食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 380 - 389

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042947

分析与检测

不同品种梨汤风味和呈味物质特征分析

  • 赵江丽 ,
  • 杨壮 ,
  • 滑竺青 ,
  • 王永霞 ,
  • 关军锋
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  • 1(河北省农林科学院 生物技术与食品科学研究所,河北 石家庄,050051)
    2(河北工程大学 生命科学与食品工程学院,河北 邯郸,056000)
第一作者:博士,高级工程师(关军锋研究员为通信作者,E-mail:junfeng-guan@263.net)

收稿日期: 2025-04-07

  修回日期: 2025-07-02

  网络出版日期: 2026-03-18

基金资助

国家梨产业技术体系(CARS-28-23)

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Characterization of flavor and flavoring substances in pear decoction of different cultivars pear

  • ZHAO Jiangli ,
  • YANG Zhuang ,
  • HUA Zhuqing ,
  • WANG Yongxia ,
  • GUAN Junfeng
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  • 1(Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China)
    2(School of Life Science and Food Engineering, Hebei University of Engineering, Handan 056000,China)

Received date: 2025-04-07

  Revised date: 2025-07-02

  Online published: 2026-03-18

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摘要

梨汤是一种传统的梨加工制品,该文以雪花梨、鸭梨、安梨和苹果梨为原料制备梨汤,并比较其感官品质、风味特征、理化特性和风味物质组成等。梨汤为黄白至黄褐色,滋味酸甜,有鲜梨特有的香气和甜香味,感官评分雪花梨＞苹果梨＞鸭梨＞安梨。4种梨汤对DPPH自由基的清除率均大于80%,可溶性固形物、pH值、可滴定酸、固酸比、褐变度、浊度和色度等指标有差异。电子鼻和电子舌分析能有效区分4种梨汤。梨汤中可溶性糖主要为果糖,有机酸主要为苹果酸、柠檬酸和奎宁酸,检出醛、酯、醇、烷等挥发性物质64种并确认香气活性成分21种,品种间糖、酸和挥发性成分组成差异显著。偏最小二乘判别分析结果显示,4品种梨汤的差异性风味特征为苦味回味、涩味及W1C、W1W、W3C和W2W传感器,差异性特征成分为葡萄糖、莽草酸、果糖、奎宁酸、草酸、乳酸、壬醛、α-法呢烯、正辛醇等32种物质。结果可以为梨汤类产品的品种选择、营养和功能性及品质评价提供参考。

关键词： 梨汤; 风味; 化学成分; 电子舌; 电子鼻; 偏最小二乘判别分析

本文引用格式

赵江丽 , 杨壮 , 滑竺青 , 王永霞 , 关军锋 . 不同品种梨汤风味和呈味物质特征分析[J]. 食品与发酵工业, 2026 , 52(2) : 380 -389 . DOI: 10.13995/j.cnki.11-1802/ts.042947

Abstract

Pear decoction is a traditional pear processing product.In this study, four varieties of pear decoction were prepared using ‘Xuehua’, ‘Yali’, ‘Anli’, and ‘Pingguo’ pear as raw materials.Then the sensory quality, flavor characteristics, physicochemical properties, and flavoring substances were determined.Pear decoction were yellow white to yellow brown in color, with a sweet and sour taste, and a unique aroma and sweetness in accordance with fresh pear, their sensory quality evaluation scores ranking in ‘Xuehua’＞ ‘Pingguo’＞ ‘Yali’＞‘Anli’.The four varieties of pear decoction revealed good scavenging effect on DPPH radicals, with the scavenging rate higher than 80%.There were some difference in the physic-chemical indexes such as soluble solid contents, pH, titratable acid, solid-acid ratio, browning, turbidity, Lab-value, and so on.The electronic tongue and electronic nose tests were effective in distinguishing the four varieties pear decoction.The differences among the four varieties pear decoction were significant in soluble sugar, organic acid, and volatile organic components(VOCs) composition.Fructose was the highest content of soluble sugar, malic acid, citric acid, and quinin acid were the main organic acid components of the decoction.A total of 64 VOCs such as aldehydes, esters, alcohols, and alkanes were detected, in which 21 kinds were confirmed as aroma active ingredient.Partial least squares discriminant analysis results also indicated that, flavor and its substances were effective in distinguishing and predicting the four varieties of pear decoction.Bitter aftertaste, astringency, and W1C, W1W, W3C, and W2W sensors were differential flavor characteristics, while 32 substances such as glucose, shikimic acid, fructose, quinic acid, oxalic acid, lactic acid, nonanal, alpha-farnesene, and n-octanol were differential characteristic components.These results can provide a reference for variety selection, evaluation of nutrition,functionality and product quality in pear decoction products.

Key words： pear decoction; flavor; chemical components; electronic tongue(E-tongue); electronic nose(E-nose); partial least squares discriminant analysis (PLS-DA)

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