高温处理对红枣浸提液感官特性和挥发性物质的影响
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- 英文论文题名：Effect of high temperature treatment on sensory characteristics and volatile compounds of jujube extracts
- 论文作者：姜鹏 ; 蒋晶 ; 蒲云峰 ; 王丽娟 ; 叶兴乾 ; 刘东红
- 英文论文作者：Jiang Peng ; Jiang Jing ; Pu Yunfeng ; Wang Lijuan ; Ye Xingqian ; Liu Donghong ; College of Biosystems Engineering and Food Science ; Zhejiang University ; Fuli Institute of Food Science ; Zhejiang University
- 年：2016
- 作者机构：浙江大学生物系统工程与食品科学学院;浙江大学馥莉食品研究院;
- 论文关键词：红枣 ; 感官评价 ; GC-MS ; 偏最小二乘法 ; 挥发性成分
- 英文论文关键词：jujube ; sensory evaluation ; GC-MS ; PLS ; volatile compounds
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS207.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：52k
- 原文格式：O
- 会议级别：全国
摘要
运用感官评价、SPME/GC-MS和偏最小二乘法(PLS),探究了时间和温度对新疆阿克苏骏枣浸提液感官特性和挥发性物质的影响。结果表明:温度和时间对红枣浸提液感官特性具有极显著影响(P<0.01);120℃和140℃处理产生的挥发性物质种类比100℃处理更为丰富;当高温处理时间低于3.5h,浸提液挥发性物质主要为3,6,9,12-四氧十四烷-1-醇、甲氧基乙酸乙酯和4,8-二甲基十一烷,超过3.5h则以十四烷和十九烷为主;120℃热处理2.5-3.5h对浸提液感官特性和香气成分的形成最为有利。骏枣浸提液的整体喜好度、香气强度、香气持久性、甜香、烤香、焦苦评分分别与10、14、13、14、4、14种挥发性物质具有统计显著的相关性,以这些物质为自变量建立回归模型可对各样品的各感官评分进行较好的预测。
To investigate the effect of processing temperature and time on sensory characteristics and volatiles of extracts from Zizyphus jujube cv.Junzao fruit,sensory evaluation,SPME/GC-MS and partial least squares(PLS) were applied and results showed that both temperature and time significantly affected the sensory characteristics of the extracts(P < 0.01).The volatiles from 120℃ and 140℃ processed samples were more abundant than the 100℃ processed.The major volatiles were 3,6,9,12-tetraoxatetradecan-l-ol,methoxy-acetic acid,ethyl ester and 4,8-dimethyl-undecane when processing time was less than 3.5h while tetradecane,nonadecane were the major volatiles if time exceeded 3.5h.The optimum extraction conditions were 120℃ and 2.5-3.5h from the perspective of better sensory characteristics and more formation of volatiles.PLS analysis also indicated that the overall preference,aroma strength,aroma persistence,sweetness,roasted fragrant and scorched bitter of jujube extracts were closely associated with 4,14,13,14,4,14 volatiles,respectively.And the regression models,which were based on these volatiles,could also predict the sensory score in each sample well.
To investigate the effect of processing temperature and time on sensory characteristics and volatiles of extracts from Zizyphus jujube cv.Junzao fruit,sensory evaluation,SPME/GC-MS and partial least squares(PLS) were applied and results showed that both temperature and time significantly affected the sensory characteristics of the extracts(P < 0.01).The volatiles from 120℃ and 140℃ processed samples were more abundant than the 100℃ processed.The major volatiles were 3,6,9,12-tetraoxatetradecan-l-ol,methoxy-acetic acid,ethyl ester and 4,8-dimethyl-undecane when processing time was less than 3.5h while tetradecane,nonadecane were the major volatiles if time exceeded 3.5h.The optimum extraction conditions were 120℃ and 2.5-3.5h from the perspective of better sensory characteristics and more formation of volatiles.PLS analysis also indicated that the overall preference,aroma strength,aroma persistence,sweetness,roasted fragrant and scorched bitter of jujube extracts were closely associated with 4,14,13,14,4,14 volatiles,respectively.And the regression models,which were based on these volatiles,could also predict the sensory score in each sample well.
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