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食品与发酵工业  2021, Vol. 47 Issue (21): 259-267    DOI: 10.13995/j.cnki.11-1802/ts.027023
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橙汁与宽皮橘汁关键香气的比较及其在各自主体风味呈现中的作用
周琦1,2, 谈安群1, 欧阳祝1, 廖洪波3, 李贵节1*, 程玉娇1, 黄林华1, 王华1*
1(西南大学 柑桔研究所,重庆,400712)
2(重庆市水产技术推广总站,重庆,401121)
3(重庆市质量和标准化研究院,重庆,400023)
Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices
ZHOU Qi1,2, TAN Anqun1, OUYANG Zhu1, LIAO Hongbo3, LI Guijie1*, CHENG Yujiao1, HUANG Linhua1, WANG Hua1*
1(Citrus Research Institute, Southwest University, Chongqing, 400712, China)
2(Chongqing Fisheries Technology Extension Station, Chongqing 401121, China)
3(Chongqing Institute of Quality and Standardization, Chongqing, 400023, China)
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摘要 宽皮橘汁风味不及橙汁丰富诱人,与二者香气物质的组成与含量不同有直接关系。为明确甜橙汁和宽皮橘汁各自关键香气对其主体风味的影响,筛选出两类柑橘汁各自的共性关键香气成分,并探究其对果汁产品主体风味的作用。通过顶空固相微萃取-气相色谱-质谱法对16种甜橙和20种宽皮橘汁样品的挥发性成分做定性和定量分析,采用香气活度值筛选出各自的共性关键香气并做比较分析,进一步对其进行香气重组和遗漏研究。结果表明,甜橙和宽皮橘汁分别检出共性关键香气20和14种,利用共性关键香气能够较好地还原两类柑橘汁的风味。其中对伞花烃、巴伦西亚橘烯和γ-松油烯对甜橙汁主体风味呈现起显著作用(P<0.05);α-蒎烯、癸醛和β-蒎烯对宽皮橘汁主体风味呈现起显著作用(P<0.05)。研究为改善宽皮橘汁风味品质拓宽思路并提供实验数据支撑。
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周琦
谈安群
欧阳祝
廖洪波
李贵节
程玉娇
黄林华
王华
关键词:  甜橙  宽皮橘  关键香气  香气重组  香气遗漏  风味呈现    
Abstract: The flavor of mandarin juice is not as rich and attractive as that of sweet orange juice, which is directly related to the different composition and content of aroma substances of the two citrus juices. In order to clarify the influence of the key aromas of juices on their respective main flavor, the common key aroma components of two kinds of orange juice were analyzed and screened, and their effects on the main flavor of juice products were explored in this study. Juices were extracted from 16 cultivars of sweet orange fruits and 20 cultivars of mandarin fruits. Juice volatiles was qualitatively and quantitatively analyzed by using headspace-solid-phase-microextraction-gas-chromatography-mass-spectrometry. Odor active value was used to screen out the common key aromas which were used to perform aroma recombination and omission studies. The results showed that 20 and 14 key aromas were detected in sweet orange juices and mandarin juices, respectively. A combination of these key aromas could restore the typical main flavor of each type of juice. Among them, p-cymenene, valencene and γ-terpinene had significant effects on the main flavor of sweet orange juice (P<0.05). α-pinene, decanal and β-pinene had significant effects on the main flavor of mandarin juice (P<0.05). This study broadened the idea and route of improving the flavor quality of mandarin juices and provided the corresponding experimental data support.
Key words:  sweet orange    mandarin    key aroma    aroma recombination    aroma omission    flavor presentation
收稿日期:  2021-02-08      修回日期:  2021-04-14           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 柑桔加工综合利用集成科研基地建设项目(2 018-000403-13-01-003433);西南大学实验技术研究项目(SYJ2021018);中央高校基本科研业务费专项资金项目(XDJK2020B018,XDJK2020C026);西南大学校地合作项目(2020001040)
作者简介:  周琦硕士研究生和谈安群农艺师为共同第一作者(李贵节副教授和王华研究员为共同通讯作者,E-mail:liguijie@cric.cn;wanghua@cric.cn)
引用本文:    
周琦,谈安群,欧阳祝,等. 橙汁与宽皮橘汁关键香气的比较及其在各自主体风味呈现中的作用[J]. 食品与发酵工业, 2021, 47(21): 259-267.
ZHOU Qi,TAN Anqun,OUYANG Zhu,et al. Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices[J]. Food and Fermentation Industries, 2021, 47(21): 259-267.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027023  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/259
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