非浓缩还原(NFC)枸杞汁加工过程中品质变化特性

doi:10.6048/j.issn.1001-4330.2025.02.012

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (2): 361-372.DOI: 10.6048/j.issn.1001-4330.2025.02.012

非浓缩还原(NFC)枸杞汁加工过程中品质变化特性

叶朵朵¹(), 孟新涛²(), 古丽米热·祖努纳², 阿比代姆·阿卜杜热伊木¹, 库尔班娜依·吐尔逊麦麦提¹, 张婷², 马燕², 潘俨²()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830091
2.新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091

收稿日期:2024-08-03 出版日期:2025-02-20 发布日期:2025-04-17
通信作者: 孟新涛(1985-),女,甘肃会宁人,副研究员,硕士,研究方向为农产品加工与检测,(E-mail) mengxintao_929@126.com;
潘俨(1979-),男,新疆昌吉人,研究员,博士,硕士生导师,研究方向为农产品贮运与加工,(E-mail)panyan1509@163.com
作者简介:叶朵朵(1995-),女,河南周口人,硕士研究生,研究方向为农产品贮运与加工,(E-mail)1758999355@qq.com
基金资助:
新疆维吾尔自治区公益性科研院所基本科研业务费专项(KY2022014);新疆维吾尔自治区公益性科研院所基本科研业务费专项(KY2023016)

Quality change characteristics of not from concentrate (NFC) Lycium barbarum juice during processing

YE Duoduo¹(), MENG Xintao²(), Gulimire Zununa², Abidaimu Abudureyimu¹, Kuerbannayi Tuerxunmaimaiti¹, ZHANG Ting², MA Yan², PAN Yan²()

1. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830091, China
2. Institute of Agricultural Products Storage and Processing, Xinjiang Academy of Agricultural Sciences/Xinjiang Research Center for Deep Processing Engineering of Major Agricultural and Sideline Products, Urumqi 830091,China

Received:2024-08-03 Published:2025-02-20 Online:2025-04-17
Supported by:
Basic Scientific R &D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region(KY2022014);Basic Scientific R &D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region(KY2023016)

摘要/Abstract

摘要：

【目的】研究不同加工操作单元对非浓缩还原(NFC)枸杞汁品质的影响,为调控果汁内在品质,延长果汁货架期提供理论依据。【方法】以鲜枸杞为原材料,进行榨汁、钝酶、均质、超声和灭菌处理,并采集不同加工操作单元的样品,分析其对理化和营养指标和挥发性物质的影响,采用聚类热图法分析不同加工操作中对NFC枸杞汁挥发性物质和理化品质影响较大的单元。【结果】不同加工操作单元中,均质和超声处理对果汁可溶性固形物、固酸比、非酶褐变指数、黄酮、甜菜碱和胡萝卜素等理化和营养品质无明显差异(P>0.05)。钝酶和灭菌后果汁固酸比分别提高了4.4%和5.1%,浊度提高了68.2%和10.3%,灭菌后果汁离心沉淀率降低了8.7%。总酚、黄酮、DPPH和Abts的含量在钝酶降低了18.8%、0.51%、4.73%和2.2%,在灭菌后降低了22.5%、0.4%、12.8%和55.6 %。挥发性化合物相对含量较热处理前分别降低了35.6%和31.8%。【结论】不同加工操作单元中热处理(钝酶和灭菌)对非浓缩还原(NFC)枸杞汁品质及香气成分影响较大。

关键词: 非浓缩还原(NFC)枸杞汁; 不同加工操作单元; 品质; 聚类分析

Abstract:

