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Analysis of volatile compounds and fruit quality and taste in Japanese persimmon.

日本柿挥发性成分及果实品质和口味分析

基本信息

批准号：
05660023
负责人：
TAIRA Satoshi
金额：
$ 1.41万
依托单位：
Yamagata University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1993
资助国家：
日本
起止时间：
1993 至 1994
项目状态：
已结题

项目摘要

To analyze the volatile compounds from persimmon fruit with capillary gas chromatograph, several methods were compared. Volatile compounds from persimmon were very few and little. Thus the separation and the identification of those compounds were unsuccessful. By steam distilllation method, 13 volatile compounds from persimmon flesh were identified. These compounds varied qualitatively and quantitatively with the cultivar and the treatment for removal of astrigency. The relationships between changes and cultivar differences in these compounds and aroma from intact fruit were not clear. The results obtained from measurements of fruit characteristics and components and sensory test revealed that fruit quality and taste varied with the cultivar and the method for removal of astringency. In Hiratanenashi persimmon, fruits with moderate flesh firmness were given a high rating for "overall taste". The main variables of 10 astringent and 8 nonastringent cultivars used were "sweetness" and undesirable flavors, and "umami taste" and undesirable flavors, respectively. Fruits with strong "sweetness" and almost no undesirable flavors in astringent cultivars, and those with strong "umami taste" and few undesirable flavors in nonastringent cultivars were given a high rating for "overall taste".

采用毛细管气相色谱法对柿果中挥发性成分进行了分析，并对几种方法进行了比较.柿子的挥发性成分很少，含量很低。因此，这些化合物的分离和鉴定是不成功的。采用水蒸气蒸馏法对柿子果肉中的挥发性成分进行了鉴定。这些化合物因品种和去涩处理的不同而有质和量的差异。这些化合物的变化与品种差异和完整果实香气之间的关系尚不清楚。果实性状、成分测定和感官评定结果表明，不同品种和不同脱涩方法的果实品质和口感不同。在平谷梨柿中，果肉硬度适中的果实在“总体味道”方面得到了较高的评价。10个涩味品种和8个非涩味品种的主要变量分别是“甜味”和不良风味，“鲜味”和不良风味。果实强烈的“甜味”，几乎没有不良风味的涩品种，和那些强烈的“鲜味”和几个不良风味的nonastringent品种被赋予了较高的“整体口味”的评级。