摘要
对西番莲果汁饮料在添加抗氧化剂后在冷藏、室温及36℃恒温等条件下进行贮藏风味稳定性的研究。采用品尝法对其感官品质进行判断评价,采用气相色谱质谱联用(gas chromatography-mass spectrometry,GC/MS)分析方法对不同样品的芳香成分进行鉴定及定量比较分析。结果表明,加工过程中高温处理及贮藏过程中较高的室温均对西番莲果汁饮料的色泽、风味等感官品质有显著影响。冷藏条件下可以保持常规巴氏灭处理的西番莲果汁饮料的品质,风味上仍然为明显的西番莲特征果香味,其主要特征成分丁酸苯甲酯、己酸己酯、乙酸苯乙酯、丙位癸内酯、沉香醇、苯甲醛、α-松油醇、香叶醇、椰子醛等保存率较高;在滋味上也无明显变化,色泽为正常清亮的黄色,无沉淀现象。频繁波动的室温贮藏、36℃恒温贮藏1个月以上均会对西番莲果汁饮料造成破坏性影响,总芳香物质损失50%以上,并出现杂味,会使该饮料在短时间内丧失商品价值。
The flavor stabilities of passion fruit juices with antioxidant constantly kept in different conditions （cold storage, room temperature, and 36 ℃） were investigated. The sensory quality and aromatic composition of juice samples were evaluated and analyzed using tasting method and GC/MS, respectively. The results showed the high-temperature treatment during processing and high temperature during storage both caused the deteriorations of juice flavor and color. The normally pasteurized juice could keep its good quality under cold storage condition, and characterized with original passion fruit odor, which contained those components in high survival rate such as Butanoic acid phenylmethyl ester, Hexanoic acid hexyl ester, Acetic acid 2-phenylethyl ester, 2（3H）-Furanone 5-hexyldihydro, Linalool, Benzaldehyde, alpha.-Terpineol, Geraniol, and cocoanut aldehyde, furthermore, it also could maintain bright yellow color and homogenization state, and had no obvious change in taste. However, the storage conditions under fluctuant room temperature and 36 ℃ over one month would make passion fruit juice to lose its commodity value because of adverse effect on smell and more than 50 % loss of total original aroma content.
出处
《食品研究与开发》
CAS
北大核心
2017年第21期6-9,共4页
Food Research and Development
基金
广东省科技厅项目(2015A010107018)
国家级大创项目(201410576002)
