摘要
采用感官分析评定方法,对阿魏酸做了以下研究:1、不同浓度阿魏酸的酸味和涩味强度;2、不同浓度阿魏酸对糖精钠和咖啡因的苦味抑制效果;3、250mg/kg阿魏酸对其他四种基本口味的影;4、250mg/kg阿魏酸对3种甜味剂苦味的抑制效果。结果表明:阿魏酸浓度较高时具有酸味和涩味,没有甜味和苦味;阿魏酸是一种有效的苦味抑制剂,且对糖精钠的苦味抑制效果优于对咖啡因的苦味抑制效果;250mg/kg的阿魏酸对糖精钠、安塞蜜、甜菊糖的苦味均有抑制作用,但不会对其他4种基本口味造成影响。
Sensory evaluation was used for the following research of ferulic acid ： 1. the sour and astringency taste in- tensity of ferulic acid at different concentration ; 2. The bitterness inhibition effect at different concentration on saccha- rin sodium and caffeine ; 3. The effect of 250mg/kg ferulic acid on other four basic tastes ; 4. The bitterness effect of 250mg/kg ferulic acid on three sweeteners. The result showed that ferulic acid has sour and astringency at relatively high concentration without sweetness and bitterness. It is an efficient bitterness inhibitor, and had better effect on sac- charin sodium than on caffeine. Furthermore, 250mg/kg ferulic acid had bitterness effect on three sweeteners without interacted other 4 basic tastes.
出处
《中国食品添加剂》
CAS
北大核心
2013年第1期170-174,共5页
China Food Additives
关键词
阿魏酸
苦味抑制剂
感官评定
抑制效果
femlic acid
bitterness inhibitor
sensory assessment
inhibition efficiency
