摘要
为探究辐照后柿子理化指标和风味品质,本研究采用4种脱涩方法(真空后辐照、辐照后真空、真空脱涩和酒精脱涩)对柿子(Diospyros kaki Thunb.)进行处理,以未辐照组(真空脱涩和酒精脱涩)作为对照组,结合感官评价、质构仪、电子舌、电子鼻和气相色谱-离子迁移谱(GC-IMS)等技术进行分析。结果表明,不同脱涩方法对柿子的pH值、可溶性固形物和可滴定酸含量变化无明显影响。然而,辐照处理较未辐照组显著降低了柿子的硬度,辐照组硬度范围为760.26~786.95 g,而未辐照组硬度则为946.54~1086.88 g。电子舌分析表明,辐照脱涩后柿子的滋味较未辐照组无明显变化,而电子鼻能有效区分辐照与未辐照柿子的气味成分。利用GC-IMS从4种脱涩方法柿子中检测出34个信号峰和25种挥发性风味化合物,其中包括8种醇类、9种醛类、1种酸类、4种酮类和2种酯类。研究发现,辐照处理较未辐照组显著提升了柿子中的醇类和醛类化合物含量,同时降低了酸类、酮类和酯类成分含量。采用偏最小二乘判别分析(PLS-DA)对所有挥发性成分进行分析,发现乙酸乙酯(VIP>1)能够有效区分不同样品。综上所述,电子束辐照作为新型脱涩手段,具有较好的脱涩效果,能够有效保持柿子的外观、口感和风味品质。本研究可为优化柿子的处理方法、提升其风味品质及市场竞争力提供重要的理论依据和实践参考。
To investigate the physicochemical properties and flavor quality of persimmons(Diospyros kaki Thunb.)after irradiation,four desiccation methods were employed in this study:vacuum after irradiation,irradiation after vacuum,vacuum desiccation,and alcohol desiccation.The non-irradiated groups(comprising vacuum and alcohol desiccation)were served as the control.A combination of sensory evaluation,texture analysis using a texture analyzer,electronic tongue,electronic nose,and gas chromatography-ion mobility spectrometry(GC-IMS)were utilized for analysis.The results indicated that the different desiccation methods had no significant effect on the pH value,soluble solids,or titratable acidity of the persimmons.However,irradiation treatment significantly reduced the firmness of the persimmons,with hardness values for the irradiated group ranging between 760.26 and 786.95 g,while the non-irradiated group exhibited hardness values ranging from 946.54 to 1086.88 g.Electronic tongue analysis revealed no significant change in the taste profile of the irradiated persimmons,while the electronic nose effectively distinguished the aroma components between irradiated and non-irradiated persimmons.Using GC-IMS,a total of 34 signal peaks and 25 volatile flavor compounds were detected across the four desiccation methods,including 8 alcohols,9 aldehydes,1 acid,4 ketones,and 2 esters.The study found that irradiation treatment significantly increased the content of alcohols and aldehydes in the persimmons,while the levels of acids,ketones,and esters decreased.Partial least squares discriminant analysis(PLS-DA)of all volatile components indicated that ethyl acetate(VIP>1)effectively differentiated between the various samples.In summary,electron beam irradiation,as a novel de-astringency method,demonstrated superior de-astringency effects while effectively preserving the appearance,texture,and flavor quality of persimmons.The findings of this research offer crucial theoretical insights and practical guidance for refining persimmon processing techniques,elevating their sensory attributes,and bolstering their competitive edge in the marketplace.
作者
陈珊珊
商飞飞
谢玉花
张雨樵
段振华
唐小闲
程谦伟
陆元胜
CHEN Shanshan;SHANG Feifei;XIE Yuhua;ZHANG Yuqiao;DUAN Zhenhua;TANG Xiaoxian;CHENG Qianwei;LU Yuansheng(College of Biological and Chemical Enginering,Guangxi Uniersity of Science and Technology,Liuzhou,Guangxi 545006;Food and Biological Engineering/Guangxi Key Laboratory of Health Care Food science and Technology,Hehou University,Hezhou,Guangxi 542899;Guilin Crispy Flute Food Co.,Lid,Guilin,Guangxi 541000)
出处
《核农学报》
北大核心
2025年第9期1930-1941,共12页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金项目(32160581)
广西自然科学基金(2021JJB130291)。
关键词
柿子
电子束辐照
电子舌
电子鼻
气相色谱-离子迁移谱
persimmons
electron beam irradiation
electronic tongue
electronic nose
gas chromatography-ion mobility spectrometry
