李莉峰,金思梦,杨潇,汪艳群,齐欣,颜廷才.柠檬对诺丽果汁香气成分的改善效果[J].包装工程,2022,43(15):120-128.
LI Li-feng,JIN Si-meng,YANG Xiao,WANG Yan-qun,QI Xin,YAN Ting-cai.Improvement Effect of Lemon on Aroma Component of Noni Juice[J].Packaging Engineering,2022,43(15):120-128. |
| 柠檬对诺丽果汁香气成分的改善效果 |
| Improvement Effect of Lemon on Aroma Component of Noni Juice |
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| DOI：10.19554/j.cnki.1001-3563.2022.15.014 |
| 中文关键词: 诺丽果 香气成分 最佳配方 柠檬 电子舌 |
| 英文关键词: noni aroma component optimum formula lemon electronic tongue |
| 基金项目:辽宁省自然科学基金(2020?MS?209);辽宁省重点研发计划指导计划(2017205001) |
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| 中文摘要: |
| 目的 采用柠檬汁来提高诺丽果汁的接受程度，为消费者提供一款风味独特的新型饮品。方法 采用正交试验优化，得到最佳配方，采用气相色谱−质谱法(GC−MS)探讨香气的成分变化，采用电子舌检测滋味的变化值。结果 采用正交试验优化得到的最佳配方(均用体积分数表示)为柠檬汁15%、蔗糖9%、复合酸0.3%，感官评价得分为96.58。通过GC−MS香气成分分析可知，添加柠檬后复合果汁的香气成分由20种上升到44种，其中增加得较多的是烯萜类(由8种上升到24种)，相对含量从9.65%上升到61.86%;醇类由4种上升到10种，相对含量由19.01%上升到31.12%。复合果汁的香气成分主要为柠檬烯(34.03%)、γ−松油烯(10.37%)、α−松油醇(18.34%)，它们对复合果汁香气的形成具有积极作用。诺丽果汁中的不良风味主要来源于辛酸，相对含量由原来的53.52%降低到0.65%。电子舌结果表明，复合果汁的甜度值由−3.21上升到8.57，酸度值由2.14上升到12.45，复合后改善了诺丽果汁的口感。结论 柠檬能增加复合果汁香味物质的种类，掩盖其辛酸的腐臭气味，改善果汁的风味和口感，为诺丽果的加工应用提供了一定的理论依据。 |
| 英文摘要: |
| The work aims to improve the acceptance of noni (Morinda citrifolia L.) juice with lemon juice, so as to provide a special flavor beverage for consumers. Orthogonal experimental optimization was used to obtain the optimum formula, gas chromatography-mass spectrometry (GC-MS) was adopted to explore the transformation of the aroma component, and electronic tongue was applied to detect the taste change. The optimum formula obtained by orthogonal experimental optimization was lemon juice of 15%, sucrose of 9%, and compound acid of 0.3% and the sensory evaluation value was 96.58. According to the aroma component analysis by GC-MS, the aroma component species of the compound juice with lemon rose to 44 from 20. The terpene species increased significantly, from 8 to 24, with relative amount increasing from 9.65% to 61.86%. The alcohol species increased from 4 to 10, with relative amount increasing from 19.01% to 31.12%. The main aroma components of the compound juice were D-Limonene (34.03%), 3-Carene (10.37%) and 3-Cyclohexene-1-methanol (18.34%), which had active role in the aroma formation of the compound juice. The relative amount of the octanoic acid as the main source of the bad smell reduced from 53.52% to 0.65%. From the results of electronic tongue, the compound juice sweetness rose to 8.57 from −3.21 and the acidity increased to 12.45 from 2.14. The taste of noni juice was improved after compounding. Lemon can increase the aroma substance species, cover up the foul smell of the octanoic acid, and improve the taste of the compound juice. This research provides the credible theoretical foundation for application of noni juice in the food industry. |
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