Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 45, Issue 4, 2026 >38-50. DOI:10.12441/spyswjs.20260322001
PDF HTML XML Export Cite reminder
Process Optimization and Flavor Analysis for Composite Lotus Root Juice Based on Combined Weighting and Genetic Algorithm
CSTR:
Author:
Affiliation:

1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;3Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;4Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;5Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;6Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Clc Number:

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    [Objective] This study aimed to optimize the formulation and investigate the flavor profile of composite lotus root juice, addressing the limitations of monotonous flavor and physical instability (precipitation). [Method] The composite lotus root juice was prepared with lotus root juice as the primary ingredient and supplemented with Dendrobium officinale leaf juice, apple juice, white granulated sugar, and xanthan gum. On the basis of single-factor experiments, a multi-index evaluation system was constructed through the analytic hierarchy process and the entropy weighting method. The formulation was optimized via response surface methodology coupled with a genetic algorithm. Furthermore, multi-dimensional flavor characterization was performed by gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue. [Result] The optimal formulation for the composite lotus root juice was composed of 24% (mass fraction) Dendrobium officinale leaf juice, 0.14% (mass fraction) xanthan gum, and 6% (mass fraction) white granulated sugar. The comprehensive sensory score of the composite lotus root juice prepared with the optimal formulation reached 0.947±0.028, with a high degree of consistency between the predicted and experimental values. Flavor analysis indicated that compared to the control group, the optimized formulation exhibited significant increases in the proportions of key volatile flavor compounds, particularly aldehydes and ketones. Electronic sensor and electronic tongue confirmed that the optimized group possessed a fresh and harmonious aroma with reduced pungent odors. Additionally, bitterness was effectively suppressed, while umami and richness were significantly enhanced. [Conclusion] The optimized formulation achieves the synergistic improvement in aroma enhancement, bitterness reduction, and physical stability.

    Reference
    Related
    Cited by
Get Citation

ZHAO Jiaxin, HAN Yanchao, CHEN Huizhi, LIU Ruiling, YIN Ming, PANG Jie, GAO Haiyan, CHEN Hangjun. Process Optimization and Flavor Analysis for Composite Lotus Root Juice Based on Combined Weighting and Genetic Algorithm[J]. Journal of Food Science and Biotechnology,2026,45(4):38-50.

Copy
Related Videos

Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:March 22,2026
  • Revised:April 08,2026
  • Adopted:
  • Online: August 08,2026
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website