Article(id=1151881497352434487, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250207007, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1738857600000, receivedDateStr=2025-02-07, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752559549892, onlineDateStr=2025-07-15, pubDate=1748102400000, pubDateStr=2025-05-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752559549892, onlineIssueDateStr=2025-07-15, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752559549892, creator=13701087609, updateTime=1752559549892, updator=13701087609, issue=Issue{id=1151881493552394994, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='10', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752559548986, creator=13701087609, updateTime=1756202008453, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1167159075906265916, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1167159075906265917, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=61, endPage=71, ext={EN=ArticleExt(id=1151923892253192823, articleId=1151881497352434487, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Preparation of edible flavorings using Maillard reaction by combining acid keratin hydrolysate with caramelized feed solution, columnId=1151923892194472566, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Research of Food Flavor, runingTitle=null, highlight=null, articleAbstract=
Objective To develop Maillard reaction flavors combined with caramelized syrup using natural plants as raw materials. Methods Using tamarind as a raw material, it was treated with composite enzymes and mixed with caramelized syrup for Maillard reaction. The optimal preparation process was determined according to the comprehensive sensory score standard for Maillard flavors. The aroma differences between the Maillard reaction flavors with and without caramelized syrup were analyzed, and volatile aroma compounds were detected using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The reasons for the aroma differences were analyzed, and its antioxidant activity was studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results The optimal conditions for tamarind enzymatic hydrolysis were: Temperature 45 ℃, time 4.0 hours, and a composite enzyme ratio of 1:1:1 (m:m:m) for pectinase, cellulase, and papain, with an enzyme dosage of 0.5% of the tamarind amount. At a temperature of 120 ℃, reaction time of 80 minutes, initial pH 8.0, and a material-to-liquid ratio of 5:1 (m:V), the Maillard reaction flavor mixed with caramelized syrup showed the highest sensory score. Under these conditions, 68 volatile compounds were detected in the flavor, with ester, heterocyclic, and ketone volatile compounds accounting for a higher proportion compared to the Maillard flavor without caramelized syrup, imparting a sweet-caramel, roasted-sweet, and rich aroma. Adding caramelized syrup enhanced the antioxidant activity of the flavor, and at a concentration of 10 mg/mL, the DPPH scavenging rate reached 70.8%. Conclusion This study provides a new method for preparing edible flavors through the Maillard reaction with tamarind as the raw material combined with caramelized syrup.
