通过对浓缩苹果汁主要风味物质进行分析,建立其风味品质的客观评价方法,为生产者合理调整工艺提供参考。分别选取风味较好和风味较差的浓缩苹果汁样品,对其挥发性风味物质、有机酸、氨基酸、糖类等主要风味物质进行分析,采用主成分分析、因子分析综合打分、聚类分析等方法筛选出能够有效区分不同风味品质浓缩苹果汁样品的主要风味化合物。选取12批次浓缩苹果汁样品,检测样品中39种主要挥发性风味物质、14种主要氨基酸、6种主要有机酸以及4种主要的糖类等风味物质。根据因子分析综合打分结果,从29种组合中,筛选出能够区分浓缩苹果汁风味的5种主要风味物质,分别为天冬氨酸、丝氨酸、蛋氨酸、果糖和葡萄糖。利用不同年份的8个批次浓缩苹果汁样品对该结果进行了验证,结果表明,这5种风味物质能够有效区分A、B两类浓缩苹果汁。利用筛选出的5种主要风味物质,能够对浓缩苹果汁风味品质进行客观、准确的判别。
柴鹏飞
,
李林洁
,
刘静
,
赵方圆
,
宋佳
,
郑宇
,
石磊
,
万守朋
,
王敏
. 基于聚类分析的浓缩苹果汁风味品质分析与评价[J]. 食品与发酵工业, 2020
, 46(2)
: 94
-101
.
DOI: 10.13995/j.cnki.11-1802/ts.021551
Concentrated apple juice is an important raw material in the food industry. An objective evaluation method for flavor quality of concentrated apple juice is a favor for the producer to adjust the production process, which is established by analyzing the main flavor substances of concentrated apple juice. Samples of concentrated apple juice with good flavor or poor flavor were selected. The main flavor substances were analyzed, including volatile flavor substances, organic acids, amino acids and sugars. Methods of principal component analysis, comprehensive scores analysis and cluster analysis were performed to select the key flavor compounds that could be used to distinguish the concentrated apple juices with different flavor quality. The main flavor compounds of 12 batches of concentrated apple juice from the same plant were compared, including 39 volatile flavor substances, 14 amino acids, 6 organic acids and 4 sugars. According to the result of comprehensive scores analysis, 5 key flavor substances, including aspartic acid, serine, methionine, fructose and glucose, were selected from the 29 combinations. The verification experiment was performed by using 8 batches of concentrated apple juice samples from different years. The results showed that the 5 key flavor substances could be used to effectively distinguish between A and B concentrated apple juices. The selected 5 key flavor substances could be used to objectively and accurately discriminate the flavor quality of concentrated apple juice.
[1] 张王皎,李赫宇,刘岱琳,等.苹果的营养成分及保健功效研究进展[J].食品研究与开发,2011,32(1):164-168.
[2] 刘晓亮,赵凌云.中国浓缩苹果汁出口面临的障碍及对策[J].对外经贸实务,2016(12):53-56.
[3] 刘梦琪,赵俊晔.中国苹果产品出口现状、竞争力分析及提升对策[J].中国食物与营养,2018,24(6):47-51.
[4] GB/T 18963—2012 浓缩苹果汁[S].北京:中国标准出版社,2013.
[5] GB/T 29605—2013 感官分析食品感官质量控制导则[S].北京:中国标准出版社,2013.
[6] GB/T 10220—2012 感官分析方法学总论[S].北京:中国标准出版社,2012.
[7] 严永倩.苹果汁感官特性的化学表达模式[D].杨凌:西北农林科技大学,2011.
[8] 肖雪,吴惠勤,陈啸天,等.全二维气相色谱在食品风味化学成分分析中的应用[J].分析测试学报,2019,38(1):122-128.
[9] 杨国华,杨帆,叶玉矫,等.豆瓣中风味物质的研究现状[J].中国调味品,2018,43(6):194-200.
[10] 郭静,岳田利,袁亚宏,等.基于HSSPME和模糊评判的苹果汁香气萃取条件优化[J].农业机械学报,2013,44(5):175-181.
[11] BRAGA C M, ZIELINSKI A F, SILVA K M, et al. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics[J]. Food Chemistry, 2013, 141(2):967-974.
[12] GAN H, SOUKOUILS C, FISK I. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification-A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices[J]. Food Chemistry, 2014, 146:149-156.
[13] VEGA M, VARMING C, SKOV T, et al. Post-harvest ripening increase cultivar specific sensory and analytical aroma profile in apple juice:A study of four commercial cultivars in Denmark[J]. Acta Agriculturae Scandinavica, Section B-Soil & Plant Science, 2014, 64(3):244-251.
[14] SARBU C, NASCU-BRICIU R D, KOT-WASIK A, et al. Classification and fingerprinting of kiwi and pomelo fruits by multivariate analysis of chromatographic and spectroscopic data[J]. Food Chemistry, 2012, 130(4):994-1 002.
[15] 姜雪,刘楠,孙永,等.统计分析方法在食品品质评价中的应用[J].食品安全质量检测学报,2017,8(1):13-19.
[16] GB/T 12143—2008 饮料通用分析方法[S].北京:中国标准出版社,2008.
[17] ZHANG F, MA X L, WANG Y X, et al. Detection of four different amino acid neurotransmitters in cultured rat neurons and the culture medium by precolumn derivatization high-performance liquid chromatography[J]. Neuroreport, 2016, 27(7):495-500.
[18] LIU Q, LI X, SUN C, et al. Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar[J]. 3 Biotech, 2019, 9(4):127-136.
[19] KUILA A, SINGH A, MUKHOPADHYAY M, et al. Process optimization for aqueous extraction of reducing sugar from cashew apple bagasse: A potential, low cost substrate[J]. LWT - Food Science and Technology, 2011, 44(1):62-66.
[20] 李晓康.几种数据处理方法及其在综合评价中的应用[J].统计与决策,2015(13):90-92.
[21] 王敏,郑宇,李林洁,等.一种浓缩苹果汁风味品质判别方法及其应用:中国, CN105717227A[P].2016-06-29.
