关键词: 黑莓清汁, 香气, 热处理, 香气分析

Abstract:

Solid phase micro-extraction coupled with gas chromatography mass spectrometry (SPME-GC-MS) was applied
to the analysis of aromatic compounds in blackberry juice samples with and without thermal treatment, and a sensory
evaluation was also performed on the two samples. The results showed that 56 kinds of compounds including alcohols,
esters and aldehydes were detected in untreated blackberry juice. After thermal treatment, the types and contents of aromatic
compounds of blackberry juice revealed a significant change (P ＜ 0.05). After 0.5 min and 1 min thermal treatment, the
contents of alcohols, esters, aldehydes, ketones and acids were decreased to some extents. The contents of alcohols and esters
in blackberry juice after 1.5 min thermal treatment were decreased by 12.2% and 34.5%, respectively, while the contents of
aldehydes exhibited an increase by 14.2%. With prolonged thermal treatment time, the aromatic flavor of blackberry juice
became weaker and bad odor was generated. In contrast, the typical aroma of blackberry juice after thermal treatment for 0.5
min was retained, which matched well with the sensory evaluation results.

Key words: blackberry juice, aromatic compounds, thermal treatment, aroma analysis