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

作　　者：牛云蔚[1] 肖作兵[1] 郭佳琳[1] 吴旻玲 张晶[1] 徐汉峰[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业科技》2015年第4期305-309,共5页Science and Technology of Food Industry

基　　金：国家青年自然科学基金(21306114);国家十二五支撑计划(2011BAD23);上海香料香精工程技术研究中心项目(12DZ2251400);国家自然科学基金面上项目(21476140)

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。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.

关 键 词：橙汁 香气成分 顶空固相萃取(SPME) 气相色谱一质谱联用(GC-MS) 感官评定 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]