高静压加工单元操作对草莓汁香气成分的影响

摘要

Effects of high hydrostatic pressure (HHP) processing steps on volatile flavor compounds in cloudy and clear strawberry juice drinks was studied. The results showed that the species and relative contents of esters increased while 2-hexenal reduced 4.1 folds by steam for 1 min. Total contents of volatile flavor compounds decreased by 27.61%in supernatant strawberry juice after centrifuging. New kinds of volatile flavor compounds were produced during enzyme hydrolysis, and the total contents increased by 4.43 folds. The contents of volatile flavor compounds increased by 13%in cloudy juice drink while decreased by 6.9%in clear juice drink after HHP treatment.%研究高静压(High Hydrostatic Pressure,HHP)工艺中单元操作对草莓浊汁饮料和清汁饮料中挥发性香气成分的影响.结果表明:蒸汽热烫1 min后草莓中酯的种类和总量均增加,2-己烯醛含量降低了4.1倍;离心使香气成分总量降低了27.61%;酶解后检测出了大量新物质,总量增加了4.43倍;经HHP处理后,草莓浊汁中的香气成分总量增加了1.13倍,而清汁中减少了6.9%,酯的种类也有所增加.