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.
CHAI Pengfei
,
LI Linjie
,
LIU Jing
,
ZHAO Fangyuan
,
SONG Jia
,
ZHENG Yu
,
SHI Lei
,
WAN Shoupeng
,
WANG Min
. Analyzing and evaluating the flavor quality of concentrated apple juice based on the method of cluster analysis[J]. Food and Fermentation Industries, 2020
, 46(2)
: 94
-101
.
DOI: 10.13995/j.cnki.11-1802/ts.021551
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