Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
文献类型： 外文期刊
作者： Cheng, Huan 1 ; Chen, Jianle 1 ; Chen, Shiguo 1 ; Xia, Qile 2 ; Liu, Donghong 1 ; Ye, Xingqian 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Fuli Inst Food Sci, Zhejiang Key Lab Agrofood Proc,Zhejiang R&D Ctr, Hangzhou 310058, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Zh, Hangzhou 310021, Zhejiang, Peoples R China
关键词： Bayberry (Myrica rubra);Gas chromatography-mass spectrometry-olfactometry (GC-MS-O);Principal component analysis (PCA);Physiochemical compounds;Aroma-active compounds
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
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收录情况： SCI
摘要： The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME-GC-MS-O) indicated bayberries could be divided into 3 groups: alpha-pinene ("pine" odor) for group 1 (four cultivars), beta-caryophyllene and isocaryophyllene ("woody" odor) for group 2 (six cultivars), and ethyl acetate ("overripe" odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction. (C) 2016 Elsevier Ltd. All rights reserved.
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