不同抑制剂对苦瓜粉味觉的修饰效果

Taste Modification of Bitter Melon(Momordica charantia) Powder by Different Bitterness Inhibitors

以苦瓜粉浸泡液为对象,分别添加乳酸锌、新甲基橙皮苷二氢查尔酮、γ-氨基丁酸、酪朊酸钠、全脂乳粉、阿魏酸、聚葡萄糖、三氯蔗糖、新地奥明、单磷酸腺苷,采用感官评定结合标签量值评估(general labeled magnitude scale,g LMS)法评价不同抑制剂对苦瓜粉浸泡液苦味、后苦味、甜味、后甜味、涩味以及特征风味的影响;通过模糊评判筛选抑制效果最佳的3种抑制剂进行正交试验,评价复合抑制剂对苦瓜粉浸泡液苦味及后苦味的影响。结果表明,10种抑制剂对苦瓜粉浸泡液的苦味、后苦味、涩味均有显著抑制作用。其中新甲基橙皮苷二氢查尔酮对苦味、后苦味抑制作用最强;乳酸锌对后苦味、γ-氨基丁酸对苦味也有较好的抑制作用;酪朊酸钠对涩味的抑制作用最为明显;三氯蔗糖、聚葡萄糖、酪朊酸钠、全脂乳粉会增加整个体系的甜味及后甜味。以乳酸锌、新甲基橙皮苷二氢查耳酮、γ-氨基丁酸3种抑制剂进行正交试验,结果表明1 g苦瓜粉添加0.60 mg新甲基橙皮苷二氢查耳酮、3.98 mgγ-氨基丁酸、4.46 mg乳酸锌时,苦瓜粉浸泡液苦味和后苦味可以从明显降低到基本察觉不到,且苦瓜特征风味保留较好,无其他异味存在。

The effects of ten bitterness inhibitors, namely zinc lactate, neohesperidin dihydrochalcone（NHDC）, γ-aminobutyric acid（GABA）, sodium caseinate, fat milk, ferulic acid, polydextrose, sucrose, neodiosmin and AMP on the bitterness, delayed bitterness, sweetness, delayed sweetness, astringency and flavor of bitter melon powder suspended in water were studied systematically by the general labeled magnitude scale（g LMS）. The synergistic effects of three selected inhibitors on the bitterness and delayed bitterness were also explored. The results indicated that all ten inhibitors had an inhibitory effect on the bitterness, delayed bitterness and astringency of bitter melon. NHDC was more effective than were other inhibitors in inhibiting the bitterness and delayed bitterness, followed by zinc lactate for delayed bitterness and GABA for bitterness. Sodium caseinate was the best inhibitor for the astringency. Sucrose, polydextrose, sodium caseinate and milk could increase the sweetness and delayed sweetness of the whole system. The results of orthogonal array design showed that zinc lactate could affect the bitterness significantly. By adding NHDC, GABA and zinc lactate at 0.60, 3.98 and 4.46 mg/g of bitter melon powder, respectively, the bitterness and delayed bitterness were effectively decreased to almost no perception while maintaining the characteristic flavor of bitter melon without off-flavor.