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在储存期间在非缩 (NFC) 皮塔雅汁中对时间驱动的感官恶化和微生物动态的综合分析

Bing Xia¹, Lingfang Shi², Susu Han¹

¹Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

|February 28, 2026

概括

在一个月的时间里,从非缩 (NFC) pitaya汁中追踪了感觉和微生物的变化. 腐烂微生物增加,与香味化合物减少和味道改变有关,影响果汁质量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

非缩 (NFC) 皮塔亚果汁质量易受微生物破坏和储存期间的感觉变化.
了解微生物动力学和感官属性之间的相互作用对于延长保质期至关重要.

研究的目的:

在一个月的储存期内调查NFC皮塔汁中感官恶化和微生物动态之间的相关性.
确定关键的挥发性有机化合物 (VOC) 和与腐烂相关的微生物种群.

主要方法:

使用了一种集成的多分析方法:电子鼻子 (E-nose),气色谱-质谱 (GC-MS),电子舌头 (E-tongue) 和16SrRNA测序.
分析了30个关键VOC,口味特征 (苦味,丰富性) 和微生物群落继承的变化.

主要成果:

观察到与新鲜度相关的挥发性有机物 (例如,林纳醇,六) 的下降,以及腐烂指标 (例如,,乙) 的增加.
显著的味道恶化,以增加的苦味和丰富的损失为特征,被E-tongue检测到.
微生物群落从最初的属转移到与破坏相关的分类,如Clostridium,Pseudomonas和Ralstonia.
感官和微生物的变化遵循一个时间占主导地位的模式,腐烂分类与芳香化合物相反地联系在一起.

结论:

微生物继承和感官恶化在NFC皮塔汁中密切相关.
优化的储存条件和有针对性的微生物控制策略对于保持感官质量和延长NFC水果饮料的保质期至关重要.

关键词:

16s RNA 测序的测序方法电子鼻子 (E-nose) 是一个电子鼻子.电子舌头 (E-tongue) 是一种语言.在GCMS中使用.微生物的动力学在 NFC pitaya 果汁中.挥发性有机化合物挥发性有机化合物

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