加工条件对橙汁香气物质的影响
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摘要
橙汁香气可以形成橙汁独特的风味,也是橙汁品质的重要指标。橙汁加工工艺类型和杀菌方式都会影响其香气组分和含量,非浓缩还原橙汁以及非热加工技术橙汁是当前的研究热点。文中概述了柑橘原料特性、橙汁工艺类型以及杀菌方式对橙汁香气物质产生的影响,并论述了提升橙汁香气物质在未来的研究趋势。
The aroma of orange juice constitutes its unique flavor. It is also which is a key indicator of the orange juice quality. Processing and sterilization methods have significant effects on aroma components and contents in orange juice. Non-concentrated orange juice and orange juice processed by non-thermal technology are current research focuses. In this paper,effects of citrus fruits properties,orange juice processing types and sterilization methods on aroma components of orange juice were reviewed,and research trends on improving orange juice flavor were also discussed.
The aroma of orange juice constitutes its unique flavor. It is also which is a key indicator of the orange juice quality. Processing and sterilization methods have significant effects on aroma components and contents in orange juice. Non-concentrated orange juice and orange juice processed by non-thermal technology are current research focuses. In this paper,effects of citrus fruits properties,orange juice processing types and sterilization methods on aroma components of orange juice were reviewed,and research trends on improving orange juice flavor were also discussed.
引文
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[3] LOTONG V,CHAMBERS E,CHAMBERS D. Categorization of commercial orange juices based on flavor characteristics[J]. Journal of Food Science,2003,68(2):722-725.
[4] XIAO Z,WU Q,NIU Y,et al. Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry,odor active values,aroma recombination,and omission analysis[J]. Journal of Agricultural&Food Chemistry,2017,65(38):8 392-8 401.
[5] HERRERA C,CASTRO R,GARCIA-BARROSO C,et al.Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices[J].Journal of Separation Science,2016,39(18):3 586-3 593.
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[7]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学,2013,34(6):175-179.
[8] ARENA E,GUARRERA N,CAMPISI S,et al. Comparison of odour active compounds detected by gas chromatography-olfactometry between hand-squeezed juices from different orange varieties[J]. Food Chemistry,2006,98(1):59-63.
[9] MACCARONE E,CAMPISI S,FALLICO B,et al. Flavor components of Italian orange juice[J]. Journal of Agricultural and Food Chemistry,1998,46(6):2 293-2 298.
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[11]张弛.柑橘汁加工中关键单元操作对香气成分影响的研究[D].武汉:华中农业大学,2007.
[12] MASTELLO R B,JANZANTTI N S,BISCONSIN-JUNIOR A,et al. Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice[J]. Innovative Food Science&Emerging Technologies,2018,45(2):106-114.
[13] MASTELLO R B,CAPOBIANGO M,CHIN S T,et al. Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques[J]. Food Research International,2015,75(2):281-288.
[14] RUSSELL B,RUSSELL R,MICHAEL N. Linalool in orange juice:Origin and thermal stability[J]. Journal of Agricultural&Food Chemistry,2003,51(1):196-199.
[15] BAZEMORE R,GOODNER K,ROUSEFF R. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry[J].Journal of Food Science,2010,64(5):800-803.
[16] PEREZCACHO P R,ROUSEFF R. Processing and storage effects on orange juice aroma:A review[J]. Journal of Agricultural and Food Chemistry,2008,56(21):9 785-9 796.
[17] PAN Jian,WANG Hai-xiang,XIE Hui-ming,et al. Effect of ultra high hydrostatic pressure on concentrations of limonene,α-terpineol and carvone in Navel orange juice[J]. Journal of Food Process Engineering,2011,34(3):728-745.
[18] WIBOWO S,GRAUWET T,KEBEDE B T,et al. Study of chemical changes in pasteurised orange juice during shelflife:A fingerprinting-kinetics evaluation of the volatile fraction[J]. Food Research International,2015,75(5):295-304.