【Objective】To study the effects of different processing units on the quality of not from concentrate (NFC) Lycium barbarum juice so as to provide theoretical basis for regulating the internal quality of the juice and prolonging the shelf life of the juice. 【Methods】Fresh Lycium barbarum was treated by juicing, inactivating enzyme, homogenization, ultrasound and sterilization, and samples from different processing units were collected to analyze their effects on physicochemical and nutritional indexes and volatile substances. Cluster thermography was used to analyze the units that had great influence on volatile substances and physicochemical quality of NFC Lycium barbarum juice in different processing operations. 【Results】In different processing units, there was no significant difference between homogenization and ultrasonic treatment on the physicochemical and nutritional quality of fruit juice, such as soluble solids, solid-acid ratio, non-enzymatic browning index, flavonoids, betaine and carotene (P>0.05). Compared with the sterilized juice, the solid acid content of inactivated enzyme and sterilized juice increased by 4.4% and 5.1%, the turbidity increased by 68.2% and 10.3%, and the centrifugal precipitation rate of sterilized juice decreased by 8.7%. The contents of total phenols, flavonoids, DPPH and Abts decreased by 18.8%, 0.51%, 4.73% and 2.2% in the inactivated enzyme, and decreased by 22.5%, 0.4%, 12.8% and 55.6% after sterilization. The relative content of volatile compounds decreased by 35.6% and 31.8% respectively compared with that before the heat treatment. 【Conclusion】Heat treatment (inactivation of enzyme and sterilization) in different processing units has great influence on the quality and aroma components of NFC Lycium barbarum juice.

Key words: non-concentrated reduction (NFC) wolfberry juice; different processing links; quality; cluster analysis

中图分类号:

S609

叶朵朵, 孟新涛, 古丽米热·祖努纳, 阿比代姆·阿卜杜热伊木, 库尔班娜依·吐尔逊麦麦提, 张婷, 马燕, 潘俨. 非浓缩还原(NFC)枸杞汁加工过程中品质变化特性[J]. 新疆农业科学, 2025, 62(2): 361-372.

YE Duoduo, MENG Xintao, Gulimire Zununa, Abidaimu Abudureyimu, Kuerbannayi Tuerxunmaimaiti, ZHANG Ting, MA Yan, PAN Yan. Quality change characteristics of not from concentrate (NFC) Lycium barbarum juice during processing[J]. Xinjiang Agricultural Sciences, 2025, 62(2): 361-372.

图/表 9

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评定指标 Evaluation indexes	感官评价 Sensory evaluation	分值 Score
	滋味香甜,甜中带酸,无酸涩不适感,口感顺滑	20~25
口感(25分)	滋味偏淡,口感微差,略带酸味	13~19
Texture food	滋味清淡,口感较差,酸、涩味明显	0~12
	橙红色、棕红色颜色浓郁诱人,均匀一致	20~25
色泽(25分)	色泽偏暗,颜色稍不均匀	13~19
Colour and lustre	色泽不均一,颜色清淡,较浅	0~12
	有复合果汁香气,2种原汁香味得当	20~25
香气(25分)	有复合果汁香气,但整体香气较淡	13~19
Sweet smell	香气不协调,一种香气过于浓郁,掩盖另一种果香	0~12
	稠稀得当,体系均一,无絮状物、杂质、沉淀	20~25
组织状态(25分)	偏稀或偏稠,略有轻微分层,均匀度减弱	13~19
Organizational state	过稀或过稠,体系不均一,有明显沉淀	0~12

评定指标 Evaluation indexes	感官评价 Sensory evaluation	分值 Score
	滋味香甜,甜中带酸,无酸涩不适感,口感顺滑	20~25
口感(25分)	滋味偏淡,口感微差,略带酸味	13~19
Texture food	滋味清淡,口感较差,酸、涩味明显	0~12
	橙红色、棕红色颜色浓郁诱人,均匀一致	20~25
色泽(25分)	色泽偏暗,颜色稍不均匀	13~19
Colour and lustre	色泽不均一,颜色清淡,较浅	0~12
	有复合果汁香气,2种原汁香味得当	20~25
香气(25分)	有复合果汁香气,但整体香气较淡	13~19
Sweet smell	香气不协调,一种香气过于浓郁,掩盖另一种果香	0~12
	稠稀得当,体系均一,无絮状物、杂质、沉淀	20~25
组织状态(25分)	偏稀或偏稠,略有轻微分层,均匀度减弱	13~19
Organizational state	过稀或过稠,体系不均一,有明显沉淀	0~12

