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孫仙仙兒新蟲 (初入文壇)
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The color of a fruit is the first quality factor that the consumer appreciates and has a remarkable influence on its acceptance. Color of foods dramatically influences consumers’ preferences (Calvo, Salvador, & Fiszman, 2001; Chan & Kane-Martinelli, 1997; Gamble, Jaeger, & Harker, 2006; Hutchings, 1994) and in this sense, some studies revealed that color of citric beverages in general, are related to the consumer’s perception of flavour, sweetness and other characteristics in relation to the quality of these products (Chan & Kane-Martinelli, 1997; Tepper, 1993), and it’s also an indicator of the natural transformation of a fresh food (ripeness) or of changes that occur during its storage or processing. Color of orange juice is mainly due to carotenoid pigments (Lee & Coates, 2003; Mele′ndez- Martı′nez, Britton, Vicario, & Heredia, 2005; Mele′ndez- Martı′nez, Vicario, & Heredia, 2003; Vikram, Ramesh, & Prapulla, 2005) and it’s related with the ripening of the product, the presence of impurities, the technological treatments, the storage conditions, microorganisms alterations, browning reactions, etc. During storage, the orange juice suffers an important number of deterioration reactions (ascorbic acid degradation, cloud loss, microbial spoilage, development of off-flavour, changes in color, texture, appearance), that produce an important quality loss (Ayhan, Yeom, Zhang, & Min, 2001; Bezman, Rouseff, & Naim, 2001; Goyle & Ojha, 1998; Polydera, Stoforos, & Taoukis, 2003; Roig, Bello, Rivera, & Kennedy, 1999; Torregrosa, Esteve, Frı′gola, & Corte′s, 2006). The presence of furfural and 5-hidroxymethylfurfural (HMF) in stored citric products is an indicator of their quality loss; furfural and HMF are related with the browning of the juice and they are also good indicators of the excess of temperature and storage time in some food (Nagy & Randall, 1973; Rodrigo et al., 2003). Consequently, the analysis of these compounds has special importance in the food industry. A few inadequate conditions during thermal treatment and during storage of the juice reflect on an increase of the concentration of the different derivatives of furfural, formed by degradation of the reducer sugars or by Maillard’s reaction, and in addition changes in the color. [ Last edited by 孫仙仙兒 on 2014-2-9 at 14:25 ] |
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| 水果的色澤是消費(fèi)者關(guān)注的首要質(zhì)量因素，并顯著影響消費(fèi)者的接受程度。食品的顏色顯著的影響消費(fèi)者的喜好，(Calvo, Salvador, & Fiszman, 2001; Chan & Kane-Martinelli, 1997; Gamble, Jaeger, & Harker, 2006; Hutchings, 1994)從這個(gè)意義上說，有研究表明檸檬酸飲料的顏色通常與消費(fèi)者對香味、甜度以及其他和產(chǎn)品質(zhì)量相關(guān)特征的認(rèn)知有關(guān) (Chan & Kane-Martinelli, 1997; Tepper, 1993)。顏色也是新鮮食品（成熟）或在其貯存和加工過程中的自然變化的指標(biāo)。橙汁的顏色主要來自于類胡蘿卜素的顏色(Lee & Coates, 2003; Mele′ndez- Martı′nez, Britton, Vicario, & Heredia, 2005; Mele′ndez- Martı′nez, Vicario, & Heredia, 2003; Vikram, Ramesh, & Prapulla, 2005)，并且與產(chǎn)品的熟化程度、雜質(zhì)、工藝處理、貯存條件、微生物變化、褐變反應(yīng)等有關(guān)。在貯存過程中，橙汁會經(jīng)歷許多變質(zhì)反應(yīng)（抗壞血酸降解、渾濁態(tài)喪失、微生物破壞、臭氣的產(chǎn)生、材質(zhì)、外觀），損壞其質(zhì)量(Ayhan, Yeom, Zhang, & Min, 2001; Bezman, Rouseff, & Naim, 2001; Goyle & Ojha, 1998; Polydera, Stoforos, & Taoukis, 2003; Roig, Bello, Rivera, & Kennedy, 1999; Torregrosa, Esteve, Frı′gola, & Corte′s, 2006)。貯存的檸檬酸產(chǎn)品中的糠醛和5-羥甲糠醛（HMF）是其質(zhì)量損失的指示劑�？啡┖虷MF與果汁的褐變相關(guān)，同時(shí)它們也是某些食品溫度過高和存貯時(shí)間過長的良好指標(biāo)(Nagy & Randall, 1973; Rodrigo et al., 2003)。因此，對這些化合物的分析在食品工業(yè)中特別重要。在果汁熱處理及貯存過程中，還原性糖類通過Maillard反應(yīng)降解，產(chǎn)生不同的糠醛衍生物，一些不適當(dāng)?shù)臈l件可反映在它們濃度的升高及果汁顏色的變化。 |
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