[19] HALEVE-TOLEDO E,NAIM M,ZEHAVI U,et al. Formation ofα‐terpineol in Citrus juices,model and buffer solutions[J]. Journal of Food Science,2010,64(5):838-841.
[20] BVLAITE E,MEYER A S. Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques[J]. European Food Research&Technology,2006,222(1-2):176.
[21] PEREZCACHO P R,MAHATTANATAWEE K,SMOOT J M,et al. Identification of sulfur volatiles in canned orange juices lacking orange flavor[J]. Journal of Agricultural and Food Chemistry,2007,5(14):5 761-5 767.
[22]郭莉,吴厚玖,王华,等.加工单元操作对血橙汁香气成分的影响[J].食品科学,2015,6(24):137-141.
[23]乔宇,范刚,程薇,等.锦橙机械榨汁和手工榨汁香气成分的比较[J].食品科学技术学报,2011,29(4):33-38.
[24] BALDWIN E A,BAI J,PLOTTO A,et al. Effect of extraction method on quality of orange juice:Hand-squeezed,commercial‐fresh squeezed and processed[J]. Journal of the Science of Food and Agriculture,2012,92(10):2 029-2 042.
[25]郭莉,吴厚玖,王华,等.加工过程中夏橙汁香气成分的SPME-GC-MS分析[J].食品科学,2010,31(24):259-263.
[26]胥钦,潘思轶,范刚,等.不同加工生产线对锦橙汁香气品质的影响[J].食品科学,2013,34(2):22-26.
[27] TONDER D,PETERSEN M A,POLL L,et al. Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values[J]. Food Chemistry,1998,61(1-2):223-229.
[28]李子晓.基于PTr-MS的橙汁香气物质分析及产地区分方法研究[D].天津:天津大学,2016.
[29] SCHMUTZER G R,DEHELEAN A,MAGDAS D A,et al.Determination of stable isotopes,minerals,and volatile organic compounds in Romanian orange juice[J]. Analytical Letters,2016,49(16):2 644-2 658.
[30] RYO S,BARRINGER S A. Effect of storage,oxygen and concentration on the levels of key volatiles in processed orange juice[J]. Journal of Food Processing&Preservation,2015,39(5):495-507.
[31] JANZANTTI N,MACHADO T V,MONTEIRO M. Sensory acceptance of juice from FCOJ processing steps[J]. Journal of Sensory Studies,2011,26(5):322-330.
[32]刘娜,马荣山.新型冷杀菌技术对食品品质及营养素的影响[J].中国食物与营养,2006(10):28-30.
[33] BISCONSIN-JUNIOR A,ROSENTHAL A,MONTEIRO M. Optimisation of high hydrostatic pressure processing of Pêra Rio orange juice[J]. Food&Bioprocess Technology,2014,7(6):1 670-1 677.
[34] BAXTER I A,EASTON K,SCHNEEBELI K,et al. High pressure processing of Australian navel orange juices:Sensory analysis and volatile flavor profiling[J]. Innovative Food Science&Emerging Technologies,2005,6(4):372-387.
[35]蒋和体,钟林.超高压处理对橙汁品质影响研究[J].食品科学,2009,30(17):24-29.
[36]向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[37]王海翔.超高压处理对鲜榨橙汁香气的影响及异味控制措施研究[D].合肥:合肥工业大学,2009.
[38] OEY I,LILLE M,LOEY A V,et al. Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:A review[J]. Trends in Food Science&Technology,2008,19(6):320-328.
[39] EIHADI M A,ZHANG F J,WU F F,et al. Advances in fruit aroma volatile research[J]. Molecules,2013,18(7):8 200-8 229.
[40]林雯雯.超声处理对鲜榨橙汁香气物质的影响及其机理研究[D].杭州:浙江大学,2015.
[41]马晓彬.果胶酶促降解中的超声波作用途径及机理研究[D].杭州:浙江大学,2017.
