Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage
Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage
复制标题
黄原胶对配制大豆饮料中草莓风味释放的影响
DOI：
10.1016/j.foodchem.2017.02.040
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发表时间：
2017-08-01
期刊：
影响因子：
8.8
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Xu, Jiao;He, Zhiyong;Chen, Jie
采用顶空气相色谱法研究了黄原胶对配方大豆分离蛋白饮料中草莓风味化合物释放的影响。气相色谱法可检测到柠檬烯、己酸乙酯、(Z)-3-己烯乙酸酯、2-甲基丁酸乙酯、丁酸乙酯、(Z)-3-己烯-1-醇和二乙酰7种草莓风味化合物，并分析气相基质分配系数(K)。在SPI和/或黄原胶溶液中，风味化合物的释放受到抑制。随着黄原胶浓度的增加，(Z)-3-己烯-1-醇、柠檬烯和双乙酰的保留率显著改变（p < 0.05）。任何其他酯的存在导致抑制酯化合物在水和SPI溶液中的释放。挥发性较低的物质（γ -癸内酯、肉桂酸甲酯、己酸、2-甲基丁酸和呋喃醇）在不同基质中不同程度地加速了酯类化合物的释放。以上结果表明，SPI和黄原胶的存在会导致草莓风味的不平衡。(C) 2017 Elsevier Ltd.版权所有。
The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (p < 0.05) with increasing xanthan gum concentrations. Presence of any other esters led to suppression of the release of ester compounds in water and SPI solution. The less-volatiles (gamma-decalactone, methyl cinnamate, hexanoic acid, 2-methyl butyric acid and furaneol) accelerated the release of ester compounds to some extent in different matrices. The above results demonstrated that presence of SPI and xanthan gum could bring about an imbalance in the strawberry flavor. (C) 2017 Elsevier Ltd. All rights reserved.