橙汁储藏期非酶褐变控制与感官评定

Controls on and sensory evaluations of non-enzymatic browning of orange juice during storage

橙汁作为世界上销量最大的果汁类饮品,其储藏过程中的褐变一直是研究领域的一大难题。综述了目前抑制橙汁褐变的一些方法,并介绍了橙汁储藏过程中的感官评定方法,为橙汁褐变的研究提供一定的理论基础。

Orange juice is the best sold juice drink in the world, but browning occurring during storage has been a big problem in the researches concerned. Some methods are reviewed which are used at present to suppress the browning of orange juice, and sensory evaluations during storage are introduced to provide some theoretical references for the researches on browning of orange juice.