关键词: 青梅, 成熟度, 果汁, 营养成分, 风味

Abstract: The effects of ripe stage on nutritional composition and flavor of green mume juice was investigated. Dongqing variety produced in Shangyu city， Zhejiang province， was chosen as raw material. The results indicated that， with the ripe stage of the fruit changed from 70% to 90%， the color of fruit changed from green to reddish yellow， and the flavor of the juice changed from unripe fruity aroma to fragrant aroma similar to peach flavor， total sugar content increased from 185 g·L-1 to 1249 g·L-1， protein content increased from 270 g·L-1 to 540 g·L-1， and total phenol content increased from 041 g·L-1 to 078 g·L-1. While total acidity content decreased from 384% to 292%， citric acid content decreased from 1644 g·L-1 to 1349 g·L-1， malic acid decreased from 651 g·L-1 to 181 g·L-1， while sugaracid ratio increased from 103 to 215. Ripe stage had no effect on amino acid type. 14 amino acids including 6 essential amino acids were detected. With the content of each amino acid increased， the total amino acid content increased from 19166 mg·(100 g)-1 to 26025 mg·(100 g)-1. 27 volatile compositions were detected， with 17 compositions from 70% ripe samples， 20 from 90% ripe ones. The aromatic type changed from green fruity type to floralfruity one， with 1hexanol content decreased from 6942% to 4623%， benzaldehyde content increased from 260% to 504% and linalyl alcohol increased from 113% to 1495%.

Key words: green mume, ripe stage, juice, nutritional composition, flavor