2-[(4-甲基-1,2-苯并吡喃酮-7-基)氧基]丙酸钠对高倍甜味剂后苦味抑制效果研究

Research on Inhibition Effects of Sodium 2-[(4-methyl-2-oxo-2H-1-benzopyran-7-yl)oxy]-propionate on After-bitterness of High-intensity Sweeteners

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200mg/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。

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.