中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
3期
1-4,9
,共5页
2-(4-甲基-1,2-苯并吡喃酮-7-基)氧基丙酸钠%甜味剂后苦味%感官评定%抑制效果
2-(4-甲基-1,2-苯併吡喃酮-7-基)氧基丙痠鈉%甜味劑後苦味%感官評定%抑製效果
2-(4-갑기-1,2-분병필남동-7-기)양기병산납%첨미제후고미%감관평정%억제효과
sodium 2-[(4-methyl-2-oxo-2H-1-benzopyran-7-yl)oxy]-propionate%after-bitterness of sweetener%sensory evaluation%inhibition effect
采用感官分析法,研究了不同浓度2-[(4-甲基-1,2-苯并吡喃酮-7-基)氧基]丙酸钠的苦味和涩味,2-[(4-甲基-1,2-苯并吡喃酮-7-基)氧基]丙酸钠对糖精钠、安赛蜜和甜菊糖苷这3种甜味剂后苦味的抑制效果,以及对5种基本味感的影响。结果表明：2-[(4-甲基-1,2-苯并吡喃酮-7-基)氧基]丙酸钠浓度较高时会有苦涩味；当其浓度为200 mg/kg 时可以使糖精钠、安赛蜜和甜菊糖苷的后苦味有一定程度的下降,但对每一种苦味物质的作用效果有所不同；2-[(4-甲基-1,2-苯并吡喃酮-7-基)氧基]丙酸钠有一定的增咸效果,对咖啡的苦味有一定程度的抑制作用,对酸味、甜味、鲜味基本无影响。
採用感官分析法,研究瞭不同濃度2-[(4-甲基-1,2-苯併吡喃酮-7-基)氧基]丙痠鈉的苦味和澀味,2-[(4-甲基-1,2-苯併吡喃酮-7-基)氧基]丙痠鈉對糖精鈉、安賽蜜和甜菊糖苷這3種甜味劑後苦味的抑製效果,以及對5種基本味感的影響。結果錶明：2-[(4-甲基-1,2-苯併吡喃酮-7-基)氧基]丙痠鈉濃度較高時會有苦澀味；噹其濃度為200 mg/kg 時可以使糖精鈉、安賽蜜和甜菊糖苷的後苦味有一定程度的下降,但對每一種苦味物質的作用效果有所不同；2-[(4-甲基-1,2-苯併吡喃酮-7-基)氧基]丙痠鈉有一定的增鹹效果,對咖啡的苦味有一定程度的抑製作用,對痠味、甜味、鮮味基本無影響。
채용감관분석법,연구료불동농도2-[(4-갑기-1,2-분병필남동-7-기)양기]병산납적고미화삽미,2-[(4-갑기-1,2-분병필남동-7-기)양기]병산납대당정납、안새밀화첨국당감저3충첨미제후고미적억제효과,이급대5충기본미감적영향。결과표명：2-[(4-갑기-1,2-분병필남동-7-기)양기]병산납농도교고시회유고삽미；당기농도위200 mg/kg 시가이사당정납、안새밀화첨국당감적후고미유일정정도적하강,단대매일충고미물질적작용효과유소불동；2-[(4-갑기-1,2-분병필남동-7-기)양기]병산납유일정적증함효과,대가배적고미유일정정도적억제작용,대산미、첨미、선미기본무영향。
The bitterness and astringency intensity of different concentration of sodium-2-[(4-methyl-2-oxo-2 H-1-benzopyran-7-yl)oxy]-propionate is evaluated by sensory analysis method.Meanwhile, its inhibition effects on after-bitterness of saccharin sodium,acesulfame-K and stevia,as well as its impact on five basic tastes are measured.The results show that sodium-2-[(4-methyl-2-oxo-2 H-1-benzopyran-7-yl)oxy]-propionate has bitterness and astringency at relatively higher concentration. When its content is 200 mg/kg,the after-bitterness of saccharin sodium,acesulfame-K and stevia de-creases to a certain extent,but the effect on each bitter substance is different.Sodium-2-[(4-methyl-2-oxo-2 H-1-benzopyran-7-yl)oxy]-propionate has inhibition effect on the bitterness of coffee,while it does not affect sourness,sweetness and umami.
