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《Journal of Fruit Science》 2004-01
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Studies on the Sensory Evaluation of Juice Constituents of Peach Fruit

Jia Huijuan 1,2 ,Okamoto Goro 2 ,and Hirano Ken 2 ( 1 Department of Horticulture,Zhejiang University,Hangzhou,Zhejiang3100 29China;2 Faculty of Agriculture,Okayama University,Tsushima-naka1-1-1,Okaya ma 700-8530Japan)  
Effects of various attributes of peach fru it (P.persica Batsch.cv.Hakuho)on the palatability were analyzed by sensory te st,and the relationship among sweetness,sourness,peach-like flavor,green ar oma ,fruity aroma ,overall peach aroma ,and overall acceptability were determ ined by sensory test and amount of sugars,acids,amino acids;and the aroma co mpounds of the fruit flesh were investigated by using correlation coefficient ( r).The results showed that sweetness was highly correlated with total soluble solids(TSS).Sourness was negatively highly correlated with TSS,?-decalacto ne,and?-octalactone,and was positively correlated with titratable acidity(T A).It is noted that?-hexalactone,?-decalactone,and?-octalactone were p ositively correlated with peach-like flavor,fruity aroma ,overall peach aroma and overall ac-ceptability,whereas these three volatiles were only negativel y correlated with green aroma.Score of overall acceptability(Y)was estimated based on a multiple regression equation with6variables,i.e,TSS(X 1 ),TA(X 2 ),trans-2-hexenal(X 3 ),?-de-calactone(X 6 ),?-octalactone(X 7 ),and?-dodecalactone(X 9 )as follows:Y=-2.64+1.386X 1-14.98X 2-3.25X 3 +20.2X 6 +0.172X 7 +7.19X 9 ?-Decalactone(X 6 )and TA(X 2 )showed the most closer relationships to peach flavor.
【CateGory Index】: S662.1
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