基于原料成熟度的水蜜桃果汁风味演变

郭加艳; 崔燕; 宣晓婷; 凌建刚; 邵兴锋

doi:10.13386/j.issn1002-0306.2022080107

基于原料成熟度的水蜜桃果汁风味演变

doi: 10.13386/j.issn1002-0306.2022080107

1.
宁波大学食品与药学学院，浙江宁波 315800
2.
宁波市农业科学研究院农产品加工研究所，国家蔬菜加工技术研发专业中心，宁波市农产品保鲜工程重点实验室，浙江宁波 315040

基金项目: 宁波市农业重大项目（2019C10033）；宁波市农科院-中国农科院科技合作创新工程项目（2019CXGC004）。

详细信息

作者简介:
郭加艳（1996−），女，硕士研究生，研究方向：农产品非热加工，E-mail：guojiayan0923@163.com

通讯作者:
凌建刚（1973−），男，博士，研究员，研究方向：农产品贮运保鲜与非热加工技术，E-mail：nbnjg@163.com

中图分类号: TS255.44；O657.7
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出版历程
- 收稿日期: 2022-08-10
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Flavor Evolution of Honey Peach Juice Based on Raw Material Maturity

1.
College of Food and Pharmacy, Ningbo University, Ningbo 315800, China
2.
National Research Institute of Agricultural Processing, Ningbo Academy of Agricultural Sciences, China National Research and Development Center of Vegetable Processing Technology, Ningbo Key Laboratory of Agricultural Products Preservation Engineering, Ningbo 315040, China

摘要

摘要: 成熟度是影响水蜜桃果汁风味的关键因素。本文以“湖景蜜露”水蜜桃为试材，借助高效液相色谱和气相色谱-离子迁移谱等技术，探究了不同成熟度水蜜桃原料加工果汁的风味变化及差异。结果表明，蔗糖和苹果酸为水蜜桃成熟过程的主要积累成分。七成熟果汁总糖、总酸含量最低；八成熟果汁的总糖（112.58 mg/g FW）、甜度值（99.40）、糖酸比（15.57）、甜酸比（13.74）相对较高，酸甜风味浓郁，此阶段醇类相对含量较高（11.79%），赋予果汁较高的果香和甜香；九成熟果汁的甜度值（93.35）、糖酸比（13.38）、甜酸比（11.93）均最低，酯类含量随着成熟度的升高而增加，醛类含量趋势则相反。主成分分析表明，八成熟果汁的酸甜适宜，果香、花香味浓郁，适宜加工高品质果汁。本研究为基于天然风味的水蜜桃果汁研发提供理论和数据支撑。
- 水蜜桃 /
- 成熟度 /
- 高效液相色谱 /
- 气相-离子迁移谱 /
- 果汁 /
- 滋味 /
- 挥发性风味
Abstract: Fruit maturity is a major factor associated with the final juice’s flavor quality. To explore the flavor changes and differences of the honey peach juice processed from different maturities, ‘Hujingmilu’ honey peaches from three different maturities were selected for the study. Flavor profiles of honey peach juice with different maturities were separated and identified by high-performance liquid chromatography (HPLC) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that sucrose and malate were the major accumulation forms in mature fruits. 70% maturity fruit juice had the lowest total sugar and total acid content. The total sugar (112.58 mg/g FW), sweetness value (99.40), sugar-acid ratio (15.57), and sweet-acid ratio (13.74) of the 80% maturity fruit juice were relatively high, and the sweet and sour flavor was strong. Meanwhile, the relative content of alcohol (11.79%) in 80% maturity fruit juice was higher, giving the juice a strong fruity and sweet aroma. The sweetness value (93.35), sugar-acid ratio (13.38), and sweet-acid ratio (11.93) of the 90% maturity fruit juice were the lowest. As the maturity increased, the ester content gradually increased, while the aldehyde content gradually decreased. The principal component analysis showed that 80% maturity fruit juice was suitable for processing high-quality honey peach juice, with a suitable sweet-sour taste, and strong fruity, floral aromas. This study provides theoretical and data support for the research and development of honey peach juice based on natural flavor.
- honey peach /
- maturity /
- high performance liquid chromatography /
- gas chromatography-ion mobility spectrometry /
- fruit juice /
- taste /
- volatile flavor compounds

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图 1 不同成熟度水蜜桃典型照片

Figure 1. Typical photos of peaches of different maturity

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图 2 不同成熟度水蜜桃果汁中VOCs的GC-IMS谱图（俯视图）

Figure 2. GC-IMS spectra of VOCs in peach juice with different maturity (top view)

