桂花青脆李复合香型果酒的酿造工艺优化
Optimization of Brewing Process of Osmanthusand'Qingcui'Plum Complex Flavor Wine
陈君蕊 1苏良敏 1成欣 1周睫姝 1罗婧云 1陈安均1
作者信息
- 1. 四川农业大学食品学院,四川雅安 625000
- 折叠
摘要
以新鲜青脆李汁和干桂花为原料,探究不同发酵条件(发酵温度、桂花添加量、加花时间)对桂花青脆李复合香型果酒品质的影响,以挥发性风味物质和感官为主要指标,通过单因素实验和正交试验得到最佳酿造工艺.采用顶空固相微萃取(solid-phase microextraction,SPME)结合气相色谱/质谱联用法(gas chromatography-mass spectrometry,GC-MS)对不同发酵方式的桂花青脆李酒的挥发性香气成分进行测定,结合香气阈值确定不同挥发性成分的气味活度值(odor activity value,OAV),以OAV评判香气贡献大小;通过排序法对酒样进行感官评价,利用Kramer检验法对排序结果进行统计分析.结果表明,以样品的香气贡献度结合感官评价结果确定最佳工艺参数为:发酵温度 18℃,添加量 0.5 g/100 mL,发酵第 0d加花,在此条件下得到的桂花青脆李酒气味活度值的总和最高(47470.04 μg/L),感官排序的秩次和最小(39)即感官结果最优.本研究结果为提高青脆李酒产品品质提供了新的理论依据.
Abstract
The effects of various fermentation conditions(fermentation temperature,amount of added Osmanthus,and timi-ng of flower addition)on the quality of Osmanthus'Qingcui'plum complex flavor wine were investigated using fresh'Qing-cui'plum juice and dried Osmanthus as raw materials,with volatile flavor substances and senses serving as the main indexes.Through orthogonal and single component experiments,the best brewing technique was discovered.The volatile fragrance components of Osmanthus'Qingcui'plum wine with various fermenting techniques were identified using solid-phase microextraction(SPME)in conjunction with gas chromatography-mass spectrometry(GC-MS).Together with the aroma thresholds,the odor activity values(OAV)of the various volatile components were calculated,and the OAV was then utilized to assess the aroma contribution.The ranking technique was used to evaluate the organoleptic quality of the wine samples,and the Kramer test was used to statistically assess the ranking findings.Results showed that,according to the scent contributions of the sample and the findings of the organoleptic assessment,the following process variables were found to be the most effective.Fermentation temperature of 18℃,addition of 0.5 g/100 mL,and addition of flowers on the first day of fermentation.The Osmanthus'Qingcui'plum wine had the greatest total odor activity levels(47470.04 μg/L)and the lowest sensory rating(39),which was the ideal sensory outcome,under these circumstances.A novel theoretical foundation for enhancing the quality of'Qingcui'plum wine was supplied by this study.
关键词
青脆李/桂花/香气物质/气味活度值(OAV)/感官排序Key words
'Qingcui'plum/Osmanthus/volatile flavor compounds/odor activity value/sensory ranking引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据