不同干燥方式对菠萝品质和挥发性风味的影响

doi:10.3969/j.issn.1004-1524.2023.05.21

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (5): 1168-1177.DOI: 10.3969/j.issn.1004-1524.2023.05.21

不同干燥方式对菠萝品质和挥发性风味的影响

王晓艳¹^,²(), 韩延超², 吴伟杰², 邓尚贵¹, 陈杭君², 房祥军², 郜海燕²^,^*()

1.浙江海洋大学食品与药学学院,浙江舟山 316000
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021

收稿日期:2022-02-28 出版日期:2023-05-25 发布日期:2023-06-01
作者简介:王晓艳(1995—),女,甘肃白银人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail:wangxiaoyannts@163.com
通讯作者: *郜海燕,E-mail:spsghy@163.com
基金资助:
浙江省科协“育才工程”(SKX201901)

Effects of different drying methods on quality and volatile flavor of pineapple

WANG Xiaoyan¹^,²(), HAN Yanchao², WU Weijie², DENG Shanggui¹, CHEN Hangjun², FANG Xiangjun², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, Zhejiang, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2022-02-28 Online:2023-05-25 Published:2023-06-01

摘要/Abstract

摘要：

为研究不同干燥方式对菠萝品质和挥发性风味的影响,以新鲜菠萝为原料,采用微波干燥、热风干燥和真空冷冻3种方式,分析干燥后菠萝片的感官评分、色泽、质构、营养品质,以及香气成分的变化。结果表明,热风干燥制备的菠萝片,感官评分最高,达到86分,弹性、回复性较强。真空冷冻干燥后的菠萝片维持了较好的色泽,其维生素C(V_C)(837.2 mg·kg^-1)、总糖(133.98 mg·g^-1)、总酚(0.28 mg·g^-1)和可溶性蛋白(0.57 mg·g^-1)含量均高于其他处理。微波干燥后的菠萝片V_C、可溶性蛋白含量最低,热风干燥后的菠萝片总糖含量最低。真空冷冻干燥与热风干燥后的菠萝片中检测到的挥发性风味成分相似,但其含量相对较高;而微波干燥后的菠萝片中检测到的挥发性风味化合物种类最少,且因局部受热不均,产生了特有的带有焦糖香的5-甲基呋喃醛、2-乙酰基呋喃等风味物质。综合营养品质与挥发性风味考虑,真空冷冻干燥制备的菠萝片品质最佳,热风干燥的次之,微波干燥处理的营养和风味损失最严重。

关键词: 干燥方式, 菠萝, 挥发性风味

Abstract:

In order to study the effects of three common drying methods on the quality and volatile flavor of pineapple, fresh pineapple was used as raw material. Three drying methods of microwave, hot air and vacuum freeze were used to analyze the changes of sensory score, color, texture, nutritional quality and aroma components of dried pineapple slices. The results showed that the pineapple slices prepared by hot air drying had high sensory score of 86, and strong springiness and reslience. After vacuum freeze drying, pineapple slices maintained good color, and the contents of vitamin C (V_C) (837.2 mg·kg^-1), total sugar (133.98 mg·g^-1), total phenol (0.28 mg·g^-1) and soluble protein (0.57 mg·g^-1) were higher than the other treatments. The contents of V_C and soluble protein in pineapple slices dried by microwave were the lowest, while the total sugar content of pineapple slices dried by hot air was the lowest. The volatile flavor components detected in the pineapple slices dried by vacuum freeze and hot air were similar, but the contents were relatively higher by vacuum freeze drying, which could maintain the good flavor of pineapple. Yet, the least kinds of volatile flavor compounds were detected in the pineapple slices prepared by microwave drying, and unique flavor substances such as 5-methylfurfural and 2-acetylfuran with caramel flavor were produced due to the uneven local heating during drying. Given the nutritional quality and volatile flavor, the quality of pineapple slices prepared by vacuum freeze drying was the best, which was followed by hot air drying. The loss of nutrition and flavor by microwave drying was the most serious.

Key words: drying method, pineapple, volatile flavor

中图分类号:

TS255.4

王晓艳, 韩延超, 吴伟杰, 邓尚贵, 陈杭君, 房祥军, 郜海燕. 不同干燥方式对菠萝品质和挥发性风味的影响[J]. 浙江农业学报, 2023, 35(5): 1168-1177.

WANG Xiaoyan, HAN Yanchao, WU Weijie, DENG Shanggui, CHEN Hangjun, FANG Xiangjun, GAO Haiyan. Effects of different drying methods on quality and volatile flavor of pineapple[J]. Acta Agriculturae Zhejiangensis, 2023, 35(5): 1168-1177.

