Cheng Yujiao, Han Leng, Huang Linhua, Tan Xiang, Wu Houjiu, Li Guijie
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China.
Food Chem. 2023 Sep 1;419:136026. doi: 10.1016/j.foodchem.2023.136026. Epub 2023 Mar 24.
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
热巴氏杀菌会降低柑橘汁的感官品质。采用分子感官科学方法测定了四种鲜榨和热处理柑橘汁品种的风味成分。分析了气味物质与感官特征之间的关系，并通过多元统计分析筛选出风味劣化的标志物。共鉴定出74种挥发性物质，其中通过多维气相色谱 - 质谱联用嗅觉测量法（MDGC - MS/O）结合香气提取物稀释分析（AEDA）检测到36种风味稀释因子在2至128之间的气味物质。在加热的柑橘汁中观察到更高强度的熟味和异味，通过偏最小二乘法（PLS）分析，这与甲硫醛、甲硫醇、二甲基硫和二硫化碳的浓度变化有关。十种潜在标志物（甲硫醛、甲硫醇、二甲基硫、硫化氢、β - 大马酮、莰烯、反式 - β - 紫罗酮、癸醛、d - 柠檬烯和α - 蒎烯）导致了鲜榨和加热柑橘汁的感官差异。
