关键词: 电子束辐照, 超高压处理, 红枣浓浆, 品质, 风味

Abstract: To analysis the aroma, taste of different treated-jujube syrup, pasteurization (80°C, 30 min), electron beam irradiation (3, 5, 7 kGy) and ultrahigh-pressure treatment (400, 500, 600 MPa/6 min) were used to process jujube syrup. The effects of different treatments on the flavor of jujube syrup were investigated by measuring free amino acids and reducing sugars contents, combined with electronic nose, electronic tongue and sensory evaluation. The results showed that compared to the control sample, the free amino acid contents were significantly reduced by pasteurization and electron beam irradiation, and contents of bitter amino acid such as arginine, valine and leucine was significantly increased by pasteurization. Significant differences were found in the sensor values of the eight groups through electron nose testing, and the electron nose could distinguish their flavors well. The electron tongue results showed that there were significant differences between the taste characteristics of the electron beam irradiated, ultrahigh-pressure samples and the control sample, while the taste characteristics of the pasteurized samples were closer to those of the control group, indicating that the electron tongue could distinguish the different treated samples well. Electron beam irradiation and ultrahigh-pressure treatment could effectively enhance the fructose content in the jujube syrup. In addition, the samples treated with electron beam irradiation obtained higher sensory values than other treatments, which mainly showed better taste, color and flushability. In conclusion, both electron beam irradiation treatment and ultrahigh-pressure treatment could effectively improve the flavor quality of jujube syrup.

Key words: Electron beam irradiation, ultrahigh-pressure treatment, jujube pulp, quality, flavour