目的 比较冷藏、微冻和速冻对蓝靛果风味品质的影响,为加工原料储藏方式优化提供依据。方法 以“蓝精灵”蓝靛果为试材,分别在0、-7和-40 ℃条件下储藏24 h、30 d和60 d,榨汁后测定可溶性固形物（Total Soluble Solids,TSS）、可滴定酸（Titratable Acidity,TA）和固酸比并结合电子鼻与气相色谱-质谱（Gas Chromatography-Mass Spectrometry,GC-MS）分析整体气味响应及挥发性成分变化。结果 60 d时0 ℃组蓝靛果TA持续下降、TSS较低、固酸比升幅最大,表明其基础品质劣变最为明显｡基于电子鼻数据的正交偏最小二乘判别分析表明,60 d时不同低温处理样品的整体气味特征可清晰区分,主要差异传感器为W2W、W3S和W1C。GC-MS分析表明,蓝靛果挥发性成分以醛类为主,还有酯类、萜类及醇类等,其与果香和花香特征密切相关｡0 ℃组虽保留较高的挥发性成分检出峰半定量总量,但60 d时主要由醛类物质支撑,酯类保留不足;-7 ℃组挥发性成分检出峰半定量总量降幅最大,正己醛、乙酸己酯和正己醇等代表性挥发性成分损失最为明显;-40 ℃组在乙酸叶醇酯、乙酸己酯、(E)-2-己烯醛及正己醇等代表性风味相关挥发性成分的保留方面表现较好。结论 在本研究设定的低温处理及60 d储藏范围内,-40 ℃速冻处理在维持蓝靛果糖酸平衡,以及保留乙酸叶醇酯、乙酸己酯、(E)-2-己烯醛和正己醇等代表性风味相关成分方面表现较好,可为蓝靛果加工原料储藏条件的优化提供参考。
Abstract
The work aims to compare the effects of refrigerated storage, superchilled storage, and quick-freezing on the flavor quality of blue honeysuckle berries, thereby providing a basis for optimizing storage methods for processing raw materials. Blue honeysuckle berries of the cultivar "Lanjingling" were stored at 0 °C, -7 °C, and -40 °C for 24 h, 30 d, and 60 d, respectively. After juicing, total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio were determined, while overall odor responses and volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS). After 60 d of storage, the 0 °C group showed the most pronounced deterioration in basic quality, characterized by a continuous decrease in TA, relatively low TSS, and the greatest increase in the TSS/TA ratio. Orthogonal partial least squares discriminant analysis based on electronic nose data showed that the overall odor profiles of samples subjected to different low-temperature treatments could be clearly distinguished after 60 d, with W2W, W3S, and W1C identified as the sensors contributing most to discrimination. GC-MS analysis showed that aldehydes were the dominant volatile compounds in blue honeysuckle berries, while esters, terpenes, and alcohols were closely associated with fruity and floral aroma characteristics. Although the 0 °C group maintained a relatively high total semi-quantitative content of detected volatile peaks, its volatile profile at 60 d was mainly supported by aldehydes, with insufficient retention of esters. The -7 °C group exhibited the greatest decrease in total semi-quantitative content of detected volatile peaks, with the most pronounced decreases in hexanal, hexyl acetate, and n-hexanol. In contrast, the -40 °C group performed better in retaining cis-3-hexenyl acetate, hexyl acetate, (E)-2-hexenal, and n-hexanol. Under the low-temperature conditions examined in this study and within 60 d of storage, quick-freezing at -40 °C shows relatively good performance in maintaining the sugar-acid balance and retaining representative flavor-related volatile compounds, providing a reference for optimizing the storage conditions of blue honeysuckle berries intended for processing.
关键词
蓝靛果 /
低温储藏 /
风味品质 /
电子鼻 /
气相色谱-质谱（GC-MS） /
挥发性成分
Key words
blue honeysuckle berries /
low temperature storage /
flavor quality /
electronic nose /
gas chromatography-mass spectrometry (GC-MS) /
volatile compounds
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基金
国家自然科学基金面上项目（32472803）
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