食品科学2012，Vol.33Issue(19)：1-5,5.
鲜榨苹果汁的理化特性和感官品质相关性
Correlations between Physico-chemical Characteristics and Sensory Quality of Fresh Apple Juice
摘要
Abstract
The aim of the present study was to explore the correlations between physico-chemical characteristics and sensory measures of fresh apple juice from 9 varieties. The results showed that: 1) there were significant correlations among partial physico-chemical characteristics of apple juice; 2) significant correlations were found between physicochemical characteristics and sensory measures of apple juice. The fruity aroma of apple juice was significantly correlated with its pH and titratable acidity. A positive correlation was observed between the faint scent and color value or total sugar content. The astringent taste had a positive correlation with the titratable acidity total phenol content or buffer capacity, but revealed a negative correlation with the pH, sugar/acid ratio or solid/acid ratio. The acidic taste was correlated with the pH, total sugar content, titratable acidity, buffer capacity, sugar/acid ratio or solid/acid ratio. Moreover, the sweet taste presented a correlation with soluble solid content (SSC), titratable acidity, buffer capacity or solid/acid ratio; 3)the developed regression model for taste evaluation of apple juice was significant, indicating that there are good correlations between physico-chemical characteristics and sensory measures of fresh apple juice. Thus physicochemical characteristics can be measures for predictive analysis of the sensory quality of fresh apple juice.关键词
鲜榨苹果汁/理化特性/感官品质/相关性Key words
fresh apple juice/physico-chemical properties/sensory quality/correlation分类
轻工纺织引用本文复制引用
袁亚宏,王周利,李彩霞,岳田利,赵镭..鲜榨苹果汁的理化特性和感官品质相关性[J].食品科学,2012,33(19):1-5,5.基金项目
“十二五”国家科技支撑计划项目(2012BAK17B06；2012BAD31B01)；国家自然科学基金项目(31071550；31171721)；农业部“948”项目(2011-G8-3)；西北农林科技大学基本科研业务青年项目(QN2009073)；陕西省科技攻关计划项目(2011K17-05-01) （2012BAK17B06；2012BAD31B01）