序号 Serial	化合物 Chemical compound	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time	漂移时间 Drift time	气味特征 Odor characteritics	相对含量Relative content(%)
序号 Serial	化合物 Chemical compound	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time	漂移时间 Drift time	气味特征 Odor characteritics	鲜榨 Freshly squeezed	钝酶 Dull enzyme	均质 Homo- geniz- ation	超声 Ultras- ound	灭菌 Sterili- zation
1	3-辛醇3-Octanol	C589980	C8H18O	130.2	994.9	1.408 8	柑橘、苔藓、蘑菇、坚果、油	0.38	0.23	0.21	0.22	0.24
2	3-庚醇3-Heptanol	C589822	C7H16O	116.2	887.8	1.659 6	草本植物	1.1	0.25	0.21	0.22	0.34
3	正己醇-M1-Hexanol	C111273	C6H14O	102.2	865.5	1.329 6	香蕉、花、草、草本植物	1.75	2.19	2.13	2.12	1.87
4	正己醇-D1-Hexanol	C111273	C6H14O	102.2	862.4	1.644 2	香蕉、花、草、草本植物	0.75	0.54	0.51	0.49	0.4
5	戊醇-M1-Pentanol	C71410	C5H12O	88.1	759.8	1.255 6	香脂、水果、绿色、辛辣、酵母	1.38	1.05	0.97	0.99	0.93
6	戊醇-D1-Pentanol	C71410	C5H12O	88.1	755.3	1.514 5	香脂、水果、绿色、辛辣、酵母	0.61	0.15	0.15	0.13	0.12
7	正丁醇1-Butanol	C71363	C4H10O	74.1	649.9	1.176	水果	1.54	3.01	2.94	3.03	2.75
8	乙醇-Methanol	C64175	C2H6O	46.1	489.9	1.0418	甜	0.82	0.99	1.02	1.11	0.82
9	乙醇-Dethanol	C64175	C2H6O	46.1	451.8	1.1168	甜	7.03	11.34	11.49	11.49	13.04
10	丙醇1-Propanol	C71238	C3H8O	60.1	537.2	1.253	酒精、糖果、刺激性	0.44	0.23	0.25	0.26	0.31
11	壬醛Nonanal	C124196	C9H18O	142.2	1 104.3	1.480 8	脂肪、柑橘	0.24	0.26	0.24	0.22	0.23
12	反-2-辛烯醛-M(E)-2-octenal	C2548870	C8H14O	126.2	1 055.9	1.336 4	蒲公英、脂肪、水果、草、绿色、香料	1.46	0.22	0.09	0.08	0.06
13	反-2-辛烯醛-D(E)-2-octenal	C2548870	C8H14O	126.2	1 055.9	1.827 8	蒲公英、脂肪、水果、草、绿色、香料	0.31	0.07	0.07	0.07	0.07
14	2-庚烯醛-M(E)-2-heptenal	C18829555	C7H12O	112.2	949.2	1.259 2		1.6	0.22	0.14	0.13	0.13
15	2-庚烯醛-D(E)-2-heptenal	C18829555	C7H12O	112.2	946.9	1.672 8		0.52	0.06	0.06	0.06	0.06
16	(Z)-4-庚烯醛(Z)-4-Heptenal	C6728310	C7H12O	112.2	889.2	1.149 2		2.12	0.61	0.45	0.42	0.6
17	庚醛-MHeptanal	C111717	C7H14O	114.2	890.6	1.331 8	脂肪、柑橘、腐臭	2.04	1.83	1.56	1.53	1.92
18	庚醛-DHeptanal	C111717	C7H14O	114.2	890.6	1.694 8	脂肪、柑橘、腐臭	3.09	0.4	0.27	0.27	0.49
19	2-己烯醛-M2-Hexenal	C505577	C6H10O	98.1	846.2	1.182 2	苹果、绿色、脂肪、腐臭	2.33	3.99	4.11	4.18	3.92
20	2-己烯醛-D2-Hexenal	C505577	C6H10O	98.1	847.9	1.521	苹果、绿色、脂肪、腐臭	6.29	8.34	7.8	7.72	7.93
21	己醛-Mhexanal	C66251	C6H12O	100.2	792.7	1.263 8	草、牛脂、脂肪	1.8	3.47	3.52	3.58	3.25
22	己醛-Dhexanal	C66251	C6H12O	100.2	782.9	1.563 6	草、牛脂、脂肪	7	7.13	6.65	6.2	7.62
23	反式-2-戊烯醛-M(E)-2-pentenal	C1576870	C5H8O	84.1	742.7	1.106 5		1.98	2.46	2.53	2.56	2
