成都大学学报（自然科学版）2025，Vol.44Issue(2)：130-137,8.DOI:10.3969/j.issn.1004-5422.2025.02.003
熬煮过程中血橙果酱的理化特性及风味物质演变规律研究
Changes in Physicochemical Properties and Flavor Profile of Blood Orange Jam During Thermal Processing
摘要
Abstract
This study prepares additive-free pure pulp jam by taking Tarocco blood oranges as the raw ma-terials and systematically examines the color,textural properties,rheological properties,and flavor com-pounds at different cooking stages(BJ,BP-30,B P-40,BP-50,and BP-60).The results show that as the cooking process progresses,the lightness of the jam decreases significantly,while redness and yellowness gradually increases.Textural parameters including hardness,chewiness,and gumminess exhibites an up-ward trend,with optimal semi-solid characteristics occurring when the content of dry matter accounts for 50％.Rheological properties analysis reveales typical shear-thinning and thixotropic behavior,with storage modulus consistently higher than loss modulus,indicating the formation of a stable gel network structure.Electronic nose and metabolomics analysis identifies carboxylic acids(13.2％),organic oxides(11.6％),and fatty acids(7.2％)as the major flavor contributors.The findings demonstrate that when the controlling dry matter content represents approximately 50％,the optimal processing quality for blood or-ange jam can be obtained.This can provide theoretical basis and technical support for industrial produc-tion.关键词
血橙果酱/加热/质构特性/流变特性/风味物质Key words
blood orange jam/heating/textural properties/rheological properties/flavor compounds分类
轻工业引用本文复制引用
彭震宇,朱谛,唐玉梅,林玲,苏伦,王金秋,胡敢..熬煮过程中血橙果酱的理化特性及风味物质演变规律研究[J].成都大学学报（自然科学版）,2025,44(2):130-137,8.基金项目
四川省科技厅科技计划项目(2022NJZYZF002、2022ZHXC0045) （2022NJZYZF002、2022ZHXC0045）
内江市基础研究项目(2024NJJCYJNKY001) （2024NJJCYJNKY001）
