云状颗粒对果汁风味影响的研究进展  

Research progress on effect of cloudy particles on flavor of juice

作　　者：周佳 贾蒙 张晨 马亚琴[1] ZHOU Jia;JIA Meng;ZHANG Chen;MA Yaqin(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China)

机构地区：[1]西南大学柑桔研究所,国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与发酵工业》2023年第16期323-330,共8页Food and Fermentation Industries

基　　金：国家现代农业柑橘产业技术体系(CARS-26-06B)。

摘　　要：香气成分作为评价果汁品质的重要指标,在加工过程中易受各种因素的影响。果汁中悬浮的细小颗粒被称为云状颗粒,其对于保持、提升果汁加工过程中天然的“初级”水果风味至关重要,而云状颗粒和挥发性物质间的相互作用亦强烈影响香气物质的释放。该文综述了云状颗粒的组成结构,果汁加工关键操作过程中云状颗粒与风味化合物作用规律,不同加工单元对云状颗粒以及风味的影响,云状颗粒与挥发性物质间的相互作用机制,并阐释了新型非热加工技术在保留和提升果汁香气方面的优势及机理,旨在通过拓展果汁中云状颗粒系统的研究,分析多酚、蛋白质与挥发性物质相互作用机制,探讨加工技术与云状颗粒系统的作用规律,以期推动水果资源的绿色加工和果汁产品的风味提升。但精准地检测各种因素对云状颗粒中风味物质的保留和释放的定量影响极具挑战,因此,为了提升果汁风味品质,期待更多有关果汁云状颗粒系统的深度研究。Aroma components,as an important index to evaluate the quality of fruit juice,are easily affected by various factors during the processing.The fine particles suspended in fruit juice are called cloudy particles,which are essential to maintain and improve the natural“primary”fruit flavor during juice processing.Whereas the interaction between cloudy particles and volatile substances also strongly affects the release of aroma substances.This paper summarized the composition and structure of cloudy particles,the interaction between cloudy particles and flavor compounds in the key operation for juice processing,the influence of different processing units on cloudy particles and flavor,and the interaction mechanism among cloudy particles and volatile substances.Meanwhile,the advantages and mechanisms of the new non-thermal processing technology in retaining and enhancing the aroma of fruit juice were explained.The purpose of this review was to expand the research on cloudy particle systems in fruit juice,analyze the interaction mechanism among polyphenols,proteins,and volatile substances,and explore the interaction law between processing technologies and cloudy particle systems to promote green processing of fruit resources and enhance the flavor of fruit juice products.However,it is very challenging to accurately detect the quantitative effects of various factors on the retention and release of flavor substances in the cloudy particles.Therefore,to improve the flavor quality of fruit juice,it will be looking forward to more in-depth studies on the cloudy particle system of fruit juice.

关 键 词：云状颗粒 果汁 风味 加工 作用机制 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]