24	反式-2-戊烯醛-D(E)-2-pentenal	C1576870	C5H8O	84.1	741.6	1.362 1		5.11	1.17	1.26	1.24	0.78
25	戊醛pentanal	C110623	C5H10O	86.1	700.1	1.188 7	杏仁、麦芽、辛辣	0.44	0.73	0.9	0.96	1.14
26	2-甲基丁醛2-methylbutanal	C96173	C5H10O	86.1	680.2	1.394 7	杏仁、可可、发酵、榛子、麦芽	0.64	0.97	1.18	1.21	1.28
27	6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one	C110930	C8H14O	126.2	984.4	1.18	柑橘、蘑菇、胡椒、橡胶、草莓	0.5	0.58	0.71	0.7	0.71
28	乙偶姻-M3-Hydroxy-2-butanone	C513860	C4H8O2	88.1	721.5	1.247 6	黄油、奶油、青椒	1.18	1.27	1.26	1.23	1.06
29	乙偶姻-D3-Hydroxy-2-butanone	C513860	C4H8O2	88.1	722.1	1.498 6	黄油、奶油、青椒	0.43	0.28	0.29	0.28	0.24
30	3-戊酮-M3-Pentanone	C96220	C5H10O	86.1	684.3	1.114 8		1.49	2.84	2.71	2.67	2.38
31	3-戊酮-D3-Pentanone	C96220	C5H10O	86.1	685.3	1.347 4		6.93	5.86	5.75	5.41	4.82
32	1-戊烯-3-酮-M1-Penten-3-one	C1629589	C5H8O	84.1	666.2	1.078 6	鱼、绿色、芥末、辛辣	1.37	1.74	1.85	1.8	0.75
33	1-戊烯-3-酮-D1-Penten-3-one	C1629589	C5H8O	84.1	667.1	1.311 2	鱼、绿色、芥末、辛辣	7.24	1	1.15	1.05	0.27
34	2-丁酮-M2-butanone	C78933	C4H8O	72.1	580.5	1.058 7	水果	1.93	3.36	3.53	3.65	3.44
35	2-丁酮-D2-butanone	C78933	C4H8O	72.1	579.3	1.247 5	水果	5.8	9.57	9.89	10.27	9.79
36	2,3-丁二酮2,3-butanedione	C431038	C4H6O2	86.1	608.4	1.17	黄油、糕点、酵母	0.35	0.26	0.25	0.27	0.23
37	2-庚酮2-heptanone	C110430	C7H14O	114.2	881.2	1.633 2	蓝纹奶酪味、水果、绿色、坚果、香料	0.3	0.63	0.75	0.81	1.1
38	乳酸丁酯Butyl lactate	C138227	C7H14O3	146.2	1016.5	1.267 5		2.26	0.69	0.61	0.6	0.55
39	乙酸丙酯Propyl acetate	C109604	C5H10O2	102.1	717.6	1.172	芹菜、花香、梨、红色水果	0.51	1.05	1.06	1.06	0.97
40	异丁酸乙酯ethyl 2-methylpropanoate	C97621	C6H12O2	116.2	769.7	1.190 9		0.33	0.33	0.3	0.26	0.32
41	乙酸甲酯methyl acetate	C79209	C3H6O2	74.1	510.2	1.198 9	酯类、绿色	0.86	1.15	1.25	1.26	2.05
42	甲酸乙酯Ethylformate	C109944	C3H6O2	74.1	518	1.2181	刺鼻、辛辣	0.76	0.71	0.75	0.79	0.7
43	2-正戊基呋喃2-Pentylfuran	C3777693	C9H14O	138.2	980.5	1.257	黄油、花香、水果、绿豆	1.34	0.54	0.54	0.55	0.77
44	2-乙基呋喃2-Ethylfuran	C3208160	C6H8O	96.1	741.2	1.307 8	黄油、焦糖	0.49	0.22	0.24	0.26	0.24
45	水芹烯alpha-Phellandrene	C99832	C10H16	136.2	1017.3	1.692	柑橘、新鲜、薄荷、胡椒、香料、木材	0.91	0.17	0.16	0.18	0.17
46	苯乙醛phenylacetaldehyde	C122781	C8H8O	120.2	1021	1.245 7	浆果、天竺葵、蜂蜜、坚果、辛辣	0.27	0.57	0.56	0.54	0.56
47	二甲基三硫Dimethyl trisulfide	C3658808	C2H6S3	126.3	980.5	1.309 8	硫磺、鱼、卷心菜	0.68	0.15	0.14	0.13	0.12
48	乙二醇二甲醚1,2-Dimethoxyethane	C110714	C4H10O2	90.1	634.6	1.315 1		2.08	2.91	2.92	2.89	2.74
49	己腈Hexanenitrile	C628739	C6H11N	97.2	880.6	1.265 8		1.07	2.31	2.41	2.48	2.64

