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为研究纳米氧化锌对冬橙的保鲜效果,以纽荷尔冬橙为材料,分别采用纳米氧化锌、咪鲜胺、咪鲜胺+棕榈蜡进行处理,贮藏于4℃条件下,定期测定冬橙品质和风味变化.试验结果表明贮藏180 d时,纳米氧化锌处理组的腐败率和失重率低于对照组,分别是对照组的75.73％和0.77％;纳米氧化锌处理组出汁率为49.66％,但咪鲜胺+棕榈蜡... 相似文献
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Baldwin EA Bai J Plotto A Cameron R Luzio G Narciso J Manthey J Widmer W Ford BL 《Journal of the science of food and agriculture》2012,92(10):2029-2042
BACKGROUND: Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. RESULTS: ‘Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh‐commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand‐squeezed ‘Valencia’ juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while ‘Valencia’ HSJ was preferred over the other juices. CONCLUSION: High peel oil content and thermo‐pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality. Copyright © 2012 Society of Chemical Industry 相似文献
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Delores H Chambers Edgar Chambers IV 《Journal of the science of food and agriculture》2014,94(7):1315-1324
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利用建立的食醋感官评价小组,对中国主要的酿造食醋进行了风味评价。首次构建了中国酿造食醋的风味轮,其中包括16个类别共45个描述词。运用方差分析、主成分分析等方法筛选出了16个能够描述中国酿造食醋风味差异的词汇,其中味觉描述词包括酸味、甜味、鲜味、咸味、涩味、苦味6个,嗅觉描述词包括酸气、甜香、焦香、酱香、果香、麸皮香、烟熏香、米香、酒香、花香10个。对选择的酿造食醋样品进行感官描述性分析,发现不同类型的酿造食醋风味有明显差异。 相似文献
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D. Rodrigo J.I. Arranz S. Koch A. Frígola M.C. Rodrigo M.J. Esteve C. Calvo M. Rodrigo 《Journal of food science》2003,68(6):2111-2116
ABSTRACT: The effects of the physicochemical and quality characteristics of various refrigerated mixed orange and carrot juices, and their changes with storage time and temperature were investigated. Density, dry extract, Brix values, acidity, turbidity, formol index, pectinmethylesterase, hydroxymethylfurfural, essential oils, ascorbic acid, and color varied with storage time and temperature. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation of ascorbic acid corresponded to 1st-order kinetics. The shelf life of the juices was established at 4 °C and 50-d storage or at 10 °C and 32-d storage. 相似文献
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ABSTRACT: The effects of high-pressure processing (HPP), CO2 -assisted high-pressure processing (HPP + CO2 ), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p < 0.05). HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05). 相似文献
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浓缩红橘汁贮藏过程中的风味物质变化及其机制 总被引：1，自引：0，他引：1
采用顶空固相微萃取-气相色谱-质谱联用技术分析浓缩红橘汁贮藏过程中的风味物质含量变化,归纳5 条风味物质变化路径：萜类和类胡萝卜素的前体降解,生成异戊烯醇、甲基丁烯醇;柠檬烯等柑橘典型香气物质降解,生成松油醇、香芹醇等;糖类降解,生成糠醛、2-乙酰基呋喃等;类胡萝卜素降解,生成异佛尔酮、藏花醛等;阿魏酸降解,生成4-乙烯基愈创木酚。主成分分析（principal component analysis,PCA）结果表明,PC1（贡献率64.015%）可以代表上述典型香气物质（PC1载荷系数＞0.8）及生成异味物质（PC1载荷系数＜－0.8）的集合。PC1综合得分随贮藏时间延长不断降低,且与色差ΔE的Pearson相关系数为－0.973（P＜0.01）,说明浓缩红橘汁贮藏过程中的风味物质变化与颜色变化显著相关,能有效反映浓缩红橘汁的品质变化。 相似文献
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M.E. Carunchiawhetstine Y. Karagul-Yuceer Y.K. Avsar M.A. Drake 《Journal of food science》2003,68(8):2441-2447
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Shelby M. Magnuson Brendan Kelly Kadri Koppel William Reid 《Journal of food science》2016,81(5):S1243-S1253
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ABSTRACT: A simple, rapid, sensitive, and reproducible dynamic headspace gas chromatography (DH-GC) was developed to study the absorption of d-limonene, α-pinene, ethyl butyrate, and octanal into laminated polymeric packaging materials containing low-density polyethylene, polyethylene terephthalate, polyvinylidene chloride, and ethyl-ene-vinyl alcohol copolymers. The linear regression lines showed that the flavor compound peak areas were directly proportional to the concentrations of the standard flavor compounds with R 2 ≥ 0.97. The coefficients of variation for the DH-GC analyses were less than 4%. A test cell was designed to study orange juice flavor absorption into the packaging materials for 28 d at 25 °C. Ethyl butyrate or octanal absorption was not different among the 4 packaging materials ( P > 0.05). Addition of a polyethylene terephthalate and a ethylene-vinyl alcohol copolymer layer to the packaging materials reduced the d-limonene and α-pinene absorption by 20% and 50%, respectively. 相似文献
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