Formula optimization and aroma composition analysis of apple sea-buckthorn complex puree
SONG Feihong1,2,3, JIANG Yumei1,2,3, SHENG Wenjun1,2,3, LI Jixin1,2,3, YAO Jing1,2,3, SUN Yongrong1,2,3, GAO Yuhan1,2,3, HAN Shunyu1,2,3*
1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) 2(Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China) 3(Research and Development Center of wine Industry in Gansu Province, Lanzhou 730070, China)
Abstract: In this study apple and sea-buckthorn origin fluid were used as raw materials to evaluate soluble solid, browning degree and sensory score indexes. And the complex pureed formula of apple and sea-buckthorn was optimized by single factor and Box-Behnken surface response design. Meanwhile, the aroma composition of apple and sea-buckthorn complex puree was analyzed by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The optimized formula was as follows: apple pulp was used as the base material by adding 7% of sea-buckthorn pulp, 12% of sugar and 0.3% of pectin. The results showed that the soluble solid content, pH value, lightness value (L*), red and green value (a*), yellow and blue value (b*) and sensory score were 33%, 50.45, 3.93, 24.83, 0.132 and 87 points, respectively, meanwhile the sample had yellow color, delicate taste and pleasant taste. The aroma composition analysis showed that 57 components were identified and quantified from the sample, including alcohols, esters, aldehydes, ketones and terpenes. The components with odor activity value (OAV) greater than 1 include 22 aroma compounds, such as 1-octene-3-alcohol, linalool, n-hexanal, 2-octenal, etc., with green grass, lemon, apple, lilac and jasmine, etc. pleasant odor. Besides, compared with apple puree, 12 kinds of the main aroma (OAV > 1) were added to apple and sea-buckthorn complex puree, and its aroma performance was more intense than apple puree fruit and floral aroma.
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2021, Vol. 47 
