富含全谷物燕麦的超高温瞬时灭菌（UHT）液体模拟体系中风味特征的货架期研究。
Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat.
作者信息
Alqahtani Nashi K, Ashton John, Katopo Lita, Gorczyca Elisabeth, Kasapis Stefan
机构信息
School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia.
Sanitarium Health Food Company, Cooranbong, NSW 2265, Australia.
出版信息
Heliyon. 2018 Mar 5;4(3):e00566. doi: 10.1016/j.heliyon.2018.e00566. eCollection 2018 Mar.
Development of malodourous compounds, hexanal and -vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensity show a positive relationship between the content of hexanal and PVG, storage time and oat concentrations trialled. Ratio of the odour activity values (OAV) plotted against time shows that although PVG aroma initially is dominant, hexanal aroma, with a ratio of about 0.5, has twice the intensity of the PVG aroma for the remaining 29 days. Oat samples (with skim milk) were unacceptable when hexanal concentration was 3-5 times its threshold whilst the PVG level was still below its threshold in the same samples.
对添加了全谷物燕麦的超高温瞬时灭菌（UHT）模型液体系统中产生的异味化合物己醛和对乙烯基愈创木酚（PVG）进行了评估。使用燕麦粉（3%、5%和7%，w/w）、脱脂奶粉（SMP，2.8%，w/w）和蔗糖（6.7%，w/w）的单一和混合系统经过超高温瞬时灭菌处理，并在室温下储存29天。色谱分析和小组成员感知的香气强度均表明，己醛和PVG的含量、储存时间与试验的燕麦浓度之间存在正相关关系。绘制的气味活性值（OAV）与时间的比率表明，尽管PVG香气最初占主导地位，但在剩余的29天里，己醛香气（比率约为0.5）的强度是PVG香气的两倍。当己醛浓度是其阈值的3至5倍，而相同样品中PVG水平仍低于其阈值时，燕麦样品（含脱脂牛奶）是不可接受的。
Zotero 插件