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图 3 水蜜桃果汁VOCs信号峰位置点

Figure 3. Signal peak position of VOCs in peach juice

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图 4 不同成熟度水蜜桃果汁VOCs指纹图谱

Figure 4. Fingerprints of VOCs in peach juice with different maturity

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图 5 不同成熟度水蜜桃果汁的VOCs百分比柱状堆积图

Figure 5. Percentage column plot of VOCs in peach juice with different maturity

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图 6 不同成熟度水蜜桃果汁PCA-得分图

Figure 6. PCA-score chart of peach juice with different maturity

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图 7 不同成熟度水蜜桃果汁PCA-Biplot图

Figure 7. PCA-Biplot of peach juice with different maturity

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表 1 不同成熟度水蜜桃汁糖组分含量变化

Table 1. Changes of sugar components in peach juice with different maturity

糖含量（mg/g FW）	成熟度
糖含量（mg/g FW）	七成熟	八成熟	九成熟
鼠李糖	6.07±0.16^b	11.89±0.44^a	11.51±0.78^a
果糖	9.57±0.12^a	9.03±0.53^a	9.42±0.40^a
山梨醇	6.02±0.14^a	5.55±0.21^b	4.31±0.42^c
葡萄糖	11.06±0.96^b	13.37±0.33^a	7.92±0.71^c
蔗糖	64.89±1.07^a	62.10±1.04^ab	59.28±1.39^b
麦芽糖	3.61±0.61^c	10.64±0.28^b	12.26±0.69^a
总糖	101.22±2.19^b	112.58±1.77^a	104.69±1.15^b
甜度值	96.15±1.89^ab	99.40±2.12^a	93.35±2.04^b
注：同行不同小写字母表示差异显著（P<0.05）；表2、表3同。

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表 2 不同成熟度水蜜桃果汁中有机酸含量变化

Table 2. Changes of organic acid content in peach juice with different maturity

有机酸含量（μg/g FW）	成熟度
有机酸含量（μg/g FW）	七成熟	八成熟	九成熟
草酸	813.33±87.37^b	973.33±55.08^a	990.10±26.46^a
酒石酸	503.33±40.41^a	360.01±36.06^b	443.33±61.10^ab
奎宁酸	403.33±32.14^a	350.03±36.05^a	380.12±36.06^a
丙酮酸	76.67±11.55^a	56.67±5.77^b	82.04±5.77^a
苹果酸	3778.34±152.75^c	4266.67±104.93^b	4743.33±106.93^a
莽草酸	83.37±10.11^b	81.79±5.77^b	97.36±13.61^a
柠檬酸	963.43±92.92^a	1080.63±70.13^a	1029.44±112.39^a
富马酸	17.78±4.04^a	23.33±4.16^a	23.13±3.60^a
琥珀酸	69.83±4.62^a	53.12±5.77^b	36.66±3.51^c
总酸（mg/g FW）	6.70±0.12^c	7.25±0.13^b	7.83±0.20^a
糖酸比	15.09±0.23^a	15.57±0.35^a	13.38±0.51^b
甜酸比	14.33±0.18^a	13.74±0.41^a	11.93±0.56^b

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表 3 不同成熟度水蜜桃果汁VOCs结果比较

Table 3. Comparison of VOCs results of peach juice with different maturity levels