序号 Serial	化合物 Chemical compound	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time	漂移时间 Drift time	气味特征 Odor characteritics	相对含量Relative content(%)
序号 Serial	化合物 Chemical compound	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention time	漂移时间 Drift time	气味特征 Odor characteritics	鲜榨 Freshly squeezed	钝酶 Dull enzyme	均质 Homo- geniz- ation	超声 Ultras- ound	灭菌 Sterili- zation
1	3-辛醇3-Octanol	C589980	C8H18O	130.2	994.9	1.408 8	柑橘、苔藓、蘑菇、坚果、油	0.38	0.23	0.21	0.22	0.24
2	3-庚醇3-Heptanol	C589822	C7H16O	116.2	887.8	1.659 6	草本植物	1.1	0.25	0.21	0.22	0.34
3	正己醇-M1-Hexanol	C111273	C6H14O	102.2	865.5	1.329 6	香蕉、花、草、草本植物	1.75	2.19	2.13	2.12	1.87
4	正己醇-D1-Hexanol	C111273	C6H14O	102.2	862.4	1.644 2	香蕉、花、草、草本植物	0.75	0.54	0.51	0.49	0.4
5	戊醇-M1-Pentanol	C71410	C5H12O	88.1	759.8	1.255 6	香脂、水果、绿色、辛辣、酵母	1.38	1.05	0.97	0.99	0.93
6	戊醇-D1-Pentanol	C71410	C5H12O	88.1	755.3	1.514 5	香脂、水果、绿色、辛辣、酵母	0.61	0.15	0.15	0.13	0.12
7	正丁醇1-Butanol	C71363	C4H10O	74.1	649.9	1.176	水果	1.54	3.01	2.94	3.03	2.75
8	乙醇-Methanol	C64175	C2H6O	46.1	489.9	1.0418	甜	0.82	0.99	1.02	1.11	0.82
9	乙醇-Dethanol	C64175	C2H6O	46.1	451.8	1.1168	甜	7.03	11.34	11.49	11.49	13.04
10	丙醇1-Propanol	C71238	C3H8O	60.1	537.2	1.253	酒精、糖果、刺激性	0.44	0.23	0.25	0.26	0.31
11	壬醛Nonanal	C124196	C9H18O	142.2	1 104.3	1.480 8	脂肪、柑橘	0.24	0.26	0.24	0.22	0.23
12	反-2-辛烯醛-M(E)-2-octenal	C2548870	C8H14O	126.2	1 055.9	1.336 4	蒲公英、脂肪、水果、草、绿色、香料	1.46	0.22	0.09	0.08	0.06
13	反-2-辛烯醛-D(E)-2-octenal	C2548870	C8H14O	126.2	1 055.9	1.827 8	蒲公英、脂肪、水果、草、绿色、香料	0.31	0.07	0.07	0.07	0.07
14	2-庚烯醛-M(E)-2-heptenal	C18829555	C7H12O	112.2	949.2	1.259 2		1.6	0.22	0.14	0.13	0.13
