Effects of Different Processing Methods on the Flavor and Quality of Korla Pear Juice Evaluated by GC-MS Combined With PCA
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Abstract:
In order to explore the effects of different processing methods on the volatile substances and the sensory attributes of Korla pear juice, the volatile components of Korla pear juices under different processing methods were isolated and identified, and the correlation analysis between the volatile components and the sensory attributes were analyzed by static headspace gas chromatography-mass spectrometry (HS-GC-MS) technology combined with principal component analysis (PCA) technique. The results showed that pectinase enzymolysis and pasteurization had a significant effect on the volatile substances and the sensory attributes of pear juice (p<0.05), in which the esters were lost or significantly reduced, while alcohols, hydrocarbons and heterocycles significantly increased. Pectinase enzymolysis and pasteurization reduced the overall sensory quality of Korla pear juice and pasteurization made the peculiar smell and cooking smell of Korla pear juice significantly abnormal. The PCA analysis showed that there was a good positive correlation between ethyl acetate, ethyl caproate, ethyl propionate, ethyl butyrate, hexyl alcohol as well as nonanal and fruity fragrant sensory properties of Korla pear juice. There is a good positive correlation between hexyl acetate and flower fragrant sensory properties of Korla pear juice.