编号	VOCs	序号	CAS	分子式	保留时间（s）	迁移时间（ms）	风味描述	相对含量（%）
编号	VOCs	序号	CAS	分子式	保留时间（s）	迁移时间（ms）	风味描述	七成熟	八成熟	九成熟
A1	芳樟醇	1	78-70-6	C₁₀H₁₈O	495.566	1.21727	似铃兰花香	3.72±0.19^a	2.75±0.07^b	2.61±0.02^b
A2	柠檬烯	7	138-86-3	C₁₀H₁₆	382.343	1.21575	柠檬香味	0.60±0.01^c	2.12±0.02^a	1.67±0.06^b
A3	3-蒈烯	8	13466-78-9	C₁₀H₁₆	360.798	1.21575	松木香	0.34±0.01^a	0.37±0.02^a	0.26±0.01^b
A4	β−焦烯	9	514-96-5	C₁₀H₁₆	342.52	1.21575	微香味	0.10±0.01^c	0.17±0.00^a	0.15±0.01^b
A5	β−蒎烯	10	127-91-3	C₁₀H₁₆	322.601	1.2188	树脂、松脂香	0.17±0.01^c	0.34±0.01^a	0.28±0.01^b
A6	γ−松油烯	48	99-85-4	C₁₀H₁₆	423.266	1.21606	柑橘、柠檬香	0.50±0.02^a	0.52±0.03^a	0.40±0.03^b
A	萜烯类							5.43±0.18^b	6.28±0.06^a	5.37±0.13^b
B1	乙酸反-2-己烯酯（M）	2	2497-18-9	C₈H₁₄O₂	370.883	1.38618	青草味	4.90±0.01^a	4.73±0.03^b	3.96±0.07^c
B2	乙酸反-2-己烯酯（D）	3	2497-18-9	C₈H₁₄O₂	369.966	1.89746	青草味	7.87±0.09^a	6.33±0.04^c	7.64±0.05^b
B3	正己酸乙酯（M）	5	123-66-0	C₈H₁₆O₂	359.881	1.33444	果香味	2.51±0.03^b	2.63±0.08^a	1.95±0.02^c
B4	正己酸乙酯（D）	6	123-66-0	C₈H₁₆O₂	360.34	1.81225	果香味	4.85±0.11^a	4.26±0.05^b	4.37±0.07^b
B5	乙酸异丁酯（M）	18	110-19-0	C₆H₁₂O₂	190.697	1.22966	水果酯香味	0.33±0.02^c	2.17±0.00^a	2.12±0.04^b
B6	乙酸异丁酯（D）	19	110-19-0	C₆H₁₂O₂	190.288	1.6111	水果酯香味	0.08±0.01^c	1.51±0.02^b	2.15±0.03^a
B7	乙酸丁酯（M）	20	123-86-4	C₆H₁₂O₂	208.872	1.23237	水果香味	0.27±0.01^c	0.46±0.01^b	0.52±0.00^a
B8	乙酸丁酯（D）	21	123-86-4	C₆H₁₂O₂	209.893	1.61653	水果香味	0.06±0.00^b	0.07±0.01^b	0.11±0.01^a
B9	丙酸己酯	24	2445-76-3	C₉H₁₈O₂	513.073	1.43701	青香、果香	0.18±0.03^b	0.34±0.06^a	0.33±0.02^a
B10	乙酸异戊酯	25	123-92-2	C₇H₁₄O₂	247.318	1.30251	香蕉味	0.02±0.00^c	0.04±0.00^b	0.06±0.00^a
B11	2-甲基丁酸乙酯	26	7452-79-1	C₇H₁₄O₂	236.792	1.23239	果皮味	0.13±0.03^c	0.28±0.01^a	0.18±0.00^b
B12	甲酸丁酯（M）	27	592-84-7	C₅H₁₀O₂	177.347	1.1761	梅子味、甜味	0.16±0.01^a	0.16±0.01^a	0.11±0.00^b
B13	甲酸丁酯（D）	28	592-84-7	C₅H₁₀O₂	177.618	1.47538	梅子味、甜味	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a
B14	乙酸丙酯（M）	29	109-60-4	C₅H₁₀O₂	167.586	1.16051	水果味	0.08±0.00^b	0.55±0.01^a	0.58±0.06^a
B15	乙酸丙酯（D）	30	109-60-4	C₅H₁₀O₂	167.043	1.47642	水果味	0.02±0.00^c	0.10±0.01^b	0.23±0.01^a
B16	乙酸乙酯（M）	34	141-78-6	C₄H₈O₂	135.589	1.09296	果香、酒香	3.09±0.03^c	4.96±0.03^a	4.14±0.07^b
B17	乙酸乙酯（D）	35	141-78-6	C₄H₈O₂	134.504	1.33509	果香、酒香	2.05±0.02^c	7.52±0.15^b	15.32±0.08^a
B18	乙酸甲酯	36	79-20-9	C₃H₆O₂	113.354	1.19065	芳香味	0.28±0.02^c	4.36±0.05^b	7.42±0.03^a
B	酯类							5.52±0.04^c	17.50±0.15^b	27.69±0.17^a
C1	正己醇（M）	12	111-27-3	C₆H₁₄O	248.018	1.32531	嫩叶味、酒香、果香和脂肪味	6.27±0.08^b	7.12±0.13^a	6.20±0.09^b
