VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
Food Chem. 2014 Aug 15;157:148-56. doi: 10.1016/j.foodchem.2014.02.030. Epub 2014 Feb 14.
The impact of bioprocessing on lingonberry flavour was studied by sensory evaluation and chemical analysis (organic acids, mannitol, phenolic compounds, sugars and volatile compounds). Bioprocessing of lingonberries with enzymes, lactic acid bacteria (LAB) or yeast, or their combination (excluding pure LAB fermentation) affected their perceived flavour and chemical composition. Sweetness was associated especially with enzyme treatment but also with enzyme+LAB treatment. Yeast fermentation caused significant changes in volatile aroma compounds and perceived flavour, whereas minor changes were detected in LAB or enzyme-treated berries. Increased concentration of organic acids, ethanol and some phenolic acids correlated with perceived fermented odour/flavour in yeast fermentations, in which increase in benzoic acid level was significant. In enzymatic treatment decreasing anthocyanins correlated well with decreased perceived colour intensity. Enzyme treatment is a potential tool to decrease naturally acidic flavour of lingonberry. Fermentation, especially with yeast, could be an interesting new approach to increase the content of natural preservatives, such as antimicrobial benzoic acid.
通过感官评价和化学分析（有机酸、甘露醇、酚类化合物、糖和挥发性化合物）研究了生物加工对越橘风味的影响。用酶、乳酸菌（LAB）或酵母或它们的组合（不包括纯 LAB 发酵）对越橘进行生物加工会影响其感知的风味和化学成分。甜味尤其与酶处理有关，但也与酶+LAB 处理有关。酵母发酵导致挥发性香气化合物和感知风味发生显著变化，而 LAB 或酶处理的浆果则检测到较小的变化。有机酸、乙醇和一些酚酸浓度的增加与酵母发酵中感知到的发酵气味/风味相关，其中苯甲酸水平的增加是显著的。在酶处理中，花色苷的减少与感知颜色强度的降低密切相关。酶处理是降低越橘天然酸性风味的潜在工具。发酵，特别是使用酵母，可能是一种增加天然防腐剂（如抗菌苯甲酸）含量的有趣新方法。
