Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements
Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements
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DOI：
10.1007/s00217-005-0098-7
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发表时间：
2006-03-01
影响因子：
3.3
通讯作者：
Paoletti, F
中科院分区：
文献类型：
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作者：
Raffo, A;Sinesio, F;Paoletti, F
通过外观、风味和质地的感官特性描述性分析、化学测定（有机酸、糖、膳食纤维、类黄酮、类胡萝卜素）和质地的仪器测量（硬度、断裂韧性、最大剪切力），对4个不同品种（2个绿色品种、1个黄色品种和1个黄色地方生态型）的新鲜和冷藏芹菜叶柄的内部品质进行了表征。在本实验所采用的生长条件下，不同基因型产生的叶柄具有非常相似和低水平的干物质，但在一些质地（柔韧性、破碎性、硬度、脆度和纤维性）、风味（气味和总风味）和味道（咸度和苦味）属性上具有显著差异。冷藏两周后（2 ℃，75- 85%RH），基因型之间的差异仍然被认为是在一些质地属性，特别是灵活性，断裂性和硬度。另一方面，在总风味中不再观察到显著差异，而在气味中仍然感觉到降低的差异。绿色型品种具有较高的纤维性、苦味和后味。甜度与总糖和个别糖含量不呈线性相关，而有机酸含量可能太低，导致可感知的酸味;此外，咀嚼过程中纤维化的感官知觉似乎与其他成分除了纤维。最后，所有基因型中黄酮（芹菜素0.76-3.11 mg/kg和木犀草素0.50-1.74 mg/kg）和类胡萝卜素（叶黄素0.60-1.58 mg/kg和β-胡萝卜素0.20-0.71 mg/kg）的含量都很低，表明没有叶子的芹菜叶柄作为这些生物活性化合物的膳食来源的相关性很差。
Internal quality of fresh and cold stored celery petioles of four different accessions (two green cultivars, one yellow cultivar and one yellow local ecotype) was characterised by descriptive analysis of sensory properties of aspect, flavour and texture, chemical determinations (organic acids, sugars, dietary fibre, flavonoids, carotenoids) and instrumental measurements of texture (stiffness, fracture toughness, maximum shear force). In the growing conditions as adopted in the experiment, different genotypes produced petioles with quite similar and low levels of dry matter, but with significant differences in some texture (flexibility, fracturability, hardness, crunchiness and fibrousness), flavour (odour and total flavour) and taste (saltiness and bitterness) attributes. After fortnight of cold storage (2 degrees C, 75-85% RH) differences between genotypes were still perceived in some texture attributes, particularly flexibility, fracturability and hardness. On the other hand, significant differences were no longer observed in total flavour, whereas lowered differences were still perceived in odour. Green type cultivars distinguished for higher fibrousness, bitter taste and harsh after effect. Sweetness was not linearly correlated to total and individual sugar contents, whereas organic acids content was probably too low to cause perceivable sourness; moreover, the sensory perception of fibrousness during chewing seemed to be related to other constituents in addition to fibre. Finally the low contents of flavones (apigenin 0.76-3.11 mg/kg and luteolin 0.50-1.74 mg/kg) and carotenoids (lutein 0.60-1.58 mg/kg and beta-carotene 0.20-0.71 mg/kg) in all genotypes suggested a poor relevance of celery petioles devoid of leaves as dietary sources of these bioactive compounds.