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Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2020-05-14 , DOI: 10.1002/ffj.3580 Lu Liu 1 , Chunmao Lv 1 , Xianjun Meng 1 , Guang Xin 1 , Bin Li 1
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2020-05-14 , DOI: 10.1002/ffj.3580 Lu Liu 1 , Chunmao Lv 1 , Xianjun Meng 1 , Guang Xin 1 , Bin Li 1
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In order to identify more suitable thawing method to preserve aroma, taste, and other sensory quality of raspberry, five thawing methods were used to treat frozen raspberry, namely water bath thawing, microwave thawing, ultrasonic thawing, room temperature thawing, and refrigeration thawing. Gas chromatography‐mass spectrometry was employed to study the quantitative and qualitative analysis of the volatile compounds, and the characteristic flavor components of raspberry were compared by relative odor activity value (ROAV). Electronic tongue technique and fuzzy comprehensive evaluation were used to ensure the changes in sensory qualities of raspberry. The results showed that the time of microwave thawing was 0.57 minutes, and drip loss was 4.40%. Both of them were the lowest among the five thawing methods. The volatile components of raspberry included aldehydes, esters, ketones, alcohols, fatty acids, terpenes, and other compounds. Among them, there were 19 kinds of volatile components in quick‐frozen raspberries, 18 volatile components in raspberries after treated by microwave thawing and refrigeration thawing, 16 volatile components after room temperature thawing, 12 volatile components after ultrasonic thawing, and 10 volatile components after water bath thawing. The characteristic flavor compounds of raspberry were identified as acetaldehyde, alpha‐ionone, beta‐ionone, raspberry ketone, alpha‐terpene, and alpha‐pinene. Microwave thawing was the most suitable way to preserve the characteristic flavor components of raspberry, but water bath thawing could destroy the most of compounds. After microwave thawing, raspberry tasted best and was most acceptable to consumers. Therefore, microwave thawing was the most appropriate method to preserve raspberry flavor and sensory quality among the five thawing methods.
中文翻译：
不同解冻方式对覆盆子风味成分和感官特性的影响
为了确定更合适的解冻方法以保留树莓的香气，味道和其他感官品质，使用了五种解冻方法来处理冷冻树莓，即水浴解冻，微波解冻，超声解冻，室温解冻和冷藏解冻。气相色谱-质谱法研究了挥发性化合物的定量和定性分析，并通过相对气味活性值（ROAV）比较了树莓的特征风味成分。电子舌技术和模糊综合评价被用来确保覆盆子的感官质量的变化。结果表明，微波解冻时间为0.57分钟，滴失率为4.40％。它们都是五种解冻方法中最低的。覆盆子的挥发性成分包括醛，酯，酮，醇，脂肪酸，萜烯和其他化合物。其中速冻树莓中的挥发性成分有19种，微波解冻和冷冻融化后的覆盆子中有18种挥发性成分，常温解冻后的挥发性成分有16种，超声波解冻后的挥发性成分有12种，冷冻后的挥发性成分有10种。水浴解冻。覆盆子的特色风味化合物被鉴定为乙醛，α-紫罗兰酮，β-紫罗兰酮，覆盆子酮，α-萜烯和α-pine烯。微波解冻是保留树莓特征风味成分的最合适方法，但是水浴解冻会破坏大多数化合物。微波解冻后 覆盆子口味最好，最受消费者欢迎。因此，在五种解冻方法中，微波解冻是保持树莓风味和感官品质的最合适方法。
更新日期：2020-05-14
中文翻译：
不同解冻方式对覆盆子风味成分和感官特性的影响
为了确定更合适的解冻方法以保留树莓的香气，味道和其他感官品质，使用了五种解冻方法来处理冷冻树莓，即水浴解冻，微波解冻，超声解冻，室温解冻和冷藏解冻。气相色谱-质谱法研究了挥发性化合物的定量和定性分析，并通过相对气味活性值（ROAV）比较了树莓的特征风味成分。电子舌技术和模糊综合评价被用来确保覆盆子的感官质量的变化。结果表明，微波解冻时间为0.57分钟，滴失率为4.40％。它们都是五种解冻方法中最低的。覆盆子的挥发性成分包括醛，酯，酮，醇，脂肪酸，萜烯和其他化合物。其中速冻树莓中的挥发性成分有19种，微波解冻和冷冻融化后的覆盆子中有18种挥发性成分，常温解冻后的挥发性成分有16种，超声波解冻后的挥发性成分有12种，冷冻后的挥发性成分有10种。水浴解冻。覆盆子的特色风味化合物被鉴定为乙醛，α-紫罗兰酮，β-紫罗兰酮，覆盆子酮，α-萜烯和α-pine烯。微波解冻是保留树莓特征风味成分的最合适方法，但是水浴解冻会破坏大多数化合物。微波解冻后 覆盆子口味最好，最受消费者欢迎。因此，在五种解冻方法中，微波解冻是保持树莓风味和感官品质的最合适方法。
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