添加橙油对橙汁风味和稳定性的影响  

Effects of Adding Orange Oil on Flavor and Stability of Orange Juice

作　　者：崔翠翠 刘月 荣光 曾鸣 宋昊 CUI Cuicui;LIU Yue;RONG Guang;ZENG Ming;SONG Hao(Beijing Yiqing Holding Co.,Ltd.,Beijing 100022,China;Beijing Industrial Technology Research Institute Co.,Ltd.,Beijing 101111,China;Beijing Arctic Ocean Food Co.,Ltd.,Beijing 102600,China;Arctic Ocean(Beijing)Beverage and Food Co.,Ltd.,Beijing 102600,China)

机构地区：[1]北京一轻控股有限责任公司,北京100022 [2]北京一轻研究院有限公司,北京101111 [3]北京北冰洋食品有限公司,北京102600 [4]北冰洋(北京)饮料食品有限公司,北京102600

出　　处：《食品工业科技》2024年第7期126-133,共8页Science and Technology of Food Industry

摘　　要：以橙汁为研究对象,利用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid-phase microextractiongas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同橙油添加量的橙汁样品中的挥发性化合物进行定性定量分析,并利用感官测试对橙汁品质进行感官评价。同时对橙汁样品的稳定性进行快速分析。结果表明,添加橙油后的橙汁的香气化合物种类由19种增加至71种,主要包括萜类、醇类、酯类、醛类和酮类,且随着橙油添加量的增加,明显增加的化合物依次为D-柠檬烯、β-月桂烯、α-蒎烯、芳樟醇、侧柏烯和癸醛,其中橙油的关键性香气物质为萜类、醇类和醛类。当添加0.10%的橙油时,橙汁的滋味和整体风味最优。此外,添加不同比例的橙油显著地影响橙汁的稳定性,当橙油添加比例大于0.10%时,橙汁逐渐出现上浮下沉以及上浮严重的现象。本研究揭示了橙油对橙汁风味和稳定性的影响效果,可为今后橙汁加工和橙汁饮料开发提供参考依据。In this study,the volatile compounds of orange juice with different content of orange oil were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and their sensory quality was analyzed via sensory evaluation.Meanwhile,the stability was investigated by rapid stability analysis instrument.The results showed that the detected aromatic compounds in orange juice increased from 19 to 71 after the addition of orange oil,mainly including terpenes,alcohols,esters,aldehydes,and ketones.With an increment of orange oil,the contents of D-limonene,β-myrcene,α-pinene,linalool,sabinene and decanal were markedly enhanced.Further results showed the key aroma compounds of orange oil were terpenes,alcohols,and aldehydes.Among them orange juice with 0.10%orange oil performed the best of taste and overall flavor.In addition,when the addition of orange oil was higher than 0.10%,the phenomenon of floating and sinking,and severe floating was gradually observed in orange juice,which significantly affected the stability of orange juice.This study reveals the effect of orange oil on the flavor and stability of orange juice,which will provide a reference for the processing of orange juice and the development of orange juice beverage.

关 键 词：橙汁 橙油 挥发性化合物 稳定性分析 气相色谱质谱联用 

分 类 号：TS201.2[轻工技术与工程—食品科学]