背景:风味被认为是影响消费者接受的果汁的关键质量属性。在处理过程中,由于果汁云颗粒的变化,浑浊的果汁总是会失去风味。果胶,云粒子的主要组成部分,云的稳定性发挥着重要作用。在这项工作中,我们重点研究了由温和离心和澄清引起的三种果胶组分的变化对理化性质的影响,挥发物含量,热灭菌甜瓜混浊汁的感官概况。
结果:离心处理降低了混浊果汁的总可溶性固形物和粘度,并增加了云的稳定性。随着离心增加,三种果胶组分中大部分单糖含量降低。大多数芳香活性醛和醇,例如(2E,6Z)-壬烯醛,1-octen-3-ol,(E)-非2-enal,轻轻离心和澄清后,被维持,但大多数酯减少。挥发性成分与三种果胶组分高度相关。添加螯合剂可溶性果胶和碳酸钠可溶性果胶可以减少澄清果汁中二甲基三硫醚和二甲基二硫醚的形成。从而改善感官轮廓。
结论:结果表明,内源性螯合剂可溶性果胶和碳酸钠可溶性果胶可用于热灭菌果汁中,以提高风味质量。重点是挥发性硫化合物的显着减少。本文受版权保护。保留所有权利。
BACKGROUND: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and
clarification on the physicochemical properties, volatile content and sensory profile of heat-sterilized muskmelon cloudy juice.
RESULTS: Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma-active aldehydes and alcohols, such as (2E,6Z)-nonadienal, 1-octen-3-ol and (E)-non-2-enal, after gentle centrifugation and
clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator-soluble pectin and sodium carbonate-soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile.
CONCLUSIONS: The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.