, correspAuthors=Chun-Ping XU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Lei GUO, Li-Peng LI, Dong-Yue ZONG, Fu-Shen WANG, Ji-Bao CAI, Da XU, Yao-Wei TIAN, Li-Li QU, Chun-Ping XU), CN=ArticleExt(id=1151923918354346642, articleId=1151881497352434487, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=酸角酶解液结合焦糖化料液利用美拉德反应制备食用香料, columnId=1151923892316107385, journalTitle=食品安全质量检测学报, columnName=专题：食品风味研究, runingTitle=null, highlight=null, articleAbstract=
目的 以天然植物为原料, 开发与焦糖化料液结合的美拉德反应香料。方法 以酸角为原料, 对其进行复合酶处理后与焦糖化料液掺配进行美拉德反应, 根据美拉德香料感官综合评分标准确定其最优制备工艺, 分析有无掺配焦糖化料液的美拉德反应香料的香韵差异, 并利用顶空微萃取技术(headspace solid-phase microextraction, HS-SPME)结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)检测挥发性香气成分, 分析产生香韵差异的原因, 利用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)研究其抗氧化活性。结果 酸角酶解最优工艺条件为: 温度45 ℃, 时间4.0 h, 果胶酶、纤维素酶、木瓜蛋白酶组成质量比为1:1:1 (m:m:m)的复合酶添加量为酸角添加量的0.5%。温度120 ℃、时间80 min、初始pH 8.0、料液比5:1 (m:V)时, 酸角酶解液与焦糖化料液掺配美拉德反应香料感官评分最高。在该条件下, 香料中检测出68个挥发性成分, 其中酯类、杂环类、酮类等挥发性物质占比均高于未掺配的焦糖化料液的酸角美拉德反应香料, 赋予香料焦甜香、烤甜香、膏香, 添加焦糖化料液进行美拉德反应可以增强其抗氧化性, 香料质量浓度为10 mg/mL时DPPH自由基清除率为70.8%。结论 该研究以酸角为原料, 为结合焦糖化料液进行美拉德反应制备食用香料提供了新方法。
, correspAuthors=许春平, authorNote=null, correspAuthorsNote=
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, authorsList=郭磊, 李立鹏, 宗东岳, 王富申, 蔡继宝, 徐达, 田耀伟, 曲利利, 许春平)}, authors=[Author(id=1167158746603069630, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=recallerman@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1167158746670178496, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, authorId=1167158746603069630, language=EN, stringName=Lei GUO, firstName=Lei, middleName=null, lastName=GUO, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, address=1. Research Center, Jiangxi Tobacco Industry Co., Ltd., Nanchang 330096, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1167158746724704449, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, authorId=1167158746603069630, language=CN, stringName=郭磊, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, address=1.江西中烟工业有限责任公司技术中心, 南昌 330096, bio={"content":"
郭磊(1982—), 男, 硕士, 高级工程师, 主要研究方向为香精香料研究。E-mail: recallerman@163.com
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郭磊(1982—), 男, 硕士, 高级工程师, 主要研究方向为香精香料研究。E-mail: recallerman@163.com
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43(2): 220-224., articleTitle=Effect of Maillard reaction products on alkaline aroma components of mainstream smoke, refAbstract=null)], funds=[Fund(id=1167158750562492685, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, awardId=110202201005(JY-05), language=CN, fundingSource=中国烟草总公司重大科技项目(110202201005(JY-05)), fundOrder=null, country=null), Fund(id=1167158750617018638, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, awardId=231100310200, language=CN, fundingSource=河南省重大科技专项(231100310200), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1167158746368188596, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, xref=null, ext=[AuthorCompanyExt(id=1167158746376577205, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746368188596, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. Research Center, Jiangxi Tobacco Industry Co., Ltd., Nanchang 330096, China), AuthorCompanyExt(id=1167158746384965814, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746368188596, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.