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首页> 外文期刊>Journal of Agricultural Science >Oak Kernels—Volatile Constituents and Coffee-Like Beverages
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Oak Kernels—Volatile Constituents and Coffee-Like Beverages

机译：橡仁—挥发性成分和类似咖啡的饮料

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Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.
机译：现代消费者非常了解食品和食品成分对健康的潜在好处。食品工业一直被迫开发具有改善的感官，营养和功能特性的新产品。在这项工作中，估计可能使用英语（Quercus robur）和土耳其橡木（Quercus cerris）仁作为功能性食品成分。使用CH2Cl2进行连续水力蒸馏，从天然和烘烤的谷粒中分离出挥发物，并通过GC / MS进行分析。由两种烤粒制备类似咖啡的饮料，并进行了感官评估。在天然样品中，主要化合物是罗伯Q. robur中的β-eudesmol和棕榈酸（分别为39.9和24.9％），以及鸢尾中的棕榈酸（53.8％）。在焙烤样品中，主要化合物是呋喃：糠醛（分别为51.7和60.6％）和5-甲基糠醛（分别为8.6和9.4％）。对来自烤橡木样品的类咖啡饮料的感官性能进行了评估，从而获得了外观高分，并具有令人满意的味道和丰满度。提出的结果，以及先前对英语和土耳其橡树仁的大量抗氧化剂和抗自由基活性的发现，提请人们注意这些容易获得，便宜但被忽视的天然原料，这些都是有价值的功能性食品成分。有必要对此事进行进一步调查。

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