基于感官导向的苹果浓缩汁膜分离精加工产品开发
Development of membrane-separation fine-processed products for apple juice concentrate based on sensory orientation
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摘要: 为开发多元化的苹果浓缩汁香料产品并提高该产品的功能聚焦度,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,结合感官评价定位风格特征突出的苹果特色风味组群并进行重组试验,利用热裂解-气相/质谱(Py-GC/MS)模拟分析感官评价结果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:利用3级膜依次对苹果浓缩汁进行分离,其中50 nm膜截留液在改善口感、增甜方面的作用突出,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、甜香的效果显著。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和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参考。Abstract: In order to develop diversified apple juice concentrate flavor products and improve the functional specificity of the products, the self-developed apple juice concentrate was refined using multi-stage membrane separation. Apple characteristic flavor groups with prominent style characteristics were identified through sensory evaluation and subjected to recombination experiments. The aroma release of recombined products with better sensory evaluation results during cigarette smoking was simulated and analyzed using Py-GC/MS. The results showed that when the apple juice concentrate was separated sequentially using three-stage membranes, the 50 nm membrane retention solution had a prominent effect on improving taste and sweetness, the 50 kDa membrane retention solution could enhance the aroma and richness of cigarettes, and the 2 nm membrane retention solution significantly highlighted the fruity and sweet aromas. By adjusting the combination ratios of the three characteristic flavor groups, recombinant products with better effects than the apple juice concentrate before separation can be obtained. The pyrolytic products of the preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone compounds, exhibiting aroma types such as caramel-like, sweet, and fruity. This study has developed diversified and characteristic flavor products based on apple juice concentrate, providing a reference for the development of fine-processed products of natural tobacco flavors.
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