关键词: 阳光玫瑰葡萄原浆；电子束辐照；杀菌；风味；稳定性；品质

Abstract: This study investigated the effects of different electron beam irradiation doses (1, 2, 3, and 4 kGy) on the sterilization, sensory quality, stability, and flavor of ‘Shine Muscat’ grape puree. Heat treatment (at 70 ℃ for 10 min) was used as the control. The results indicated that an appropriate dose of electron beam irradiation achieved commercial sterility while reducing the tannin content, viscosity, turbidity, particle size and sedimentation rate of grape puree, thereby improving its stability. Electronic nose, electronic tongue, and sensory evaluation results indicated that compared with heat treatment, electron beam irradiation better preserved the sensory quality of the puree and endowed it with a unique taste and flavor. Volatile components of grape puree were detected using gas chromatography-ion mobility spectrometry (GC-IMS), revealing butanal and 2-ethylfuran to be distinctive flavor markers for irradiation treatment. This study provides a non-thermal technical reference for addressing the problem of quality deterioration in grape puree caused by traditional thermal sterilization and repeated freeze-thaw cycles.

Key words: ‘Shine Muscat’ grape puree; electron beam irradiation; sterilization; flavor; stability; quality