Study On Contral Methods Of Several Typical Food Bitterness

There are many consumers who don’t like bitter food, so it’s very necessary to removethe bitterness. Because the bitter compounds in food usually have functional action.Debittering without removing bitter compounds can satisfy consumers at the most extent.This essay study on contral methods of several typical food bitterness, which offer a new wayto inhibit bitterness.1.The bitterness inhibition effect of ferulic acid、γ-aminobutyric acid and Znic lactatewas studied, as well as their owe tastes and the effect on other four basic tastes, sour、salt、sweetness、savory. The result showed as follows:(1) Ferulic acid has weak sour andastringency but no other tastes at250mg/L. Ferulic acid also is a potent bitterness inhibitor,which has better bitterness inhibition effect on saccharin sodium than on caffeine. What’smore,250mg/L ferulic acid had potent bitterness inhibition effect on Acesulfame K andStevia sugar, but had no effect on the other4basic tastes.(2) Znic lactate is a potent bitternessinhibittor which has astringency above200mg/L, and Znic lactate at300mg/L has no effecton other four tastes.(3) The bitterness inhibition effect of γ-aminobutyric acid on saccharinsodium is weak than Ferulic acid. γ-aminobutyric acid has sour at300mg/L, and it has noeffect on the other4basic tastes.2. With bitterness sensory score as evaluation index, the orthogonal experimental designmethod was conducted to optimize the bitterness inhibitor compound based on thesingle-factor test. The inhibition effect of three bitterness inhibitors, ferulic acid、Znic lactateand4-(2,2,3-trimethylcyclopent-3-enyl) but-2-enoic acid, on acesulfame K bitterness wasstudied, as well as the inhibition effect of inhibitors, γ-aminobutyric acid、Znic lactate and4-(2,2,3-trimethylcyclopent-3-enyl) but-2-enoic acid, on caffeine bitterness. The bestcompositions of the bitterness inhibitor compound were found respectively as follows:(1)Thecompound with Znic lactate110mg/L、Znic lactate80mg/L4-(2,2,3-trimethylcyclopent-3-enyl) but-2-enoic acid140mg/L, can inhibit acesulfame Kbitterness from heavy bitter to bitter, and it also has potent inhibition effect on coffeebitterness.(2) The compound composed by4-(2,2,3-trimethylcyclopent-3-enyl) but-2-enoicacid140mg/L、γ-aminobutyric acid160mg/L and Znic lactate80mg/L, can inhibit caffinebitterness from bitter to a little bitter.3.The bitterness iinhibitor and sugar was added into tea to improve the sensory quality.The response surface method was used for optimizing the conditions of comprehensive sense of tea based on single-factor experiment. The results showed that the optimum conditions as:bitterness inhibitor compound382mg/L、sugar2.85%、tea-water proportion0.02. Underthese conditions, the comprehensive sensory score reached to93.