Quality analysis of red Fuji apple wine from different producing areas
Red Fuji apple wine was made from the red apple from eight regions of China as raw materials,Yan'an,Tongchuan,Luochuan,Aksu,Zhao-tong,Lingbao,Yantai,and Jingning in this study.The physicochemical indexes,volatile components and sensory characteristics of red Fuji apple were analyzed,and the aroma activity value(OAV)and sensory characteristics of main volatile flavor substances were analyzed by principal component analysis(PCA).The results showed that after red Fuji apple juice was brewed into apple wine,the soluble solids and total sugar content decreased,while the total acid content increased.The content range was 3.02-3.72 °Bx,28.9-34.3 g/L,and 3.43-5.57 g/L,respectively,and alcohol content was 6.43%vol-7.20%vol.A total of 50 volatile flavor substances were detected in red Fuji apple wine,esters and alcohols were the most abundant,and there were 22 esters(18.56-41.69 mg/L)and 15 alcohols(16.55-65.33 mg/L).A total of 18 common volatile flavor substances detected,including ethyl decanoate,phenylethyl alcohol,and octanoic acid,etc.There were 20 kinds of key aroma substances with OAV＞1,including 8 esters,5 alcohols,4 acids and 3 others.The results of principal component analysis showed that red Fuji apple juice in different regions could be distinguished based on sensory characteristics and key aroma substances.
different producing areasred Fuji appleapple winevolatile flavor substancessensory characteristics
万方数据
维普
