基于色香味与质地的冻梨品质分析

王阳,王文辉,佟伟,贾晓辉,杜艳民

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

WANG Yang,WANG WenHui,TONG Wei,JIA XiaoHui,DU YanMin

表5 鲜花盖梨与冻花盖梨果皮及果肉香气成分

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) 鲜花盖梨 Fresh Huagaili 冻花盖梨 Frozen Huagaili 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