15	2-庚烯醛-D(E)-2-heptenal	C18829555	C7H12O	112.2	946.9	1.672 8		0.52	0.06	0.06	0.06	0.06
16	(Z)-4-庚烯醛(Z)-4-Heptenal	C6728310	C7H12O	112.2	889.2	1.149 2		2.12	0.61	0.45	0.42	0.6
17	庚醛-MHeptanal	C111717	C7H14O	114.2	890.6	1.331 8	脂肪、柑橘、腐臭	2.04	1.83	1.56	1.53	1.92
18	庚醛-DHeptanal	C111717	C7H14O	114.2	890.6	1.694 8	脂肪、柑橘、腐臭	3.09	0.4	0.27	0.27	0.49
19	2-己烯醛-M2-Hexenal	C505577	C6H10O	98.1	846.2	1.182 2	苹果、绿色、脂肪、腐臭	2.33	3.99	4.11	4.18	3.92
20	2-己烯醛-D2-Hexenal	C505577	C6H10O	98.1	847.9	1.521	苹果、绿色、脂肪、腐臭	6.29	8.34	7.8	7.72	7.93
21	己醛-Mhexanal	C66251	C6H12O	100.2	792.7	1.263 8	草、牛脂、脂肪	1.8	3.47	3.52	3.58	3.25
22	己醛-Dhexanal	C66251	C6H12O	100.2	782.9	1.563 6	草、牛脂、脂肪	7	7.13	6.65	6.2	7.62
23	反式-2-戊烯醛-M(E)-2-pentenal	C1576870	C5H8O	84.1	742.7	1.106 5		1.98	2.46	2.53	2.56	2
24	反式-2-戊烯醛-D(E)-2-pentenal	C1576870	C5H8O	84.1	741.6	1.362 1		5.11	1.17	1.26	1.24	0.78
25	戊醛pentanal	C110623	C5H10O	86.1	700.1	1.188 7	杏仁、麦芽、辛辣	0.44	0.73	0.9	0.96	1.14
26	2-甲基丁醛2-methylbutanal	C96173	C5H10O	86.1	680.2	1.394 7	杏仁、可可、发酵、榛子、麦芽	0.64	0.97	1.18	1.21	1.28
27	6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one	C110930	C8H14O	126.2	984.4	1.18	柑橘、蘑菇、胡椒、橡胶、草莓	0.5	0.58	0.71	0.7	0.71
28	乙偶姻-M3-Hydroxy-2-butanone	C513860	C4H8O2	88.1	721.5	1.247 6	黄油、奶油、青椒	1.18	1.27	1.26	1.23	1.06
29	乙偶姻-D3-Hydroxy-2-butanone	C513860	C4H8O2	88.1	722.1	1.498 6	黄油、奶油、青椒	0.43	0.28	0.29	0.28	0.24
30	3-戊酮-M3-Pentanone	C96220	C5H10O	86.1	684.3	1.114 8		1.49	2.84	2.71	2.67	2.38
31	3-戊酮-D3-Pentanone	C96220	C5H10O	86.1	685.3	1.347 4		6.93	5.86	5.75	5.41	4.82
32	1-戊烯-3-酮-M1-Penten-3-one	C1629589	C5H8O	84.1	666.2	1.078 6	鱼、绿色、芥末、辛辣	1.37	1.74	1.85	1.8	0.75
33	1-戊烯-3-酮-D1-Penten-3-one	C1629589	C5H8O	84.1	667.1	1.311 2	鱼、绿色、芥末、辛辣	7.24	1	1.15	1.05	0.27
