浓缩苹果汁加工过程挥发性风味物质变化规律

Analysis of the composition and variation of volatile flavor compounds in apple juice concentration

采用顶空固相微萃取结合气相色谱-质谱技术对浓缩苹果汁加工过程挥发性风味物质组成及其变化规律进行了分析。浓缩苹果汁加工过程中检测到主要挥发性风味物质79种,其中酯类化合物种类最多,共33种,其次为醛类10种,醇类7种。酶解、巴氏杀菌、超滤和浓缩等工序对物料的挥发性风味物质影响较大,其中果胶酶解后醇类和酯类化合物相对浓度分别增加了121.90%和42.29%,醛类化合物相对浓度降低了97.07%;前巴氏杀菌后醇类和酯类化合物相对浓度分别下降了45.47%和3.41%,醛类化合物相对浓度增加了97.94%;超滤后醇类、酯类化合物相对浓度分别下降了57.86%和41.76%;蒸发浓缩后醇类、酯类和醛类相对浓度分别下降了99.94%、85.83%和94.34%。

Concentrated apple juice is an important raw material for food industry and China is the largest export country. The volatile flavor compound is an important indicator when evaluating quality of fruit juice. In this paper volatile flavor compounds in the concentrated apple juice production process were detected using the headspace solid phase microextraction combined with gas chromatography - mass spectrometry. A total 79 volatile flavor compounds were identified from the apple juice, which were mainly composed with alcohols, esters, aldehydes and others. There were 33 kinds of esters, 10 kinds of aldehydes and 7 kinds of alcohols. The amount of flavor compounds changed ap- parently during enzymolysis, pasteurization, uhrafiltration and concentration treatments. The amount of alcohols and esters increased 121.90% and 42.29% after pectin enzymolysis, while aldehydes decreased 97.07%. The amount of alcohols and esters decreased 45.47% and 3.41% after pasteurization, while aldehydes increased 97.49%. The a- mount of alcohols and esters decreased 57.86% and 41.76% after ultrafihration. The amounts of alcohols, esters and aldehydes decreased 99.94% , 85.83% and 94.34% , respectively, after concentration treatment.