基于色香味与质地的冻梨品质分析

doi:10.3864/j.issn.0578-1752.2021.09.014

Abstract

Abstract:

【Objective】Three suitable frozen pear varieties (Nanguoli, Jianbali and Huagaili) were studied to analyze the color, aroma, taste and texture of fresh pear and frozen pear. 【Method】Color values (L^*, a^*, b^*, C, h, ∆E) were determined by chromatic meter, aroma component and content were tested by gas chromatograph-mass spectrometer, sugar component and content were measured by ion chromatograph, acid component and content were determined by liquid chromatograph, and texture include hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness were tested by physical property analyzer of peel and flesh of three fresh and frozen pears, respectively. 【Result】The peel color of frozen pear was black brown, and its flesh was yellow brown which changed obviously. The L^* of peel and flesh of frozen pear decreased. The color of frozen pear was darker and color values fell near the achromatic region. Compared to flesh, the color of peel changed obviously. Twenty-eight kinds of aroma components were detected in fresh Nanguoli peel, while twenty-seven kinds in frozen Nanguoli peel. Among them, twenty kinds of aroma components were retained in frozen Nanguoli peel, but fifteen kinds of aroma components were significantly different (P<0.05). Twenty-two kinds of aroma components were measured in fresh Nanguoli flesh, while twenty-six kinds of aroma components were detected in frozen Nanguoli flesh. Among them, there were nineteen common aroma components. The contents of eighteen kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Twenty-five kinds of aroma components were determined in Jianbali peel, and twenty-three kinds in frozen Jianbali peel. Among them, twenty kinds of aroma components did not change. The contents of other sixteen kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, isoamyl acetate, ethyl 3-hydroxybutyrate and reverse 2-octyl aldehyde. Thirteen kinds of aroma components were tested in fresh Jianbali flesh, and sixteen kinds in frozen Jianbali flesh. Among them, eleven kinds of aroma components were retained in frozen Jianbali flesh. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, ethyl caproate and ethyl 3-hydroxycaproate. Eleven kinds of aroma components were detected in Huagaili peel, and seventeen kinds in frozen Huagaili peel. Among them, nine kinds of aroma components were always present. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Seven kinds of aroma components were detected in Huagaili flesh, and sixteen kinds in frozen Huagaili flesh. Among them, six kinds of aroma components did not change and were significantly different (P<0.05). Compared with fresh pear, the glucose content of frozen pear increased and the total sugar content decreased. The sorbitol and fructose contents of frozen Huagaili decreased significantly (P<0.05), and no sucrose content was detected in the frozen Nanguoli and Huagaili. Furthermore, the contents of malic acid, shikimic acid and total acid in frozen pear decreased, both of the content of fumaric acid in frozen Nanguoli and citric acid in frozen Huagaili decreased significantly (P<0.05). 【Conclusion】The color, aroma, taste and texture of fresh and frozen pear were analyzed in this study, and the result showed that compared to fresh pears, the frozen pears peel color were changed to black and brown significantly. Three frozen pear varieties showed different aroma, but esters with fruit flavor were detected in frozen pear peel and flesh. The content of total sugar and total acid decreased. The texture of frozen pears were soft, in addition the flesh were chewed easily and could be sucked.

Key words: frozen pears, color, aroma, sugar and acid, texture

WANG Yang,WANG WenHui,TONG Wei,JIA XiaoHui,DU YanMin. Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture[J].Scientia Agricultura Sinica, 2021, 54(9): 1981-1992.

