文档介绍：※基础研究食品科学 2012, , 1
鲜榨苹果汁的理化特性和感官品质相关性
袁亚宏1,王周利1,李彩霞1,岳田利1,*,赵镭2
(1. 西北农林科技大学食品科学与工程学院,陕西杨凌 712100;
2. 中国标准化研究院食品与农业标准化研究所,北京 100088)
摘要:以9种苹果鲜榨汁为材料,通过理化指标测定和感官评价,研究鲜榨苹果汁理化特性和感官品质之间的相
关性。结果表明:1)部分理化指标之间具有显著的相关性;2)理化指标与感官特性之间存在显著的相关性:苹果香
与pH值、可滴定酸含量有显著的相关性;清香与色值、总糖含量呈正相关;涩味与可滴定酸含量、多酚含量、缓
冲容量成正相关,与pH值、糖酸比、固酸比呈现显著的负相关;酸味与pH值、总糖含量、可滴定酸含量、缓冲容
量、糖酸比、固酸比有相关性;甜味与可溶性固形物含量(SSC)、可滴定酸含量、缓冲容量、固酸比有相关性;3)
通过回归分析建立的苹果汁滋味评价模型,回归方程显著,说明鲜榨苹果汁理化特性和感官品质具有很好的相关
性,可以实现理化指标对感官品质的预测分析。
关键词:鲜榨苹果汁;理化特性;感官品质;相关性
Correlations between Physico-chemical Characteristics and Sensory Quality of Fresh Apple Juice
YUAN Ya-hong1,WANG Zhou-li1,LI Cai-xia1,YUE Tian-li1,*,ZHAO Lei2
(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
of Food and Agriculture, China National Institute of Standardization, Beijing 100088, China)
Abstract:The aim of the present study was to explore the correlations between physico-chemical characteristics and
sensory measures of fresh apple juice from 9 varieties. The results showed that: 1) there were significant correlations among
partial physico-chemical characteristics of apple juice; 2) significant correlations were found between physicochemical
characteristics and sensory measures of apple juice. The fruity aroma of apple juice was significantly correlated with its pH
and