Volatile flavor compounds affecting consumer acceptability of kiwifruit
Volatile flavor compounds affecting consumer acceptability of kiwifruit
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DOI：
10.1111/j.1745-459x.1996.tb00044.x
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发表时间：
1996-10-01
影响因子：
2
通讯作者：
Murray, SH
中科院分区：
文献类型：
--
作者：
Gilbert, JM;Young, H;Murray, SH
对猕猴桃的感官研究表明，猕猴桃中特定的糖和酸以及挥发性风味化合物具有致病作用，并具有“甜”和“酸”的香气和风味属性。新西兰消费者(n=162)评估了三种挥发性风味化合物(丁酸乙酯、E-2-己烯醛和己醛)在不同水平下在模型基础溶液中的感知风味强度和可接受性。丁酸乙酯水平的增加对所有可接受属性(总体喜好、香气喜好、口味喜好)都有积极的影响，并增加了对猕猴桃香气和猕猴桃风味的感知强度。增加E-2-己烯醛水平对所有可接受属性都有负面影响，但增加了对猕猴桃香气和酸味的感知强度。己醛的增加增加了“猕猴桃香气”的感觉强度。在所测试的水平上，丁酸乙酯和E-2-己烯醇对消费者感知猕猴桃味道的强度和可接受性的影响最显著。
Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects an ''sweet'' and ''acid'' aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (''overall liking,'' ''liking of aroma,'' ''liking of flavor'') as well as increased the perceived intensity of ''kiwifruit aroma'' and ''kiwifruit flavor.'' Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of ''kiwifruit aroma'' and ''acid flavor''. An increase in hexanal increased perceived intensity of ''kiwifruit aroma.'' Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the ''kiwifruit flavor.''