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Figures/Tables 9

Table 1

Table 2

Fig. 1

Table 3

Aroma components of fresh Nanguoli and frozen Nanguoli"

	香气成分 Aroma component	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma component	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma component	鲜南果梨 Fresh Nanguoli	冻南果梨 Frozen Nanguoli	香气成分 Aroma component	鲜南果梨 Fresh Nanguoli	冻南果梨 Frozen Nanguoli
酯类 Lipids	乙酸乙酯 Ethyl acetate	69.65±11.35b	189.72±8.75a	乙酸乙酯 Ethyl acetate	21.84±9.70b	107.92±33.35a
	丙酸乙酯 Ethyl propionate	3.47±0.56a	4.10±1.60a	丙酸乙酯 Ethyl propionate	1.10±0.52b	3.52±0.86a
	丁酸甲酯 Methyl butyrate	8.22±0.20a	7.24±3.35a	乙酸丙酯 Propyl acetate	0.51±0.29	—
	甲基丁酸甲酯 Methyl 2-methylbutyrate	—	2.69±0.77	丁酸甲酯 Methyl butyrate	3.49±0.78a	5.07±0.87a
	丁酸乙酯 Ethyl butyrate	129.59±1.46a	88.26±30.08b	甲基丁酸甲酯 Methyl 2-methylbutyrate	0.62±0.05b	2.95±1.33a
	乙酸丙酯 Propyl acetate	8.73±0.41	—	丁酸乙酯 Ethyl butyrate	132.94±54.17b	205.10±76.37a
	乙酸丁酯 Butyl acetate	—	5.14±3.46	乙酸丁酯 Butyl acetate	10.19±4.30a	4.84±1.75b
	甲基丁酸乙酯 Ethyl 2-methylbutanoate	7.60±0.27b	10.35±3.39a	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	6.48±2.66b	42.38±16.14a
	戊酸乙酯 Ethyl valerate	1.86±0.58a	2.35±0.72a	戊酸乙酯 Ethyl valerate	3.27±0.36b	5.70±0.33a
	己酸甲酯 Methyl hexoate	92.39±10.23a	36.64±7.54b	己酸甲酯 Methyl hexoate	51.97±22.31b	77.55±31.79a
	己酸乙酯 Ethyl hexanoate	303.55±33.02a	123.97±38.26b	己酸乙酯 Ethyl hexanoate	537.69±20.18b	615.80±33.40a
	乙酸己酯 Hexyl acetate	44.11±7.52a	17.64±8.01b	乙酸己酯 Hexyl acetate	156.81±6.12b	176.51±6.52a
	辛酸甲酯 Methyl octylate	20.17±3.79a	9.37±2.73b	庚酸乙酯 Ethyl heptanoate	1.18±0.86	—
	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	—	22.88±1.43	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.16±1.03b	19.69±7.59a
	辛酸乙酯 Ethyl caprylate	5.59±2.79	—	乙酸辛酯 Octyl acetate	1.99±0.53b	4.71±1.76a
	乙酸辛酯 Octyl acetate	2.46±0.86	—	γ-己内酯 γ-Caprolactone	—	1.38±0.50
	辛烯酸乙酯 Ethyl 2-octenoate	4.09±1.30	—	苯乙酸乙酯 Ethyl 2-phenylacetate	1.68±0.90b	4.28±1.82a
	辛酸甲酯 Methyl octylate	2.58±0.73	—	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.85±1.66b	32.75±6.94a
	苯乙酸乙酯 Ethyl 2-phenylacetate	1.63±0.11b	2.49±0.11a	2,4-葵二烯酸甲酯 2,4-decadienoic acid methyl ester	—	10.19±3.92
	羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.14±0.55b	16.72±1.43a	2,4-癸二烯酸乙酯 Ethyl (2E,4Z)-deca-2,4-dienoate	2.59±0.55b	21.72±7.38a
	2,4-葵二烯酸甲酯2,4-decadienoic acid methyl ester	—	8.84±2.88
	2,4-癸二烯酸乙酯 Ethyl(2E,4Z)-deca-2,4-dienoate	9.98±5.60b	24.28±8.40a
	棕榈酸甲酯 Methyl palmitate	11.04±0.73a	3.84±0.37b
	棕榈酸乙酯 Ethyl palmitate	—	5.60±1.25
醛类 Aldehydes	2-己烯醛 2-hexenal	40.44±5.43	—	戊醛 Valeraldehyde	—	2.14±1.06
	正己醛 Hexanal	85.83±4.44a	56.07±16.78b	正己醛 Hexanal	—	27.30±10.75
	反-2-辛烯醛 (2E)-2-octenal	2.01±3.49	—	柠檬醛 Citral	0.64±0.02	—
	壬醛 Nonanal	4.35±0.99b	13.01±1.43a	(Z)-3,7-二甲基-2,6-辛二烯醛(Z)-3,7-Dimethyl-2,6-octadienal	—	1.35±0.66
	柠檬醛 Citral	2.41±0.80	—
其他 Other	正己醇 Hexanol	51.64±0.37b	62.53±1.72a	正己醇 Hexanol	4.10±1.39b	52.08±19.59a
	2-乙基己醇 2-Ethylhexanol	—	8.22±0.88	芳樟醇 Linalool	0.85±0.15b	3.99±1.57a
	芳樟醇 Linalool	4.21±1.35a	4.84±0.87a	6-甲基-5-庚烯-2-酮6-Methylhept-5-en-2-one	9.97±0.58b	27.98±12.52a
	6-甲基-5庚烯-2-酮6-Methylhept-5-en-2-one	338.50±44.88a	319.14±77.89a	大马士酮 β-damascenone	—	0.96±0.44
	正己酸 1-Hexanoic acid	12.91±0.29b	116.84±30.62a	正己酸 1-Hexanoic acid	—	120.63±47.03
	戊基环丙烷 Pentylcyclopropane	—	11.79±0.99

