不同真空浓缩方式下沃柑浓缩汁感官品质的比较分析

Comparative Analysis of Sensory Quality of Orah Mandarin Concentrated Juice Obtained by Different Vacuum Concentration Methods

摘要:

为探究不同真空浓缩方式对沃柑浓缩汁感官品质的影响，本研究对比了真空低温长时间浓缩、真空高温短时间浓缩、真空三级梯度降温浓缩三种浓缩方法，基于色差计、电子鼻、电子舌及顶空固微萃取-气相色谱质谱联用方法分别对不同沃柑浓缩汁的色泽、滋味和挥发性成分变化进行解析。结果显示：与沃柑原汁相比，真空三级梯度降温浓缩组的复原汁b*（12.98）、ΔE（14.97）、YI（57.16）无显著变化；3种沃柑浓缩复原汁的果汁涩味、咸味、甜味均显著降低，其中真空高温短时间浓缩组沃柑复原汁的甜味下降了75.00%；加热浓缩使浓缩汁的挥发性物质相对含量和种类均发生变化，真空三级梯度降温浓缩的沃柑浓缩汁烃类物质的种类数量和相对含量分别增加了6种、22.25%，新增的β-蒎烯（9.08%）、反式石竹烯（2.22%）、β- 罗勒烯（1.17%）等挥发性成分赋予了沃柑汁更加丰富的香气成分。综合评分和聚类分析表明真空三级梯度降温浓缩的沃柑汁评分最高，与沃柑原汁最为接近。以上研究结果表明，真空三级梯度降温浓缩能较好地保留沃柑原汁的色泽和风味品质，是制备沃柑浓缩汁较适宜的方式。

Abstract:

In order to explore the effects of different vacuum concentration methods on the sensory quality of concentrated Orah mandarin juice, his study compared three concentration methods: the vacuum low-temperature long time concentration, vacuum high-temperature short-time concentration, and vacuum three-stage gradient cooling concentration. The changes in color, taste and volatile components of different vacuum concentrated Orah mandarin juice were analyzed using a colorimeter, electronic nose, electronic tongue and headspace solid-phase microextraction-gas chromatography-mass spectrometry. The results showed that the color b*(12.98), ΔE (14.97) and YI (57.16) values of the restored juice from the vacuum three-stage gradient cooling concentration group had insignificant changes, compared with the original juice. The astringency, saltiness and sweetness of the three kinds of restored Orah mandarin juice were significantly lower than those of the original juice, with the sweetness of the restored juice from the vacuum high-temperature short-time concentration group being reduced by 75.00%. The relative contents and types of the volatile substances in the concentrated juice subjected to heating concentration changed. In the vacuum three-stage gradient cooling concentration group, the number of species and relative content of hydrocarbons increased by 6 types and 22.25%, respectively, and the newly generated volatile components, such as β-pinene (9.08%), trans-caryophyllene (2.22%) and β-ocimene (1.17%), gave a richer aroma profile of the Orah mandarin juice. Comprehensive evaluation and cluster analysis showed that the score of the restored juice from the vacuum three-stage gradient cooling concentration was the highest, which was the closest to that of the original juice. The above research results indicate that vacuum three-stage gradient cooling concentration can better retain the color and flavor quality of the original juice, thus is a suitable method for preparing concentrated Orah Mandarin juice.