Yamada Yasumasa, Shizuma Motohiro
Department of Food Science and Human Nutrition, Faculty of Food Culture and Human Nutrition, Baika Women's University, 2-19-5 Shukunosho, Ibaraki City, Osaka, 567-8578, Japan.
Department of Biochemistry, Osaka Research Institute of Industrial and Scientific Technology (ORIST), 1-6-50 Morinomiya, Joto-ku, Osaka, 536-8553, Japan.
Food Hydrocoll. 2021 Jan;110:106130. doi: 10.1016/j.foodhyd.2020.106130. Epub 2020 Jul 9.
Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR.
为了生产美味且具有功能性的凝胶食品并对其进行表征，本通讯研究了含肉桂的κ-卡拉胶凝胶中的风味释放。提供肉桂风味的肉桂醛从凝胶中微量释放，并通过火焰离子化检测器气相色谱法进行检测。通过高分辨率魔角旋转核磁共振（HR-MAS NMR）和脉冲场梯度核磁共振（PFG NMR）研究了肉桂醛在κ-卡拉胶凝胶中的保留情况以及风味与多糖之间的相互作用。通过HR-MAS NMR还观察到了凝胶中完整的肉桂醛。从PFG NMR的扩散排序核磁共振谱中观察到了风味分子和多糖分子的相对迁移率差异。
