不同品种蓝莓发酵酸汤饮料香气成分分析
Aroma Ingredients of Sour Soup Beverage Fermented by Different Varieties of Blueberry
刘国华 1李永霞 2祝婷 3钟定江 3张天峰 3杨先果 3谢小林1
作者信息
- 1. 贵州省生物研究所,贵州 贵阳 550009
- 2. 贵州省植物园,贵州 贵阳 550004
- 3. 麻江县明洋食品有限公司,贵州 凯里 556000
- 折叠
摘要
采用顶空固相微萃取-气相色谱-质谱联用技术探究不同品种蓝莓发酵酸汤饮料挥发性物质的差异,并从感官评分及香气感官特征层面进行评价.结果表明,8组蓝莓酸汤饮料样品感官评分差距不大,最高分为园蓝93.8分,最低分为蓝雨89.3分.从香气系列分析,粉蓝组发酵酸汤饮料以酒香、花香及果香为主,其他7个蓝莓品种以花香为主.
Abstract
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.
关键词
白酸汤/蓝莓/香气成分Key words
white sour soup/blueberries/aroma component引用本文复制引用
基金项目
贵州省科技计划项目(黔科合支撑[2021]一般274)
贵州科学院省级科研专项资金项目(黔科院科专合字[2022]01号)
贵州省生物研究所项目(黔生所字[JY2021]1号)
出版年
2024
NETL
NSTL
万方数据