摘要
芳香物质构成了橙汁的特有风味,是影响其整体品质的重要因子。研究其芳香化合物对于保持橙汁的特征香气,防止其在加工贮藏过程中的损失,提高橙汁的整体香气品质具有重要意义。该文概述了鲜榨橙汁的主要芳香类化合物及其对橙汁品质的贡献,并且论述了芳香组分加工工艺或灭菌处理的影响。
Aromatic compounds are composed of unique flavor orange juice, and is an important factor affecting the quality of orange juice. The research on aroma compounds in orange juice is important in preserving the characteristic flavor, preventing the loss of aroma compounds during processing and storage, enhancing the total aroma quality. The main aroma compounds in orange juice were reviewed, and their contribution to the quality of orange juice. The changes of aroma compound during the processing （such as heat treatment and sterilization） were also discussed.
出处
《食品研究与开发》
CAS
北大核心
2014年第24期152-155,共4页
Food Research and Development
基金
国家质检总局公益性行业科研专项(201310146)
天津检验检疫局科技计划项目(TK080-2013)
关键词
橙汁
芳香活性物质
挥发组分
orange juice
aroma active compounds
volatiles
