Flavor Improvement of Buckwheat Honey by Treatment with Adsorptive Material and Ultrafiltration Membrane

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  • 吸着材処理およびUF膜処理によるそば蜂蜜の風味改良の検討
  • キュウチャクザイ ショリ オヨビ UFマク ショリ ニ ヨル ソバハチミツ ノ フウミ カイリョウ ノ ケントウ

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<p>Buckwheat honey has high antioxidant activity among the different types of floral-source honeys, and is therefore consumed as an anti-aging food. However, because of its characteristic odor and taste, known as malty flavor, it is not favored in the marketplace. In reference to a previous report indicating that the malty flavor is mainly derived from 3-methylbutanal, we attempted to remove aldehydes from buckwheat honey by treatment with adsorptive materials or ultrafiltration membrane. We also evaluated the influence of storage on fluctuations in the malty flavor by organoleptic examination of buckwheat honey preserved for 2∼4 months at 20°C. As a result, the buckwheat honey treated with silica gel MIZUKASORB A showed improved flavor compared to samples treated with other adsorptive materials. Although the UF membrane treatment was also effective, the characteristic smell showed a tendency to recur during storage. In the silica gel treatment process, the amount of 3-methylbutanal was reduced by 20%, while the UF membrane treatment process showed a 96% reduction, the highest reduction rate among the treatments. In the honey treated by UF membrane, pentanal increased during storage. For all samples, the total amount of polyphenol showed no changes after treatment, and DPPH radical scavenging activity was increased during storage. Thus, the functionality of buckwheat honey was maintained even after these treatments. </p>

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