Main quality differences of navel orange juice from different producing areas
In order to compare the quality differences of navel orange juice from different producing areas, using navel orange juice from 8 different producing areas including Gannan navel orange, etc., as research objects, the differences in sensory quality, physicochemical indexes, antioxidant activity, fre...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-216.pdf |
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| Summary: | In order to compare the quality differences of navel orange juice from different producing areas, using navel orange juice from 8 different producing areas including Gannan navel orange, etc., as research objects, the differences in sensory quality, physicochemical indexes, antioxidant activity, free amino acids, organic acids, and volatile flavor substances among the orange juice samples were compared, and the cluster analysis (CA) was performed based on volatile flavor substance content. The results showed that the sensory test indicated that the overall acceptability of Gannan navel orange was better. The physicochemical indexes test indicated that the browning index, turbidity and amino acid nitrogen content of Sanfeng navel orange were higher, and the L*, b* value and soluble solids content (SSC) of Chongzuo navel orange were higher. The results of antioxidant activity measurement indicated that the vitamin C (VC) (34.8 mg/100 ml), total phenol contents (850 mg/g) and total antioxidant capacity (166.5 U/ml) of Chongzuo navel orange were higher. A total of 16 free amino acids were detected in the 8 orange juice samples, including 7 essential amino acids, of which the proline content was relatively high. A total of 5 organic acids were detected, with citric acid being the higher content. A total of 53 volatile flavor substances were identified, and the CA results showed that the samples could be classified into three categories based on the volatile flavor substances contents, with a higher degree of similarity between Sanfeng navel orange and Kaizhou navel orange. It could be seen that the quality of navel orange juice from different producing areas had some differences, the Gannan navel orange juice had the optimal sensory quality, and the Chongzuo navel orange juice had the strongest total antioxidant capacity. |
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| ISSN: | 0254-5071 |