Keywords

Bitter Melon, Bitterness, Inhibitors, Sensory Evaluation

Abstract

Taking the bitter melon powder soaking liquid as the object, zinc lactate, neomethylhesperidin dihydrochalcone, ¦Ã-aminobutyric acid, sodium caseinate, whole milk powder, ferulic acid, polydextrose, and trichloride were added respectively. Sucrose, neodiomin, and adenosine monophosphate were used to evaluate the effects of different inhibitors on the bitterness, after-bitterness, sweetness, after-sweetness, and astringency of bitter melon powder soaking liquid using sensory evaluation combined with the general labeled magnitude scale (gLMS) method. The influence of taste and characteristic flavor; 3 kinds of inhibitors with the best inhibitory effects were screened through fuzzy evaluation and orthogonal experiments were conducted to evaluate the impact of compound inhibitors on the bitterness and post-bitterness of bitter melon powder soaking liquid. The results showed that 10 kinds of inhibitors had a significant inhibitory effect on the bitterness, post-bitterness and astringency of bitter melon powder soaking liquid. Among them, neomethylhesperidin dihydrochalcone has the strongest inhibitory effect on bitterness and after-bitterness; zinc lactate also has a good inhibitory effect on after-bitterness, and ¦Ã-aminobutyric acid also has a good inhibitory effect on bitterness; sodium caseinate has an inhibitory effect on astringency. The inhibitory effect is the most obvious; sucralose, polydextrose, sodium caseinate, and whole milk powder will increase the sweetness and after-sweetness of the entire system. Orthogonal experiments were conducted with three inhibitors: zinc lactate, neomethylhesperidin dihydrochalcone, and ¦Ã-aminobutyric acid. The results showed that 1.g bitter melon powder added 0.60mg neomethylhesperidin dihydrogen. When chalcones, 3.98 mg ¦Ã-aminobutyric acid, and 4.46 mg zinc lactate were added, the bitterness and post-bitterness of the bitter melon powder soaking solution could be significantly reduced to almost imperceptible, and the characteristic flavor of bitter melon was well retained without other odors. exist

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Original research done by Liu Lei, Zhang Mingwei, Zhang Huimin, Zhang Ruifen, Zhang Yan, Deng Yuanyuan, Ma Yongxuan, Wei Zhencheng

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