刘建彬,宋焕禄,李沛,熊建

• 1:北京工商大学分子感官科学实验室
• 2:安琪酵母股份有限公司

摘要(Abstract)：

多种气味及滋味化合物共同决定了酵母抽提物(YE)独特的风味特性,进一步决定了不同YE的应用特性。利用GC-O-MS、HPLC技术,对市场上的6款商品化YE中的挥发性化合物及不挥发性化合物(糖、有机酸、氨基酸、呈味核苷酸、肽)进行了全定量分析;随后,结合气味及滋味感官鉴评,评价不同种类风味化合物对YE感官知觉的影响。最后,对不同商品化酵母抽提物的应用特性进行评价和研究。结果发现:挥发性化合物方面,不同厂家生产的YE在气味活性化合物方面具有较大的差异。吡嗪类主要贡献了YE中对肉味有贡献的烤香香韵。而3-甲基丁醛、乙酸和酮类分别提供了YE的焦苦味、酸味和奶油味。不同香韵的分布还表明酵香可能是青香/焦苦香、烤香/坚果香/甜香之间的复合风味。不挥发化合物方面,糖类、大部分氨基酸类、核苷酸类、除琥珀酸、乳酸的有机酸类在1%YE用量下TAV值均小于1,未单独对YE溶液滋味做出贡献。对不挥发物的相关性分析表明,300~2000Da分布肽段对浓厚滋味具有贡献,而Glu主要贡献了YE鲜味,且鲜味与浓厚味有正相关作用。Ala可以贡献YE甜味,而一系列的苦味氨基酸与苦味具有很强烈的正相关作用。另外,苦味主要与鲜味、浓厚味、酸味有负相关关系,表明了苦味与这些滋味具有此消彼长的关系。

关键词(KeyWords)： 酵母抽提物(YE);风味;气味活性化合物;滋味活性化合物;定量分析;相关性分析;应用特性

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 刘建彬,宋焕禄,李沛,熊建

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