糖渍对青梅中挥发性和特征香气物质的影响

Effect of candying process on volatile and characteristic aroma compounds of fresh green plums

采用气相色谱-质谱联用法研究了不同温度(室温、20℃和12℃)和不同用量白砂糖(20%、30%、40%、50%)对新鲜青梅中挥发性物质和特征香气成分的影响。结果表明,不同温度下和不同用量白砂糖糖渍的青梅中挥发性酯类、醇类、酮类和烯烃类物质含量增加,醛类物质含量减少;除室温下20%糖渍青梅外,其他6种糖渍青梅中挥发性物质种类均减少。随着温度的降低,糖渍青梅中的特征香气物质的种类不断减少,室温下糖渍青梅的特征香气物质种类最多;随着白砂糖用量的增加,糖渍青梅中的特征香气物质种类先减少后增多再减少,40%白砂糖糖渍青梅的特征香气物质种类最多;室温下40%糖渍可较好地增加青梅中挥发性物质的含量和特征风味物质的种类,改善青梅汁香气。

The effects of temperature(room temperature,20℃and 12℃)and different amounts of sucrose(20%,30%,40%,50%)on volatile and characteristic aroma compounds in fresh green plums were studied by gas chromatographymass spectrometry.The results showed that with the increasing temperature and the amount of sucrose,the content of volatile esters,alcohols,ketones and alkenes increased and aldehydes decreased.Volatile compounds decreased in all 5 candied plums except for plums candied with 20%sucrose at room temperature.With the drop of temperature,the types of characteristic aroma compounds in sugared green plums reduced gradually.The plums sugared at room temperature contained the most kinds of characteristic aroma compounds.With the increase of sucrose amounts,the types of characteristic aroma substances in sugared green plums decreased first,then increased and re-decreased.The plums sugared with 40%sucrose contained the maximal types of characteristic aroma compounds.Sugaring with 40%sucrose at room temperature can better increase the content of volatile compounds,the types of characteristic aroma compounds and thus improve the aroma of green plum juice.