鲜榨苹果汁的理化特性和感官品质相关性  

Correlations between Physico-chemical Characteristics and Sensory Quality of Fresh Apple Juice

作　　者：袁亚宏[1] 王周利[1] 李彩霞[1] 岳田利[1] 赵镭[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]中国标准化研究院食品与农业标准化研究所,北京100088

出　　处：《食品科学》2012年第19期1-5,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAK17B06;2012BAD31B01);国家自然科学基金项目(31071550;31171721);农业部"948"项目(2011-G8-3);西北农林科技大学基本科研业务青年项目(QN2009073);陕西省科技攻关计划项目(2011K17-05-01)

摘　　要：以9种苹果鲜榨汁为材料,通过理化指标测定和感官评价,研究鲜榨苹果汁理化特性和感官品质之间的相关性。结果表明:1)部分理化指标之间具有显著的相关性;2)理化指标与感官特性之间存在显著的相关性:苹果香与pH值、可滴定酸含量有显著的相关性;清香与色值、总糖含量呈正相关;涩味与可滴定酸含量、多酚含量、缓冲容量成正相关,与pH值、糖酸比、固酸比呈现显著的负相关;酸味与pH值、总糖含量、可滴定酸含量、缓冲容量、糖酸比、固酸比有相关性;甜味与可溶性固形物含量(SSC)、可滴定酸含量、缓冲容量、固酸比有相关性;3)通过回归分析建立的苹果汁滋味评价模型,回归方程显著,说明鲜榨苹果汁理化特性和感官品质具有很好的相关性,可以实现理化指标对感官品质的预测分析。The aim of the present study was to explore the correlations between physico-chemical characteristics and sensory measures of fresh apple juice from 9 varieties. The results showed that： 1） there were significant correlations among partial physico-chemical characteristics of apple juice; 2） significant correlations were found between physicochemical characteristics and sensory measures of apple juice. The fruity aroma of apple juice was significantly correlated with its pH and titratable acidity. A positive correlation was observed between the faint scent and color value or total sugar content. The astringent taste had a positive correlation with the titratable acidity total phenol content or buffer capacity, but revealed a negative correlation with the pH, sugar/acid ratio or solid/acid ratio. The acidic taste was correlated with the pH, total sugar content, titratable acidity, buffer capacity, sugar/acid ratio or solid/acid ratio. Moreover, the sweet taste presented a correlation with soluble solid content （SSC）, titratable acidity, buffer capacity or solid/acid ratio; 3）the developed regression model for taste evaluation of apple juice was significant, indicating that there are good correlations between physico-chemical characteristics and sensory measures of fresh apple juice. Thus physicochemical characteristics can be measures for predictive analysis of the sensory quality of fresh apple juice.

关 键 词：鲜榨苹果汁 理化特性 感官品质 相关性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS255.36[轻工技术与工程—食品科学与工程]