Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria x ananassa Duch.) achenes and receptacle
Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria x ananassa Duch.) achenes and receptacle
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草莓（Fragaria à ananassa Duch.）瘦果和花托的香气挥发物、感官和化学特性
DOI：
10.1111/ijfs.13548
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发表时间：
2017-12-01
影响因子：
3.3
通讯作者：
Luo, Zisheng
中科院分区：
文献类型：
--
作者：
Lu, Hongyan;Ban, Zhaojun;Luo, Zisheng
研究了草莓瘦果和花托的香气成分、感官和化学特性。样品进行化学分析的总可溶性固形物（TSS），总酸度（TA），总酚，花青素含量，抗氧化能力和挥发性化合物。描述性试验表明，新鲜的整个水果具有最好的综合品质。化学评价表明，花托散发出更多的香气挥发物，但表现出较低的TSS，酚类化合物和抗氧化能力比瘦果。此外，瘦果加花托含有较高水平的酚类物质和抗氧化能力，并表现出温和的香气挥发物比冷冻整个水果。果汁加工过程中酚类物质、抗氧化能力和香气挥发物损失较大。瘦果诱导酚类物质和抗氧化能力显着增加。通过冷冻减少了香气挥发物。结果表明，新鲜全果果泥具有较好的感官品质、较高的香气成分和较强的抗氧化能力。
This study investigated the aroma volatiles, sensory and chemical attributes of strawberry achenes and receptacle. Samples were subjected to chemical analysis in terms of total soluble solids (TSS), total acidity (TA), total phenolics, anthocyanin content, antioxidant capacity and volatile compounds. Descriptive tests indicated that fresh whole fruit had the best overall quality. Chemical evaluations revealed that the receptacle emitted more aroma volatiles but exhibited lower TSS, phenolics and antioxidant capacity than the achenes. Moreover, achenes plus receptacle contained higher levels of phenolics and antioxidant capacity and showed moderate aroma volatile profiles than frozen whole fruit. The processing of juice showed the higher loss of phenolics, antioxidant capacity and aroma volatiles. Achene induced a significant increase in phenolics and antioxidant capacity. Aroma volatiles were reduced by freezing. These results suggested that the fresh whole fruit puree exhibited better overall quality, which had better sensory attributes, more aroma volatiles and higher antioxidant capacity.