Factors affecting aroma compounds in orange juice and their sensory perception: A review.
Factors affecting aroma compounds in orange juice and their sensory perception: A review.
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DOI：
10.1016/j.foodres.2023.112835
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发表时间：
2023-04
影响因子：
8.1
通讯作者：
Xin Pan;Shuang Bi;Fei Lao;Jihong Wu
中科院分区：
文献类型：
--
作者：
Xin Pan;Shuang Bi;Fei Lao;Jihong Wu
橙汁是全球消费最广泛的果汁，因为它的芳香宜人，营养价值很高。香气由游离和结合的香气化合物贡献，是决定橙汁质量和消费者选择的重要因素。醛、醇、酯和萜类化合物已被证明对橙汁的香气质量起着重要的作用。影响橙汁香气成分的因素很多，如遗传组成、成熟度、加工、基质化合物、包装和储存等。本文从分子水平对香气物质的游离态和结合态、香气活性化合物的生物合成途径以及影响香气的因素进行了综述。该综述还概述了香气变化对橙汁感官特性的影响，并讨论了人体系统的感官感知途径。对香气的感官感受受香气变化的影响，但也与味觉一致。这一综述可为进一步研究橙汁的香味及其在产品开发过程中的控制提供重要信息。
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.