江西中烟工业有限责任公司技术中心, 南昌 330096)]), AuthorCompany(id=1167158746443686071, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, xref=null, ext=[AuthorCompanyExt(id=1167158746452074680, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746443686071, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China), AuthorCompanyExt(id=1167158746456268985, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746443686071, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.郑州轻工业大学烟草科学与工程学院, 郑州 450000)]), AuthorCompany(id=1167158746523377850, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, xref=null, ext=[AuthorCompanyExt(id=1167158746531766459, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746523377850, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3. Research Center, Jiangsu Tobacco Industry Co., Ltd., Nanjing 210019, China), AuthorCompanyExt(id=1167158746540155068, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, companyId=1167158746523377850, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.江苏中烟工业有限责任公司技术中心, 南京 210019)])], figs=[ArticleFig(id=1167158748905742579, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.1, caption=
Effects of enzymolysis time (a), enzymolysis temperature (b) and compound enzyme mass ratio (pectinase:cellulase:papain) (c) on reducing sugar content, figureFileSmall=EGQHG1bdy0+4+9y3pQKzVg==, figureFileBig=0/AZMxux3AeooL59BJKS6g==, tableContent=null), ArticleFig(id=1167158748960268532, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图1, caption=
酶解时间(a)、酶解温度(b)、复合酶质量比(果胶酶:纤维素酶:木瓜蛋白酶)(c)对还原糖含量的影响, figureFileSmall=EGQHG1bdy0+4+9y3pQKzVg==, figureFileBig=0/AZMxux3AeooL59BJKS6g==, tableContent=null), ArticleFig(id=1167158749018988789, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.2, caption=
Changes of sensory scores and browning values of acid horn Maillard spices under different reaction time, figureFileSmall=UOxhKXOH8sF3JeqtkyDkIA==, figureFileBig=ooMX70jh5Yye3eq0XgReIA==, tableContent=null), ArticleFig(id=1167158749086097654, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图2, caption=
不同反应时间下酸角酶解液焦糖化美拉德香料感官评分及褐变值变化 注: A420为酸角焦糖化美拉香料稀释1000倍后, 在420 nm处的吸光度, 图3~5同。
, figureFileSmall=UOxhKXOH8sF3JeqtkyDkIA==, figureFileBig=ooMX70jh5Yye3eq0XgReIA==, tableContent=null), ArticleFig(id=1167158749140623607, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.3, caption=
Changes of sensory scores and browning values of acid horn Maillard spices under different reaction temperatures, figureFileSmall=aklKXJ3QUOj7XGs9wW298g==, figureFileBig=eJm2XHMxTAuRNljhQ/ijKw==, tableContent=null), ArticleFig(id=1167158749216121080, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图3, caption=
不同反应温度下酸角酶解液焦糖化美拉德香料感官评分及褐变值变化, figureFileSmall=aklKXJ3QUOj7XGs9wW298g==, figureFileBig=eJm2XHMxTAuRNljhQ/ijKw==, tableContent=null), ArticleFig(id=1167158749262258425, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.4, caption=
