糖醇类甜味剂的甜味与副味影响因素研究  

Study on Factors of Sweetness and Side Taste of Sugar Alcohol Sweetener

作　　者：左齐乐 张文瑶 杨武龙 施悦瑜 毛岳忠[1] 秦玉梅[1] 秦子涵 田师一[1] ZUO Qile;ZHANG Wenyao;YANG Wulong;SHI Yueyu;MAO Yuezhong;QIN Yumei;QIN Zihan;TIA N Shiyi(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Zhejiang Huakang Pharmaceutical Co.,Ltd.,Quzhou 324000,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江华康药业股份有限公司,浙江衢州324000

出　　处：《食品与生物技术学报》2023年第3期20-29,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32102124,31972201,32001831);浙江省引进培育领军型创新创业团队项目(2018R01014)。

摘　　要：糖醇因甜味纯正、热量低、安全健康等优势,成为理想的代糖甜味剂,具有广阔的应用前景。然而,对糖醇类甜味剂感官属性的影响因素研究较少。作者以赤藓糖醇、木糖醇、麦芽糖醇和山梨糖醇为研究对象,采用成对比较和排序法等感官分析方法,研究不同粒径、温度以及溶液质量浓度对糖醇类物质的甜味、清凉感、苦味和异味的影响差异。结果显示,在室温下,不同粒径糖醇晶体的清凉感均表现出显著差异(P<0.05),麦芽糖醇和山梨糖醇的甜味也有显著性差异(P<0.01),这两个属性基本都显示出粒径越大、强度越小的特点;升温后,不同颗粒间的异味和苦味差异更容易分辨,也会使清凉感的感知变弱;高质量浓度赤藓糖醇在热饮中表现出了比较显著的增甜效果;对于木糖醇、麦芽糖醇和山梨糖醇,在冷热条件下的甜味感知差异在不同质量浓度溶液下的表现相似。Sugar alcohol has become an ideal sugar substitute sweetener with a promising future because of its pure sweetness,low calories,and advantages of safety and health.However,the research on influencing factors of the sensory properties of sugar alcohol sweeteners was quite limited.In this paper,erythritol,xylitol,maltitol and sorbitol were studied based on the sensory analysis methods such as paired comparison and sorting method.The effects of different particle size,temperatures and solution mass concentrations on the sweetness,coolness,bitterness and off-flavor of sugar alcohols were investigated.The results showed that at room temperature,the coolness of sugar alcohol crystals with different particle sizes showed significant differences(P<0.05),and the sweetness of maltitol and sorbitol also showed significant difierences(P<0.01).For both of the two properties,sugar alcohol crystals with larger particle size showed lower intensity.Heat treatment made the off-flavor and bitter taste more easily distinguished among samples with different particles,and weakened the perception of cool and refreshing.Erythritol with high mass concentration showed significant sweetness enhancement in hot drinks.For xylitol,maltitol or sorbitol,the sweetness in cold or hot drinks was similar at different solution mass concentrations.

关 键 词：糖醇 甜味 副味 温度 粒径 

分 类 号：TS202.1[轻工技术与工程—食品科学]