化学
食品科学
风味
美拉德反应
果糖
糖
糠醛
还原糖
脂肪酶
有机化学
酶
催化作用
作者
Yubo Han,Mei-Li You,Shu Wang,Qiaona Yuan,Pan Gao,Wu Zhong,Jiaojiao Yin,Chuanrong Hu,Dongping He,Xingguo Wang
标识
DOI:10.1016/j.lwt.2023.115497
摘要
This study investigated the effects of different reducing sugars (glucose, fructose, and maltose) on quality and flavor during the enzymatic preparation of fragrant rapeseed oils (FROs) through Maillard reaction. The FROs was determined using sensory and physiochemical analyses. The fructose group had a reasonable fatty acid composition, lower acid value (1.28 mg/g), peroxide value (0.12 g/100g), moisture (0.08%), and benzo(a)pyrene content (1.43 μg/kg); higher total tocopherol content (597.78 mg/kg), sterol content (790.00 mg/kg), and sensory evaluation score (3.81 score); a sweeter nutty/toasted flavor and a weaker spicy flavor. The flavor was attributed to the presence of furfural, a sweet-tasting compound, and the nitrile content, which was responsible for the spicy flavor, was lower than that of traditional FROs, resulting in weaker spiciness. Overall, the results suggest that fructose is the best reducing sugar for enzymatic preparation of FROs, providing key directives for the industrial production of FROs.
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