摘要
试验针对五九香梨不同部位(完整的和破碎的五九香梨、梨皮和梨肉)和不同处理方式(鲜榨的梨汁以及榨汁后放置时间、氧气、酶和pH值)等因素对梨的主要风味成分的影响进行了系统的研究,探索香气变化的规律,为五九香梨的贮藏及加工中更好地保持或提高梨的香气提供科学的依据,同时对梨果加工品的风味和质量控制等提供理论依据。
The effect on the principal flavor compounds of wujiuxiang pear was studied,including full and cracked pear fruit,the fruit peel and pulp,fresh pear juice and some of the factors that affected pear juice aroma,such as time,oxygen,enzyme and pH.The rule of aroma compounds variation and scientific viewpoints were got and they were beneficial for the fruit flavor and quality control during the pear fruit was storing and processing.
出处
《石河子大学学报（自然科学版）》
CAS
2007年第5期608-611,共4页
Journal of Shihezi University(Natural Science)
关键词
梨
芳香成分
风味
贮藏
加工
pear
aroma compounds
flavor
storage
processing
