【摘要】 以9种苹果鲜榨汁为材料,通过理化指标测定和感官评价,研究鲜榨苹果汁理化特性和感官品质之间的相关性。结果表明:1)部分理化指标之间具有显著的相关性;2)理化指标与感官特性之间存在显著的相关性:苹果香与pH值、可滴定酸含量有显著的相关性;清香与色值、总糖含量呈正相关;涩味与可滴定酸含量、多酚含量、缓冲容量成正相关,与pH值、糖酸比、固酸比呈现显著的负相关;酸味与pH值、总糖含量、可滴定酸含量、缓冲容量、糖酸比、固酸比有相关性;甜味与可溶性固形物含量(SSC)、可滴定酸含量、缓冲容量、固酸比有相关性;3)通过回归分析建立的苹果汁滋味评价模型,回归方程显著,说明鲜榨苹果汁理化特性和感官品质具有很好的相关性,可以实现理化指标对感官品质的预测分析。更多还原

【Abstract】 The aim of the present study was to explore the correlations between physico-chemical characteristics and sensory measures of fresh apple juice from 9 varieties.The results showed that: 1) there were significant correlations among partial physico-chemical characteristics of apple juice;2) significant correlations were found between physicochemical characteristics and sensory measures of apple juice.The fruity aroma of apple juice was significantly correlated with its pH and titratable acidity.A positive correlation was observed between the faint scent and color value or total sugar content.The astringent taste had a positive correlation with the titratable acidity total phenol content or buffer capacity,but revealed a negative correlation with the pH,sugar/acid ratio or solid/acid ratio.The acidic taste was correlated with the pH,total sugar content,titratable acidity,buffer capacity,sugar/acid ratio or solid/acid ratio.Moreover,the sweet taste presented a correlation with soluble solid content(SSC),titratable acidity,buffer capacity or solid/acid ratio;3)the developed regression model for taste evaluation of apple juice was significant,indicating that there are good correlations between physicochemical characteristics and sensory measures of fresh apple juice.Thus physicochemical characteristics can be measures for predictive analysis of the sensory quality of fresh apple juice.更多还原