巴氏灭菌和辐照处理锦橙汁在贮藏过程中香气成分的变化  

Change of Aroma Compouds of Jinchen Juice Treated with Pasteurization and Irradiation During Storage

作　　者：乔宇[1] 范刚[2] 潘思轶[2] 程薇[1] 王少华[1] 熊光权[1] 廖李[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心,武汉430064 [2]华中农业大学食品科技学院,武汉430070

出　　处：《湖北农业科学》2009年第11期2816-2819,共4页Hubei Agricultural Sciences

基　　金：国家"948"项目(2006-Z25);农业部农业结构调整重大技术研究专项(04-09-03B)

摘　　要：将巴氏灭菌和经不同剂量(1.4、2.8、5.6 kGy)辐照处理的锦橙汁在4℃储藏60 d。结果表明,D-柠檬烯在储藏期间一直呈下降趋势,芳樟醇、4-松油烯醇、α-松油醇、6-甲基-5-庚烯-2-酮和α-蒎烯呈先上升后下降趋势。感官分析表明各样品贮藏后橙香减弱,巴氏灭菌汁有明显的发酵味,辐照样品随辐照剂量的增加过熟橘子味强度变大。The Jinchen orange juice treated with pasteurization and irradiation stored in 4℃ for 60d,D-limonene decreased throughout the whole storage,meanwhile,linalool,4-terpinenol,α-terpineol,6-methyl-5-hepten-2-one,and α-pinene showed the increasing trend and then declined。 The sensory evaluation indicated that citrus aroma of all samples became weak during storage.The pasteurized juice presented sour odor and the intensity of overripe citrus odor in irradiated samples increased with the irradiation dose rise.

关 键 词：橙汁 香气 贮藏 巴氏灭菌 辐照 

分 类 号：TS272.4[农业科学—茶叶生产加工] TS262.5[轻工技术与工程—农产品加工及贮藏工程]