[42]林雯雯.超声波处理对鲜榨橙汁中主要香气成分的影响[J].中国食品学报,2016,16(5):245-251.
[43]应洁琦.超声处理对鲜榨橙汁品质影响的研究[D].杭州:浙江大学,2014.
[44] SAMANI B H,KHOSHTAGHAZA M H,LORIGOOINI Z,et al. Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae,in orange juice processing[J]. Innovative Food Science&Emerging Technologies,2015,32:110-115.
[45] VERVOORT L,GRAUWET T,KEBEDE B T,et al. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies:A casestudy on orange juice pasteurisation[J]. Food Chemistry,2012,134(4):2 303-2 312.
[46] MIN S,JIN Z T,MIN S K,et al. Commercial-scale pulsed electric field processing of tomato juice[J]. Journal of Agricultural and Food Chemistry,2003,68(4):1 265-1 271.
[47] LEIZERSON S,SHIMONI E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice[J]. Journal of Agricultural&Food Chemistry,2005,53(9):3 519-3 524.
[48]单长松,李法德,王少刚,等.欧姆加热技术在食品加工中的应用进展[J].食品与发酵工业,2017,43(10):269-276.
[49] LEIZERSON S,SHIMONI E. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating[J]. Journal of Agricultural&Food Chemistry,2005,53(10):4 012-4 018.
[50] ACHIR N,DHUIQUE-MAYER C,HADJAL T,et al. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile[J]. Innovative Food Science&Emerging Technologies,2016,33:397-404.
[51]郭莉,吴厚玖,王华,等.杀菌方式对无核雪柑汁香气成分的影响[J].食品科学,2012,33(20):162-166.
[52] VIKRAM V B,RAMESH M N,PRAPULLA S G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods[J]. Journal of Food Engineering,2005,69(1):31-40.
[53] FOLEY D M,PICKETT K,VARON J,et al. Pasteurization of fresh orange juice using gamma irradiation:Microbiological,flavor,and sensory analyses[J]. Journal of Food Science,2010,67(4):1 495-1 501.
[54] FAN X. Involvement of volatile sulfur compounds in ionizing radiation-induced off-odor of fresh orange juice[J].Journal of Food Science,2010,69(8):593-598.
[2] NARDINI G S,MERIB J O,DIAS A N,et al. Determination of volatile profile of citrus fruit by HS-SPME/GC-MS with oxidized Ni Ti fibers using two temperatures in the same extraction procedure[J]. Microchemical Journal,2013,109(7):128-133.
[3] LOTONG V,CHAMBERS E,CHAMBERS D. Categorization of commercial orange juices based on flavor characteristics[J]. Journal of Food Science,2003,68(2):722-725.
[4] XIAO Z,WU Q,NIU Y,et al. Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry,odor active values,aroma recombination,and omission analysis[J]. Journal of Agricultural&Food Chemistry,2017,65(38):8 392-8 401.
[5] HERRERA C,CASTRO R,GARCIA-BARROSO C,et al.Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices[J].Journal of Separation Science,2016,39(18):3 586-3 593.
[6]江倩.不同种类柑橘果实香气物质组成差异及其特征性组分鉴别[D].杭州:浙江大学,2013.
[7]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学,2013,34(6):175-179.
[8] ARENA E,GUARRERA N,CAMPISI S,et al. Comparison of odour active compounds detected by gas chromatography-olfactometry between hand-squeezed juices from different orange varieties[J]. Food Chemistry,2006,98(1):59-63.
[9] MACCARONE E,CAMPISI S,FALLICO B,et al. Flavor components of Italian orange juice[J]. Journal of Agricultural and Food Chemistry,1998,46(6):2 293-2 298.
[10] DETERRE S,LECLAIR C,BAI J,et al. Chemical and sensory characterization of orange(Citrus sinensis)pulp,a by-product of orange juice processing using gas-chromatography-olfactometry[J]. Journal of Food Quality,2016,9(6):826-838.