Table 3

Table 4

Aroma components of fresh Jianbali and frozen Jianbali"

	香气成分 Aroma component	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma component	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma component	鲜尖把梨 Fresh Jianbali	冻尖把梨 Frozen Jianbali	香气成分 Aroma component	鲜尖把梨肉 Fresh Jianbali	冻尖把梨肉 Frozen Jianbali
酯类 Lipids	乙酸乙酯 Ethyl acetate	1365.88±826.79a	1129.52±200.75b	乙酸甲酯 Methyl-2-ethylacetoacetate	—	47.77±22.78
	丙酸乙酯 Ethyl propionate	9.81±0.82a	8.34±1.86a	乙酸乙酯 Ethyl 2-phenylacetate	1202.12±217.45a	1099.42±5.15b
	乙酸丙酯 Propyl acetate	8.07±3.90b	10.78±2.33a	丙酸乙酯 Ethyl propionate	10.14±2.30a	10.77±0.18a
	丁酸甲酯 Methyl butyrate	9.96±3.98a	6.32±2.34b	乙酸丙酯 Propyl acetate	7.79±1.09b	15.08±1.45a
	乙酸异丁酯 Isobutyl acetate	20.88±10.40	—	丁酸甲酯 Methyl butyrate	7.55±1.03	—
	丁酸乙酯 Ethyl butyrate	113.21±65.62a	45.90±9.03b	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	—	36.37±3.06
	乙酸丁酯 Butyl acetate	46.64±2.29a	40.51±1.95b	丁酸乙酯 Ethyl butyrate	87.06±17.42a	74.33±8.30b
	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	93.92±59.87a	70.42±14.81b	乙酸丁酯 Butyl acetate	44.33±9.09b	76.25±4.38a
	乙酸异戊酯 Isoamyl acetate	12.30±1.03a	10.70±1.09a	甲基丁酸乙酯 Ethyl 2-methylbutanoate	55.67±13.85b	149.99±9.00a
	2-甲基丁基酸乙酯2-Methylbutylacetat	24.31±1.58b	29.69±2.23a	乙酸异戊酯 Isoamyl acetate	5.95±1.74b	18.25±1.11a
	己酸甲酯 Methyl hexoate	49.81±16.20	—	2-甲基丁基乙酸酯2-Methylbutylacetat	19.62±1.79b	60.70±7.35a
	己酸乙酯 Ethyl hexanoate	89.98±55.41a	23.49±6.33b	己酸乙酯 Ethyl hexanoate	18.82±4.08a	17.94±4.34a
	3-羟基丁酸乙酯 Ethyl-3-hydroxybutyrate	8.00±3.28a	8.03±1.51a	羟基丁酸乙酯 Ethyl-3-hydroxybutyrate	—	5.79±0.54
	乙酸己酯 Hexyl acetate	152.77±66.20a	27.76±3.77b	乙酸己酯 Hexyl acetate	26.49±9.79b	58.54±6.01a
	辛酸甲酯 Methyl octylate	52.09±11.55a	11.08±3.94b	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	15.66±3.12a	12.35±1.22a
	辛酸乙酯 Ethyl caprylate	47.22±6.32a	24.82±6.55b
	辛烯酸乙酯 Ethyl 2-octenoate	16.29±8.33	—
	2,4-癸二烯酸乙酯 Ethyl (2E,4Z)-deca-2, 4-dienoate	24.77±11.39a	13.69±5.60b
醛类 Aldehydes	2-甲基丁醛 2-Methylbutanal	—	10.90±3.03
	正己醛 Hexanal	1146.59±34.75a	53.54±12.23b	戊醛 Valeraldehyde	5.83±1.02	—
	己烯醛 Trans-2-hexenal	142.74±32.14	—
	-2-庚烯醛 Heptenal	42.70±21.95	—
	反-2-辛烯醛 (2E)-2-Octenal	14.92±3.04a	13.48±2.62a
	壬醛 Nonanal	5.85±1.73b	10.51±2.79a
其他 Other	正己醇 Hexanol	128.94±45.88a	44.03±11.98b	正己醇 Hexanol	—	49.44±4.93
	3-羟基-2-丁酮 Acetoin	—	130.72±27.21	3-羟基-2-丁酮 Acetoin	—	89.72±2.68
	甲基庚烯酮6-Methylhept-5-en-2-one	631.22±193.48a	230.29±49.68b
	香叶基丙酮 Geranylacetone	—	8.83±3.01

