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石榴果实的糖酸组成及风味特点 总被引:2,自引:0,他引:2
采用高效液相色谱法测定4种石榴成熟期果实中糖和酸的组成,并对其味感值和糖酸组分与果实风味指标间的相关性进行分析。结果表明,石榴果实中可溶性糖组分有蔗糖、葡萄糖、果糖和山梨醇,其中葡萄糖和果糖含量最高,分别占总糖含量的43.84%~48.36%和49.18%~50.67%。4个品种中,"玉石籽"的总糖含量最高,"白皮"的最低。石榴果实中主要有机酸是奎宁酸、琥珀酸、草酸、L-苹果酸、莽草酸、柠檬酸和D-苹果酸,其中"玛瑙籽"的总酸含量最高,"青皮"的最低。石榴果实中果糖的味感值最大、其次是葡萄糖;味感值最大的酸是奎宁酸,其次为柠檬酸。相关性分析结果表明,石榴果实的糖酸比与甜味/酸味比值之间呈极显著正相关,各品种间糖酸比(甜味/酸味比值)的差异主要取决于有机酸的含量,与糖含量无关。综合其风味特点,"青皮"和"玉石籽"是甜味较浓的品种,"白皮"和"玛瑙籽"则是酸味较浓的品种。 相似文献
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M. R. Ercolano P. Carli A. Soria A. Cascone V. Fogliano L. Frusciante A. Barone 《Euphytica》2008,164(2):571-582
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being often blamed for lack
of flavour. To respond to consumer complaints breeders should know the range of genetic variability available in tomato resources,
including local ecotypes, for improving flavour. For this purpose, multitrait characterization, including biochemical, sensorial
and molecular analyses, was performed on 12 Italian tomato ecotypes that belong to different types (San Marzano, Sorrento,
and Vesuvio). The ecotypes showed a significant variation both in glucose and citric acid content. As for amino acid determination,
lysine, aspartic acid and serine showed significant variation among the three types analyzed. Sensory analysis clearly evidenced
differences among genotypes: the San Marzano ecotypes revealed sensory profiles that differ from the control processing variety
in perception of sweetness and sourness, whereas the Sorrento and Vesuvio ecotype profiles were similar to the fresh market
control. In particular, Vesuvio genotypes exhibited a good intensity of tomato aroma and sweetness and an intermediate level
of acidity. Finally, molecular characterization performed through AFLP markers provided evidence for a very high level of
polymorphism: an ecotype-specific AFLP pattern was identified for at least 11 genotypes, thus defining their molecular fingerprints. 相似文献
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香酥泥鳅加工工艺研究 总被引:1,自引:0,他引:1
对泥鳅的加工工艺作了初步探讨,并对所进行的多次实验结果进行了比较、分析,找出了最佳生产工艺条件,对影响产品质量的关键工艺进行了深入的研究,确定了关键工艺步骤的条件参数。产品采用聚酰胺酯,铝箔,聚乙烯复合而成的蒸煮袋来包装。制成的产品具有色泽诱人,风味浓郁,香酥味美,软硬适度,营养丰富等特点,深受人们喜爱。杀菌条件是:15min~25min~15min/121℃(烘烤工艺)和15min~20min~15min/121℃(油炸工艺)。 相似文献
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Malting barley is a primary ingredient for barley Shochu, a Japanese traditional spirit. The production process of barley Shochu consists of the pearling operation where the outer layer of barley kernels is removed and the fermentation process where the pearled barley is fermented and distilled. Due to the labour-intensive nature of the conventional evaluation, a more simple and rapid method is required to assess the suitability of malting barley varieties for Shochu purposes. The present study was conducted to identify genetic regions responsible for barley Shochu quality in an effort to develop a marker-assisted selection method. A doubled haploid population generated from a Commander/WI4191 cross was tested for pearling suitability and flavour component levels in the mash and Shochu, and QTL analysis was performed across two consecutive years using the Shochu quality data sets and a 2531-point linkage map. As a result, consistent QTL for pearling yield were detected on chromosome 1H, which were considered to be a possible selection tool. Fourteen QTL were associated with seven flavour compounds in the mash and Shochu. 相似文献
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青鳞鱼加工和利用的研究 总被引:1,自引:0,他引:1
测定了青鳞鱼的一般化学组成,采用一系列工艺技术来改良青鳞鱼制品的色,香,味,减缓青鳞鱼制品的脂肪氧化,以达到开发利用这种多脂鱼的目的。 相似文献