食品与发酵工业2026，Vol.52Issue(2)：380-389,10.DOI:10.13995/j.cnki.11-1802/ts.042947
不同品种梨汤风味和呈味物质特征分析
Characterization of flavor and flavoring substances in pear decoction of different cultivars pear
摘要
Abstract
Pear decoction is a traditional pear processing product.In this study,four varieties of pear decoction were prepared using'Xuehua','Yali','Anli',and'Pingguo'pear as raw materials.Then the sensory quality,flavor characteristics,physicochemical properties,and flavoring substances were determined.Pear decoction were yellow white to yellow brown in color,with a sweet and sour taste,and a unique aroma and sweetness in accordance with fresh pear,their sensory quality evaluation scores ranking in'Xuehua'＞'Pingguo'＞'Yali'＞'Anli'.The four varieties of pear decoction revealed good scavenging effect on DPPH radicals,with the scaven-ging rate higher than 80％.There were some difference in the physic-chemical indexes such as soluble solid contents,pH,titratable acid,solid-acid ratio,browning,turbidity,Lab-value,and so on.The electronic tongue and electronic nose tests were effective in distinguishing the four varieties pear decoction.The differences among the four varieties pear decoction were significant in soluble sugar,organic acid,and volatile organic components(VOCs)composition.Fructose was the highest content of soluble sugar,malic acid,citric acid,and quin-in acid were the main organic acid components of the decoction.A total of 64 VOCs such as aldehydes,esters,alcohols,and alkanes were detected,in which 21 kinds were confirmed as aroma active ingredient.Partial least squares discriminant analysis results also indicated that,flavor and its substances were effective in distinguishing and predicting the four varieties of pear decoction.Bitter aftertaste,astrin-gency,and W1C,W1W,W3C,and W2W sensors were differential flavor characteristics,while 32 substances such as glucose,shikimic acid,fructose,quinic acid,oxalic acid,lactic acid,nonanal,alpha-farnesene,and n-octanol were differential characteristic components.These results can provide a reference for variety selection,evaluation of nutrition,functionality and product quality in pear decoction prod-ucts.关键词
梨汤/风味/化学成分/电子舌/电子鼻/偏最小二乘判别分析Key words
pear decoction/flavor/chemical components/electronic tongue(E-tongue)/electronic nose(E-nose)/partial least squares discriminant analysis(PLS-DA)引用本文复制引用
赵江丽,杨壮,滑竺青,王永霞,关军锋..不同品种梨汤风味和呈味物质特征分析[J].食品与发酵工业,2026,52(2):380-389,10.基金项目
国家梨产业技术体系(CARS-28-23) （CARS-28-23）
