摘要
探讨岗稔果及其加工过程中风味成分的变化特性。采用GC-MS技术分别对岗稔的鲜果、果汁和果酒的芳香物质进行比较测定分析。岗稔鲜果的香气成分以萜烯类为主(占总相对含量的67%),其中主要成分为α-蒎烯、丁炔-3-酮基薄荷烯醇和β-丁香烯等;岗稔果汁香气成分以脂肪酸、及萜烯类为主(占43%),其中主要成分为十八烷酸、十六烷酸、12-羟基十八烷酸、亚油酸、苯乙烯、邻甲氧基苯酚、丁炔-3-酮基薄荷烯醇和β-丁香烯等;果酒香气成分以发酵性酒香物质为主(占55%),其中主要成分为苯乙醇、戊醇、丁二酸单乙酯等。岗稔鲜果中挥发性强的萜烯类特征果香成分在加工过程中不易留香,岗稔果汁和果酒均需进一步优化工艺,增强原果风味。
To investigate the variational characteristic of aromatic compositions of R. tomentosa fruit and its manufactured foods. The （;C-MS analysis was used in compound identification of the aromatic compounds in R. tomentosa fruit, juice and wine. The fruity flavor is dominated with high contents of terpenes （67%） such as α- pinene, 1 ＇-（hutyn-3-one 1 yl）-menthol, and β-caryophyllene. Its juice aroma is constituted mainly hy fatty acids and terpenes （43%） such as octa decanoic acid, hexadecanoic acid, 12-hydroxyl octadecanoic acid, lin- oleic acid, styrene, mequinol, 1＇-（butyn 3-one-1-yl）-menthol, and β-caryophyllene. However, the aroma of R. tomentosa fruit wine is dominated with zymotic metabolites （55%） such as phenylethyl alcohol, pontanol and Butanedioic acid monoethyl ester. The terpcne compounds with strong volatility in R. tomentosa fruity aroma show weak fragrance retention, and the fruity flavor of juice and wine should be intensified through technological optimization during R.tomentosa fruit processing.
出处
《食品与机械》
CSCD
北大核心
2009年第6期29-32,共4页
Food and Machinery
基金
广东省韶关科技计划项目资助(编号:313-140347)
关键词
岗稔
果汁
果酒
芳香成分变化
GC
MS分析
Rtomentosa
Juice
Wine
Aromatic constitutes variation
GC-MS analysis
