配制富含花椒籽压榨饼的新型火锅蘸料：物理特性和风味特征

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-17 DOI:10.1016/j.fochx.2024.101840

Bing-Xin Guo , Cheng-Yuan Chen , Rui Wang , Yu-Hang Liu , Jun-Jie Meng , Hua-Min Liu , Xue-De Wang

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引用次数: 0

摘要

本研究制备了五种比例的富含胡椒籽压榨饼（PSPC）的新型火锅蘸酱，并对其物理性质和风味特征进行了评估。研究结果表明，添加花椒籽榨饼能提高酱料中棕榈酸和亚油酸的含量，增强贮藏稳定性，改善流变行为和质构特性。添加适量的 PSPC 可改善口感，增强鲜味和咸味。在比较不同添加量（0-20 克/100 克）的酱料时，当 PSPC 的添加量在 5 克/100 克至 10 克/100 克之间时，酱料的质量、香气和口感更好，总体接受度最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics

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Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics

Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings indicated that enriching the sauce increased the content of palmitic and linoleic acids, enhanced storage stability, and improved the rheological behavior and textural properties. The maximum concentration of N-heterocyclic compounds was detected when PSPC was added at 5 g/100 g and 10 g/100 g. A suitable amount of PSPC could improve the mouthfeel and intensify the flavors of umami and saltiness. In comparing sauces with different amounts of PSPC added (0–20 g/100 g), the quality, aroma, and taste were better and overall acceptance was highest when PSPC was added in the range of 5 g/100 g to 10 g/100 g. This study provides a possible application of PSPC for improving the flavor, texture, nutritional quality, and storage stability of hot pot dipping sauce.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.