香草兰豆荚加工过程物性测定与风味电子感官分析
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摘要
香草兰豆荚加工过程分为杀青、发汗、干燥和陈化四个阶段,期间豆荚颜色改变并产生香味。为了探究香草兰豆荚加工过程中物理状态变化对生香反应的影响及表征作用,本文对加工四个阶段豆荚水分含量、p H等物理性质进行了检测,并对三种不同处理方式的豆荚进行了感官分析。实验结果表明:鲜豆荚及杀青豆荚为鲜绿色,发汗后的豆荚变为褐色后逐渐变深;杀青豆荚水分含量最高,加工中水分含量逐渐减少,整个加工过程豆荚p H小于5.5且呈降低趋势;鲜豆荚豆腥味较重,陈化后豆荚豆腥味弱而香草味强;电子感官分析结果表明经过冷冻捣碎和加水磨浆处理的豆荚嗅觉和味觉属性均不同,添加香兰素对味觉属性有影响但对嗅觉属性影响较小,煮沸对豆荚味觉属性有影响。
The process of vanilla pods curing is generally consisted of scalding, sunning/sweating, drying and curing. During this process, the color of the pods changes and produces fragrance. In this paper, we detected the physical properties of vanilla pods, such as moisture content, p H and so on. In addition, the sensory analysis of three different pods was carried out. The major results indicated that fresh vanilla beans and boiling water heating vanilla beans showed bright green and became brown after sweating until puce. The moisture content decreased gradually. The p H of the pods was less than 5.5 and showed a reductive trend during the whole process of curing. The beany flavor of the fresh beans was heavier than that of other beans. The vanilla flavor of curing beans was strong while the beany flavor was weak. According to the results of electronic sensory analysis, vanilla beans freezing by liquid nitrogen and crushing were different from that grinding with water on olfaction and taste. The adding of vanillin had more effect to the taste than olfaction. Boiling could affect the taste of the vanilla beans.
The process of vanilla pods curing is generally consisted of scalding, sunning/sweating, drying and curing. During this process, the color of the pods changes and produces fragrance. In this paper, we detected the physical properties of vanilla pods, such as moisture content, p H and so on. In addition, the sensory analysis of three different pods was carried out. The major results indicated that fresh vanilla beans and boiling water heating vanilla beans showed bright green and became brown after sweating until puce. The moisture content decreased gradually. The p H of the pods was less than 5.5 and showed a reductive trend during the whole process of curing. The beany flavor of the fresh beans was heavier than that of other beans. The vanilla flavor of curing beans was strong while the beany flavor was weak. According to the results of electronic sensory analysis, vanilla beans freezing by liquid nitrogen and crushing were different from that grinding with water on olfaction and taste. The adding of vanillin had more effect to the taste than olfaction. Boiling could affect the taste of the vanilla beans.
引文
[1]董智哲.香草兰挥发性成分鉴定及提取研究[D].武汉:华中农业大学,2014.
[2]郭玲,吕岱竹,吴霞等.海南香草兰基地土壤环境质量评价[J].热带农业科学,2013,33(8)::11-14.
[3]刘爱芳,卢少芳,刘爱勤等.香草兰产业发展现状调研[J].热带农业科学,2008,28(5):59-65.
[4]Havkin-Frenkel D,Belanger F C.Handbook of vanilla science and technology[M].New Jersey:Wiley-Blackwell,2010.
[5]Odoux E,Grisoni M.Vanilla(Medicinal and Aromatic PlantsIndustrial Profiles)[M].Oxford:Taylor&Francis Group,2011.
[6]Brunschwig C,Rochard S,Pierrat A,et al.Volatile composition and sensory properties of vanilla×tahitensis bring new insights for vanilla quality control[J].Journal of the Science of Food&Agriculture,2016,96(3):848-858.
[7]Pardio V T,Mariezcurrena M D,Waliszewski K N,et al.Effects of killing conditions of vanilla(Vanilla planifolia Andrews)pods during the curing process on aroma composition of pod ethanol extract[J].International Journal of Food Science&Technology,2009,44(12):2 417-2 423.
[8]Dunphy P,Bala K.The quality of cured vanilla beans.Flavor and sensory attributes and mouthfeel[J].Perfumer&Flavorist,2011,36(10):38-48.
[9]Amari A,Bari N E,Bouchikhi B.Electronic nose for anchovy freshness monitoring based on sensor array and pattern recognition methods:principal components analysis,linear discriminant analysis and support vector machine[J].Journal of Reconstructive Microsurgery,2007,29(3):141-148.
[10]Sliwińska M,Wisniewska P,Dymerski T,et al.Advances in electronic noses and tongues for food authenticity testing[M]//Gerard D.Advances in Food Authenticity Testing,Holland:Elsevier,2016:201-225.
