新疆无核白与无核白鸡心葡萄干品质特性研究

Study on Quality Characteristics of Xinjiang Thompson Seedless and Centennial Seedless Raisin

以新疆主要的绿色葡萄干品种无核白和无核白鸡心为研究材料,分别采用常规理化指标测定、GC/MS技术等方法,测定2种绿色葡萄干原材料以及葡萄干中的总糖、总酸、香气等指标间的差异。分析得出如下结论:2种绿色葡萄干的感官指标间差异较大,营养指标间的差异较小;2种绿色葡萄干中无核白鸡心检出54种香气物质,无核白检出50种香气物质,2种葡萄干均检出特有的香气物质。

The study investigated the characteristics of Xinjiang main green raisin varieties Thompson seedless and Centennial seedless. The total sugar content, total acid content, and aroma components of raisins were determined by the physical and chemical method and GC/MS technology. The results showed that the sensory quality of two kinds of green raisins had differences while there were not differences in nutritional quality between two kinds of green raisins. Aroma substance were obtained in two kinds of green raisins. Centennial seedless raisin and Thompson seedless raisin had 54 and 50 kinds of aroma components, respectively.