采用固相微萃取与气相色谱-质谱仪( GC - MS)联用检测,对超高压处理前、后黑莓清汁香气成分进行分析和感官评价.结果表明:经超高压处理的黑莓清汁香气种类与原汁相同,但不同成分的含量略有变化,300 MPa处理10 min的黑莓清汁醇类、酯类含量减少了4.8％和11.1％,醛类、酮类含量增加了12.06％和14.59％;400 MPa处理10 min后,其内的醇类、酯类、醛类含量增加4.9％、26.86％和9.9％；而200、500和600 MPa处理10 min的黑莓清汁醇类、酯类、醛类含量均无显著变化.感官评定表明,400 MPa处理10 min能较好地保留黑莓清汁典型浓郁的香气,且与GC - MS检测分析结果一致.%The aromatic compounds in blackberry juice before and after ultrahigh pressure ( UHP) treatment were evaluated by sensory evaluation and analyzed by combining SPME with GC - MS method. The results showed that after UHP, the categories of aromatic compounds in blackberry juice were the same as those in original samples, however, the content had a little change after UHP treatment. The alcohols and esters contents were decreased by 4.8% and 11. 1% respectively after 300 Mpa, 10 min treatment. While the contents of aldehydes and the ketones were respectively increased by 12. 06% and 14. 59% ; and the alcohols, esters and aldehydes contents were increased by 4. 9% , 26.86% and 9.9% after 400 Mpa, 10 min treatment. But the concentrations of them were not changed significantly after 200 Mpa, 500 Mpa and 600 Mpa, 10 min treatment. The sensory evaluation results demonstrate that blackberry juice under 400 Mpa, 10 min treatment has its typical flavor, and matches well with the GC -MS analysis results.
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