Influence of strawberry jam color and phenolic compounds on acceptance during storage

The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic characteristics, total phenolic compounds, total anthocyanins (ANT), total ellagic acid (TEA), flavonoids and free ellagic acid (FEA), and sensory acceptance as well. Data were submitted to analysis of variance (ANOVA) and the means were compared by the Least Significant Difference (LSD). Cluster Analysis and Partial Least Square Regression (PLS) were performed to investigate the relationships between instrumental data and acceptance. Contents of ANT, TEA and redness decreased during storage. Other chemical characteristics and sensory acceptance showed a nonlinear behavior. Higher acceptance was observed after 60 days, suggesting a trend of quality improvement followed by decline to the initial levels. The same trend was observed for lightness, non-pigment flavonoids and FEA. According to PLS map, for consumers in cluster 2, acceptance was associated to jams at 60 days and to luminosity, FEA, and non-pigment flavonoids. For cluster 1, a positive association between flavor liking, jam at initial storage, and the contents of TEA and ANT was indicated. Jams at 120 days were positively associated to hue and negatively associated to color liking, for cluster 1. Color and texture were positively correlated to overall liking for cluster 2, whereas for cluster 1, overall acceptance seemed to be more associated to flavor liking. Changes in color and phenolic compounds slightly influenced the acceptance of strawberry jams, but in different ways for consumers clusters.

本研究旨在探究草莓果酱的色泽与酚类物质在贮藏过程中对消费者接受度的影响。将果酱完成加工后贮藏120天，每月对其色泽特性、总酚类物质、总花青素（total anthocyanins, ANT）、总鞣花酸（total ellagic acid, TEA）、类黄酮以及游离鞣花酸（free ellagic acid, FEA）进行测定，同时同步开展感官接受度评价。对实验数据采用方差分析（analysis of variance, ANOVA）进行统计处理，并通过最小显著差异法（Least Significant Difference, LSD）开展均值多重比较；此外引入聚类分析（Cluster Analysis）与偏最小二乘回归（Partial Least Square Regression, PLS），以探究仪器检测数据与感官接受度之间的内在关联。贮藏期间，总花青素（ANT）、总鞣花酸（TEA）与红度值均呈逐步下降趋势；其余化学指标与感官接受度则表现出非线性变化规律。贮藏60天时的感官接受度达到峰值，表明果酱品质呈现先提升后回落至初始水平的变化趋势，亮度值、非色素类黄酮与游离鞣花酸（FEA）亦呈现相同的变化规律。根据偏最小二乘回归（PLS）图谱分析结果，聚类2的消费者其接受度与贮藏60天的果酱、亮度值、游离鞣花酸（FEA）以及非色素类黄酮呈正相关关系；聚类1的消费者则表现出风味喜好度、初始贮藏状态果酱与总鞣花酸（TEA）、总花青素（ANT）含量间的正相关关联。对于聚类1的消费者，贮藏120天的果酱与色调值呈正相关，而与色泽喜好度呈负相关；聚类2的消费者中，色泽与质地指标与整体喜好度呈正相关，而聚类1的消费者整体接受度则更与风味喜好度相关联。色泽与酚类物质的变化对草莓果酱的接受度存在一定影响，但不同消费者聚类群体的影响模式存在显著差异。