Changes of sensory scores and browning values of acid horn Maillard spices under different reaction pH, figureFileSmall=uywfDWXpzvoG3IwM3Wi3lg==, figureFileBig=sNJKl4ppEBoqmooTEVxpAA==, tableContent=null), ArticleFig(id=1167158749316784378, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图4, caption=
不同反应pH下酸角酶解液焦糖化美拉德香料感官评分及褐变值变化, figureFileSmall=uywfDWXpzvoG3IwM3Wi3lg==, figureFileBig=sNJKl4ppEBoqmooTEVxpAA==, tableContent=null), ArticleFig(id=1167158749362921723, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.5, caption=
Effects of different solid-liquid ratios on sensory scores and browning values of acid horn Maillard spices, figureFileSmall=bNXfTqS31BnwT7mw7tYLZA==, figureFileBig=DYL8ClLBImG2u1lHjnTCew==, tableContent=null), ArticleFig(id=1167158749413253372, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图5, caption=
不同料液比对酸角酶解液焦糖化美拉德香料感官评分及褐变值的影响, figureFileSmall=bNXfTqS31BnwT7mw7tYLZA==, figureFileBig=DYL8ClLBImG2u1lHjnTCew==, tableContent=null), ArticleFig(id=1167158749459390717, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.6, caption=
Flavor analysis of two kinds of acid horn Maillard spices, figureFileSmall=geiHnalcfhqfMhesqDj/bw==, figureFileBig=hxcpGD/Hb+9016CvHdb7QQ==, tableContent=null), ArticleFig(id=1167158749543276798, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图6, caption=
两种酸角美拉德反应香料的香韵分析, figureFileSmall=geiHnalcfhqfMhesqDj/bw==, figureFileBig=hxcpGD/Hb+9016CvHdb7QQ==, tableContent=null), ArticleFig(id=1167158749593608447, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.7, caption=
Analysis of volatile components of 2 kinds of acid horn Maillard spices, figureFileSmall=z0xgYReL4uiARu1i1qDKbg==, figureFileBig=bS31zSMkrHEi0Q9EIdsXiw==, tableContent=null), ArticleFig(id=1167158749648134400, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图7, caption=
两种酸角美拉德反应香料挥发性成分分析, figureFileSmall=z0xgYReL4uiARu1i1qDKbg==, figureFileBig=bS31zSMkrHEi0Q9EIdsXiw==, tableContent=null), ArticleFig(id=1167158749715243265, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Fig.8, caption=
DPPH scavenging assay results of two kinds of acid horn Maillard spices, figureFileSmall=JqnfAmrOFlOw6d0ZTbxJFw==, figureFileBig=WZUJUZidSr8CqeBfP534Rw==, tableContent=null), ArticleFig(id=1167158749778157826, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=图8, caption=
两种酸角美拉德反应香料清除DPPH自由基测定结果, figureFileSmall=JqnfAmrOFlOw6d0ZTbxJFw==, figureFileBig=WZUJUZidSr8CqeBfP534Rw==, tableContent=null), ArticleFig(id=1167158749841072387, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Table 1, caption=
Design test factors and levels of acid horn Maillard reaction spices response surface method
, figureFileSmall=null, figureFileBig=null, tableContent=
| 因素 | 编码 | 水平 |
| -1 | 0 | 1 |
| 反应温度/℃ | A | 110 | 120 | 130 |
| 反应时间/min | B | 70 | 80 | 90 |
| 初始pH | C | 6.0 | 7.0 | 8.0 |
| 酸角酶解液:焦糖化料液比(m:V) | D | 4:1 | 5:1 | 6:1 |
), ArticleFig(id=1167158749908181252, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=表1, caption=
酸角美拉德反应香料响应面法设计实验因素和水平
