Compound colloid replaced gelatin as foaming stabilizer of creamy candy,and coconut oil replaced fat of creamy candy.The formula with better foaming effect was selected by density,foam overflow,texture and other in-di...Compound colloid replaced gelatin as foaming stabilizer of creamy candy,and coconut oil replaced fat of creamy candy.The formula with better foaming effect was selected by density,foam overflow,texture and other in-dicators.It was found that the foaming stability was better when the addition of compound colloid and coconut oil were 0.8% and 4% respectively.On this basis,the effects of vacuum ultrasonic treatment on creamy candy were compared.The moisture distribution of creamy candy without vacuum ultrasonic treatment and under three different power conditions(constant power,programmed power up and programmed power down)were analyzed by LF-NMR and MRI.It was found that the relaxation time T2b of the latter was less than that of the former,indicating that the free water content of creamy candy decreased by vacuum ultrasonic treatment.Reducing the free water content delays the overflow of water molecules within the creamy candy,thereby enhancing its quality during storage.In general,vacuum ultrasound assisted creamy candy production can improve the quality of creamy candy.展开更多
Streptococcus thermophilus is widely used in fermented dairy products,with its aroma profile serving as a key determinant of sensory characteristics.Despite its industrial relevance,systematic classification of aroma ...Streptococcus thermophilus is widely used in fermented dairy products,with its aroma profile serving as a key determinant of sensory characteristics.Despite its industrial relevance,systematic classification of aroma types of S.thermophilus starters remains limited.In this study,quantitative data of 15 representative volatile compounds from 24 S.thermophilus strains with distinct sensory-defined aroma types were used to train and evaluate mul-tiple supervised machine learning models.Shapley value analysis highlighted several compounds strongly associated with the creamy-type aroma,and sensory validation further confirmed 2,3-butanedione,2,3-penta-nedione,andδ-decalactone as the key contributors.Odor activity values,Feller's additive model,andσ-τplots collectively revealed a pronounced synergistic interaction between 2,3-butanedione andδ-decalactone in shaping the creamy flavor.Molecular docking suggested that their binary mixtures exhibit enhanced binding affinity to human olfactory receptors OR1A1 and OR1G1,supporting the sensory findings.This study establishes a machine learning-guided framework for aroma-type classification and elucidates the molecular mechanism underlying creamy flavor formation in S.thermophilus-fermented milk,providing valuable insights for flavor optimization in fermented dairy products.展开更多
1.(选择性必修一P2)Sometimes the smell alone can do the trick(奏效,起作用,达到目的),not to mention the lovely creamy flavour, which works like a time machine immediately transporting me back to my sunny childhood.
基金financial support from the National Key R&D Program of China(No.2018YFD0700303)the Fundamental Research Funds for the Central Universities(JUSRP202416005)+1 种基金the Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)the National First-Class Discipline Program of Food Science and Technology(No.JUFSTR20180205),all of which enabled us to carry out this study.
文摘Compound colloid replaced gelatin as foaming stabilizer of creamy candy,and coconut oil replaced fat of creamy candy.The formula with better foaming effect was selected by density,foam overflow,texture and other in-dicators.It was found that the foaming stability was better when the addition of compound colloid and coconut oil were 0.8% and 4% respectively.On this basis,the effects of vacuum ultrasonic treatment on creamy candy were compared.The moisture distribution of creamy candy without vacuum ultrasonic treatment and under three different power conditions(constant power,programmed power up and programmed power down)were analyzed by LF-NMR and MRI.It was found that the relaxation time T2b of the latter was less than that of the former,indicating that the free water content of creamy candy decreased by vacuum ultrasonic treatment.Reducing the free water content delays the overflow of water molecules within the creamy candy,thereby enhancing its quality during storage.In general,vacuum ultrasound assisted creamy candy production can improve the quality of creamy candy.
基金supported by the National Key Research and Development Program of China[2022YFD2100701].
文摘Streptococcus thermophilus is widely used in fermented dairy products,with its aroma profile serving as a key determinant of sensory characteristics.Despite its industrial relevance,systematic classification of aroma types of S.thermophilus starters remains limited.In this study,quantitative data of 15 representative volatile compounds from 24 S.thermophilus strains with distinct sensory-defined aroma types were used to train and evaluate mul-tiple supervised machine learning models.Shapley value analysis highlighted several compounds strongly associated with the creamy-type aroma,and sensory validation further confirmed 2,3-butanedione,2,3-penta-nedione,andδ-decalactone as the key contributors.Odor activity values,Feller's additive model,andσ-τplots collectively revealed a pronounced synergistic interaction between 2,3-butanedione andδ-decalactone in shaping the creamy flavor.Molecular docking suggested that their binary mixtures exhibit enhanced binding affinity to human olfactory receptors OR1A1 and OR1G1,supporting the sensory findings.This study establishes a machine learning-guided framework for aroma-type classification and elucidates the molecular mechanism underlying creamy flavor formation in S.thermophilus-fermented milk,providing valuable insights for flavor optimization in fermented dairy products.
文摘1.(选择性必修一P2)Sometimes the smell alone can do the trick(奏效,起作用,达到目的),not to mention the lovely creamy flavour, which works like a time machine immediately transporting me back to my sunny childhood.
