甘蔗及其制品风味物质的研究进展
|
摘要
甘蔗是我国重要的糖料作物,除了含有丰富的糖分、水分等营养物质外,还含有特殊的芳香风味,其制品如片糖、酒等,也在制作过程保留或反应生成新的独特芳香风味。这些风味可以给消费者带来愉悦的心情,增加消费和购买欲望,文章重点报道对甘蔗和甘蔗制品中风味物质的研究进展,为甘蔗加工和综合利用提供一定思路和研究基础。
Sugarcane is an important sugar crop in China. It contains not only abundant sugar, water and nutrients, but also special aromatic flavor. Its products, such as sugar tablets and wine, also retain or react to produce new unique aromatic flavor. These flavors can bring pleasure to consumers and increase their desire to consume and buy. This paper focuses on the research progress of flavor substances in sugarcane and sugarcane products, providing some ideas and research basis for the processing and comprehensive utilization of sugarcane.
Sugarcane is an important sugar crop in China. It contains not only abundant sugar, water and nutrients, but also special aromatic flavor. Its products, such as sugar tablets and wine, also retain or react to produce new unique aromatic flavor. These flavors can bring pleasure to consumers and increase their desire to consume and buy. This paper focuses on the research progress of flavor substances in sugarcane and sugarcane products, providing some ideas and research basis for the processing and comprehensive utilization of sugarcane.
引文
[1]Tokitomo Y,Kobayashi A,Yamanishi T.Aroma components of fresh sugar cane juice[J].Journal of the Agricultural Chemical Society of Japan,1984,48(11):2869-2870.
[2]杨华峰.银朗姆酒风味形成及氨基甲酸乙酯控制研究[D]广州:华南理工大学,2017.
[3]Asikin,Y,Wada Koji,Imai Yuriko,et al.,Compositions,taste characteristics,volatile profiles,and antioxidant activities of sweet sorghum(Sorghum bicolor L.)and sugarcane(Saccharum officinarum L.)syrups[J].Journal of Food Measurement and Characterization,2018,12(6):884-891
[4]Rossi S C,Medeiros A B P,Weschenfelder T A,et al.Use of pervaporation process for the recovery of aroma compounds produced by P.fermentans in sugarcane molasses[J]Bioprocess and Biosystems Engineering,2017,40(6):959-967.
[5]薛家玲,苏伟明,胡雪琼,等.蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较[J].食品工业科技,2014,35(8):192-196.
[6]Gracia I,Rodríguez J F,García M T,et al.Isolation of aroma compounds from sugar cane spirits by supercritical CO2[J].The Journal of Supercritical Fluids,2007,43(1):37-42.
[7]érica R O,Márcio C,Júnior M S S,et al.Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage[J].Journal of Food Science and Technology,2017,55(1):72-81.
[8]Tzeng D I,Chia Y C,Tai C Y,et al.Investigation of chemical quality of sugarcane(Saccharum officinarum L.)wine during fermentation by saccharomyces cerevisiae[J].Journal of Food Quality,2010,33(2):248-267.
[9]Netto C C,Moreira R F A,De Maria C A B.Note:Volatile Profile from Caninha Aged in Oak(Quercus sp)and Balsam(Myroxylon sp)Barrels[J].Food Science and Technology International,2003,9(5):359-364.
[10]Moreira R F A,Netto C C,De Maria C A B.The volatile fraction of sugar cane spirits produced in Brazil[J].Química Nova,2012,35(9):1819-1826.
[11]Asikin Y,Takahara W,Takahashi M,et al.Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars[J].Food Analytical Methods,2017,10(6):1844-1856.
[12]Weerawatanakorn M,Asikin Y,Takahashi M,et al.Physicochemical properties,wax composition,aroma profiles,and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand[J].Journal of Food Science and Technology,2016,53(11):4084-4092.
[2]杨华峰.银朗姆酒风味形成及氨基甲酸乙酯控制研究[D]广州:华南理工大学,2017.
[3]Asikin,Y,Wada Koji,Imai Yuriko,et al.,Compositions,taste characteristics,volatile profiles,and antioxidant activities of sweet sorghum(Sorghum bicolor L.)and sugarcane(Saccharum officinarum L.)syrups[J].Journal of Food Measurement and Characterization,2018,12(6):884-891
[4]Rossi S C,Medeiros A B P,Weschenfelder T A,et al.Use of pervaporation process for the recovery of aroma compounds produced by P.fermentans in sugarcane molasses[J]Bioprocess and Biosystems Engineering,2017,40(6):959-967.
[5]薛家玲,苏伟明,胡雪琼,等.蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较[J].食品工业科技,2014,35(8):192-196.
[6]Gracia I,Rodríguez J F,García M T,et al.Isolation of aroma compounds from sugar cane spirits by supercritical CO2[J].The Journal of Supercritical Fluids,2007,43(1):37-42.
[7]érica R O,Márcio C,Júnior M S S,et al.Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage[J].Journal of Food Science and Technology,2017,55(1):72-81.
[8]Tzeng D I,Chia Y C,Tai C Y,et al.Investigation of chemical quality of sugarcane(Saccharum officinarum L.)wine during fermentation by saccharomyces cerevisiae[J].Journal of Food Quality,2010,33(2):248-267.
[9]Netto C C,Moreira R F A,De Maria C A B.Note:Volatile Profile from Caninha Aged in Oak(Quercus sp)and Balsam(Myroxylon sp)Barrels[J].Food Science and Technology International,2003,9(5):359-364.
[10]Moreira R F A,Netto C C,De Maria C A B.The volatile fraction of sugar cane spirits produced in Brazil[J].Química Nova,2012,35(9):1819-1826.
[11]Asikin Y,Takahara W,Takahashi M,et al.Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars[J].Food Analytical Methods,2017,10(6):1844-1856.
[12]Weerawatanakorn M,Asikin Y,Takahashi M,et al.Physicochemical properties,wax composition,aroma profiles,and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand[J].Journal of Food Science and Technology,2016,53(11):4084-4092.