安徽农业科学2025，Vol.53Issue(5)：156-160,206,6.DOI:10.3969/j.issn.0517-6611.2025.05.033
冷浸渍工艺对苹果汁化学成分和挥发性物质的影响
The Effect of Cold Maceration on Chemical Component and Volatile Substance of Apple Juice
摘要
Abstract
In order to explore the effect of cold maceration on the chemical components and volatile components of apple juice,Yanfu 3 apple was used as raw material to analyze the effects of cold maceration on the physicochemical indexes,organic acids and aroma substances of apple juice.The results showed that compared with the control group,the total phenolic content of treated apple juice increased by 11.96%,and the antioxidant capacity of apple juice was enhanced;total sugar remained basically unchanged,while total acid decreased by 12.73%;oxalic acid,tartaric acid,and malic acid remained largely unchanged,while acetic acid decreased by 19.75%;the peak area percentage of typical aromatic compounds 1-hexanol and 2-methyl-1-butanol in Fuji apple juice significantly increased,and the"alcohols aroma"feature became more prominent.Therefore,the cold soaking process has a positive effect on Fuji apple juice.关键词
冷浸渍/苹果汁/理化指标/有机酸/典型香气物质Key words
Cold maceration/Apple juice/Physicochemical index/Organic acids/Representative aroma substances分类
轻工纺织引用本文复制引用
谢小林,张黔,刘国华,李冰晶,罗丽平,贺红早..冷浸渍工艺对苹果汁化学成分和挥发性物质的影响[J].安徽农业科学,2025,53(5):156-160,206,6.基金项目
贵州省生物研究所科技计划项目(S2020-13) （S2020-13）
贵州省科技计划项目(黔科合平台人才[2017]5632). （黔科合平台人才[2017]5632）
