钱晓庆,胡靖,袁奇,熊建,李维,姚思雯

• 1:酵母功能湖北省重点实验室
• 2:安琪酵母股份有限公司

摘要(Abstract)：

该研究旨在通过优化热反应工艺参数，探究以酵母抽提物(yeast extract, YE)为基料制备无肉源烤肉风味的关键机制，解决产品风味失真、强度不足的问题。以基础酵母抽提物、葡萄糖、半胱氨酸、维生素为原料，通过两阶段热反应制备风味样品。采用单因素实验考察维生素添加量对样品风味的影响，并运用混料实验设计优化配方比例，结合感官评价与顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术分析挥发性风味物质的组成，采用三次多项式模型确定最优配方。结果表明，维生素B_1的添加能显著促进含硫化合物的生成，增强烤肉风味并抑制焦糊味；维生素C对整体风味的影响较小。当半胱氨酸与葡萄糖的比例控制在0.5～0.8时，烤香与肉香较协调。该研究确定了无肉源烤肉风味的最优配方为酵母抽提物68%、葡萄糖7.2%、半胱氨酸4.8%、维生素B_1 1%、维生素C 0.2%。该配方下热反应产生的吡嗪类与含硫化合物的比例协调，成功模拟出烤肉风味。该研究结果为无肉源烤肉风味产品的开发提供了重要的数据支持和应用价值。

关键词(KeyWords)： 无肉源;热反应;烤肉风味;酵母抽提物

Abstract:

Keywords:

基金项目(Foundation): 湖北省自然科学基金计划项目(2024AFD186)

作者(Author): 钱晓庆,胡靖,袁奇,熊建,李维,姚思雯

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