Flavor Evolution of Honey Peach Juice Based on Raw Material Maturity

Jiayan GUO; Yan CUI; Xiaoting XUAN; Jiangang LING; Xingfeng SHAO

doi:10.13386/j.issn1002-0306.2022080107

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 299-307. > DOI: 10.13386/j.issn1002-0306.2022080107

GUO Jiayan, CUI Yan, XUAN Xiaoting, et al. Flavor Evolution of Honey Peach Juice Based on Raw Material Maturity[J]. Science and Technology of Food Industry, 2023, 44(13): 299−307. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080107.

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Flavor Evolution of Honey Peach Juice Based on Raw Material Maturity

1.
College of Food and Pharmacy, Ningbo University, Ningbo 315800, China
2.
National Research Institute of Agricultural Processing, Ningbo Academy of Agricultural Sciences, China National Research and Development Center of Vegetable Processing Technology, Ningbo Key Laboratory of Agricultural Products Preservation Engineering, Ningbo 315040, China

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Received Date: August 09, 2022
Available Online: May 08, 2023

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Abstract

Abstract

Fruit maturity is a major factor associated with the final juice’s flavor quality. To explore the flavor changes and differences of the honey peach juice processed from different maturities, ‘Hujingmilu’ honey peaches from three different maturities were selected for the study. Flavor profiles of honey peach juice with different maturities were separated and identified by high-performance liquid chromatography (HPLC) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that sucrose and malate were the major accumulation forms in mature fruits. 70% maturity fruit juice had the lowest total sugar and total acid content. The total sugar (112.58 mg/g FW), sweetness value (99.40), sugar-acid ratio (15.57), and sweet-acid ratio (13.74) of the 80% maturity fruit juice were relatively high, and the sweet and sour flavor was strong. Meanwhile, the relative content of alcohol (11.79%) in 80% maturity fruit juice was higher, giving the juice a strong fruity and sweet aroma. The sweetness value (93.35), sugar-acid ratio (13.38), and sweet-acid ratio (11.93) of the 90% maturity fruit juice were the lowest. As the maturity increased, the ester content gradually increased, while the aldehyde content gradually decreased. The principal component analysis showed that 80% maturity fruit juice was suitable for processing high-quality honey peach juice, with a suitable sweet-sour taste, and strong fruity, floral aromas. This study provides theoretical and data support for the research and development of honey peach juice based on natural flavor.
- honey peach,
- maturity,
- high performance liquid chromatography,
- gas chromatography-ion mobility spectrometry,
- fruit juice,
- taste,
- volatile flavor compounds

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