Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 242 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029841

Flavor stability of white peach-flavored near-water drinks during storage

  • YANG Lihong ,
  • ZHAO Huajie ,
  • ZHOU Zixuan ,
  • GUO Ning ,
  • CHANG Xuan ,
  • SHU Xinyi
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  • (EverMaple Food Science & Technology Co.Ltd., Hangzhou 311215, China)

Received date: 2021-10-26

  Revised date: 2021-11-16

  Online published: 2023-01-05

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Abstract

In this study, sensory analysis and instrumental analysis were used to study the flavor stability of three commercial white peach-flavor near-water drinks within 14 days at room temperature and 55 ℃ storage. The sensory analysis showed that the flavor of all samples became weaker after 14 days of storage, especially the weakening of the green note. The volatile compounds of the samples were qualitatively and quantitatively analyzed by solid phase extraction (SPE) combined with GC and GC-MS. As a result, the content of linalool decreased significantly with the extension of storage time, while the content of α-terpineol increased continuously during storage. This quantitative analysis result was consistent with the sensory analysis result. The content changes of linalool and α-terpineol were the main reasons for the weakening flavor of white peach-flavored near-water drinks and were finally unacceptable. After that, the beverage model of white peach-flavor was established to study the effects of temperature, pH and the addition of vitamin C on the contents of linalool and α-terpineol in white peach-flavored beverages. The experimental results showed that the increase in temperature and the decrease of pH value could promote the conversion of linalool to α-terpineol, but the effect of vitamin C on the conversion was not obvious. In the range of pH 3.00-5.00, the degradation of linalool was more severe in the beverage model with lower pH. In the beverage model with pH 4.00, the content of linalool could still retain more than half of the initial value when stored at 55 ℃ for 14 days. In view of this, for the sake of flavor stability, the flavor (such as white peach) beverage with key aroma compounds of linalool, the pH of the system should be controlled above 4.00.

Key words： white peach; near-water drinks; flavor stability; linalool; solid-phase extraction

Cite this article

YANG Lihong , ZHAO Huajie , ZHOU Zixuan , GUO Ning , CHANG Xuan , SHU Xinyi . Flavor stability of white peach-flavored near-water drinks during storage[J]. Food and Fermentation Industries, 2022 , 48(23) : 242 -248 . DOI: 10.13995/j.cnki.11-1802/ts.029841

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