橙汁香气物质及其风味在储藏过程中的变化规律研究

Rhythmic research on compositional transformation of aromatics and flavor in the storage process of orangeade

摘要: 分析研究了橙汁在储藏过程中香气成分变化及其对橙汁风味的影响。采用顶空固相微萃取、气相色谱-质谱联用技术对橙汁香气成分进行提取与分析,并结合感官评定确定橙汁风味变化。结果表明:从橙汁中共鉴定出58种香气成分,包括醇类、酯类、萜烯烃类、醛类、酮类和羧酸类等物质,其中主要香气化合物为柠檬烯、己醛、芳樟醇、桧烯、β-月桂烯、松油醇、癸醛、丁酸乙酯、瓦伦西亚橘烯、辛醛和圆柚酮等物质。揭示了橙汁在贮藏过程中主要风味物质的变化规律,即随着贮藏时间的延长,其主要香气成分含量呈下降趋势,风味品质也随之变差。

Abstract: This report focused on a transformational rhythmics analysis in the Aromatics and flavor during the storage process of orange juice. The extraction and analysis process on aroma compounds was to adopt techniques of SPME-GC-MS,assisted by sensory evaluation.58 aroma compounds were identified,including alcohols,esters,terpene,hydrocarbon,aldehydes,ketones,carboxylic acids,etc. The main volatile flavor compounds were made up of Limonene,Caproaldehyde,Linalool,Sabinene,β-myrcene,Alpha-Terpineol,Decanal,Ethyl butyrate,Valencene,Octanal and nootkatone,etc. The experiments revealed the rhythmic during its storage process,indicating the longer the juice was stored,aromatics would decrease,which then lead to drops in quality.