The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.
The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.
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DOI：
10.1039/c8fo00817e
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发表时间：
2018-09-19
期刊：
影响因子：
6.1
通讯作者：
Fisk ID
中科院分区：
文献类型：
--
作者：
Agarwal D ;Mui L ;Aldridge E ;Mottram R ;McKinney J ;Fisk ID
调味薯片是英国消费最多的休闲食品。在加速条件下，添加N2气冲可延长基片保质期2周，添加调味料可进一步延长基片保质期2周。研究了天然奶酪和洋葱调味料对薯片感官知觉和保质期稳定性的影响。研究了氮气冲洗对奶酪洋葱味薯片的保质期、稳定性和感官特性的影响。在45°C加速储存10周的条件下，对切片、未清洗、分批油炸的薯片进行了脂质氧化和风味挥发性化合物标志物的评价。采用固相微萃取（SPME）气相色谱-质谱法对挥发性风味化合物进行了评价，并与感官知觉进行了相关分析。在挥发性化合物的稳定性和感官知觉方面，气体冲洗显着增加了无盐和奶酪洋葱调味薯片的保质期。此外，奶酪和洋葱调味料的加入延长了基础薯片的保质期；这可以用调味料中牛奶蛋白的抗氧化特性来解释。感官评价表明，报告的主要负面感官属性是酸败和陈腐属性，这与储存时间内脂质氧化的进展和风味的丧失有关，而与包装环境（有无气体冲洗）无关。
Flavoured potato crisps is the UK's most consumed snack food product. Addition of N2 gas flushing extended shelf life by 2 weeks and the addition of seasoning further enhanced the shelf life of the base crisps by 2 weeks under accelerated conditions. The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory attributes of cheese & onion seasoned potato crisps. Markers of lipid oxidation and flavour volatile compounds were evaluated in sliced, unwashed, batch fried potato crisps during accelerated storage at 45 °C for 10 weeks. Volatile flavour compounds were evaluated by headspace gas analysis using solid phase microextraction (SPME) GC-MS and correlated with sensory perception. Gas flushing significantly increases the shelf life of both unsalted and cheese & onion seasoned potato crisps in terms of the stability of volatile compounds and sensory perception. Further to this, the addition of the cheese & onion seasoning increased the shelf life of the base potato crisp; this is proposed to be explained by the antioxidant properties of milk proteins in the seasoning. Sensory evaluation indicated that the key negative sensory attributes reported were rancidity and stale attributes, which were correlated to the progression of lipid oxidation and loss of flavour over storage time irrespective of the packaging environment (with/without gas flushing).