赤藓糖醇作为新兴的食品加工配料,以其甜味纯正,口感清爽,已经应用于多种食品体系中,但不同来源赤藓糖醇在应用时感官品质常存在较大的差异,影响产品的稳定性,由于目前关于赤藓糖醇感官品质相关的基础研究较少,导致这种差异产生的原因尚未可知。该文以6种不同来源的赤藓糖醇作为研究对象,对其感官品质进行剖析。结果表明:甜味、甜后味、酸味、奶味和金属味感官评分分别介于2.90~4.00、5.50~6.85、0.62~1.31、1.76~4.25和0.93~3.14,存在较大的差异;纯度和苏糖醇含量均介于96%~99%、0.1%~0.3%,差异较小;不同来源赤藓糖醇的Na+、Mg2+、K+、Cu2+等金属阳离子含量与F-、Cl-、SO42-、NO3-等阴离子含量均具有显著性差异;相关性分析与金属盐添加验证分析结果表明,Fe2+、Mg2+、Ca2+、K+金属离子含量与产品的涩后味、金属味等不良风味呈现正相关。该研究为赤藓糖醇产品感官稳定性和成品的质量控制提供理论指导。
As an emerging food processing ingredient, erythritol has been used in some food systems for its pure sweetness and refreshing taste.However, the sensory quality of erythritol from different sources is often greatly different when applied, which affects the stability of products.Due to the lack of basic research on the sensory quality of erythritol at present, the cause of this difference is unknown.In this paper, six different sources of erythritol were used as research objects to analyze their sensory quality.The results showed that the sensory scores of sweet, sweet aftertaste, sour, creamy and metallic taste were between 2.90-4.00, 5.50-6.85, 0.62-1.31, 1.76-4.25, and 0.93-3.14, respectively.The physicochemical parameters such as purity, isomer threitol, cation and anion content were analyzed, and the results showed that the purity and threitol content were between 96%-99% and 0.1%-0.3%, with little difference.The results of metal cation and anion analysis showed that the contents of Na+, Mg2+, K+,Cu2+, F-, Cl-, SO2-4, and NO-3 were significantly different from different sources of erythritol.Correlation analysis and verification analysis of metal salt addition showed that the content of Fe2+, Mg2+, Ca2+, K+ was positively correlated with the astringent aftertaste and metallic taste of the product.This study provides theoretical guidance for sensory stability and quality control of erythritol products.
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