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基于物理化学性质的果种类的化学分类:用于加工应用的原材料选择

Maiqi Zhang^1,2,3, Yihao Yin^1,2,3, Yantong Li^1,2,3

¹Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Foods (Basel, Switzerland)

|August 26, 2023

概括

这项研究分析了15种果品种,确定了关键的物理化学和感官特征. 结果根据独特的品质将直接消费,果汁生产或新鲜切割的果分组为组.

科学领域:

园艺科学园艺科学
食品科学食品科学食品科学
分析化学分析化学

背景情况:

果品种在水果质量特征上表现出显著的差异.
这些变化影响了不同消费场景和加工方法的适用性.
了解这些差异对于优化果利用至关重要.

研究的目的:

评估15种果品种的物理化学参数和感官属性.
根据其独特的品质来区分果品种.
通过化学测量来确定最适合直接消费,果汁生产和新鲜切割应用的品种.

主要方法:

物理化学分析包括偏向,皮肤颜色,可定位酸度 (TA),可溶性固体与TA的总比 (TSS/TA),硬度,可溶性糖和挥发性有机化合物.
对果属性的感官评估.
化学测量分析用于品种分类和特征评估.

主要成果:

在不同品种的物理,化学和感官特性中观察到显著的差异.
根据其特征,种类被分为三个主要组.
集群I:适合直接消费 (外观漂亮,感官评分高,香气丰富).
集群II:适用于果汁生产 (含糖和酸度较高).
集群III:适用于新鲜切割的果 (味道好,外观不太理想).

结论:

化学测量分析有效地根据其质量特征区分了果品种.
特定的果品种具有独特的特征,使它们成为针对特定应用的理想选择.
这项研究为果行业在品种选择和产品开发方面提供了宝贵的见解.

关键词:

果种植品种的果种植品种果生产果生产具有特征的品质,具有特征的品质.化学测量方法化学测量方法化学测量方法这是分类分类的分类.

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