A novel method for beef potentiator preparation and identification of its characteristic aroma compounds
A novel method for beef potentiator preparation and identification of its characteristic aroma compounds
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牛肉增味剂制备新方法及其特征香气成分鉴定
DOI：
10.1002/jsfa.6472
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发表时间：
2014-06-01
影响因子：
4.1
通讯作者：
Jin, Zhao
中科院分区：
文献类型：
--
作者：
Gao, Xianli;Yan, Shuang;Jin, Zhao
牛肉增效剂是最受欢迎的咸味调味剂，被认为是现代食品工业的灵魂。本研究采用一种新的方法，利用黑曲霉和曲霉尼日尔（BPSF）制备BP。以Protamex、Flavourzyme和papain等3种商业酶制备的BPs为对照，研究了BPSF的香气特征和相关化合物，结果表明，BPSF具有较好的酱香、肉香、烘烤和酒精等香气特征。BPSF中吡嗪类、吡咯类、含硫化合物和醇类物质的含量（峰面积）和比例显著增加，是其感官特性的主要原因，这些香气物质主要来源于制曲过程中微生物的代谢和美拉德反应。米和A.尼日尔是制备BP的潜在替代品。(c)2013年化学工业协会
BACKGROUNDBeef potentiator (BP) is the most popular savoury flavour and regarded as the soul of the modern food industry. In this work, BP was prepared by a novel method with Aspergillus oryzae and Aspergillus niger (BPSF). Three other BPs prepared using commercial enzymes (Protamex, Flavourzyme and papain; BPCEs) were used as controls to investigate its aroma characteristics and related compounds.RESULTSSensory evaluation showed that BPSF possessed more favourable and distinctive sauce-like, meat-like, roast and alcoholic attributes when compared with BPCEs. Significantly higher contents (peak areas) and proportions of pyrazines, pyrroles, sulfurous compounds and alcohols in BPSF were responsible for its sensory characteristics, and most of these aroma compounds were derived from microbial metabolism during beef koji preparation and the Maillard reaction.CONCLUSIONBP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation. (c) 2013 Society of Chemical Industry