[11]张弛.柑橘汁加工中关键单元操作对香气成分影响的研究[D].武汉:华中农业大学,2007.
[12] MASTELLO R B,JANZANTTI N S,BISCONSIN-JUNIOR A,et al. Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice[J]. Innovative Food Science&Emerging Technologies,2018,45(2):106-114.
[13] MASTELLO R B,CAPOBIANGO M,CHIN S T,et al. Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques[J]. Food Research International,2015,75(2):281-288.
[14] RUSSELL B,RUSSELL R,MICHAEL N. Linalool in orange juice:Origin and thermal stability[J]. Journal of Agricultural&Food Chemistry,2003,51(1):196-199.
[15] BAZEMORE R,GOODNER K,ROUSEFF R. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry[J].Journal of Food Science,2010,64(5):800-803.
[16] PEREZCACHO P R,ROUSEFF R. Processing and storage effects on orange juice aroma:A review[J]. Journal of Agricultural and Food Chemistry,2008,56(21):9 785-9 796.
[17] PAN Jian,WANG Hai-xiang,XIE Hui-ming,et al. Effect of ultra high hydrostatic pressure on concentrations of limonene,α-terpineol and carvone in Navel orange juice[J]. Journal of Food Process Engineering,2011,34(3):728-745.
[18] WIBOWO S,GRAUWET T,KEBEDE B T,et al. Study of chemical changes in pasteurised orange juice during shelflife:A fingerprinting-kinetics evaluation of the volatile fraction[J]. Food Research International,2015,75(5):295-304.
[19] HALEVE-TOLEDO E,NAIM M,ZEHAVI U,et al. Formation ofα‐terpineol in Citrus juices,model and buffer solutions[J]. Journal of Food Science,2010,64(5):838-841.
[20] BVLAITE E,MEYER A S. Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques[J]. European Food Research&Technology,2006,222(1-2):176.
[21] PEREZCACHO P R,MAHATTANATAWEE K,SMOOT J M,et al. Identification of sulfur volatiles in canned orange juices lacking orange flavor[J]. Journal of Agricultural and Food Chemistry,2007,5(14):5 761-5 767.
[22]郭莉,吴厚玖,王华,等.加工单元操作对血橙汁香气成分的影响[J].食品科学,2015,6(24):137-141.
[23]乔宇,范刚,程薇,等.锦橙机械榨汁和手工榨汁香气成分的比较[J].食品科学技术学报,2011,29(4):33-38.
[24] BALDWIN E A,BAI J,PLOTTO A,et al. Effect of extraction method on quality of orange juice:Hand-squeezed,commercial‐fresh squeezed and processed[J]. Journal of the Science of Food and Agriculture,2012,92(10):2 029-2 042.
[25]郭莉,吴厚玖,王华,等.加工过程中夏橙汁香气成分的SPME-GC-MS分析[J].食品科学,2010,31(24):259-263.
[26]胥钦,潘思轶,范刚,等.不同加工生产线对锦橙汁香气品质的影响[J].食品科学,2013,34(2):22-26.
[27] TONDER D,PETERSEN M A,POLL L,et al. Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values[J]. Food Chemistry,1998,61(1-2):223-229.
[28]李子晓.基于PTr-MS的橙汁香气物质分析及产地区分方法研究[D].天津:天津大学,2016.
[29] SCHMUTZER G R,DEHELEAN A,MAGDAS D A,et al.Determination of stable isotopes,minerals,and volatile organic compounds in Romanian orange juice[J]. Analytical Letters,2016,49(16):2 644-2 658.
[30] RYO S,BARRINGER S A. Effect of storage,oxygen and concentration on the levels of key volatiles in processed orange juice[J]. Journal of Food Processing&Preservation,2015,39(5):495-507.