, figureFileSmall=null, figureFileBig=null, tableContent=
| 因素 | 编码 | 水平 |
| -1 | 0 | 1 |
| 反应温度/℃ | A | 110 | 120 | 130 |
| 反应时间/min | B | 70 | 80 | 90 |
| 初始pH | C | 6.0 | 7.0 | 8.0 |
| 酸角酶解液:焦糖化料液比(m:V) | D | 4:1 | 5:1 | 6:1 |
), ArticleFig(id=1167158749966901509, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Table 2, caption=
Sensory comprehensive evaluation standard of acid horn spices
, figureFileSmall=null, figureFileBig=null, tableContent=
| 维度 | 评价标准 | 评分/分 |
| 色泽 | 显黄褐色、色泽纯正、均一 | 15~20 |
| 偏褐色、色泽不纯正、不均一 | 8~14 |
| 深褐色或色泽不透亮 | 0~7 |
| 气味 | 香味层次丰富, 焦甜香突出, 具有葡萄干特征香味 | 21~30 |
| 香味层次一般, 有一定的焦甜香及葡萄花特征香味 | 11~20 |
| 香味层次单一, 焦甜香等较弱 | 0~10 |
| 协调性 | 协调性好, 风味饱满突出 | 21~30 |
| 协调性一般, 风味较好 | 11~20 |
| 协调性差, 风味寡淡 | 0~10 |
| 质地 | 组织细腻, 静置后无分层 | 15~20 |
| 组织不均一、但静置后无明显分层 | 8~14 |
| 浑浊、静置有明显分层 | 0~7 |
), ArticleFig(id=1167158750021427462, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=表2, caption=
酸角香料感官综合评分标准
, figureFileSmall=null, figureFileBig=null, tableContent=
| 维度 | 评价标准 | 评分/分 |
| 色泽 | 显黄褐色、色泽纯正、均一 | 15~20 |
| 偏褐色、色泽不纯正、不均一 | 8~14 |
| 深褐色或色泽不透亮 | 0~7 |
| 气味 | 香味层次丰富, 焦甜香突出, 具有葡萄干特征香味 | 21~30 |
| 香味层次一般, 有一定的焦甜香及葡萄花特征香味 | 11~20 |
| 香味层次单一, 焦甜香等较弱 | 0~10 |
| 协调性 | 协调性好, 风味饱满突出 | 21~30 |
| 协调性一般, 风味较好 | 11~20 |
| 协调性差, 风味寡淡 | 0~10 |
| 质地 | 组织细腻, 静置后无分层 | 15~20 |
| 组织不均一、但静置后无明显分层 | 8~14 |
| 浑浊、静置有明显分层 | 0~7 |
), ArticleFig(id=1167158750067564807, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Table 3, caption=
Design scheme and experimental results of Box-behnken test
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | A(反应
温度)/℃ | B(反应
时间)/min | C(初始pH) | D(料液比)
(m:V) | 感官
评分 | 序号 | A(反应
温度)/℃ | B(反应
时间)/min | C(初始pH) | D(料液比)
(m:V) | 感官
评分 |
| 1 | 70 | 130 | 7.0 | 6:1 | 81.1 | 16 | 80 | 130 | 8.0 | 6:1 | 86.0 |
| 2 | 80 | 130 | 6.0 | 6:1 | 80.7 | 17 | 80 | 130 | 7.0 | 5:1 | 85.9 |
| 3 | 80 | 120 | 7.0 | 4:1 | 81.6 | 18 | 80 | 130 | 7.0 | 5:1 | 85.1 |
| 4 | 80 | 120 | 6.0 | 5:1 | 78.5 | 19 | 80 | 130 | 7.0 | 5:1 | 85.6 |
| 5 | 70 | 130 | 7.0 | 4:1 | 80.1 | 20 | 90 | 120 | 7.0 | 5:1 | 82.1 |
| 6 | 70 | 120 | 7.0 | 5:1 | 80.0 | 21 | 80 | 130 | 7.0 | 5:1 | 85.1 |
| 7 | 80 | 140 | 8.0 | 5:1 | 83.0 | 22 | 90 | 130 | 6.0 | 5:1 | 80.8 |
| 8 | 90 | 130 | 7.0 | 4:1 | 80.5 | 23 | 80 | 140 | 7.0 | 6:1 | 79.6 |
| 9 | 90 | 130 | 7.0 | 6:1 | 81.0 | 24 | 90 | 140 | 7.0 | 5:1 | 79.0 |
| 10 | 80 | 140 | 6.0 | 5:1 | 81.0 | 25 | 80 | 140 | 7.0 | 4:1 | 80.0 |
| 11 | 70 | 130 | 8.0 | 5:1 | 84.0 | 26 | 90 | 130 | 8.0 | 5:1 | 84.4 |
| 12 | 80 | 130 | 6.0 | 4:1 | 82.3 | 27 | 70 | 130 | 6.0 | 5:1 | 81.9 |
| 13 | 80 | 130 | 7.0 | 5:1 | 85.1 | 28 | 80 | 120 | 8.0 | 5:1 | 86.8 |
| 14 | 80 | 130 | 8.0 | 4:1 | 85.0 | 29 | 70 | 140 | 7.0 | 5:1 | 79.2 |
| 15 | 80 | 120 | 7.0 | 6:1 | 78.9 | | | | | | |
), ArticleFig(id=1167158750138867976, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=表3, caption=
Box-behnken实验设计方案与实验结果
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | A(反应
温度)/℃ | B(反应
时间)/min | C(初始pH) | D(料液比)
(m:V) | 感官
评分 | 序号 | A(反应
温度)/℃ | B(反应
时间)/min | C(初始pH) | D(料液比)
(m:V) | 感官
评分 |
| 1 | 70 | 130 | 7.0 | 6:1 | 81.1 | 16 | 80 | 130 | 8.0 | 6:1 | 86.0 |
