Aroma Ingredients of Sour Soup Beverage Fermented by Different Varieties of Blueberry
In this study,headspace solid phase microextraction,gas chromatography-mass spectrometry was used to explore the differences of volatile substances in fermented sour beverage of different varieties of blueberry,and the sensory scores and aroma characteristics were evaluated.The results showed that there was little difference in sensory scores among the 8 groups.The highest score was Yuanlan(93.8)and the lowest score was Lanyu(89.3).From the analysis of aroma series,the fermented sour soup beverage of powder blue group mainly has the aroma of wine,flower and fruit,and the other 7 blueberry varieties mainly have the fragrance.
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