超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
邓红1,2,3,雷佳蕾1,杨天歌1,刘旻昊1,孟永宏1,2,3(),郭玉蓉1,2,3,薛佳1,2,3()
Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
DENG Hong1,2,3,LEI JiaLei1,YANG TianGe1,LIU MinHao1,MENG YongHong1,2,3(),GUO YuRong1,2,3,XUE Jia1,2,3()

图3. 超高压与高温瞬时灭菌处理的NFC苹果汁4℃贮藏期香气成分的变化

Fig. 3. Changes in aroma components of NFC apple juice treated by ultra-high pressure and high temperature at 4℃ during storage
A：主成分分析PCA评分图;B：PCA负荷变量图;C：两个处理的苹果汁在贮藏期间18种主要香气成分变化的热图。Control：未处理的NFC苹果汁;HHP1、2、3、4W：其超高压处理的NFC苹果汁贮藏1、2、3、4周;HTST1、2、3、4W：超高温瞬时杀菌处理的NFC苹果汁贮藏1、2、3、4周A: Principal component analysis PCA score map; B: PCA load variable map; C: Heat map of 18 major aroma components during storage of two treated apple juices. CK: Untreated NFC apple juice; HHP1, 2, 3, 4W: NFC apple juice treated with ultra-high pressure during storage 1, 2, 3 and 4 weeks; HTST1, 2, 3, 4W: NFC apple juice treated with ultra-high temperature instantaneous sterilization 1, 2, 3 and 4 weeks. (E)-2-己烯醛,Hexenal：己烯醛,Acetaldehyde：乙醛,1-hexanol：1-己醇,2-methyl-1-butanol：2-甲基-1-丁醇,1-butanol：1-丁醇,2-methyl butyrate：2-甲基-丁酯,Hexyl butyrate：丁酸己酯,Butyl 2-methyl butyrate：2-甲基丁酸丁酯,Hexyl acetate：乙酸己酯,Ethyl hexanoate：己酸乙酯,Butyl butyrate：丁酸丁酯,Butyl acetate：乙酸丁酯,Amyl acetate：乙酸戊酯,Isoamyl formate：甲酸异戊酯,Ethyl 2-methyl butyrate：2-甲基丁酸乙酯,Ethyl butyrate：丁酸乙酯,Propyl acetate：乙酸丙酯