Table 4

Table 5

Aroma components of fresh Huagaili and frozen Huagaili"

	香气成分 Aroma components	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma components	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma components	鲜花盖梨 Fresh Huagaili	冻花盖梨 Frozen Huagaili	香气成分 Aroma components	鲜花盖梨 Fresh Huagaili	冻花盖梨 Frozen Huagaili
酯类 Lipids	乙酸乙酯 Ethyl acetate	—	31.25±9.20	丁酸甲酯 Methyl butyrate	8.49±4.69b	17.20±7.23a
	丁酸甲酯 Methyl butyrate	13.98±1.52a	12.99±4.26a	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	3.00±1.71b	7.43±3.05a
	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	3.25±0.83b	5.74±0.68a	丁酸乙酯 Ethyl butyrate	1.22±0.48b	4.81±1.67a
	丁酸乙酯 Ethyl butyrate	1.39±0.50b	5.55±2.07a	乙酸丁酯 Butyl acetate	3.23±1.83	—
	己酸甲酯 Methyl hexanoate	8.35±1.34	—	乙酸丙酯 Propyl acetate	—	6.14±2.55
	己酸乙酯 Ethyl hexanoate	—	12.90±60.83	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	—	1.85±0.42
	乙酸己酯 Hexyl acetate	6.81±1.63b	8.87±1.96a	己酸甲酯 Methyl hexoate	4.29±2.43b	9.11±3.94a
	辛酸甲酯 Methyl octylate	82.24±1.13	—	己酸乙酯 Ethyl hexanoate	—	4.80±2.85
	辛酸乙酯 Ethyl caprylate	—	0.57±0.02	乙酸己酯 Hexyl acetate	7.99±3.58b	21.83±9.62a
				乙酸辛酯 Octyl acetate	—	7.13±2.52
醛类 Aldehydes	戊醛 Valeraldehyde	—	13.92±3.15	正己醛 Hexanal	3.94±0.13b	61.41±24.58a
	正己醛 Hexanal	102.37±17.09b	173.10±48.82a	(E)-2-庚烯醛 Heptenal	—	13.29±6.37
	2-己烯醛 Trans-2-hexenal	51.32±7.44a	28.79±8.35b	反-2-辛烯醛 (2E)-2-Octenal	—	14.00±8.48
	正辛醛 Octanal	—	4.52±1.88
	反-2-辛烯醛 (2E)-2-Octenal	7.05±2.29b	13.10±5.18a
	壬醛 Nonanal	3.09±0.11b	4.65±0.25a
	十二醛 Lauryl aldehyde	—	1.31±0.59
其他 Other	正己醇 1-Hexanol	—	8.23±2.71	甲基庚烯酮 6-Methylhept-5-en-2-one	—	2.99±0.36
	甲基庚烯酮6-Methylhept-5-en-2-one	36.26±9.24a	22.95±5.02b	突厥烯酮 Damascenone	—	0.69±0.06
	香叶基丙酮 Geranylacetone	—	2.49±0.30	丁基-2-氧杂卓酮 -butyloxepan-2-one	—	2.67±0.71
				6,10-二甲基-5,9-十一双烯-2-酮6,10-Dimethyl-5,9-undecadien-2-one	—	3.32±0.83

