Baldwin E A, Goodner K, Plotto A
USDA/ARS Citrus & Subtropical Products Laboratory, Winter Haven, FL 33881, USA.
J Food Sci. 2008 Aug;73(6):S294-307. doi: 10.1111/j.1750-3841.2008.00825.x.
To better understand the effect of sugars and acid levels on perception of aroma volatiles, intensity of tomato earthy/medicinal/musty, green/grassy/viney, and fruity/floral aroma and flavor descriptors were evaluated using coarsely chopped partially deodorized tomato puree. This puree was spiked with 1.5% to 3% sugar (glucose/fructose combinations), 0.1% to 0.2% acid (citric/malic acid combinations), or water and 2 levels of 12 individual food-grade volatiles reported to contribute to tomato flavor. A panel consisting of 6 to 8 trained members rated 9 aroma, 8 taste, and 1 aftertaste descriptors of the spiked and nonspiked purees. The panelists detected significant differences (P < or = 0.1) for various individual aroma compound/sugar/acid combinations for a range of descriptors. Adding 0.2% acids alone to bland tomato puree decreased green and floral aromas as well as sweet taste. Adding 3% sugars alone increased green and musty aromas and decreased floral aroma as well as sour, citrus, and bitter tastes. Principal component analysis (PCA) explained 56.5% of the variation in the first 3 principal components (PCs) for added acids and volatiles to bland tomato puree. The effect of added acids with the various aroma compounds generally increased perception of overall and ripe tomato taste and aroma, tropical aroma, and sour taste, and decreased sweet, fruity, and bitter tastes. PCA for added sugars with volatiles explained 67.8% of the variation in first 3 PCs, and sugars generally decreased perception of sour, bitter, and citrus tastes and green aroma, while enhancing perception of flavors associated with ripe, tropical, and aromatic tomatoes. Adding sugars, acids, and volatiles together had a similar effect to addition of sugars alone.
为了更好地理解糖分和酸度对香气挥发物感知的影响，使用粗切的部分脱臭番茄酱评估了番茄泥土味/药味/霉味、绿色/青草味/藤蔓味以及果味/花香的香气和风味描述词的强度。该番茄酱添加了1.5%至3%的糖（葡萄糖/果糖组合）、0.1%至0.2%的酸（柠檬酸/苹果酸组合）、水以及两种水平的12种据报道对番茄风味有贡献的食品级挥发物。由6至8名经过培训的成员组成的小组对添加和未添加上述成分的番茄酱的9种香气、8种味道和1种余味描述词进行了评分。对于一系列描述词，小组成员检测到各种单一香气化合物/糖/酸组合之间存在显著差异（P≤0.1）。仅向平淡的番茄酱中添加0.2%的酸会降低绿色和花香香气以及甜味。仅添加3%的糖会增加绿色和霉味香气，并降低花香香气以及酸味、柑橘味和苦味。主成分分析（PCA）解释了向平淡番茄酱中添加酸和挥发物后前三个主成分（PC）中56.5%的变异。添加的酸与各种香气化合物的共同作用通常会增强对整体和成熟番茄味道及香气、热带香气和酸味的感知，并降低甜味、果味和苦味。添加糖与挥发物的PCA解释了前三个PC中67.8%的变异，糖通常会降低对酸味、苦味和柑橘味以及绿色香气的感知，同时增强对与成熟、热带和芳香番茄相关风味的感知。同时添加糖、酸和挥发物的效果与仅添加糖的效果相似。
