2016, Vol.37, No

Transcript

1 2016, Vol.37, No * %15% 2 Flavor Quality of Rosa roxbughii Juice with Different Treatments for the Removal of Bitter and Astringent Tastes ZHANG Yu, LUO Yu, LIU Fangshu, DING Zhuhong* (Guizhou Research and Development Center of Medicinal and Edible Plant Resources, Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang , China) Abstract: Sensory evaluation combined with electronic tongue technique was used to study the influences of different treatments for the removal of bitterness and astringency on flavor quality of Rosa roxbughii juice in order to select the optimal treatment conditions. The results showed that sour, astringent and bitter tastes comprised the main flavor of Rosa roxbughii juice. The combination of additives was obviously better than single additives for removal of bitterness and astringency. The optimal combination found was as follows: 0.12% tannase and 15% ucralose. Under the optimized conditions, the sensory evaluation score was the highest and the taste was appropriate with the lightest bitterness. The response values of C00 (bitterness) and AE1 (astringency) were the lowest, as detected by electronic tongue. This study suggested that electronic tongue technique combined with traditional sensory evaluation enables more accurate and reliable evaluation of food flavor. Key words: Rosa roxbughii juice; bitterness; electronic tongue; sensory evaluation DOI: /spkx TS A ,,,. [J]., 2016, 37(4): DOI: / spkx ZHANG Yu, LUO Yu, LIU Fangshu, et al. Flavor quality of Rosa roxbughii juice with different treatments for the removal of bitter and astringent tastes[j]. Food Science, 2016, 37(4): (in Chinese with English abstract) DOI: /spkx Rosa roxburghii Tratt. [1] [2] VC VP [3] [4] [5] [2013]6006 G [2014] @qq.com * gzdxdzh@163. com

2 , Vol.37, No.04 β- [6] [7] [8] [9] [10] [11] [12-13] [14] [15] [16] [17-18] [23] GB/T [24] 12 1 Table 1 1 Sensory evaluation of bitterness and astringency in Rosa roxburghii juice β- 500 U/g 1.2 XMTD-204 Insent SA402B % β- [6,19-20] [7] [9,21] 100 ml0.12% [22] [25] 100 ml 120 s 1 s 30 s s AAE CT0 CA0 C00 AE DPS β- [26-27] [5] [7]

3 2016, Vol.37, No [28] A β- /% B /% % β-.04%4.15% % 2 Fig.2 Comparison of sensory evaluation scores of Rosa roxburghii juice with optimal removal of bitterness and astringency by addition of singles additives AAE 02 CT C /% β-a B C Fig.1 Effect of the addition of β-cyclodextrin (A), AMP (B), and sucralose (C) on the sensory evaluation score of Rosa roxburghii juice 1 β- 1A β- β-% 1B C P 1 β- %4% 15% 2 % β-4%15% 0.12% 4 P 1 07 Fig.2 06 AE1 05 C CA0 β- 3 Fig.3 Radar fingerprints of electronic tongue sensors for Rosa roxburghii juice with single additive treatments 2 Response values of electronic tongue sensors for Rosa roxburghii juice with single additive treatments 01 AAE 02 CT0 03 CA0 05 C00 06 AE cc 8.27 cdb bcb aa aa bb ba aa bcb cc β aa aa bb aa 20 bb dd 7.47 db cb cb cc cc 8.67 cb bcb 37 bb cbc P 5 P 1 15% 4% % β-0.12% 20% 3 2 3

4 , Vol.37, No.04 CA0 C00 AE1 AAE CT0 AAE CT0 CA0 P 1 β- AE1 5 3 P 5 3 β- 4 C P 1 β- AE1 C00 2 β %.12% % β-.12%15% %4% Fig.4 4 Sensory evaluation score of Rosa roxburghii juice with single and combined additive treatments 2 [29] % 0.12%% β- 0.12%15% 0.12%4%β P 1 β- 3 P 5 07 Fig AE1 01 AAE C00 02 CT CA0 β- 5 Fig.5 Radar fingerprints of electronic tongue sensors for Rosa roxburghii juice with combined additive treatments 3 Response values of electronic tongue sensors for Rosa roxburghii juice with combined additive treatments 01 AAE 02 CT0 03 CA0 05 C00 06 AE cc 8.27 ec ba aa aa 7.88 bb 9.46 dbc bab ba bab 4.74 abab cb bab 31 ba 7.70 bcb 8 aa 19 ba bab aba 10 bcb β aab aa aa aba bab CA0 β- 4 P 1 3

5 2016, Vol.37, No AE15 P 5 4 β- 0.12% 15% C00 5 P 5 β- 0.12% 15% 0.12%15% % 15% C00 AE12 [28] [1],,. : [J]., 2003, 6(10): 31. DOI: /j.issn [2]. : [J]., 2007(6): 14. DOI: / j.issn [3]. : [J]., 2003(5 ): DOI: / j.issn [4],. [J]. ( ), 1995(2): [5]. [J]., 2011, 24(4): 6-7. DOI: /j.issn [6]. [J]., 2002, 23(4): DOI: /j.issn [7],,,. [J]., 2012, 18(21): [8],,. AMP [J]., 2010, 37(4): DOI: /j.cnki x [9],,,. [J]., 2008(6): DOI: / j.issn [10],. [J]., 2004, 26(1): DOI: /j.cnki.jteabusiness [11] GAMBUTI A, RINALDI A, LISANTI M, et al. Partial deal coholisation of red wines by membranecontactor technique: influence on colour, phenolic compound s and saliva precipitation index[j]. European Food Research and Technology, 2011, 233(4): DOI: /s [12] SOHI H L, SULTANA Y, KHAR R K. Taste masking technologies in ora l p harmaceuticals: recent deve lopments and approaehes[j]. Drug Development and Industrial Pharmacy, 2004, 3 0(5): DOI: /DDC [13] TIAN S Y, DENG S P, CHEN Z X. Multifrequency large amplitude pulse voltammetry: a novel ele ctrochemical method for electro nic tongue[j]. Sensors and Actuators B, 2007, 123(2): DOI: /j.snb [14] REBECCA N B, HERBERT S. Comparison of sensory and consumer r esults with electronic nose and tongue sensors foe apple juice[j]. Food Qu ality and Preference, 2009, 13(6): DOI: /S (02) [15],,. [J]., 2012, 28(23): DOI: /j. issn [16],,. [J]. (), 2012, 38(6): DOI: /j.issn [17],,,. [J]., 2011, 27(11): DOI: / j.issn [18],,,. [J]., 2008, 8(3): DOI: / j.issn [19]. [J]., 2000, 21(3): DOI: /j.issn [20]. [J]., 2003, 24(1): DOI: /j.issn [21],,,. [J]., 2003(6): DOI: / j.issn [22],,,. [J]., 2013, 34(18): DOI: /spkx [23]. [D]. :, [24],. GB/T : : 1 : [S]. [25],. [J]., 2010, 24(12): DOI: /j.issn [26]. [D]. :, [27],,,. β- [J]., 20 06, 34(20): DOI: / j.issn [28],,. [J]., 2009, 124(3): 6-7. DOI: /j.issn [29],. [J]., 2010, 31(3):