Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
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DOI：
10.1016/j.foodchem.2016.05.145
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发表时间：
2016-12-01
期刊：
影响因子：
8.8
通讯作者：
Ye, Xingqian
中科院分区：
文献类型：
--
作者：
Cheng, Huan;Chen, Jianle;Ye, Xingqian
对11个杨梅品种的风味(味、味)特征进行了比较研究。口感的理化分析表明，不同杨梅品种在可溶性糖、有机酸、色泽、总酚和花色苷含量等方面存在较大差异。杨梅果实中的主要可溶性糖是蔗糖。主成分分析结果表明，杨梅可分为5个类群，其中碧奇杨梅的糖酸比最高，表现出最甜的味道。主成分分析(SPME-GC-MS-O)表明，杨梅可分为3类：第1类(4个品种)为α-松烯气味，第2类(6个品种)为β-石竹烯和异核叶烯(“木质”气味)，第3类(1个品种)为乙酸乙酯(“过熟”气味)。通过对11个杨梅品种的理化和活性香气成分的研究，将有助于选择合适的品种，提高消费者的满意度。(C)2016爱思唯尔有限公司。保留所有权利。
The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME-GC-MS-O) indicated bayberries could be divided into 3 groups: alpha-pinene ("pine" odor) for group 1 (four cultivars), beta-caryophyllene and isocaryophyllene ("woody" odor) for group 2 (six cultivars), and ethyl acetate ("overripe" odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction. (C) 2016 Elsevier Ltd. All rights reserved.