College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Res Int. 2023 Jul;169:112835. doi: 10.1016/j.foodres.2023.112835. Epub 2023 Apr 18.
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.
橙汁是全球范围内最受欢迎的果汁，因为它具有宜人的香气和高营养价值。香气是由游离和结合香气化合物贡献的，是橙汁质量和消费者选择的重要属性。醛类、醇类、酯类和萜烯类已被证明在橙汁的香气质量中发挥重要作用。许多因素会影响橙汁中的香气化合物，如遗传组成、成熟度、加工、基质化合物、包装和储存。本文从分子角度综述了游离态和结合态香气化合物的鉴定、香气活性化合物的生物合成途径以及影响香气的因素。本文还概述了香气变化对橙汁感官特征的影响，并讨论了人类系统中的感官感知途径。香气的感官感知不仅受到香气变化的影响，还与味觉感知相融合。本文综述可为进一步研究橙汁香气及其在产品开发过程中的调控提供关键信息。
