Xu Jiao, He Zhiyong, Zeng Maomao, Li Bingbing, Qin Fang, Wang Linxiang, Wu Shengfang, Chen Jie
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2017 Aug 1;228:595-601. doi: 10.1016/j.foodchem.2017.02.040. Epub 2017 Feb 10.
The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (p<0.05) with increasing xanthan gum concentrations. Presence of any other esters led to suppression of the release of ester compounds in water and SPI solution. The less-volatiles (γ-decalactone, methyl cinnamate, hexanoic acid, 2-methyl butyric acid and furaneol) accelerated the release of ester compounds to some extent in different matrices. The above results demonstrated that presence of SPI and xanthan gum could bring about an imbalance in the strawberry flavor.
通过顶空气相色谱法（GC）研究了黄原胶对配方大豆分离蛋白（SPI）饮料中草莓风味化合物释放的影响。气相色谱法可检测到七种草莓风味化合物（柠檬烯、己酸乙酯、（Z）-3-己烯基乙酸酯、2-甲基丁酸乙酯、丁酸乙酯、（Z）-3-己烯-1-醇和双乙酰），并据此分析了气-基质分配系数（K）。风味化合物在SPI和/或黄原胶溶液中的释放受到抑制。随着黄原胶浓度的增加，（Z）-3-己烯-1-醇、柠檬烯和双乙酰的保留率显著变化（p<0.05）。任何其他酯类的存在都会抑制酯类化合物在水和SPI溶液中的释放。挥发性较低的物质（γ-癸内酯、肉桂酸甲酯、己酸、2-甲基丁酸和呋喃酮）在不同基质中在一定程度上加速了酯类化合物的释放。上述结果表明，SPI和黄原胶的存在会导致草莓风味失衡。
