桃果实品质形成成分与其风味之间的相关性(英文)

测定了白凤桃(PrunuspersicaBatschcv.Hakuho)果实中果汁的糖、酸、氨基酸、挥发性香气成分以及与其相对应的甜味、酸味、香气等风味特性之间的相关关系。结果表明:甜味与可溶性固形物含量呈较高的正相关;酸味与滴定酸呈高的正相关,而与挥发性香气物质十内酯、八内酯、己内酯、可溶性固形物含量呈较高的负相关;3种内酯物质与具有桃芳香风味的特性呈正相关,而与具青气风味特性呈负相关。以风味评定(综合评定)为因变量Y,各种测定成分为主变量X,逐步回归法分析的结果表明,影响桃风味的成分有可溶性固形物含量、滴定酸、十内酯、八内酯、反式-2-己烯醛。其中以酸度和十内酯物质含量的影响为最大。

Studies on the Sensory Evaluation of Juice Constituents of Peach Fruit

Effects of various attributes of peach fru it (P.persica Batsch.cv.Hakuho)on the palatability were analyzed by sensory te st,and the relationship among sweetness,sourness,peach-like flavor,green ar oma ,fruity aroma ,overall peach aroma ,and overall acceptability were determ ined by sensory test and amount of sugars,acids,amino acids;and the aroma co mpounds of the fruit flesh were investigated by using correlation coefficient ( r).The results showed that sweetness was highly correlated with total soluble solids(TSS).Sourness was negatively highly correlated with TSS,?-decalacto ne,and?-octalactone,and was positively correlated with titratable acidity(T A).It is noted that?-hexalactone,?-decalactone,and?-octalactone were p ositively correlated with peach-like flavor,fruity aroma ,overall peach aroma and overall ac-ceptability,whereas these three volatiles were only negativel y correlated with green aroma.Score of overall acceptability(Y)was estimated based on a multiple regression equation with6variables,i.e,TSS(X 1 ),TA(X 2 ),trans-2-hexenal(X 3 ),?-de-calactone(X 6 ),?-octalactone(X 7 ),and?-dodecalactone(X 9 )as follows:Y=-2.64+1.386X 1-14.98X 2-3.25X 3 +20.2X 6 +0.172X 7 +7.19X 9 ?-Decalactone(X 6 )and TA(X 2 )showed the most closer relationships to peach flavor.