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.
HAN Leng
,
LI Guijie
,
CHENG Yujiao
,
YU Jinggang
,
ZHANG Ping
,
ZHENG Yong
. Changes in sensory and flavor quality of Ponkan juice lighted by LED during shelf-life[J]. Food and Fermentation Industries, 2023
, 49(21)
: 256
-263
.
DOI: 10.13995/j.cnki.11-1802/ts.033040
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