酵母抽提物在食醋中的应用及感官评价  

Application and sensory evaluation of yeast extract in vinegar

作　　者：王治丹 呼振豪 张彦民 迟焕荣 李沛[3] 赵国忠 WANG Zhidan;HU Zhenhao;ZHANG Yanmin;CHI Huanrong;LI Pei;ZHAO Guozhong(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Shandong Qiaoxifu Food Group Co.,Ltd.,Zibo 255400,China;Angel Yeast Co.,Ltd.,Yichang 443000,China)

机构地区：[1]天津科技大学食品科学与工程学院省部共建食品营养与安全国家重点实验室,天津300457 [2]山东巧媳妇食品集团有限公司,山东淄博255400 [3]安琪酵母股份有限公司,湖北宜昌443000

出　　处：《中国酿造》2022年第1期204-210,共7页China Brewing

基　　金：国家自然科学基金面上项目(31972194)。

摘　　要：以3种食醋(白醋、陈醋、香醋)和5种酵母提取物(YE)(编号为1号~5号)混合调制用来缓解食醋的刺激性,提升食醋的香气与口感。通过单因素试验,探究最佳YE浓度与3种醋最适YE,确定食醋最优的配比。结果表明,在添加0.1%YE时,3种食醋感官评分最高(分别为6.71、6.27、6.48)。白醋、香醋及陈醋最优的YE分别是1号、3号及5号。通过电子鼻分析,5种YE中氮氧化合物最为丰富,其次是醇、醛、酮;GC-MS分析结果表明,在白醋中加入1号YE后,白醋的水果香(苹果、菠萝)、花香(鲜花、橙花香)有了明显的提升;在陈醋中加入5号YE后,陈醋的坚果香、奶酪香有了明显的提升;在香醋中加入3号YE后,香醋的水果香(香蕉、梨)和玫瑰花香有了显著的提升。Three kinds of vinegar(white vinegar,aged vinegar,balsamic vinegar)and five kinds of yeast extract(YE)(No.1-No.5)were mixed to alleviate the irritation of vinegar and enhance the aroma and taste of vinegar.Through single-factor experiments,the optimal YE concentration and the YE suitable for three kinds of vinegar were explored,and the optimal ratio of vinegar was determined.The results showed that when the YE addition was 0.1%,the sensory scores of the three kinds of vinegar were the highest,which were 6.71,6.27 and 6.48,respectively.The optimal YE for white vinegar,balsamic vinegar and aged vinegar was No.1,No.3 and No.5,respectively.Through electronic nose analysis,the nitrogen oxide compounds in five kinds of YE were the most abundant,followed by alcohols,aldehydes and ketones.The analysis results of GC-MS showed that after adding YE No.1 to white vinegar,the fruity fragrance(apple,pineapple)and floral fragrance(fresh,orange blossom)of white vinegar were significantly improved.After adding YE No.5 to aged vinegar,the nutty and cheese aroma of the aged vinegar were significantly improved.After adding YE No.3 to balsamic vinegar,the fruity fragrance(banana,pear)and rose fragrance of the balsamic vinegar were significantly improved.

关 键 词：酵母抽提物 食醋 感官评价 气相色谱-质谱法 电子鼻 

分 类 号：TS202.1[轻工技术与工程—食品科学]