基于感官导向的苹果浓缩汁膜分离精加工产品开发
Sensory-oriented fine processing product development for apple juice concentrate by membrane separation
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摘要: 为开发多元化的苹果浓缩汁香料产品，提高产品功能聚焦度，利用多级膜分离对自主研发的苹果浓缩汁进行精细化加工，结合感官评价定位了风格特征突出的苹果特色风味组群，对获得的特色风味组群进行重组试验，利用裂解-气相/质谱（Py-GC/MS）模拟分析了感官作用较好的重组产品在卷烟燃吸过程中的香气释放情况。结果表明：以3级膜依次对苹果浓缩汁进行分离，获得的4个组群中50 nm膜截留液改善口感、增甜作用突出，50 kDa膜截留液能够提升卷烟香气、丰富性，2 nm膜截留液凸显果香、甜香效果显著。通过调整3个特色风味组群的组合配比，可获得作用效果优于分离前苹果浓缩汁的重组产品。优选的重组产品热裂解产物中以杂环类及环戊酮类化合物居多，主要表现为焦甜香、甜香、果香等香气类型。该研究基于苹果浓缩汁开发出了多元化且特征突出的香料产品，可为烟用天然香料的精细化加工产品开发提供技术参考。Abstract: In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: 1) four groups were obtained by three stages membrane separation, among which the sensory effects of 50nm retention solution, 50kDa retention solution and 2nm retention solution showed distinct characteristics. 2） By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. 3) The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
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