摘要
测定了白凤桃(PrunuspersicaBatschcv.Hakuho)果实中果汁的糖、酸、氨基酸、挥发性香气成分以及与其相对应的甜味、酸味、香气等风味特性之间的相关关系。结果表明:甜味与可溶性固形物含量呈较高的正相关;酸味与滴定酸呈高的正相关,而与挥发性香气物质十内酯、八内酯、己内酯、可溶性固形物含量呈较高的负相关;3种内酯物质与具有桃芳香风味的特性呈正相关,而与具青气风味特性呈负相关。以风味评定(综合评定)为因变量Y,各种测定成分为主变量X,逐步回归法分析的结果表明,影响桃风味的成分有可溶性固形物含量、滴定酸、十内酯、八内酯、反式-2-己烯醛。其中以酸度和十内酯物质含量的影响为最大。
Effects of various attributes of peach fru it (P.persica Batsch.cv.Hakuho)on the palatability were analyzed by sensory te st,and the relationship among sweetness,sourness,peach-like flavor,green ar oma ,fruity aroma ,overall peach aroma ,and overall acceptability were determ ined by sensory test and amount of sugars,acids,amino acids;and the aroma co mpounds of the fruit flesh were investigated by using correlation coefficient ( r).The results showed that sweetness was highly correlated with total soluble solids(TSS).Sourness was negatively highly correlated with TSS,?-decalacto ne,and?-octalactone,and was positively correlated with titratable acidity(T A).It is noted that?-hexalactone,?-decalactone,and?-octalactone were p ositively correlated with peach-like flavor,fruity aroma ,overall peach aroma and overall ac-ceptability,whereas these three volatiles were only negativel y correlated with green aroma.Score of overall acceptability(Y)was estimated based on a multiple regression equation with6variables,i.e,TSS(X 1 ),TA(X 2 ),trans-2-hexenal(X 3 ),?-de-calactone(X 6 ),?-octalactone(X 7 ),and?-dodecalactone(X 9 )as follows:Y=-2.64+1.386X 1-14.98X 2-3.25X 3 +20.2X 6 +0.172X 7 +7.19X 9 ?-Decalactone(X 6 )and TA(X 2 )showed the most closer relationships to peach flavor.
出处
《果树学报》
CAS
CSCD
北大核心
2004年第1期5-10,共6页
Journal of Fruit Science
关键词
官能评定
桃果实
果汁成分
风味
Sensory evaluation
Peach fruit
Juice constituents
Flavor