Table 5

Table 6

Table 7

Table 8

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品种 Cultivar		L^*	a^*	b^*	C	h	∆E
南果梨 Nanguoli	鲜梨皮 Peel of fresh pear	71.72±2.68a	6.84±0.31a	44.18±2.07a	44.89±2.09a	81.22±5.46a	71.73±5.52
	冻梨皮 Peel of frozen pear	25.91±1.33b	-0.08±0.03b	6.41±0.66b	6.42±0.65b	90.88±2.60b	71.73±5.52
	鲜梨肉 Flesh of fresh pear	80.21±1.25a	-2.58±0.13a	16.84±1.29a	17.04±1.29a	98.73±0.60b	34.85±4.93
	冻梨肉 Flesh of frozen pear	49.69±4.56b	-5.25±0.21b	11.96±1.83b	13.09±1.60b	114.12±4.20a
尖把梨 Jianbali	鲜梨皮 Peel of fresh pear	69.77±2.78a	5.47±0.26a	50.10±3.64a	50.43±3.78a	83.89±2.35a	61.33±1.06
	冻梨皮 Peel of frozen pear	36.20±2.68b	3.57±0.16b	13.83±1.78b	14.25±1.79b	81.35±12.41a
	鲜梨肉 Flesh of fresh pear	80.29±1.23a	0.13±0.01a	21.64±2.64a	21.65±2.64a	89.86±1.94b	29.34±1.67
	冻梨肉 Flesh of frozen pear	58.33±1.75b	-5.82±0.94b	18.24±2.54b	19.17±2.44a	107.91±3.50a
花盖梨 Huagaili	鲜梨皮 Peel of fresh pear	74.27±2.53a	4.16±0.26a	43.62±1.98a	44.02±2.23a	84.71±5.51a	64.84±5.57
	冻梨皮 Peel of frozen pear	30.15±1.87b	2.50±0.45a	10.16±0.73b	10.47±0.76b	76.17±2.15b
	鲜梨肉 Flesh of fresh pear	81.52±1.27a	-1.29±0.11a	11.97±1.58b	12.04±1.58b	96.20±0.46a	32.70±1.79
	冻梨肉 Flesh of frozen pear	54.60±1.93b	-2.70±0.70b	25.01±2.17a	25.16±2.14a	96.23±1.78a

