Foods
·
2024
·Vol. 13
·期 15
·2359
·
IF 4.7
Zhiheng Zhang,Haicheng Liang,Zichun Chai,Ting Wang
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee’s aroma score by 3.0–4.0 points and increase the flavour score by 2.1–3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0–4.0 points on aroma and 2.1–3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Luqi Qin,Jiahuan Zheng,Bei Fan,Yixia Zhou,Jingrong Zhu,Jing Sun,Jing Li,Fengzhong Wang,Jiameng Liu
Brassica rapa L., a specialty crop from Xinjiang known as Qiamagu (QMG), has limited processing and market application due to its pungent off-flavor and perishability. This study aimed to characterize the volatile compounds responsible for the undesirable flavor in QMG processed by different methods, and to evaluate the effects of combined lactic acid bacteria (LAB) fermentation with prune puree addition on fresh QMG juice's flavor and bioactivity. Volatile compounds of five kinds of QMG products and fresh juice were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS), identifying isothiocyanates and nitriles as the primary contributors to pungency. Fresh QMG juice was fermented with Lacticaseibacillus plantarum and Lacticaseibacillus rhamnosus , combined with Xinjiang prune puree. Sensory evaluation, bioactivity assays, and storage tests were conducted to assess quality changes. Shelf life was predicted using kinetic modeling based on uric acid inhibition data. Fermentation and prune puree addition significantly reduced sulfur-containing compounds from 14,411.40 μg/L to 1089.30 μg/L, while aldehydes, esters, and alcohols increased, enhancing floral and fruity aromas. Sensory scores of fermented samples reached 74, surpassing fresh juice at 39.71. Bioactivity improved with a 39.00 % increase in uric acid inhibition rate, a 6.39 % rise in superoxide dismutase activity, and polysaccharide content elevated from 99.96 to 109.85 mg/mL. Storage at 4 °C slowed degradation of active components, with a predicted shelf life of approximately 330 days. These results demonstrate that LAB fermentation combined with prune puree addition effectively improves QMG flavor and functional properties, providing a scientific basis for its development as a functional food ingredient. By simultaneously reducing undesirable flavors and enhancing bioactivity, this strategy promotes QMG from an underutilized crop to a promising functional food ingredient with significant market potential. Furthermore, it provides a generalizable approach for optimizing flavor and functional quality in other Brassica L based foods.
研究领域:
食品科学
·
农产品加工
·
功能食品
·
食品化学
·
发酵工程
·
植物代谢物
·
营养与健康
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）