黄桃及脐橙特征香气物质的增甜作用  

Sweetening Effect of Characteristic Aroma Substances in Yellow Peach and Navel Orange

作　　者：杨斌 YANG Bin(Shanghai Research Institute of Fragrance and Flavor Industry Co.,Ltd.,Shanghai 200232,China)

机构地区：[1]上海香料研究所有限公司,上海200232

出　　处：《香料香精化妆品》2024年第1期153-158,共6页Flavour Fragrance Cosmetics

摘　　要：为探究降糖不减甜的方法,研究了香气物质对蔗糖溶液甜度的影响。首先,分别选取黄桃和脐橙2种水果中的7种特征香气物质(壬醛、癸醛、γ-己内酯、芳樟醇、反-2-戊烯醛、反-2-癸烯醛和反-2-己烯-1-醇),对其在低蔗糖(质量分数2.5%)、中等蔗糖(质量分数5.0%)、高蔗糖(质量分数7.5%)下的增甜效果进行评价。其次,探究了香气增甜与果香、花香、甜香和青香香韵之间的相关性。结果表明,7种香气物质在中、高蔗糖含量下均能显著增强蔗糖的甜味感知(P<0.05),且其甜度均与果香香韵呈正相关。In order to explore the method of reducing sugar without reducing sweetness,this paper studied the influence of aroma substances on the sweetness of sucrose solution.First,7 characteristic aroma substances(nonal,decanal,decyl aldehyde,γ-caprolactone,linalool,(E)-2-pentenal,(E)-2-decenal and(E)-2-hexenol)in yellow peach and navel orange were selected and their sweetening effects were evaluated at low sucrose mass fraction(2.5%),medium sucrose mass fraction(5.0%)and high sucrose mass fraction(7.5%).Secondly,the correlation between sweetening and fruity,floral,sweet and green aromas was studied.The results showed that all the 7 aroma substances could significantly enhance the sweetness perception of sucrose at medium and high sucrose concentration(P<0.05),and their sweetness was positively correlated with fruity aroma.

关 键 词：降糖 香气 增甜 蔗糖 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]