[11]钱平,李伟,鲁国庆.基于Enocean和GPRS的远程空气监控系统研究[J].计算机仿真,2017,34(6):407-410.
[12]初众,李智,张彦军,等.香草兰豆挥发性香气成分比较研究与电子感官图谱绘制[J].热带作物学报,2015,36(11):2099-2 107.
[13]Hariom,Shyamala B N,Prakash M,et al.Vanilla flavor evaluation by sensory and electronic nose techniques[J].Journal of Sensory Studies,2006,21(2):228-239.
[14]Gu F,Chen Y,Fang Y,et al.Contribution of bacillus isolates to the flavor profiles of vanilla beans assessed through aroma analysis and chemometrics[J].Molecules,2015,20(10):18 422-18 436.
[15]Raithore S,Bai J,Plotto A,et al.Electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or huanglongbing(HLB)disease[J].Sensors(Basel),2015,15(12):30 062-30 075.
[16]Gutiérrez M,Llobera A,Ipatov A,et al.Application of an e-tongue to the analysis of monovarietal and blends of white wines[J].Sensors(Basel),2011,11(5):4 840-4 857.
[17]陈永敢.Bacillus属菌株对香草兰发酵过程中香兰素生成的影响机理研究[D].武汉:华中农业大学,2015.
[18]Havkin-Frenkel D.Vanilla-the food of the Gods[J].AGRO FOOD INDUSTRY HI TECH,2007,18(1):58.
[19]Sreedhar R V,Roohie K,Maya P,et al.Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans[J].Food Chemistry,2009,112(2):461-468.
[20]刘登勇,董丽,谭阳等.食品感官分析技术应用及方法学研究进展[J].食品科学,2016,37(5):254-258.
[21]Silva A P,Gunata Z,Lepoutre J P,et al.New insight on the genesis and fate of odor-active compounds in vanilla beans(Vanilla planifolia G.Jackson)during traditional curing[J].Food Research International,2011,44(9):2 930-2 937.
[22]Sreedhar R V,Roohie K,Venkatachalam L,et al.Specific pretreatments reduce curing period of vanilla(Vanilla planifolia)beans[J].Journal of the Science of Food and Agriculture,2007,55(8):2 947-2 955.
[23]董智哲,谷风林,徐飞,等.固相微萃取和同时蒸馏萃取法分析海南香草兰挥发性成分[J].食品科学,2014,35(2):158-163.
[24]Brunschwig C,Senger-Emonnot P,Aubanel M L,et al.Odoractive compounds of Tahitian vanilla flavor[J].Food Research International,2012,46(1):148-157.
[25]Takahashi M,Inai Y,Miyazawa N,et al.Identification of the key odorants in Tahitian cured vanilla beans(Vanilla tahitensis)by GC-MS and an aroma extract dilution analysis[J].Bioscience Biotechnology and Biochemistry,2013,77(3):601-605.
[26]Pérez-Silva A,Odoux E,Brat P,et al.GC-MS and GColfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla(Vanilla planifolia G.Jackson)beans[J].Food chemistry,2006,99(4):728-735.
[27]Hassan S,Araceli P S,Denis B,et al.Identification of volatile compounds in cured Mexican vanilla(Vanilla planifolia G.Jackson)beans using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J].Fruits,2016,71(6):407-418.
[28]Gallage N J,M?ller B L.Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid[J].Molecular plant,2015,8(1):40-57.
[29]Van Dyk S,Mc Glasson W B,Williams M,et al.Influence of curing procedures on sensory quality of vanilla beans[J].Fruits,2010,65(6):387-399.
[30]Chen Y,Gu F,Li J,et al.Involvement of colonizing bacillus isolates in glucovanillin hydrolysis during the curing of Vanilla planifolia Andrews[J].Applied and Environmental Microbiology,2015,81(15):4 947-4 954.
[2]郭玲,吕岱竹,吴霞等.海南香草兰基地土壤环境质量评价[J].热带农业科学,2013,33(8)::11-14.
[3]刘爱芳,卢少芳,刘爱勤等.香草兰产业发展现状调研[J].热带农业科学,2008,28(5):59-65.
[4]Havkin-Frenkel D,Belanger F C.Handbook of vanilla science and technology[M].New Jersey:Wiley-Blackwell,2010.
[5]Odoux E,Grisoni M.Vanilla(Medicinal and Aromatic PlantsIndustrial Profiles)[M].Oxford:Taylor&Francis Group,2011.
[6]Brunschwig C,Rochard S,Pierrat A,et al.Volatile composition and sensory properties of vanilla×tahitensis bring new insights for vanilla quality control[J].Journal of the Science of Food&Agriculture,2016,96(3):848-858.
