三个可食用成熟阶段的日向夏橙（Vahl）新鲜果实的风味特征和抗氧化能力
Flavor characteristics and antioxidant capacities of hihatsumodoki ( Vahl) fresh fruit at three edible maturity stages.
作者信息
Takahashi Makoto, Hirose Naoto, Ohno Suguru, Arakaki Mika, Wada Koji
机构信息
1Faculty of Agriculture, University of the Ryukyus, Senbaru 1, Nishihara, Okinawa 903-0213 Japan.
2Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman, Okinawa 901-0336 Japan.
出版信息
J Food Sci Technol. 2018 Apr;55(4):1295-1305. doi: 10.1007/s13197-018-3040-2. Epub 2018 Feb 2.
Abstract
To determine the effect of maturity stage on the food attributes of hihatsumodoki ( Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.
摘要
为了确定成熟阶段对日高月桃（Vahl）新鲜果实的食品属性的影响，研究了绿色（GM）、橙色（OM）和红色成熟（RM）阶段的风味特征和抗氧化能力。总有机酸、总游离氨基酸（FAA）和胡椒碱随着果实成熟度的增加而降低，在RM阶段达到最小值。相反，对鲜味和甜味都有贡献的总糖和FAA在RM阶段最高。主成分分析表明，GM阶段果实的挥发性成分与其他阶段明显不同。作为抗氧化能力指标的DPPH自由基清除活性和总酚含量，随着果实从GM到RM的成熟度增加而降低，这与胡椒碱含量的变化一致。因此，成熟阶段对日高月桃新鲜果实的风味和抗氧化特性有显著影响。
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