图/表 6

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项目 Project	评分标准 Scoring criteria	感官评分 Sensory score
外观Appearance	组织饱满,透亮,有光泽The tissue is full, transparent and shiny	16~20
	组织略有萎缩,微透亮,有光泽The tissue is slightly atrophic, slightly transparent and shiny	11~15
	组织干缩严重,无透明光泽The tissue shrinks seriously and has no transparent luster	5~10
色泽Color	色泽金黄 Golden color	16~20
	暗黄色 Dark yellow	11~15
	黑褐色 Dark brown	5~10
风味Flavor	酸甜适中 Moderate sour and sweet	26~30
	偏酸或偏甜 Sour or sweet	16~25
	苦涩有异味 Bitter and astringent with peculiar smell	5~15
口感Taste	有韧性,软硬适中 It has toughness and moderate hardness	26~30
	干硬 Dry hard	16~25
	无韧性 No toughness	5~15

项目 Project	评分标准 Scoring criteria	感官评分 Sensory score
外观Appearance	组织饱满,透亮,有光泽The tissue is full, transparent and shiny	16~20
	组织略有萎缩,微透亮,有光泽The tissue is slightly atrophic, slightly transparent and shiny	11~15
	组织干缩严重,无透明光泽The tissue shrinks seriously and has no transparent luster	5~10
色泽Color	色泽金黄 Golden color	16~20
	暗黄色 Dark yellow	11~15
	黑褐色 Dark brown	5~10
风味Flavor	酸甜适中 Moderate sour and sweet	26~30
	偏酸或偏甜 Sour or sweet	16~25
	苦涩有异味 Bitter and astringent with peculiar smell	5~15
口感Taste	有韧性,软硬适中 It has toughness and moderate hardness	26~30
	干硬 Dry hard	16~25
	无韧性 No toughness	5~15

处理 Treatment	外观Appearance	色泽Color	风味Flavor	口感Taste	总分Total score
T1	12±1 b	15±1 b	17±3 b	25±1 b	69±3 c
T2	16±2 a	19±1 a	24±2 a	27±1 a	86±4 a
T3	15±1 a	18±1 a	23±3 a	24±2 b	80±4 b

处理 Treatment	外观Appearance	色泽Color	风味Flavor	口感Taste	总分Total score
T1	12±1 b	15±1 b	17±3 b	25±1 b	69±3 c
T2	16±2 a	19±1 a	24±2 a	27±1 a	86±4 a
T3	15±1 a	18±1 a	23±3 a	24±2 b	80±4 b

处理Treatment	L^*	a^*	b^*	ΔE
T1	60.17±2.31 c	5.14±1.79 a	46.16±1.84 a	58.06±1.80 a
T2	76.46±1.81 b	-3.95±1.28 b	44.61±2.00 a	47.40±1.94 b
T3	92.33±0.64 a	-5.75±0.32 c	27.06±0.98 b	26.33±0.69 c

不同干燥方式对菠萝品质和挥发性风味的影响

Effects of different drying methods on quality and volatile flavor of pineapple

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处理Treatment	硬度Hardness/g	弹性Springiness	内聚性Cohesiveness	咀嚼性Chewiness	回复性Resilience
T1	260.22±54.57 b	0.87±0.12 a	0.55±0.13 b	133.90±19.44 b	0.09±0.02 c
T2	227.44±89.77 b	0.92±0.07 a	0.72±0.11 a	128.87±46.40 b	0.24±0.02 a
T3	722.23±142.42 a	0.69±0.14 b	0.56±0.03 b	256.77±16.57 a	0.17±0.03 b

