Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

被引：41

作者：

Cheng, Huan ^{[1
]}

Chen, Jianle ^{[1
]}

Chen, Shiguo ^{[1
]}

Xia, Qile ^{[2
]}

Liu, Donghong ^{[1
]}

Ye, Xingqian ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Fuli Inst Food Sci, Zhejiang Key Lab Agrofood Proc,Zhejiang R&D Ctr, Hangzhou 310058, Zhejiang, Peoples R China

[2] Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Zh, Hangzhou 310021, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 212卷

关键词：

Bayberry (Myrica rubra); Gas chromatography-mass spectrometry-olfactometry (GC-MS-O); Principal component analysis (PCA); Physiochemical compounds; Aroma-active compounds; PRINCIPAL COMPONENT ANALYSIS; GC-MS; ANTIOXIDANT PROPERTIES; VOLATILE COMPOSITION; ZUCC; SIEB; STORAGE; CHROMATOGRAPHY; OLFACTOMETRY; VARIETIES;

D O I：

10.1016/j.foodchem.2016.05.145

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME-GC-MS-O) indicated bayberries could be divided into 3 groups: alpha-pinene ("pine" odor) for group 1 (four cultivars), beta-caryophyllene and isocaryophyllene ("woody" odor) for group 2 (six cultivars), and ethyl acetate ("overripe" odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：374 / 385

页数：12

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