Browning and Flavor Changing of Cloudy Apple Juice during Accelerated Storage
作者单位：College of Food Science and Technology Bohai University
会议日期：2019年
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程]
基 金：financed by National Key Research and Development Program (2017YFD0400704) National Natural Science Foundation of China (31701618) Natural Science Foundation of Liaoning province, china (20180551103)
摘 要：In this paper, the browning and flavor changing of cloudy apple juice during accelerated storage were investigated with storage temperature at 37 ℃. These indicators, such as, soluble solids content, titratable acid content, Vc, color difference, and turbidity of cloudy apple juice were measured every 1 or 2 hours during storage. Meanwhile, the volatile flavor of juice were also analyzed using electronic nose. The results showed that L and ΔE values decreased during storage, while a and b values increased. The electronic nose could distinguish the apple juice stored for 0 hour from other storage time, and the sensor with the highest contribution rate was W1S, followed by W1C and W2S, which were sensitive to hydrocarbons, aromatics, and alcohols, respectively. The values of Vc content, sugar-acid ratio, and turbidity fluctuated slightly during storage. In general, the content of Vc decreased significantly, and the ratio of sugar to acid also decreased, while, turbidity increased during storage.