品种 Cultivar	山梨糖醇 Sorbitol (%)	葡萄糖 Glucose (%)	果糖 Fructose (%)	蔗糖 Sucrose (%)	总糖 Total sugar (%)
鲜南果梨 Fresh Nanguoli	2.39±0.13a	3.14±0.08b	7.55±0.08a	2.42±0.01	15.50±0.31a
冻南果梨 Frozen Nanguoli	2.20±0.08a	3.92±0.13a	7.63±0.36a	—	13.74±0.57a
鲜尖把梨 Fresh Jianbali	1.12±0.01a	2.14±0.04b	5.25±0.01a	4.73±0.13a	13.23±0.08a
冻尖把梨 Frozen Jianbali	1.18±0.06a	2.33±0.04a	4.75±0.04b	4.60±0.32a	12.85±0.38a
鲜花盖梨 Fresh Huagaili	3.44±0.13a	3.55±0.14a	7.67±0.37a	—	14.65±0.65a
冻花盖梨 Frozen Huagaili	2.43±0.08b	3.66±0.08a	7.52±0.04a	—	13.31±0.20a

品种 Cultivar	苹果酸 Malic acid (mg·g^-1 FW)	莽草酸 Shikimic acid (mg·g^-1 FW)	柠檬酸 Citric acid (mg·g^-1 FW)	富马酸 Fumaric acid (mg·kg^-1 FW)	总酸 Total acid (mg·g^-1 FW)
鲜南果梨 Fresh Nanguoli	1.87±0.10a	0.12±0.00a	2.91±0.11a	1.03±0.08a	4.90±0.02a
冻南果梨 Frozen Nanguoli	1.79±0.05a	0.10±0.00a	2.93±0.18a	0.49±0.07b	4.82±0.23a
鲜尖把梨 Fresh Jianbali	4.72±0.03a	0.05±0.00a	3.62±0.15a	0.61±0.34a	8.37±0.18a
冻尖把梨 Frozen Jianbali	3.15±0.04b	0.04±0.00b	3.17±0.07a	0.30±0.03a	6.36±0.11b
鲜花盖梨 Fresh Huagaili	2.20±0.02a	0.08±0.00a	5.22±0.06a	0.43±0.16a	7.51±0.04a
冻花盖梨 Frozen Huagaili	1.98±0.03b	0.06±0.00b	4.56±0.00b	1.32±0.06a	6.60±0.03b

品种 Cultivar	硬度 Hardness (N)	粘附性 Adhesiveness (J)	内聚性 Cohesiveness	弹性 Springiness (m)	胶黏性 Gumminess (N)	咀嚼性 Chewiness (J)
鲜南果梨 Fresh Nanguoli	46.17±8.21a	10.38±3.03b	0.62±0.08a	2.03±0.11a	30.06±4.48a	58.26±15.40a
冻南果梨 Frozen Nanguoli	1.63±0.25b	52.04±17.72a	0.61±0.10a	1.60±0.28a	0.99±0.19b	1.62±0.54b
鲜尖把梨 Fresh Jianbali	29.68±6.34a	8.35±2.27b	0.57±0.03a	1.84±0.09a	16.75±3.49a	30.75±6.88a
冻尖把梨 Frozen Jianbali	1.87±0.41b	668.29±59.80a	0.52±0.03a	0.95±0.13b	0.97±0.20b	0.94±0.28b
鲜花盖梨 Fresh Huagaili	3.38±0.20a	24.74±6.69b	0.56±0.03a	2.59±0.16a	23.25±5.56a	60.51±15.50a
冻花盖梨 Frozen Huagaili	1.79±0.46b	98.71±35.80a	0.51±0.11a	1.72±0.40b	0.92±0.40b	0.15±0.01b

Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture

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品种 Cultivar	后熟硬度 Ripen-softening firmness (N)	解冻次数 Thawing time (times)	解冻时间 Thawing time (h)	解冻间隔 Thawing interval (d)
冻南果梨 Frozen Nanguoli	30—50	3	36	10
冻尖把梨 Frozen Jianbali	30—50	3	24	10
冻花盖梨 Frozen Huagaili	50—70	3	36	15

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