used in the fermented beverage industries. In this context, this study investigated the effects of caramel color on the quality of Huangjiu in terms of color, physicochemical properties, sensory characteristics, and the release of volatile organic compounds (VOCs). The results showed that Class IV caramel colors with the highest color intensity had the lowest coloring ability in Huangjiu due to precipitation. Caramel colors significantly affected the total sugar, titratable acidity, and amino nitrogen of Huangjiu. Sensory analyses indicated that the three classes of caramel colors significantly affected 10 sensory attributes and the aroma release of Huangjiu. The headspace concentrations of the 40 VOCs in Huangjiu changed significantly. Principal component analysis (PCA) and cluster analysis showed that Classes I and III caramel colors had similar effects on the VOCs in Huangjiu. Partial least-squares discriminant analysis (PLS-DA) showed that 9 compounds made important contributions to distinguishing different classes of caramel-colored Huangjiu samples. This study provides a theoretical foundation for the scientific application of caramel color in Huangjiu and other fermented food industries.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.