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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics
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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

机译：五个选定柿子（Diospyros kaki L.）的感官和成分比较以及化学成分与加工特性之间的相关性

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.
机译：柿子由于其独特的风味以及对健康的显着益处，是市场上最受欢迎和最有价值的水果之一。本研究系统地比较了五种柿饼的感官特性和化学成分，还包括了化学成分与加工特性之间的相关性。我们的结果表明，在品种之间香气和味道存在明显差异。同样，不同柿子品种中糖，总酚，β-胡萝卜素和抗坏血酸等化学成分的含量差异显着（p <0.05）。柿果的加工特性与化学成分密切相关。发现果胶（r = 0.76，p <0.01）和总酚（r = 0.576，p <0.05）增强了柿子果肉的粘度，柿子粉的颜色受β-胡萝卜素，抗坏血酸和糖的影响很大含量（r分别为0.823，-0.729和-0.685，p <0.01）。柿子的粉末回收率与果胶含量呈正相关（r = 0.503，p <0.05），与总糖含量呈负相关（r = −0.668，p <0.01）。果胶含量对柿子粉的吸湿性具有正效应（r = 0.719，p <0.01），且粉末溶解度与糖呈正相关，与果胶含量呈负相关（r分别为0.662和-0.716，p <0.01） ）。此外，还观察到抗坏血酸含量与酚类保留量呈正相关（r = 0.642， p <0.01）。

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