| 2 | 80 | 130 | 6.0 | 6:1 | 80.7 | 17 | 80 | 130 | 7.0 | 5:1 | 85.9 |
| 3 | 80 | 120 | 7.0 | 4:1 | 81.6 | 18 | 80 | 130 | 7.0 | 5:1 | 85.1 |
| 4 | 80 | 120 | 6.0 | 5:1 | 78.5 | 19 | 80 | 130 | 7.0 | 5:1 | 85.6 |
| 5 | 70 | 130 | 7.0 | 4:1 | 80.1 | 20 | 90 | 120 | 7.0 | 5:1 | 82.1 |
| 6 | 70 | 120 | 7.0 | 5:1 | 80.0 | 21 | 80 | 130 | 7.0 | 5:1 | 85.1 |
| 7 | 80 | 140 | 8.0 | 5:1 | 83.0 | 22 | 90 | 130 | 6.0 | 5:1 | 80.8 |
| 8 | 90 | 130 | 7.0 | 4:1 | 80.5 | 23 | 80 | 140 | 7.0 | 6:1 | 79.6 |
| 9 | 90 | 130 | 7.0 | 6:1 | 81.0 | 24 | 90 | 140 | 7.0 | 5:1 | 79.0 |
| 10 | 80 | 140 | 6.0 | 5:1 | 81.0 | 25 | 80 | 140 | 7.0 | 4:1 | 80.0 |
| 11 | 70 | 130 | 8.0 | 5:1 | 84.0 | 26 | 90 | 130 | 8.0 | 5:1 | 84.4 |
| 12 | 80 | 130 | 6.0 | 4:1 | 82.3 | 27 | 70 | 130 | 6.0 | 5:1 | 81.9 |
| 13 | 80 | 130 | 7.0 | 5:1 | 85.1 | 28 | 80 | 120 | 8.0 | 5:1 | 86.8 |
| 14 | 80 | 130 | 8.0 | 4:1 | 85.0 | 29 | 70 | 140 | 7.0 | 5:1 | 79.2 |
| 15 | 80 | 120 | 7.0 | 6:1 | 78.9 | | | | | | |
), ArticleFig(id=1167158750210171145, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Table 4, caption=
Results of variance analysis and significance test of regression model coefficients
, figureFileSmall=null, figureFileBig=null, tableContent=
| 方差来源 | 总偏差平方和 | 自由度 | 平均偏差平方和 | F | P | 显著性 |
| 模型 | 170.28 | 14 | 12.16 | 19.61 | <0.0001 | ** |
| A | 3.1 | 1 | 3.1 | 5 | 0.0422 | * |
| B | 0.1875 | 1 | 0.1875 | 0.3023 | 0.5911 | |
| C | 48 | 1 | 48 | 77.39 | <0.0001 | ** |
| D | 0.4033 | 1 | 0.4033 | 0.6503 | 0.4335 | |
| AB | 1.32 | 1 | 1.32 | 2.13 | 0.1663 | |
| AC | 9.92 | 1 | 9.92 | 16 | 0.0013 | ** |
| AD | 1.32 | 1 | 1.32 | 2.13 | 0.1663 | |
| BC | 0.5625 | 1 | 0.5625 | 0.907 | 0.3571 | |
| BD | 0.0625 | 1 | 0.0625 | 0.1008 | 0.7556 | |
| CD | 1.69 | 1 | 1.69 | 2.72 | 0.1210 | |
| A2 | 59.55 | 1 | 59.55 | 96.02 | <0.0001 | ** |
| B2 | 39.89 | 1 | 39.89 | 64.32 | <0.0001 | ** |
| C2 | 0.0214 | 1 | 0.0214 | 0.0346 | 0.8551 | |
| D2 | 29.77 | 1 | 29.77 | 48.01 | <0.0001 | ** |
| 残差 | 8.68 | 14 | 0.6202 | | | |
| 失拟项 | 8.13 | 10 | 0.8131 | 5.89 | 0.0511 | |
| 纯误差 | 0.552 | 4 | 0.138 | | | |
| 合计 | 178.96 | 28 | | | | |
), ArticleFig(id=1167158750281474314, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=表4, caption=
回归模型各项系数方差分析和显著性检验结果
, figureFileSmall=null, figureFileBig=null, tableContent=
| 方差来源 | 总偏差平方和 | 自由度 | 平均偏差平方和 | F | P | 显著性 |
| 模型 | 170.28 | 14 | 12.16 | 19.61 | <0.0001 | ** |
| A | 3.1 | 1 | 3.1 | 5 | 0.0422 | * |
| B | 0.1875 | 1 | 0.1875 | 0.3023 | 0.5911 | |
| C | 48 | 1 | 48 | 77.39 | <0.0001 | ** |
| D | 0.4033 | 1 | 0.4033 | 0.6503 | 0.4335 | |
| AB | 1.32 | 1 | 1.32 | 2.13 | 0.1663 | |
| AC | 9.92 | 1 | 9.92 | 16 | 0.0013 | ** |
| AD | 1.32 | 1 | 1.32 | 2.13 | 0.1663 | |
| BC | 0.5625 | 1 | 0.5625 | 0.907 | 0.3571 | |
| BD | 0.0625 | 1 | 0.0625 | 0.1008 | 0.7556 | |
| CD | 1.69 | 1 | 1.69 | 2.72 | 0.1210 | |
| A2 | 59.55 | 1 | 59.55 | 96.02 | <0.0001 | ** |
| B2 | 39.89 | 1 | 39.89 | 64.32 | <0.0001 | ** |
| C2 | 0.0214 | 1 | 0.0214 | 0.0346 | 0.8551 | |
| D2 | 29.77 | 1 | 29.77 | 48.01 | <0.0001 | ** |
| 残差 | 8.68 | 14 | 0.6202 | | | |
| 失拟项 | 8.13 | 10 | 0.8131 | 5.89 | 0.0511 | |
