【作者】 钟瑞敏； 张振明； 刘健南； 李雪萍；

【Author】 ZHONG Rui-min, ZHANG Zhen-ming, LIU Jian-nan,LI Xue-ping (Department of Food Science and Technology, Shaoguan University, Shaoguan 512005, China)

【机构】 韶关学院食品科学与工程系；

【摘要】 目的探讨岗稔果及其加工食品中风味成分的变化特性。方法采用GC-MS技术分别对岗稔的鲜果、果汁和果酒的芳香物质进行比较测定分析。结果岗稔鲜果的香气成分以萜烯类为主(占总相对含量的67%),其中α-蒎烯、丁炔-3-酮基薄荷烯醇和β-丁香烯等是主要的特征成分;岗稔果汁香气成分以脂肪酸、及萜烯类为主(占43%),其中十八烷酸、十六烷酸、12-羟基十八烷酸、亚油酸、苯乙烯、邻甲氧基苯酚、丁炔-3-酮基薄荷烯醇和β-丁香烯等是特征成分;果酒香气成分以发酵性酒香物质为主(占55%),其中苯乙醇、戊醇、丁二酸单乙酯等为特征成分。结论岗稔鲜果中挥发性强的萜烯类特征果香成分在加工过程中不易留香,岗稔果汁和果酒均需进一步优化工艺,增强原果风味。更多还原

【Abstract】 Objective: To investigate the variational characteristic of aromatic compositions of R. tomentosa fruit and its manufactured foods. Method: The GC-MS analysis was used in compound identification of the aromatic compounds in R. tomentosa fruit, juice and wine. Results: The fruity flavor characterizes high contents of terpenes (67%) such as α-pinene, 1’-(butyn-3- one-1-yl)-menthol, and β-caryophyllene. Its juice aroma is constituted mainly by fatty acids and terpenes (43%) such as octadecanoic acid, hexadecanoic acid, 12-hydroxyl octadecanoic acid, linoleic acid, styrene, mequinol, 1’-(butyn-3-one-1-yl)-menthol, and β-caryophyllene. However, the aroma of R. tomentosa fruit wine is dominated with zymotic metabolites (55%) such as phenylethyl alcohol, pontanol and Butanedioic acid monoethyl ester. Conclusion: The terpene compounds with strong volatility in R. tomentosa fruity aroma show weak fragrance retention, and the fruity flavor of juice and wine should be intensified through technological optimization during R. tomentosa fruit processing.更多还原