采用风味组学方法研究Saskatoon浆果粉对低脂冷冻酸奶的感官特性、可接受性、挥发性成分和电子鼻反应的影响

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

Donna Ryland¹，John Thoroski¹，Shiva Shariati-Ievari²，April McElrea²，Alexandre Goertzen²,Geraldine M. Dowling^3,4,5，Michel Aliani^1*
1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
²St. Boniface Hospital Research Centre, Winnipeg, MB, Canada
³Department of Life Sciences, School of Science, Atlantic Technological University Sligo, Sligo, Ireland
⁴Department of Analytical, Environmental, and Forensic Science, Faculty of Life Sciences and Medicine at Kings College London, London, United Kingdom
⁵Cameron Forensic Medical Sciences at William Harvey Research Institute, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, United Kingdom

Introduction: Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.
Saskatoon 浆果生长在加拿大和美国西北部的一些州，以含有丰富的抗氧化多酚、维生素、矿物质元素和纤维而闻名。为了提高消费者对Saskatoon 浆果的兴趣和可及性，一些生产商已经开始开发将Saskatoon 浆果精炼成延长保质期的粉末的工艺，这种粉末可以掺入各种增值食品中。为了评估这种方法的可取性，本研究试图确定当用16%的Saskatoon 浆果粉（SBP）强化时，普通希腊式冷冻酸奶（PY）的感官属性、消费者接受度以及挥发性和非挥发性成分是如何变化的。希腊式冷冻酸奶因其低脂肪、相对较高的钙和蛋白质含量以及在消费者中的受欢迎程度而被选为本研究的强化食品。

Results: Descriptive analysis of the two yogurt formulations by 11 participants determined that SBY was higher in berry aroma, berry flavor, and sweetness, and lower in cream aroma, dairy aroma, and sourness compared to PY. SBY was lower in iciness and degree of smoothness and higher in viscosity and mouth coating compared to PY. Untrained participants (n = 112), found no significant differences in color, flavor, and overall acceptability between SBY and PY. However, SBY was significantly less acceptable than PY for texture and aroma. Iciness was the most influential variable related to texture acceptability. For aroma acceptability, berry flavor (negatively related) and berry aroma (positively related) were the most influential attributes. The exposure of Saskatoon berry powder (SBP), PY, and SBY to e-nose sensors showed consistencies in replicate analysis (n = 25 measurements/sample), and cross validation of the PCA showed that the model could sort samples into the correct class with 98.7% accuracy. Key volatile organic compounds (VOCs) responsible for berry and fruity aroma in SBP were also found to be retained in the SBY. Several key phenolic compounds with therapeutic effects such as baicalein, chlorogenate, gallic acid, p-coumaric acid, and syringic acid were also identified in both SBP and SBY samples, potentially indicating that the SBY may retain some of the health benefits associated with the consumption of raw Saskatoon berries.

11名参与者对两种酸奶配方的描述性分析确定，与PY相比，SBY在浆果香气、浆果风味和甜味方面更高，在奶油香气、乳制品香气和酸味方面更低。与PY比较，SBY的冰冷度和平滑度更低，粘度和口部涂层更高= 112), 发现SBY和PY在颜色、风味和整体可接受性方面没有显著差异。然而，SBY在质地和香气方面明显不如PY可接受。结冰是与质地可接受性相关的最有影响的变量。对于香气可接受性，浆果风味（负相关）和浆果香气（正相关）是最有影响的属性。Saskatoon浆果粉（SBP）、PY和SBY与电子鼻传感器的响应在重复分析中显示出一致性（n= 25 PCA的交叉验证表明，该模型能够以98.7%的准确率将样本分类到正确的类别中。SBP中负责浆果和水果香气的关键挥发性有机化合物（VOC）也被发现保留在SBY中。在SBP和SBY样本中还发现了几种具有治疗作用的关键酚类化合物，如黄芩素、绿原酸、没食子酸、对香豆酸和丁香酸，这可能表明SBY可能保留了与食用生Saskatoon浆果相关的一些健康益处。

KEYWORDS：Saskatoon berry powder, Greek-style frozen yogurt, electronic nose, flavoromics, functional food, descriptive analysis, consumer acceptability

关键词：Saskatoon莓粉、Greek-style式冷冻酸奶、电子鼻、风味组学、功能性食品、描述性分析、消费者接受度

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2.11 Electronic nose (E-nose) analysis of yogurt and powder samples

Both frozen yogurt samples (2.0 g), and SBP (2.0 g), were placed in 20 mL borosilicate headspace vials, which were then capped and frozen at -20°C for approximately 3 days before being removed from the freezer and allowed to thaw to room temperature. Measurements of the volatile produced by the samples were taken using an MSEM 160 E-nose (Sensigent LLC. Baldwin Park CA) equipped with a custom-built sampling apparatus consisting of a 16 cm long, 5 mm wide rubber tube attached to the sampling port of the device, which in turn was secured to a 1.28 diameter, 3.6 cm long needle that was used to pierce the septum of the headspace vial caps immediately prior to measurements. Five replicates of the sample were prepared, and each replicate was measured 5 times by the MSEM 160 while the needle remained inside the pierced vial. Sample measurement consisted of 90 s of pre-sampling purging of the device, followed by 90 s of sampling, and then 90 s of post-sampling purging using a ‘low’ pump speed. All measurements were performed on a single day in a non-random order and ambient air was used to calibrate measurements.

将冷冻酸奶样品（2.0 g）和SBP（2.0克）放入20毫升硼硅酸盐顶空瓶中，然后盖上盖子，在-20°C下冷冻约3天，然后从冰箱中取出并解冻至室温。使用配备有定制取样装置的MSEM 160 E-nose（Sensigent LLC.Baldwin Park CA）对样品产生的挥发性物质进行测量，5mm宽的橡胶管连接到装置的取样口，在测量之前，使用3.6cm长的针刺穿顶空瓶盖的隔膜。制备了样品的五个重复样本，并在针头留在刺穿的小瓶内时，用MSEM 160对每个重复样本进行了5次测量。样品测量包括对装置进行90秒的预取样吹扫，然后进行90秒取样，然后使用“低”泵速进行90秒后取样吹扫。所有测量均在一天内以非随机顺序进行，并使用环境空气校准测量值。

Figure 1. Score plot using principal component analysis (PCA) for Saskatoon berry powder (SBP), plain yogurt (PY) and yogurt with added Saskatoon berry powder (SBY) by ‘SENSIGENT MSEM 160’ portable odor and chemical monitor system.

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