| 纯误差 | 0.552 | 4 | 0.138 | | | |
| 合计 | 178.96 | 28 | | | | |
), ArticleFig(id=1167158750361166091, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=EN, label=Table 5, caption=
Analysis results of headspace solid-phase microextraction for 2 kinds of acid horn flavorings (%)
, figureFileSmall=null, figureFileBig=null, tableContent=
| 类别 | 挥发性物质 | 对照组 | 样品组 | 类别 | 挥发性物质 | 对照组 | 样品组 |
| 酮类 | β-紫罗兰酮 | 20.7652 | 16.5483 | 醇类 | 桉油烯醇 | 2.7584 | 1.7382 |
| 香叶基丙酮 | 3.3049 | 7.2048 | α-桉醇 | 0.4678 | 0.4079 |
| 右旋香芹酮 | 3.5710 | 1.6537 | 香茅醇 | 1.4856 | 2.1446 |
| 2,6-二(叔丁基)-4-羟基-4-甲基-2,5-环己二烯-1-酮 | 2.6507 | 2.5771 | (1S,4S,4aR,8aS)-4-异丙基-1,6-二甲基-3,4,4a,7,8,8a-六氢-2H-萘-1-醇 | 7.1236 | 5.3899 |
| 4-异丙基-6-甲基-1-四氢萘酮 | 0.1452 | 0.1174 | Α-毕橙茄醇 | 8.2385 | 7.2399 |
| 大马士酮 | - | 1.0513 | 钙-4-烯-1β-醇 | 0.9817 | - |
| 甲基环戊烯醇酮 | - | 1.2659 | 4-萜烯醇 | 0.1578 | - |
| 乙基环戊烯醇酮 | - | 0.0969 | 香叶醇 | 0.3177 | 0.5471 |
| 5-乙基-3,4-二甲基-1H-吡喃-[2,3-c]吡唑-6-酮 | 0.6079 | - | 3,7,11-三甲基-2,6,10-十二烷三烯-1-醇 | 2.0913 | 2.8829 |
| 4-羟基-2,5-二甲基-3(2H)-呋喃酮 | - | 0.2495 | 11,11-二甲基-4,8-二亚甲基双环[7.2.0]十一烷-3-醇 | 1.1487 | - |
| 3-丁烯-2-酮 | - | 0.8766 | DL-薄荷醇 | 0.0994 | - |
| 3甲基-6-(1-甲基乙基)-2-环己烯-1-酮 | - | 0.0249 | α-松油醇 | 0.5392 | 1.8559 |
| DDMP | - | 6.5645 | 橙花叔醇 | 0.5716 | 0.4463 |
| 醇类 | 芳樟醇 | 2.2411 | - | 酯类 | 棕榈酸乙酯 | 4.7238 | 0.5375 |
| 桉叶油醇 | 0.0622 | - | 2-甲基-丙酸3-羟基-2,2,4-三甲基戊基酯 | - | 0.0765 |
| α-松油醇 | 1.2136 | 2.8559 | 2,2,4-三甲基-3-羧基异丙基异丁酯 | 0.2603 | - |
| (-)-蓝桉醇 | - | 0.2388 | 邻苯二甲酸异丁基辛酯 | - | 0.2091 |
| 香叶基香叶醇 | - | 0.0535 | 酚类 | 丁香酚 | 1.7276 | 1.0452 |
| (-)-4-萜品醇 | - | 0.4435 | 甲基丁香酚 | 0.2148 | 0.2618 |
| 4(15),5,10(14)-大根香叶三烯-1-醇 | - | 0.1927 | (-)-对苯二酚 | 0.1490 | 0.1355 |
| 烷烯类 | β-石竹烯 | 1.0609 | 0.0549 | 乙基麦芽酚 | 1.0993 | 0.2137 |
| (1R,4E,7E,11R)-1,5,9,9-四甲基-12-氧杂双环[9.1.0]十二碳-4,7-二烯 | 0.1894 | 0.1576 | 4A(2H)萘酚 | - | 0.7232 |
| 依兰油烯 | 0.0995 | - | 2,5-二叔丁基酚 | - | 0.0774 |
| 环十四烷 | 0.0487 | - | 香芹酚 | - | 0.0559 |
| α-衣兰油烯 | 0.3300 | - | 2-叔丁基对甲苯酚 | - | 0.0232 |
| α-蒎烯 | 2.3097 | 1.9352 | 醛类 | 金合欢醛 | 2.1012 | 1.2589 |
| (E)-β-金合欢烯 | 0.4751 | - | 柠檬醛 | 0.5070 | 0.0114 |
| 白菖烯 | 0.4905 | - | 苯乙醛 | 0.1072 | 0.4104 |
| (+)-香橙烯 | 0.6747 | 0.6329 | 2,3-二氢-2,2,6-三甲基苯甲醛 | 0.2372 | 1.1984 |
| 五甲基环戊二烯 | 0.1049 | - | α-亚乙基-苯乙醛 | - | 0.1082 |
| (1R,9R,E)-4,11,11-三甲基-8-亚甲基双环[7.2.0]十一碳-4-烯 | 0.7534 | - | 正癸醛 | - | 0.1321 |
| α-萜品烯 | 0.9060 | 0.0134 | 壬醛 | - | 0.1164 |
| 7-(甲基亚乙基)-双环[4.1.0]庚烷 | 0.4144 | 0.4150 | 5-羟甲基糠醛 | - | 9.2246 |
| 氧化石竹烯 | 0.6228 | 1.7257 | 糠醇 | 0.3564 | 3.7051 |
| 1,4-二甲基-4-乙酰基-1-环己烯 | 0.3291 | 1.0056 | 其他 | (1S,8aR)-1-异丙基-4,7-二甲基-1,2,3,5,6,8a-六氢萘 | - | 0.5766 |
| 14-羟基石竹烯 | 3.4420 | 1.1652 | (1S)-1,2-二氢-4,7-二甲基-1-(1-甲基乙基)-萘 | - | 0.2205 |
| 香树烯 | - | 2.2794 | 3-苯基呋喃 | 2.2649 | 2.9479 |
| 6-甲基-2-亚甲基-6-(4-甲基-3-戊烯基)-庚烷 | - | 0.3346 | 1,2,3,4-四氢-1,1,6-三甲基萘 | 0.0533 | - |
| 环氧化蛇麻烯 | - | 0.4070 | 1,2,3,4,4A,7-六氢化-1,6二甲基-4-(1-甲基乙基)-萘 | 0.4471 | - |
| 酯类 | 肉豆蔻酸异丙酯 | 1.1062 | 0.0482 | 薄荷脑 | 2.2810 | - |
| 棕榈酸异丙酯 | 0.1208 | 0.0977 | 2H-1-苯骈吡喃 | 3.5032 | - |
| 乙酸冰片酯 | 0.0113 | 0.0375 | 7-甲基二苯并咔唑 | - | 0.1098 |
| 棕榈酸甲酯 | 5.3660 | - | 2,4-二甲基-1-甲氧基苯 | - | 0.1589 |
