Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties
In order to explore the processing suitability of different Phyllanthus emblica varieties and provide reference for the development of Phyllanthus emblica juice processing industry, this paper took 8 Phyllanthus emblica varieties mainly grown in Guangdong and Guangxi Provinces as raw materials to de...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090165 |
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| author | Zifen ZHENG Xiaowei CHEN Bo ZOU Yuanshan YU Gengsheng XIAO Lukai MA |
| author_facet | Zifen ZHENG Xiaowei CHEN Bo ZOU Yuanshan YU Gengsheng XIAO Lukai MA |
| author_sort | Zifen ZHENG |
| collection | DOAJ |
| description | In order to explore the processing suitability of different Phyllanthus emblica varieties and provide reference for the development of Phyllanthus emblica juice processing industry, this paper took 8 Phyllanthus emblica varieties mainly grown in Guangdong and Guangxi Provinces as raw materials to determine the physical and chemical indexes, active components, antioxidant capacity and volatile aroma components of the fruit juice. Correlation analysis, principal component analysis, cluster analysis and "reasonably-satisfaction" multidimensional value theory were used to establish the evaluation method of the suitability of Phyllanthus emblica juice production. The results showed that the juice quality of different varieties had significant differences (P<0.05), among which the contents of total phenol, total flavone, ascorbic acid, fumaric acid, ellagic acid and naringin were significantly different, while the juice yield, pH and soluble solid content were little different. A total of 68 volatile aroma components were detected, and 15 aroma components with ROAV>1 were selected. Trans-2-decenoaldehyde, n-octyl aldehyde and nonylaldehyde were the main aroma components. Six principal components were extracted through principal component analysis, and the cumulative variance contribution rate reached 96.033%. Combined with cluster analysis, the quality index was simplified into seven representative indexes: sugar-acid ratio, juice yield, total sugar, browning degree, gallic acid, malic acid and lactic acid. The evaluation model of Phyllanthus emblica juice was established by using the multidimensional value theory of "reasonably-satisfaction". The comprehensive ranking was 'Bingtian'>'Chipi'>'Boli'>'Baiyu'>'Lingshan No.4'>'Pingdan No.1'>'Shuijing'>'Zhishengmiao', which had a high positive correlation with the ranking results of sensory evaluation. This study can provide theoretical reference for the selection of Phyllanthus emblica juice varieties in Guangdong and Guangxi areas. |
| format | Article |
| id | doaj-art-8fa91ba0fbf74560b18a0a0dc72f4da8 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-8fa91ba0fbf74560b18a0a0dc72f4da82025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146124825810.13386/j.issn1002-0306.20230901652023090165-1Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit VarietiesZifen ZHENG0Xiaowei CHEN1Bo ZOU2Yuanshan YU3Gengsheng XIAO4Lukai MA5Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaInstitute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Lingnan Key Laboratory of Green Processing and Intelligent Manufacturing of Specialty Food, Ministry of Agriculture and Rural Affairs,Guangzhou 510000, ChinaCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Lingnan Key Laboratory of Green Processing and Intelligent Manufacturing of Specialty Food, Ministry of Agriculture and Rural Affairs,Guangzhou 510000, ChinaIn order to explore the processing suitability of different Phyllanthus emblica varieties and provide reference for the development of Phyllanthus emblica juice processing industry, this paper took 8 Phyllanthus emblica varieties mainly grown in Guangdong and Guangxi Provinces as raw materials to determine the physical and chemical indexes, active components, antioxidant capacity and volatile aroma components of the fruit juice. Correlation analysis, principal component analysis, cluster analysis and "reasonably-satisfaction" multidimensional value theory were used to establish the evaluation method of the suitability of Phyllanthus emblica juice production. The results showed that the juice quality of different varieties had significant differences (P<0.05), among which the contents of total phenol, total flavone, ascorbic acid, fumaric acid, ellagic acid and naringin were significantly different, while the juice yield, pH and soluble solid content were little different. A total of 68 volatile aroma components were detected, and 15 aroma components with ROAV>1 were selected. Trans-2-decenoaldehyde, n-octyl aldehyde and nonylaldehyde were the main aroma components. Six principal components were extracted through principal component analysis, and the cumulative variance contribution rate reached 96.033%. Combined with cluster analysis, the quality index was simplified into seven representative indexes: sugar-acid ratio, juice yield, total sugar, browning degree, gallic acid, malic acid and lactic acid. The evaluation model of Phyllanthus emblica juice was established by using the multidimensional value theory of "reasonably-satisfaction". The comprehensive ranking was 'Bingtian'>'Chipi'>'Boli'>'Baiyu'>'Lingshan No.4'>'Pingdan No.1'>'Shuijing'>'Zhishengmiao', which had a high positive correlation with the ranking results of sensory evaluation. This study can provide theoretical reference for the selection of Phyllanthus emblica juice varieties in Guangdong and Guangxi areas.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090165phyllanthus emblica juiceactive ingredientaroma componentantioxidant capacity |
| spellingShingle | Zifen ZHENG Xiaowei CHEN Bo ZOU Yuanshan YU Gengsheng XIAO Lukai MA Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties Shipin gongye ke-ji phyllanthus emblica juice active ingredient aroma component antioxidant capacity |
| title | Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties |
| title_full | Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties |
| title_fullStr | Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties |
| title_full_unstemmed | Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties |
| title_short | Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties |
| title_sort | evaluation of juice production characteristics and analysis of characteristic flavor components of phyllanthus emblica fruit varieties |
| topic | phyllanthus emblica juice active ingredient aroma component antioxidant capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090165 |
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