Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network
Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network
复制标题
DOI：
10.1111/jfpp.14575
复制
发表时间：
2020-08
影响因子：
2.5
通讯作者：
Peng Wang;Honglei Tian;Fengling Tan;Y. Liu;Bin Yu;Ping Zhan
中科院分区：
文献类型：
--
作者：
Peng Wang;Honglei Tian;Fengling Tan;Y. Liu;Bin Yu;Ping Zhan
新鲜桃汁和商业果汁由经过培训的感官小组进行评估。通过偏最小二乘回归（PLSR）结合反向传播人工神经网络来区分新鲜果汁和商业果汁之间的挥发物差异。三个样品中总共有 10 种化合物相同：5 种酯、4 种醇和 1 种醛。此外，主成分分析和层次聚类分析与PLSR相结合表明，酯类是导致新鲜果汁和商业果汁之间差异的特征挥发物。通过以酯作为输入，建立的 BP 网络可以正确区分蟠桃和商业果汁。此外，通过BP网络选择10种酯作为关键挥发物。然而，商业处理导致新鲜蟠桃和商业果汁之间关键酯的含量显着降低。因此，酯类物质的变化造成了鲜榨果汁与蟠桃汁产品风味品质的显着差异。实际应用酯类物质的减少是造成市售果汁与鲜蟠桃汁风味品质差异的主要因素。因此，有必要优化加工参数，减少酯类的损失，进一步提高商品蟠桃汁的风味品质。研究结果为现代高品质桃汁加工工艺的设计提供了理论参考。
Fresh peach juice and commercial juices were assessed by a trained sensory panel. Differences in the volatiles between fresh and commercial juices were distinguished by partial least squares regression (PLSR) combined with backpropagation artificial neural network. Totally, 10 compounds of three samples were identical: five esters, four alcohols, and one aldehyde. In addition, principal component analysis and hierarchical clustering analysis combined with PLSR revealed that esters were the characteristic volatiles accounting for the differences between fresh and commercial juices. By taking esters as input, the established BP network could correctly distinguish flat peach and commercial juices. Moreover, 10 esters were selected as the key volatiles with the BP network. However, commercial treatment caused a significant reduction in the content of the key esters between fresh flat peaches and commercial juices. Therefore, the changes in esters caused the significant differences in flavor quality between fresh juice and flat peach juices products.Practical applicationsThe decrease in esters is the main factor that caused the difference in flavor quality between the commercial juices and fresh flat peach juice. Therefore, it is necessary to optimize processing parameters to reduce the loss of esters, which further improves the flavor quality of commercial flat peach juice. These results provide a theoretical reference for the design of a modern high‐quality peach juice processing technology.