Xinjiang Agricultural Sciences ›› 2025, Vol. 62 ›› Issue (2): 361-372.DOI: 10.6048/j.issn.1001-4330.2025.02.012
• Horticultural Special Local Products • Previous Articles Next Articles
YE Duoduo1(), MENG Xintao2(
), Gulimire Zununa2, Abidaimu Abudureyimu1, Kuerbannayi Tuerxunmaimaiti1, ZHANG Ting2, MA Yan2, PAN Yan2(
)
Received:
2024-08-03
Online:
2025-02-20
Published:
2025-04-17
Correspondence author:
MENG Xintao, PAN Yan
Supported by:
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(
)
通讯作者:
孟新涛,潘俨
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:
CLC Number:
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.
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.
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 |
Tab.1 Table of Sensory Evaluation Criteria
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 |
Fig.3 Changes of betaine, Lycium barbarum polysaccharide, carotene, ascorbic acid, DPPH, ABTS, total phenols and flavonoids in different processing units
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(%) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
Tab.2 Qualitative analysis information of NFC Lycium barbarum juice in different processing units
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(%) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
Fig.5 Characteristic flavor fingerprints of NFC Lycium barbarum juice in different processing units Notes:There was no obvious change of flavor substance in region A in each processing unit, and the content of flavor substance in region B showed an increasing trend after sterilization processing,the content of flavoring substances in C region showed a decreasing trend in each process
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