[31] JANZANTTI N,MACHADO T V,MONTEIRO M. Sensory acceptance of juice from FCOJ processing steps[J]. Journal of Sensory Studies,2011,26(5):322-330.
[32]刘娜,马荣山.新型冷杀菌技术对食品品质及营养素的影响[J].中国食物与营养,2006(10):28-30.
[33] BISCONSIN-JUNIOR A,ROSENTHAL A,MONTEIRO M. Optimisation of high hydrostatic pressure processing of Pêra Rio orange juice[J]. Food&Bioprocess Technology,2014,7(6):1 670-1 677.
[34] BAXTER I A,EASTON K,SCHNEEBELI K,et al. High pressure processing of Australian navel orange juices:Sensory analysis and volatile flavor profiling[J]. Innovative Food Science&Emerging Technologies,2005,6(4):372-387.
[35]蒋和体,钟林.超高压处理对橙汁品质影响研究[J].食品科学,2009,30(17):24-29.
[36]向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[37]王海翔.超高压处理对鲜榨橙汁香气的影响及异味控制措施研究[D].合肥:合肥工业大学,2009.
[38] OEY I,LILLE M,LOEY A V,et al. Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:A review[J]. Trends in Food Science&Technology,2008,19(6):320-328.
[39] EIHADI M A,ZHANG F J,WU F F,et al. Advances in fruit aroma volatile research[J]. Molecules,2013,18(7):8 200-8 229.
[40]林雯雯.超声处理对鲜榨橙汁香气物质的影响及其机理研究[D].杭州:浙江大学,2015.
[41]马晓彬.果胶酶促降解中的超声波作用途径及机理研究[D].杭州:浙江大学,2017.
[42]林雯雯.超声波处理对鲜榨橙汁中主要香气成分的影响[J].中国食品学报,2016,16(5):245-251.
[43]应洁琦.超声处理对鲜榨橙汁品质影响的研究[D].杭州:浙江大学,2014.
[44] SAMANI B H,KHOSHTAGHAZA M H,LORIGOOINI Z,et al. Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae,in orange juice processing[J]. Innovative Food Science&Emerging Technologies,2015,32:110-115.
[45] VERVOORT L,GRAUWET T,KEBEDE B T,et al. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies:A casestudy on orange juice pasteurisation[J]. Food Chemistry,2012,134(4):2 303-2 312.
[46] MIN S,JIN Z T,MIN S K,et al. Commercial-scale pulsed electric field processing of tomato juice[J]. Journal of Agricultural and Food Chemistry,2003,68(4):1 265-1 271.
[47] LEIZERSON S,SHIMONI E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice[J]. Journal of Agricultural&Food Chemistry,2005,53(9):3 519-3 524.
[48]单长松,李法德,王少刚,等.欧姆加热技术在食品加工中的应用进展[J].食品与发酵工业,2017,43(10):269-276.
[49] LEIZERSON S,SHIMONI E. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating[J]. Journal of Agricultural&Food Chemistry,2005,53(10):4 012-4 018.
[50] ACHIR N,DHUIQUE-MAYER C,HADJAL T,et al. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile[J]. Innovative Food Science&Emerging Technologies,2016,33:397-404.
[51]郭莉,吴厚玖,王华,等.杀菌方式对无核雪柑汁香气成分的影响[J].食品科学,2012,33(20):162-166.
[52] VIKRAM V B,RAMESH M N,PRAPULLA S G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods[J]. Journal of Food Engineering,2005,69(1):31-40.
[53] FOLEY D M,PICKETT K,VARON J,et al. Pasteurization of fresh orange juice using gamma irradiation:Microbiological,flavor,and sensory analyses[J]. Journal of Food Science,2010,67(4):1 495-1 501.
[54] FAN X. Involvement of volatile sulfur compounds in ionizing radiation-induced off-odor of fresh orange juice[J].Journal of Food Science,2010,69(8):593-598.