| 邻苯二甲酸二丁酯 | - | 0.2181 | | 2,5-二甲基吡嗪 | 0.5682 | 1.2658 |
), ArticleFig(id=1167158750440857868, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881497352434487, language=CN, label=表5, caption=
两种酸角香料的顶空固相微萃取分析结果(%)
, figureFileSmall=null, figureFileBig=null, tableContent=
| 类别 | 挥发性物质 | 对照组 | 样品组 | 类别 | 挥发性物质 | 对照组 | 样品组 |
| 酮类 | β-紫罗兰酮 | 20.7652 | 16.5483 | 醇类 | 桉油烯醇 | 2.7584 | 1.7382 |
| 香叶基丙酮 | 3.3049 | 7.2048 | α-桉醇 | 0.4678 | 0.4079 |
| 右旋香芹酮 | 3.5710 | 1.6537 | 香茅醇 | 1.4856 | 2.1446 |
| 2,6-二(叔丁基)-4-羟基-4-甲基-2,5-环己二烯-1-酮 | 2.6507 | 2.5771 | (1S,4S,4aR,8aS)-4-异丙基-1,6-二甲基-3,4,4a,7,8,8a-六氢-2H-萘-1-醇 | 7.1236 | 5.3899 |
| 4-异丙基-6-甲基-1-四氢萘酮 | 0.1452 | 0.1174 | Α-毕橙茄醇 | 8.2385 | 7.2399 |
| 大马士酮 | - | 1.0513 | 钙-4-烯-1β-醇 | 0.9817 | - |
| 甲基环戊烯醇酮 | - | 1.2659 | 4-萜烯醇 | 0.1578 | - |
| 乙基环戊烯醇酮 | - | 0.0969 | 香叶醇 | 0.3177 | 0.5471 |
| 5-乙基-3,4-二甲基-1H-吡喃-[2,3-c]吡唑-6-酮 | 0.6079 | - | 3,7,11-三甲基-2,6,10-十二烷三烯-1-醇 | 2.0913 | 2.8829 |
| 4-羟基-2,5-二甲基-3(2H)-呋喃酮 | - | 0.2495 | 11,11-二甲基-4,8-二亚甲基双环[7.2.0]十一烷-3-醇 | 1.1487 | - |
| 3-丁烯-2-酮 | - | 0.8766 | DL-薄荷醇 | 0.0994 | - |
| 3甲基-6-(1-甲基乙基)-2-环己烯-1-酮 | - | 0.0249 | α-松油醇 | 0.5392 | 1.8559 |
| DDMP | - | 6.5645 | 橙花叔醇 | 0.5716 | 0.4463 |
| 醇类 | 芳樟醇 | 2.2411 | - | 酯类 | 棕榈酸乙酯 | 4.7238 | 0.5375 |
| 桉叶油醇 | 0.0622 | - | 2-甲基-丙酸3-羟基-2,2,4-三甲基戊基酯 | - | 0.0765 |
| α-松油醇 | 1.2136 | 2.8559 | 2,2,4-三甲基-3-羧基异丙基异丁酯 | 0.2603 | - |
| (-)-蓝桉醇 | - | 0.2388 | 邻苯二甲酸异丁基辛酯 | - | 0.2091 |
| 香叶基香叶醇 | - | 0.0535 | 酚类 | 丁香酚 | 1.7276 | 1.0452 |
| (-)-4-萜品醇 | - | 0.4435 | 甲基丁香酚 | 0.2148 | 0.2618 |
| 4(15),5,10(14)-大根香叶三烯-1-醇 | - | 0.1927 | (-)-对苯二酚 | 0.1490 | 0.1355 |
| 烷烯类 | β-石竹烯 | 1.0609 | 0.0549 | 乙基麦芽酚 | 1.0993 | 0.2137 |
| (1R,4E,7E,11R)-1,5,9,9-四甲基-12-氧杂双环[9.1.0]十二碳-4,7-二烯 | 0.1894 | 0.1576 | 4A(2H)萘酚 | - | 0.7232 |
| 依兰油烯 | 0.0995 | - | 2,5-二叔丁基酚 | - | 0.0774 |
| 环十四烷 | 0.0487 | - | 香芹酚 | - | 0.0559 |
| α-衣兰油烯 | 0.3300 | - | 2-叔丁基对甲苯酚 | - | 0.0232 |
| α-蒎烯 | 2.3097 | 1.9352 | 醛类 | 金合欢醛 | 2.1012 | 1.2589 |
| (E)-β-金合欢烯 | 0.4751 | - | 柠檬醛 | 0.5070 | 0.0114 |
| 白菖烯 | 0.4905 | - | 苯乙醛 | 0.1072 | 0.4104 |
| (+)-香橙烯 | 0.6747 | 0.6329 | 2,3-二氢-2,2,6-三甲基苯甲醛 | 0.2372 | 1.1984 |
| 五甲基环戊二烯 | 0.1049 | - | α-亚乙基-苯乙醛 | - | 0.1082 |
| (1R,9R,E)-4,11,11-三甲基-8-亚甲基双环[7.2.0]十一碳-4-烯 | 0.7534 | - | 正癸醛 | - | 0.1321 |
| α-萜品烯 | 0.9060 | 0.0134 | 壬醛 | - | 0.1164 |
| 7-(甲基亚乙基)-双环[4.1.0]庚烷 | 0.4144 | 0.4150 | 5-羟甲基糠醛 | - | 9.2246 |
| 氧化石竹烯 | 0.6228 | 1.7257 | 糠醇 | 0.3564 | 3.7051 |
| 1,4-二甲基-4-乙酰基-1-环己烯 | 0.3291 | 1.0056 | 其他 | (1S,8aR)-1-异丙基-4,7-二甲基-1,2,3,5,6,8a-六氢萘 | - | 0.5766 |
| 14-羟基石竹烯 | 3.4420 | 1.1652 | (1S)-1,2-二氢-4,7-二甲基-1-(1-甲基乙基)-萘 | - | 0.2205 |
| 香树烯 | - | 2.2794 | 3-苯基呋喃 | 2.2649 | 2.9479 |
| 6-甲基-2-亚甲基-6-(4-甲基-3-戊烯基)-庚烷 | - | 0.3346 | 1,2,3,4-四氢-1,1,6-三甲基萘 | 0.0533 | - |
| 环氧化蛇麻烯 | - | 0.4070 | 1,2,3,4,4A,7-六氢化-1,6二甲基-4-(1-甲基乙基)-萘 | 0.4471 | - |
| 酯类 | 肉豆蔻酸异丙酯 | 1.1062 | 0.0482 | 薄荷脑 | 2.2810 | - |
| 棕榈酸异丙酯 | 0.1208 | 0.0977 | 2H-1-苯骈吡喃 | 3.5032 | - |
| 乙酸冰片酯 | 0.0113 | 0.0375 | 7-甲基二苯并咔唑 | - | 0.1098 |
| 棕榈酸甲酯 | 5.3660 | - | 2,4-二甲基-1-甲氧基苯 | - | 0.1589 |
| 邻苯二甲酸二丁酯 | - | 0.2181 | | 2,5-二甲基吡嗪 | 0.5682 | 1.2658 |
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