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橙汁的增香调控工艺研究 被引量：1

Study on the Aroma-Enhancing Regulation Technique in Sweet Orange Juice Production
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摘要 本文通过增香酶酶解条件的优选,不同增香方式的增香效果比较,最佳贮藏条件的选择,制定出一条适合橙汁加工的增香调控途径。 This paper studied the optimum enzymatic parameters of enhancing enzyme, compared the enhancing flavor effect by different enhancing fashion and selected the optimum storage condition. A suitable regulation way of enhancing flavor for orange juice was worked out.
作者 孙爱东 葛毅强 阎红 蔡同一
机构地区 山东农业大学食品学院及园艺博士后流动站 中国农业大学食品学院
出处 《中国食品学报》 EI CAS CSCD 2001年第1期41-45,共5页 Journal of Chinese Institute Of Food Science and Technology
基金 国家自然科学基金(No.39970531)
关键词 增香调控工艺 橙汁 增香酶 Orange juice Enhancing flavor Enhancing enzyme
分类号 TS255.4 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献4

  • 1Myrna O.,Nisperos C.and Philip E.S.Comparison of volatile flavor components in fresh and processed orange juice.J.agric.Food chem.,1990,38:1048～1052
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  • 3Drider D.,Janbon G.,Chemardin P,Arnaud A.,Galzy P.Enzymatic hydrolysis of monoterpene glycosides of passion fruit and mango with a beta-gluco sidase from yeast.J.agric.food chem.,1994,49 (3):243 ～246
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同被引文献20

  • 1孙其富,梁月荣,陆建良.不同灭菌处理对绿茶茶汤生化成分的影响[J].茶叶,2004,30(3):146-148. 被引量：7
  • 2孙庆磊,梁月荣,陆建良,叶倩.不同浸提方法对茶汤品质的影响[J].茶叶,2005,31(2):91-94. 被引量：23
  • 3Kobayashi A,Kubota K,Joki Y,Wada E,Wakabayashi M. (Z)-3-hexenyl β-D-glucopyranoside in fresh tea leaves as a precursor of green odor [J]. Biosci Biotechnol Biochem, 1994,58 : 592-592.
  • 4Guo W, Sakata K, Watanabe N, Nakajima R, Yagi A, Ina K and Luo S. Geranyl- 6-О-β-D-xylopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea [J]. Phytochemistry, 1993,33 : 1373-1375.
  • 5Guo W,Hosoi R,Sakata K,Watanabe N,Yagi A,Ina K and Luo S. (S)-linalyl,2-phenylethyl and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves [J]. Biosci Biotechnol Biochem, 1994,58 : 1532-1534.
  • 6MoonJK,Watanabe N,Sakata K,Yag!A,Ina K,Luo S. Transand eis-Linalool 3, 6-oxide 6-O-β-D-xylopyranosyl-β-D- glucopyranoside isolated as aroma precursors from leaves for oolong tea [J ]. Biosei Bioteehnol Bioehem, 1994,58 : 1742 -1744.
  • 7Moon JK, Watanabe N, Ijima Y, Yagi A, Sakata K. Cis- and trans-Linalool 3, 7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea [J]. Biosci Biotechnol Biochem, 1996,60: 1815-1819.
  • 8Nishikitani M, Kubota K, Kobayashi A, Sugawara F. Geranyl 6- O-β-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar [J]. Biosci Biotechnol Biochem, 1996,60 : 929-931.
  • 9Nishikitani M,Wang D,Kubota K,Kobayashi A and Sugawara F. ( Z )-3-Hexenyl and trans-linalool 3, 7-oxide β- primeverosides isolated as aroma precursors from leaves of a green tea eultivar [J]. Biosci Biotechnol Bioehem, 1999,63 : 1631-1633.
  • 10Gueguen Y, Chemardin P, Pien S, Arnaud A, Galzy P. Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase [J]. Journal of Biotechnology, 1997, 55:151-156.

引证文献1

二级引证文献14

中国食品学报
2001年 第1期

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