[7]Pardio V T,Mariezcurrena M D,Waliszewski K N,et al.Effects of killing conditions of vanilla(Vanilla planifolia Andrews)pods during the curing process on aroma composition of pod ethanol extract[J].International Journal of Food Science&Technology,2009,44(12):2 417-2 423.
[8]Dunphy P,Bala K.The quality of cured vanilla beans.Flavor and sensory attributes and mouthfeel[J].Perfumer&Flavorist,2011,36(10):38-48.
[9]Amari A,Bari N E,Bouchikhi B.Electronic nose for anchovy freshness monitoring based on sensor array and pattern recognition methods:principal components analysis,linear discriminant analysis and support vector machine[J].Journal of Reconstructive Microsurgery,2007,29(3):141-148.
[10]Sliwińska M,Wisniewska P,Dymerski T,et al.Advances in electronic noses and tongues for food authenticity testing[M]//Gerard D.Advances in Food Authenticity Testing,Holland:Elsevier,2016:201-225.
[11]钱平,李伟,鲁国庆.基于Enocean和GPRS的远程空气监控系统研究[J].计算机仿真,2017,34(6):407-410.
[12]初众,李智,张彦军,等.香草兰豆挥发性香气成分比较研究与电子感官图谱绘制[J].热带作物学报,2015,36(11):2099-2 107.
[13]Hariom,Shyamala B N,Prakash M,et al.Vanilla flavor evaluation by sensory and electronic nose techniques[J].Journal of Sensory Studies,2006,21(2):228-239.
[14]Gu F,Chen Y,Fang Y,et al.Contribution of bacillus isolates to the flavor profiles of vanilla beans assessed through aroma analysis and chemometrics[J].Molecules,2015,20(10):18 422-18 436.
[15]Raithore S,Bai J,Plotto A,et al.Electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or huanglongbing(HLB)disease[J].Sensors(Basel),2015,15(12):30 062-30 075.
[16]Gutiérrez M,Llobera A,Ipatov A,et al.Application of an e-tongue to the analysis of monovarietal and blends of white wines[J].Sensors(Basel),2011,11(5):4 840-4 857.
[17]陈永敢.Bacillus属菌株对香草兰发酵过程中香兰素生成的影响机理研究[D].武汉:华中农业大学,2015.
[18]Havkin-Frenkel D.Vanilla-the food of the Gods[J].AGRO FOOD INDUSTRY HI TECH,2007,18(1):58.
[19]Sreedhar R V,Roohie K,Maya P,et al.Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans[J].Food Chemistry,2009,112(2):461-468.
[20]刘登勇,董丽,谭阳等.食品感官分析技术应用及方法学研究进展[J].食品科学,2016,37(5):254-258.
[21]Silva A P,Gunata Z,Lepoutre J P,et al.New insight on the genesis and fate of odor-active compounds in vanilla beans(Vanilla planifolia G.Jackson)during traditional curing[J].Food Research International,2011,44(9):2 930-2 937.
[22]Sreedhar R V,Roohie K,Venkatachalam L,et al.Specific pretreatments reduce curing period of vanilla(Vanilla planifolia)beans[J].Journal of the Science of Food and Agriculture,2007,55(8):2 947-2 955.
[23]董智哲,谷风林,徐飞,等.固相微萃取和同时蒸馏萃取法分析海南香草兰挥发性成分[J].食品科学,2014,35(2):158-163.
[24]Brunschwig C,Senger-Emonnot P,Aubanel M L,et al.Odoractive compounds of Tahitian vanilla flavor[J].Food Research International,2012,46(1):148-157.
[25]Takahashi M,Inai Y,Miyazawa N,et al.Identification of the key odorants in Tahitian cured vanilla beans(Vanilla tahitensis)by GC-MS and an aroma extract dilution analysis[J].Bioscience Biotechnology and Biochemistry,2013,77(3):601-605.
[26]Pérez-Silva A,Odoux E,Brat P,et al.GC-MS and GColfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla(Vanilla planifolia G.Jackson)beans[J].Food chemistry,2006,99(4):728-735.
[27]Hassan S,Araceli P S,Denis B,et al.Identification of volatile compounds in cured Mexican vanilla(Vanilla planifolia G.Jackson)beans using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J].Fruits,2016,71(6):407-418.
[28]Gallage N J,M?ller B L.Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid[J].Molecular plant,2015,8(1):40-57.
[29]Van Dyk S,Mc Glasson W B,Williams M,et al.Influence of curing procedures on sensory quality of vanilla beans[J].Fruits,2010,65(6):387-399.
[30]Chen Y,Gu F,Li J,et al.Involvement of colonizing bacillus isolates in glucovanillin hydrolysis during the curing of Vanilla planifolia Andrews[J].Applied and Environmental Microbiology,2015,81(15):4 947-4 954.