中国食品添加剂

本研究创新性地融合色差分析、电子感官与营养评价技术，构建了“色泽-风味-营养”多维协同评估体系，为功能性烘焙食品的品质综合评价提供了新范式。基于该体系探究不同添加量D-阿洛酮糖对黑全麦面包在烘焙色泽、风味特征及血糖生成指数（GI）方面的综合影响，并以蔗糖、山梨糖醇、赤藓糖醇等常用甜味剂为对照，评估其在功能性烘焙中的应用潜力。以黑全麦粉为基质，设置0%、2%、4%、8%、12%、16%共六个阿洛酮糖梯度添加组，结合CIELab色彩空间体系定量分析面包表皮色泽变化；通过感官评价、电子舌味觉响应与GC-IMS技术，结合PCA等多元统计方法，全面解析风味轮廓差异；同时开展模拟消化实验测定各样品的GI值。结果表明：阿洛酮糖添加量为8%时，产品在色泽、质构与风味指标上达到最佳平衡，实现了无糖条件下对传统面包感官品质的高拟真复刻。本研究不仅明确了阿洛酮糖在黑全麦面包中的协同作用机制与最优添加窗口，更为开发兼具优良感官体验与健康功能的低GI烘焙食品提供了科学依据与技术路径，对推动天然代糖在健康主食中的应用具有重要实践价值。

This study established a multi-dimensional evaluation system—integrating color difference analysis,electronic sensory technology,and nutritional evaluation—to provide a novel paradigm for the comprehensive quality assessment of functional baked foods. Using this framework,the effects of varying levels of D-psicose(0%,2%,4%,8%,12%,and 16%) on the crust color,flavor profile,and glycemic index(GI) of whole black wheat bread were investigated. Sucrose,sorbitol,and erythritol served as comparative controls. Crust color was quantitatively analyzed via the CIELab color space system,while flavor characteristics were elucidated through sensory evaluation,electronic tongue taste response,and gas chromatography-ion mobility spectrometry(GC-IMS),coupled with principal component analysis(PCA). Additionally,simulated digestion was employed to determine GI values. The results indicated that the 8% D-psicose formulation achieved an optimal balance across bread color,texture,and flavor,effectively replicating the sensory quality of traditional bread in a sugar-free matrix. This study clarified the synergistic mechanism and optimal addition range of D-psicose in whole black wheat bread, provided scientific basis and technical routes for developing low-GI baked foods with favorable sensory properties and health benefits, and demonstrated significant practical value for advancing the application of natural sugar substitutes in healthy staple foods.