饮料用酵母抽提物风味特性分析及应用效果初探

Preliminary Exploration of Flavor Characteristics and Application Effects of Yeast Extracts Used in Beverage

摘要:

为了研究饮料用酵母抽提物（yeast extract,YE）的特性，以 FA37、FA39作为研究对象，分析了其主要呈味物质和风味物质，并结合感官评价初步探讨其对4种饮料常用甜味剂的影响。首先，应用原子吸收分光光度计分析与呈味密切相关的金属离子,依据游离氨基酸的组成计算总游离氨基酸（total free amino acid，TFAA）占比和滋味活度值（taste activity value，TAV）来判断各呈味氨基酸的风味对酵母抽提物滋味的贡献程度。结果表明， FA37和FA39中Na⁺、K⁺的质量分数明显降低，而Zn²⁺的质量分数明显增加；同时，其呈鲜味的游离氨基酸质量分数减少，而呈甜味的丙氨酸质量分数最高，帮助减轻了其咸、鲜的滋味；在FA37和FA39中，肽相对分子质量多在1 000以下，有利于增强产品风味，提升味道的厚重感。然后，利用顶空固相微萃取-气质联用（HS-SPME/GC-MS）及电子鼻分析了其风味物质，发现醛类物质相对含量最高，主要风味物质均为3-甲基丁醛和苯甲醛。最后，通过感官评价发现，FA37和FA39可以提升甜味剂的甜味强度及甜味速度，减轻不良风味，改善了口感。总之，饮料用酵母抽提物的效果是理想的，它不仅可以减弱甜味剂不良风味，还可以凭借自身独特的风味提升产品品质，对饮料新品开发及酵母抽提物的利用具有参考价值。

Abstract:

In order to study the characteristics of yeast extracts used in beverage, FA37 and FA39 were selected as the research objects, the main taste compounds and flavor substances were analyzed and the effects on four common sweeteners for beverages were discussed combined with sensory evaluation. First, the atomic absorption spectrophotometer was used to analyze the metal ions closely related to the flavors. The proportion of total free amino acids(TFAA) and the taste activity value (TAV) were calculated according to the composition of free amino acids to determine the contribution degree of flavor of each flavoring amino acid to the flavor of yeast extracts. The results showed that FA37 and FA39 contained less Na⁺ and K⁺, while the content of Zn²⁺ increased significantly. Meanwhile, the content of umami free amino acid decreased, while the proportion of sweet alanine was the highest, which helped to reduce the salty and umami tastes. In FA37 and FA39, peptides with the molecular weight below 1 000 were predominant, facilitating the enhancement of product flavor and thickness of taste. Subsequently, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose were used to analyze the flavor compounds, revealing that the relative contents of aldehydes were the highest in FA37 and FA39, and the main flavor substances of the two yeast extracts were 3-methylbutyraldehyde and benzaldehyde. Finally, sensory experiments demonstrated that FA37 and FA39 could enhance the sweetness intensity and sweetness speed of sweeteners, reduce the off-flavors, and improve the taste. In conclusion, the effects of yeast extracts used in beverage are promising, as they can not only reduce the off-flavors of sweeteners but also improve product quality through their unique flavors, which is of reference value for the development of new beverage products and the utilization of yeast extracts.