加工和储藏条件对橙汁芳香成分的影响  

Effects of processing and storage on orange juice aroma

作　　者：应洁琦[1] 叶兴乾[1] 孙玉敬[1] 

机构地区：[1]浙江大学生物系统工程和食品学院,浙江杭州310058

出　　处：《食品与发酵工业》2013年第3期134-140,共7页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31071635);国家"十二五"科技支撑项目(2012BAD31B06)

摘　　要：橙汁的怡人香气是由多种挥发性化合物混合而成。鲜榨橙汁经热加工后性质更稳定,但对芳香物质影响较大。热处理会降低香气活性化合物含量,并产生异味物或其前体物。乙烯基愈创木酚、对伞花烃和香芹酮等异味物都是化学反应的产物,而丁二酮、愈创木酚和2,6-二氯苯酚则是微生物污染物。文中简述了橙汁的芳香物质组成,重点介绍了不同的加工方法、包装、储藏和微生物污染对橙汁芳香物质的影响的研究进展,并探讨了研究中存在的问题和未来的研究方向。Pleasant aroma of freshly squeezed orange juice is a complex mixture of volatile compounds. Fresh juice is unstable and thermal processing can reduce enzyme and microbial activity. However, thermal processing will reduce concentrations of some juice volatiles and induce off-flavors or their precursors. The chemicals are produced in the processing such as 4-vinylguaiacol, p-cymene, and carvone. Butane-2,3-dione, guaiacol and 2,6-dichlorophenol are microbial contaminants. The paper briefly introduced the different active aroma compounds of orange juice, espe- cially emphasized the aroma compounds changes in the processing, packaging, storage, and microbial contamination. The problems during the research and possible researching fields are also proposed.

关 键 词：橙汁 芳香物质 热加工 包装 异味物 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]