树莓汁的品质与香气成分的研究

树莓果汁营养价值丰富,采用相关性分析和模糊综合评判法,研究树莓汁的品质。结果表明:还原糖、总酸、可溶性固形物、V_C、氨基态氮、SOD都对树莓汁感官品质有显著的影响（p<0.05）。由模糊综合评判可知,自制树莓汁只有1个峰值为0.29,品质良好;市售树莓汁A有2个峰值,分别为0.29、0.265,品质良好;市售树莓汁B只有1个峰值为0.26,品质良好。通过GC-MS,3种树莓汁的香气成分中,酮类物质和醇类物质是主要香气成分。自制树莓汁中,鉴定出酮类物质11种,其中树莓酮（11.84%）、4-三甲基环己烯基-3-丁酮（10.34%）、α-紫罗酮（10.15%）是主要的风味物质;其次是醇类物质,鉴定出4种,其中苯乙醇（5.44%）是主要风味物质。结论:树莓汁中的营养指标和香味物质对树莓汁感官评价有重要的影响。 

Study on the quality and aroma components in raspberry juice

Due to nutritional value,nutrition quality and sensory evaluation of raspberry juice was carried out by correlation analysis,and the quality of raspberry juice was compared and classified by fuzzy comprehensive evaluation.The results showed that reducing sugar,total acids,soluble solids,V_C,amino nitrogen and SOD had a significant correlation with sensory evaluation( p < 0.05). By fuzzy comprehensive evaluation,raspberry juice consisted of only one peak of 0.29 with good quality; commercially available raspberry juice A had two peaks of0.29,0.265 with good quality; commercially available raspberry juice B included only one peak of 0.26 with good quality.By GC- MS,its main aroma components were ketones and alcohols.Homemade raspberry juice had eleven kinds of ketones in which raspberry ketone,3- Buten-2- one,4-( 2,6,6- trimethyl-2- cyclohexen- 1- yl) andα-lonone accounted for 11.84%,10.34%,10.15%,respectively and four kinds of alcohols in which Benzene alcohol accounted for 5.44%. In conclusion,nutrition quality and aroma components have an important effect on sensory quality.