College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China; School of Economics and Management, Wuwei vocational college, No.102 Huangtai Road, Xiguan Street, Liangzhou District, Wuwei City, Gansu Province, PR China.
Food Chem. 2025 Jan 15;463(Pt 3):141372. doi: 10.1016/j.foodchem.2024.141372. Epub 2024 Sep 19.
Aroma quality is a key focus for apple juice producers and consumers alike. This study explored how pectin affects aroma release in apple juices. Initially, study selected 14 typical aroma compounds to examine pectin's matrix effects in both model and actual juices. The molecular interactions between pectin and these aromas were analyzed by using Nuclear Magnetic Resonance. Physicochemical analyses revealed that the concentration of pectin retained aroma in cloudy juice was higher. Juices with high methoxyl pectin retained more aroma than those with low methoxyl pectin. The addition of pectin inhibits the release of most volatile substances, such as esters and aldehydes, while promoting the release of alcohols. This is because D-galacturonic acid chemically bonded with esters and aldehydes. Sensory tests showed that pectin addition masked off-flavors and boosted floral notes, also extending the finish of the apple juice. The findings suggest methods and provide theoretical support for improving apple juice aroma by managing pectin levels.
香气质量是苹果汁生产商和消费者共同关注的焦点。本研究探讨了果胶如何影响苹果汁中的香气释放。研究最初选择了 14 种典型香气化合物，以研究果胶在模型和实际果汁中的基质效应。通过核磁共振分析了果胶与这些香气之间的分子相互作用。理化分析表明，混浊果汁中果胶保留香气的浓度较高。高甲氧基果胶的果汁比低甲氧基果胶保留更多的香气。果胶的添加抑制了大多数挥发性物质（如酯类和醛类）的释放，同时促进了醇类的释放。这是因为 D-半乳糖醛酸与酯类和醛类发生了化学结合。感官测试表明，添加果胶掩盖了异味，增强了花香，并延长了苹果汁的余味。研究结果为通过控制果胶水平来改善苹果汁香气提供了方法和理论支持。
