超高压果蔬汁香气品质研究进展  

Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices

作　　者：徐樱樱 罗琪 潘鑫 张文涛 劳菲 罗文彬 庞成友 吴继红[1,2] XU Yingying;LUO Qi;PAN Xin;ZHANG Wentao;LAO Fei;LUO Wenbin;PANG Chengyou;WU Jihong(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs,Beijing Key Laboratory for Food Non-thermal Processing,Beijing 100083,China;Guangxi Bingke Food Co.,Ltd.,Nanning 530105,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京市食品非热加工重点实验室,北京100083 [3]广西冰客食品有限公司,广西南宁530105

出　　处：《食品工业科技》2024年第20期378-389,共12页Science and Technology of Food Industry

基　　金：国家自然科学基金(32272451)。

摘　　要：香气是果蔬汁倍受关注的品质特征之一。在保留果蔬汁特征香气以及减少加工异味方面,超高压处理(high-pressure processing,HPP)比热杀菌更具优势。本文综述了HPP果蔬汁加工及贮藏过程中的香气品质变化。HPP处理过程对果蔬汁整体香气品质和感官属性的影响较小,香气品质的劣变主要发生在后续的贮藏期内。本文从HPP对酶的激活或钝化及基质分子与香气相互作用等方面阐明HPP果蔬汁香气品质变化机制,总结了目前常见的HPP果蔬汁香气品质调控措施,可通过温压结合、优化加压模式以及HPP协同CO_(2)、超滤等技术提高钝酶效果,也可通过改善贮藏条件来提高产品品质。本文综述超高压果蔬汁香气品质研究进展,以期为后续产品研发和香气变化机制研究提供思路和参考。Aroma is a critical quality of fruit and vegetable juices,drawing considerable attention.High-pressure processing(HPP)is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable juices and reducing processing off-flavors.In this paper,the changes in aroma quality of HPP fruit and vegetable juices during processing and storage are reviewed.The HPP treatment process has little effect on the overall aroma quality and sensory attributes of fruit and vegetable juices.The deterioration of aroma quality mainly occurs during the subsequent storage period.This paper elucidates the mechanism of aroma quality change of HPP fruit and vegetable juices from aspects such as the activation or inactivation of enzymes by HPP and the interaction between matrix molecules and aroma.It summarizes the currently common aroma quality control measures for HPP fruit and vegetable juices.The enzyme inactivation effects could be improved by combining temperature and pressure,optimizing the pressurization mode,and using technologies such as HPP in combination with CO2 and ultrafiltration.Product quality could also be improved by improving storage conditions.This paper reviews the research progress on aroma quality of ultra-high pressure fruit and vegetable juices,in order to provide ideas and references for subsequent product research and development and the study of aroma change mechanisms.

关 键 词：超高压 果蔬汁 香气 贮藏期 变化机制 调控措施 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]