Department of Biochemistry and Food Chemistry, University of Turku, Turku FI-20014, Finland.
Food Chem. 2013 Jun 15;138(4):2421-9. doi: 10.1016/j.foodchem.2012.12.035. Epub 2012 Dec 29.
Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10-22% and the content of various phenolic compounds in juice by 4-10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin.
采用 5 个不同品种（Mortti、Mikael、Marski、Ola 和 Breed15）的黑加仑浆果，在实验室规模上研究了酶法和非酶法榨汁对黑加仑汁关键口感和化学质量因素的影响。与非酶法处理相比，酶法处理可使果汁得率提高 10-22%，果汁中各种酚类化合物的含量增加 4-10 倍。与非酶法处理相比，酶法处理的果汁的口腔干燥收敛性强度更高，这是两种处理方法之间最显著的口感差异。不同黑加仑品种的果汁在甜度、酸度和苦味方面存在差异。无论加工方法如何，果汁的最强烈感官属性是酸味和收敛性涩味。它们相互之间呈正相关，与酸含量和 pH 值有关。在酶辅助的果汁中，类黄酮糖苷和羟基肉桂酸的含量与口腔干燥涩味有关，糖/酸比与甜度有关。在非酶果汁中，这些相关性不太明显，可能是由于酚类化合物含量较低，以及果胶含量较高。
