摘要
柑橘在全球范围广泛栽培,遗传背景复杂,其起源和植物学分类问题一直争议不断。柑橘果实在鲜食或加工过程中会产生大量果皮垃圾,而提取柑橘精油是一种有效利用柑橘加工废弃物的方法,有助于资源再利用,符合可持续发展理念。然而,市售柑橘精油品质参差不齐,风味各异,且掺假现象严重。柑橘品种繁多是导致其精油风味多样性的一个重要原因,也对柑橘精油的风味评价带来挑战。为深入解析柑橘精油感官风味,本文阐述柑橘的起源,不同柑橘精油风味特征信息及其主要应用领域;系统评价柑橘精油的感官分析技术,包括传统感官评价、人机结合分析设备、智能传感器技术和现代感官分析技术的应用及其优、缺点。此外,展望未来柑橘精油的风味评价方法,提出加强品质监管和溯源管理,完善风味评价体系等相关建议,旨在提升柑橘精油风味品质,推动柑橘产业的可持续发展。
Citrus,widely cultivated globally,has a complex genetic background,leading to ongoing debates about its origins and botanical classification.The consumption or processing of citrus fruits generates a substantial amount of citrus peel waste.Extracting citrus essential oil provides an effective means of utilizing citrus processing waste,promoting resource reutilization,and aligning with the principles of sustainable development.However,commercially available citrus essential oils vary greatly in quality and flavor,with prevalent issues of adulteration.The diversity of citrus varieties is a crucial factor contributing to the wide range of flavors in citrus essential oils,posing a challenge for flavor assessment.To deeply analyze the sensory characteristics of citrus essential oil,this paper first delved into the issue of citrus origins.Then provided detailed information to flavor characteristic of citrus essential oil and their primary application areas.Additionally,a systematic evaluation of the applications of sensory analysis techniques for citrus essential oil was conducted,including traditional sensory evaluation,human-machine integrated analytical devices,intelligent sensor technology,and modern sensory analysis techniques,along with their advantages and limitations,to provide a scientific basis for the quality evaluation of citrus essential oil.Finally,this paper presented future prospects for the flavor evaluation of citrus essential oils,proposing suggestions such as strengthening quality supervision,enhancing traceability management,and further refining flavor evaluation systems,aiming to enhance the sensory attributes of citrus essential oils and drive sustainable development of citrus industry.
作者
赵前
叶芷玥
陈健乐
陈士国
叶兴乾
程焕
ZHAO Qian;YE Zhiyue;CHEN Jianle;CHEN Shiguo;YE Xingqian;CHENG Huan(College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization,Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control,Zhejiang University,Hangzhou 310058;Zhejiang University Zhongyuan Institute,Zhengzhou 450000;Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing 314102,Zhejiang)
出处
《中国食品学报》
北大核心
2025年第2期479-491,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(32172334)。
关键词
柑橘
品种
溯源
精油
风味
智能感官
citrus
variety
traceability
essential oil
flavor
intelligent sensory
