FLAVOR OF FABABEANS AS AFFECTED BY HEAT AND STORAGE
FLAVOR OF FABABEANS AS AFFECTED BY HEAT AND STORAGE
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DOI：
10.1016/s0315-5463(77)73499-6
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发表时间：
1977-01-01
期刊：
影响因子：
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通讯作者：
ESKIN, NAM
中科院分区：
文献类型：
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作者：
HINCHCLIFFE, C;MCDANIEL, M;ESKIN, NAM
感官评价的蚕豆粉（蚕豆，未成年人）确定干豌豆风味和苦味回味的主要风味特征。在比较来自1972年作物的陈年面粉与来自1973年作物的新鲜碾磨的面粉时，储存面粉的浆料（5%固体）表现出明显更强烈的干豌豆风味，如由7名受过训练的感官小组所判断的。感官分析表明，干豌豆风味更强的蛋白浓缩物比面粉。在加速贮藏研究中，研究了干豌豆风味与游离脂肪酸之间的关系。游离脂肪酸增加面粉和浓缩，但感官数据并没有表明相应的风味变化。面粉和浓缩物在130、150和160 ℃下的热处理在150 ℃和160 ℃下孵育的那些面粉虽然引入了更强烈的和令人讨厌的新风味，但导致干豌豆风味的降低。C.
Sensory evaluation of fababean flours (Vicia faba, minor) identified dried pea flavor and bitter aftertaste as the dominant flavor characteristics. In comparing year-old flour from the 1972 crop with freshly milled flour from the 1973 crop, slurries (5% solids) of stored flour exhibited a significantly more intense dried pea flavor as judged by a 7-member trained sensory panel. Sensory analysis showed that dried pea flavor was stronger in the protein concentrate than in the flour. Relationships between dried pea flavor and free fatty acids were examined in an accelerated storage study. Free fatty acids increased in flour and concentrate although the sensory data did not indicate a corresponding flavor change. Heat treatment of flour and concentrate at 130, 150 and 160.degree. C resulted in a decrease in dried pea flavor although stronger and objectionable novel flavors were introduced for those flours incubated at 150 and 160.degree. C.