Ping Chunyuan, Li Bian, Gao Yueyue, Li Xiang, Wang Fu
Food Science and Engineering, Sichuan Tourism University, Chengdu, Sichuan Province 610100, China.
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, Henan Province, 453003, China.
Food Chem X. 2025 May 2;28:102512. doi: 10.1016/j.fochx.2025.102512. eCollection 2025 May.
(hops) is globally recognized in food production as a flavor enhancer and flour improver. Here, different hop-soaking methods (cold and boiling water) and varieties (Tsingtao and Saaz) were investigated to determine how these influence the flavor profile of hop-based sourdough bread. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), ultra-performance liquid chromatography-orbitrap-mass spectrometry, automatic amino acid analysis, and bionic sensors were used to analyze volatile organic compounds (VOCs), amino acids, polyphenols, and sensory attributes. The results showed significant differences in flavor compounds between hop varieties and soaking methods. Cold-water soaked of Tsingtao hops had enhanced aroma intensity, particularly for ketones and aldehydes, while boiling water treatment increased bitter acids and polyphenols in Saaz hops. Pearson and Mantel's tests showed strong correlations between amino acids, VOCs, and polyphenols, with -nose and E-tongue results aligning closely with sensory scores. These findings provide a theoretical foundation for optimizing hop bread production.
啤酒花在食品生产中作为风味增强剂和面粉改良剂在全球范围内得到认可。在此，研究了不同的啤酒花浸泡方法（冷水和沸水）和品种（青岛啤酒花和萨兹啤酒花），以确定它们如何影响以啤酒花为基础的酸面团面包的风味特征。采用顶空气相色谱-离子迁移谱（HS-GC-IMS）、超高效液相色谱-轨道阱质谱、自动氨基酸分析和仿生传感器来分析挥发性有机化合物（VOCs）、氨基酸、多酚和感官属性。结果表明，啤酒花品种和浸泡方法之间的风味化合物存在显著差异。青岛啤酒花冷水浸泡增强了香气强度，尤其是酮类和醛类，而沸水处理增加了萨兹啤酒花中的苦味酸和多酚。皮尔逊和曼特尔检验表明氨基酸、VOCs和多酚之间存在强相关性，鼻嗅和电子舌结果与感官评分密切一致。这些发现为优化啤酒花面包生产提供了理论基础。
