以椪柑汁为研究对象,采用发光二极管(light-emitting diode,LED)照射用聚对苯二甲酸乙二醇酯(polyethylene terephthalate,PET)瓶装的椪柑汁50 d模拟其光照货架期,主要利用高效液相色谱-二级管阵列检测器、色差仪和二维气相色谱-质谱/嗅辨仪结合时间强度法,对椪柑汁中感官品质指标(可溶性固形物、pH值、抗坏血酸、色差)和风味组分进行分析,探究光照货架期椪柑汁中上述品质的变化规律。结果表明,货架期间椪柑汁中可溶性固形物和pH值无显著变化(P>0.05),光照影响柑橘汁颜色变化,并加速抗坏血酸氧化,影响椪柑汁感官品质;在0 d组、避光-50 d组和光照-50 d组中分别检测到52种、54种和58种挥发性组分,其中二甲基硫醚、1-异丙烯基-4-甲基环己烯、2-已烯醛、反式-3-戊烯-2-酮、甲苯和对二甲苯仅在光照-50 d组检测到。在货架初期,0 d组中筛选出8种关键风味组分,且货架后期光照促进椪柑汁中不良气味强度增加。综上所述,光照加速椪柑汁色泽、抗坏血酸感官品质和风味品质的劣变。
The light-emitting diode (LED) was used to irradiate the Ponkan juice in polyethylene terephthalate bottles for 50 days to simulate light shelf-life. To explore the changes in sensory quality and flavor quality in Ponkan juice during the light shelf period, basic quality indicators (soluble solids content, pH values, ascorbic acid, and color) and flavor compounds of Ponkan juice were analyzed by using the high-performance liquid chromatography with diode array detector, colorimeter, and multi dimensional gas chromatography-mass spectrometry/olfactory MDGC-MS/O combined with odor specific magnitude estimation. Results showed that the soluble solids and pH values of Ponkan juice had no significant changes (P>0.05), while light affected the color and accelerated the oxidation of ascorbic acid, leading to a reduction of the sensory quality of Ponkan juice. Moreover, 52, 54, and 58 volatile components were detected in the 0-day group, the dark-50 days group, and the light-50 days group, respectively. Light promoted the production of dimethyl sulfide, p-3,8-menthadiene, (E)-2-hexenal, (E)-3-penten-2-one, toluene, and p-xylene. At the beginning of shelf-life, eight key flavor components were screened out in the 0-day group. Light promoted the enhancement of odor intensity of off-odor properties at the end of shelf-life. Therefore, light accelerated the deterioration of the sensory and flavor quality of Ponkan juice.
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