C2	正己醇（D）	13	111-27-3	C₆H₁₄O	246.165	1.6403	嫩叶味、酒香、果香和脂肪味	0.83±0.03^c	1.43±0.03^a	1.23±0.01^b
C3	叔丁醇	31	71-36-3	C₄H₁₀O	161.891	1.19065	樟脑味	1.00±0.02^a	0.73±0.01^b	0.41±0.00^c
C4	正丙醇	39	71-23-8	C₃H₈O	121.218	1.11063	乙醇味	0.97±0.07^a	1.02±0.06^a	0.71±0.02^b
C5	乙醇	41	64-17-5	C₂H₆O	101.694	1.12933	酒味、辛辣味	0.97±0.07^c	1.13±0.08^b	2.48±0.02^a
C6	正丁醇	47	71-36-3	C₄H₁₀O	162.162	1.38393	杂醇油味	0.19±0.00^a	0.06±0.00^b	0.07±0.00^b
C	醇类							10.23±0.21^c	11.50±0.12^a	11.09±0.08^b
D1	苯甲醛（M）	11	100-52-7	C₇H₆O	311.946	1.1488	苦杏仁香味	0.69±0.19^b	0.72±0.12^b	1.24±0.25^a
D2	2-己烯醛（M）	14	505-57-7	C₆H₁₀O	231.744	1.17943	青叶香	3.83±0.07^b	4.33±0.11^a	3.69±0.02^b
D3	2-己烯醛（D）	15	505-57-7	C₆H₁₀O	233.582	1.51473	青叶香	23.53±0.51^a	14.15±0.24^b	9.80±0.07^c
D4	正己醛（M）	16	66-25-1	C₆H₁₂O	201.929	1.26088	青草气及苹果香味	5.02±0.17^a	4.02±0.05^b	3.02±0.03^c
D5	正己醛（D）	17	66-25-1	C₆H₁₂O	201.929	1.55952	青草气及苹果香味	14.87±0.56^a	9.40±0.07^b	6.08±0.08^c
D6	苯甲醛（D）	22	100-52-7	C₇H₆O	310.992	1.46785	苦杏仁香味	0.21±0.06^b	0.22±0.03^b	0.46±0.17^a
D7	反式-2-戊烯醛	23	1576-87-0	C₅H₈O	183.476	1.10138	海水味、腥臭味	0.57±0.00^a	0.31±0.01^b	0.24±0.00^c
D8	2-甲基丁醛（M）	32	96-17-3	C₅H₁₀O	151.316	1.16051	窒息味，辣、霉气	1.96±0.07^a	2.03±0.05^a	1.29±0.00^b
D9	2-甲基丁醛（D）	33	96-17-3	C₅H₁₀O	151.858	1.3964	窒息味，辣、霉气	1.09±0.12^a	0.96±0.08^a	0.56±0.03^b
D10	异戊醛	38	590-86-3	C₅H₁₀O	148.062	1.17714	苹果香	0.15±0.01^a	0.05±0.00^b	0.05±0.01^b
D11	丙醛	40	123-38-6	C₃H₆O	106.846	1.15427	窒息性刺激气味	0.23±0.01^c	0.97±0.01^b	1.03±0.01^a
D12	正丁醛	44	123-72-8	C₄H₈O	122.031	1.27898	窒息性醛味	0.08±0.01^b	0.14±0.01^a	0.16±0.01^a
D	醛类							4.09±0.22^b	4.47±0.12^a	3.33±0.05^c
E1	丙酮	42	67-64-1	C₃H₆O	103.593	1.11375	微香味	0.71±0.01^c	0.83±0.02^b	1.04±0.02^a
E2	3-戊酮	43	96-22-0	C₅H₁₀O	162.705	1.10959	丙酮味	0.44±0.01^a	0.16±0.01^b	0.13±0.00^c
E3	2-丁酮（M）	45	78-93-3	C₄H₈O	129.895	1.05659	醚香、果香、青香	0.71±0.02^a	0.54±0.00^b	0.40±0.01^c
E4	2-丁酮（D）	46	78-93-3	C₄H₈O	129.081	1.2426	醚香、果香、青香	0.38±0.01^a	0.22±0.00^b	0.17±0.01^c
E5	3-羟基-2-丁酮（M）	49	513-86-0	C₄H₈O₂	167.725	1.06295	奶油香	0.17±0.01^b	0.15±0.01^b	0.52±0.16^a
E6	3-羟基-2-丁酮（D）	50	513-86-0	C₄H₈O₂	167.235	1.32745		0.04±0.01^b	0.07±0.00^b	0.15±0.05^a
E	酮类							2.45±0.05^a	1.97±0.02^b	2.42±0.18^a
F1	1	4	−	−	367.216	1.85637	−	2.65±0.03^a	2.20±0.06^b	2.12±0.04^b
F2	2	37	−	−	110.643	1.2187	−	0.11±0.01^c	0.25±0.02^a	0.20±0.01^b
注：M和D分别代表同一种化合物的单体和二聚体；气味特征描述参考 https://www.chemicalbook.com；“−”表示未识别；F表示未鉴定出的物质。

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