【摘要】 探索热带水果"珍珠"番石榴的营养及风味特色,对其基本成分进行测定,并利用感官描述分析(QDA)和SPME—GC—MS对风味进行探讨,为其保藏和深加工提供理论依据。结果表明:珍珠番石榴中水分、总糖、还原糖、总酸、粗蛋白、灰分、Vc等基本成分的含量分别为84.79,9.21,3.85,0.56,0.82,0.74,0.13g/100g;感官风味表现为清甜爽脆,香味浓郁,具有鲜明的番石榴风味特色;SPME—GC—MS分析检出41种挥发性风味成分,其中酯类和醛类物质占总量的85.06%,对珍珠番石榴的风味有重要贡献。更多还原

【Abstract】 To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L..The basic components were determined,and its flavor were analyzed by sensory descriptive analysis(QDA)and SPME—GC—MS.Results shown that the basic ingredients contents of pearl-guava,moisture,total sugar,reducing sugar,total acid,crude protein,ash and Vc were 84.79,9.21,3.85,0.56,0.82,0.74,0.13g/100 g,respectively.Sweet crispy,full-bodied fragrance,and distinct guava flavour style were showed by sensory evaluation.There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%.The major constituents make a significant contribution to the flavor of guava.更多还原