类别 Type	风味物质 Flavor compounds		不同处理下的含量Content under different treatments/(μg·kg^-1)					特征香味 Characteristic aroma
类别 Type	风味物质 Flavor compounds		T1	T2		T3		特征香味 Characteristic aroma
酯类	乙酸甲酯Methyl acetate		ND	ND		0.01		水果香Fruity aroma
Esters	乙酸乙酯Ethyl acetate		ND	5.03		ND		水果香Fruity aroma
	丁酸甲酯Methyl butyrate		ND	ND		0.44		苹果香Apple aroma
	2-甲基丁酸甲酯Methyl 2-methylbutyrate		ND	2.32		2.68		水果香Fruity aroma
	2-甲基丁酸乙酯Ethyl 2-methylbutyrate		ND	12.65		ND		苹果香Apple aroma
	乙酸异戊酯Isopentyl acetate		ND	10.02		ND		香蕉香Banana aroma
	当归内酯Alpha-angelicalactone		4.48	ND		ND		巧克力香Chocolate aroma
	丙二酸二甲酯Dimethyl malonate		2.45	7.24		8.21		—
	己酸乙酯Ethyl caproate		2.60	159.06		177.75		菠萝香Pineapple aroma
	3-己烯酸乙酯Ethyl cis-3-hexenoate		ND	15.29		ND		水果香Fruity aroma
	庚酸甲酯Methyl enanthate		ND	3.21		3.56		—
	3-甲硫基丙酸甲酯Methyl 3-methylthiopropionate		4.11	19.05		21.06		稀释时有甜果香
								Sweet fruity aroma when diluted
	庚酸乙酯Ethyl heptanoate		ND	ND		18.21		菠萝香Pineapple aroma
	辛酸甲酯Methyl octanoate		18.78	103.94		114.18		果香和酒香 Fruit and wine aroma
	丙位己内酯γ-Hexalactone	6.57			10.61		11.66		药草香、焦糖香
									Herbal fragrance, caramelized fragrance
	辛酸乙酯Ethyl caprylate	8.91			20.43		632.46		水果香、菠萝香
									Fruity aroma, pineapple aroma
	苯乙酸甲酯Methyl phenylacetate	ND			ND		1.44		蜂蜜香Honey fragrance
	苯乙酸乙酯Ethyl phenylacetate	ND			7.47		ND		蜂蜜香Honey fragrance
	癸酸甲酯Methyl caprate	4.81			6.29		6.83		—
	丙位十二内酯2(3H)-Furanone,dihydro-5-octyl-	ND			0.83		0.89		水果香Fruity aroma
	癸酸乙酯Ethyl caprate	ND			100.25		ND		果香和酒香Fruit and wine aroma
	邻苯二甲酸二甲酯Dimethyl phthalate	1.44			4.33		4.69		—
醇类	乙醇Ethanol	ND			4.58		ND		芳香气味Aromatic odor
Alcohols	4-萜烯醇Terpinen-4-ol	ND			ND		2.52		暖胡椒香Warm pepper aroma
酮类	4-羟基-2-丁酮4-Hydroxy-2-butanone	ND			ND		5.78		—
Ketones	甲基庚烯酮6-Methyl-5-hepten-2-one	1.63			4.19		4.57		柠檬草香Lemongrass fragrance
	呋喃酮Furaneol	ND			7.54		5.90		水果香Fruity aroma
醛类	异戊醛Isovaleraldehyde	2.02			ND		ND		苹果香Apple aroma
Aldehyde	2-甲基丁醛2-Methylbutyraldehyde	1.76			ND		ND		—
	正己醛Caproaldehyde	2.19			4.22		4.77		刺激性气味Pungent odor
	糠醛2-Furaldehyde	285.85			18.14		ND		杏仁气味Almond odor
	庚醛Heptanal	3.24			2.96		3.31		水果香Fruity aroma
	(E)-2-庚烯醛(E)-Hept-2-enal	ND			ND		2.51		脂芳香Fatty aroma
	苯甲醛Benzaldehyde	6.17			3.36		3.64		苦杏仁味Bitter almond flavor
	5-甲基呋喃醛5-Methylfurfural	15.88			ND		ND		焦糖香Caramelized fragrance
	正辛醛N-capryl(ic) aldehyde	ND			ND		109.59		水果香Fruity aroma
	苯乙醛Phenylacetaldehyde	68.60			8.19		ND		稀释后甜果香
									Sweet fruity aroma after dilution
	壬醛Nonanal	48.12			7.54		103.52		稀释时有玫瑰和柑橘香
									Rose and citrus aromas when diluted
	癸醛Decanal	17.89			58.70		22.34		稀释时呈果香Fruit aroma when diluted
	反式-2-癸烯醛Trans-2-decenal	7.05			17.84		19.46		—
	2-十一烯醛2-Undecenal	ND			ND		109.44		柑橘香Citrus aroma
烯烃类	环庚三烯Cycloheptatriene	3.00			ND		2.87		—
Alkenes	(+)-柠檬烯(+)-Limonene	ND			98.35		ND		柑橘香Citrus aroma
	罗勒烯(Z)-β-ocimene	13.35			15.76		ND		花香Fragrance of flower
	1,3,5-十一碳三烯1,3,5-Undecatriene	7.40			7.12		7.86		格蓬香Gepeng incense
	(-)-alpha-古芸烯(-)-alpha-Gurjunene	26.00			62.23		67.72		—
	β-石竹烯β-Caryophyllene	ND			3.04		ND		丁香香味Clove aroma
	(+)-苜蓿烯Sativene	13.74			46.92		51.14		—
	萜品油烯Terpinolene	ND			3.16		ND		柠檬香Lemon aroma
	佛术烯Eremophilene	31.28			61.15		65.49		—
	(-)-异喇叭烯(-)-Isoledene	36.78			52.40		56.38		—
酸类	乙酸Acetic acid	1.33			0.43		ND		刺激性气味Pungent odor
Acids	正己酸1-Hexanoic acid	ND			17.67		ND		刺激性气味Pungent odor
	2-甲基丁酸2-Methylbutyric acid	ND			0.63		0.70		低浓度时呈果香
									Fruit aroma at low concentration
其他	乙苯Ethylbenzene	2.05			1.81		2.04		芳香气味Aromatic odor
Others	间二甲苯m-Xylene	4.53			0.99		1.14		—
	2-乙酰基呋喃2-Acetylfuran	17.25			1.29		ND		焦糖香Caramelized fragrance