Mahadevan Kritika, Farmer Linda
Department of Food Science, Queen's University Belfast, Belfast, BT9 5PX, United Kingdom.
J Agric Food Chem. 2006 Sep 20;54(19):7242-50. doi: 10.1021/jf061102x.
Three types of yeast extract pastes from two different suppliers were compared. Compounds responsible for the key odors include 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, dimethyltrisulphide together with a number of pyrazines, thiophenes, and aliphatic compounds. The three types of yeast extract paste differed in the intensity of their main odors and, in particular, those caused by furans, furanthiols, and heterocyclic sulfur compounds. Not only do pastes from different suppliers differ in terms of odor volatiles, but so do different treatments and batches of yeast extract from one supplier. The results suggest that normal variations in the concentrations of precursors and processing conditions may cause variations in the flavor of the end product.
对来自两个不同供应商的三种酵母提取物糊剂进行了比较。产生关键气味的化合物包括2-甲基-3-呋喃硫醇、2-甲基-3-甲基二硫代呋喃、甲硫醛、1-辛烯-3-酮、二甲基三硫以及一些吡嗪、噻吩和脂肪族化合物。这三种酵母提取物糊剂的主要气味强度不同，尤其是由呋喃、呋喃硫醇和杂环硫化合物引起的气味。不仅不同供应商的糊剂在气味挥发物方面存在差异，而且同一供应商的不同处理方式和批次的酵母提取物也存在差异。结果表明，前体浓度和加工条件的正常变化可能会导致最终产品风味的变化。
