不同超高压处理压力对哈密瓜汁香气的影响

Effect of Ultra High Pressure Treatment on Flavour Compounds of Hami Melon (Cucumis melo L.)Juice

采用固相微萃取方法对不同超高压处理的哈密瓜汁的香气进行富集 ,并经GC MS联机检索分析 ,发现超高压处理对哈密瓜汁中的酯类、醇类、醛类和酮类都有影响 ,其中超高压处理哈密瓜汁的酯类减少了 5种且峰面积减少了约 10 % ,而醛类和酮类增加。 5 0 0MPa/2 0min处理的哈密瓜汁与 40 0MPa/2 0min处理的哈密瓜汁相比 ,酯的种类和峰面积变化不大 ,酮的种类没有变化 ,但增加了 3种不饱和醛。 2种超高压条件处理的哈密瓜汁酯类的特征香气成分未变 ,但醇类和醛类的特征香气成分变化较大。感官评定表明 :超高压处理的哈密瓜汁的香气减弱 ,青鲜气增强 ,这与哈密瓜汁香气成分检测的结果相符合。

The paper studied the difference of flavor compounds in Hami melon juice before or after ultra high pressure (UHP) treatment by combining solid phase micro-extraction with GC-MS method. It was discovered that UHP processing changed the peak areas and varieties of their esters, alcohols, aldehydes and ketones. A decrease of 5 esters and 10% peak areas of esters after UHP treatment were observed while the varieties and peak areas of aldehydes and ketones were increased. Overall characteristic esters of Hami melon juice at 500 MPa/20min and 400MPa/20min treatment were basically unchanged, but 3 unsaturated aldehydes were not found in latter case, which contributed substantially to the overall green notes perception of Hami melon juice. The organoleptic results demonstrated that UHP process reduced the esters varieties and their flavor strength, increased the green notes, both of which matched well with the flavor analysis results of the Hami mielon juice.