34	2-丁酮-M2-butanone	C78933	C4H8O	72.1	580.5	1.058 7	水果	1.93	3.36	3.53	3.65	3.44
35	2-丁酮-D2-butanone	C78933	C4H8O	72.1	579.3	1.247 5	水果	5.8	9.57	9.89	10.27	9.79
36	2,3-丁二酮2,3-butanedione	C431038	C4H6O2	86.1	608.4	1.17	黄油、糕点、酵母	0.35	0.26	0.25	0.27	0.23
37	2-庚酮2-heptanone	C110430	C7H14O	114.2	881.2	1.633 2	蓝纹奶酪味、水果、绿色、坚果、香料	0.3	0.63	0.75	0.81	1.1
38	乳酸丁酯Butyl lactate	C138227	C7H14O3	146.2	1016.5	1.267 5		2.26	0.69	0.61	0.6	0.55
39	乙酸丙酯Propyl acetate	C109604	C5H10O2	102.1	717.6	1.172	芹菜、花香、梨、红色水果	0.51	1.05	1.06	1.06	0.97
40	异丁酸乙酯ethyl 2-methylpropanoate	C97621	C6H12O2	116.2	769.7	1.190 9		0.33	0.33	0.3	0.26	0.32
41	乙酸甲酯methyl acetate	C79209	C3H6O2	74.1	510.2	1.198 9	酯类、绿色	0.86	1.15	1.25	1.26	2.05
42	甲酸乙酯Ethylformate	C109944	C3H6O2	74.1	518	1.2181	刺鼻、辛辣	0.76	0.71	0.75	0.79	0.7
43	2-正戊基呋喃2-Pentylfuran	C3777693	C9H14O	138.2	980.5	1.257	黄油、花香、水果、绿豆	1.34	0.54	0.54	0.55	0.77
44	2-乙基呋喃2-Ethylfuran	C3208160	C6H8O	96.1	741.2	1.307 8	黄油、焦糖	0.49	0.22	0.24	0.26	0.24
45	水芹烯alpha-Phellandrene	C99832	C10H16	136.2	1017.3	1.692	柑橘、新鲜、薄荷、胡椒、香料、木材	0.91	0.17	0.16	0.18	0.17
46	苯乙醛phenylacetaldehyde	C122781	C8H8O	120.2	1021	1.245 7	浆果、天竺葵、蜂蜜、坚果、辛辣	0.27	0.57	0.56	0.54	0.56
47	二甲基三硫Dimethyl trisulfide	C3658808	C2H6S3	126.3	980.5	1.309 8	硫磺、鱼、卷心菜	0.68	0.15	0.14	0.13	0.12
48	乙二醇二甲醚1,2-Dimethoxyethane	C110714	C4H10O2	90.1	634.6	1.315 1		2.08	2.91	2.92	2.89	2.74
49	己腈Hexanenitrile	C628739	C6H11N	97.2	880.6	1.265 8		1.07	2.31	2.41	2.48	2.64

非浓缩还原(NFC)枸杞汁加工过程中品质变化特性

Quality change characteristics of not from concentrate (NFC) Lycium barbarum juice during processing

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