Research methods and impact factors of pectin-juice aroma interaction.

As an important non-volatile component in fruit juice, pectin can not only affect the stability of fruit juice but also bind aroma compounds, thereby affecting the release and retention of fruit juice flavor. Improving food flavor by using the interaction between biological macromolecules such as pectin and aroma compounds has become one of the most dynamic new directions for controlling food flavor. Based on this point, the composition and structure of pectin, the research methods and the mechanism and impact factors of the interaction between pectin and aroma compounds were reviewed. In addition, by analyzing the limitations of the current pectin-aroma interaction research, future trends according to the interaction between pectin and aroma substances were expected to provide references for regulating flavor in juice processing and the interaction research between other matrix components of food and aroma substances. [ABSTRACT FROM AUTHOR]