摘要
针对3个市售蓝莓果酒样品,开展了感官评价及香气成分之间的关联分析(HP-SPME-GC/MS)。首先,通过不同年龄阶段的人群对3个果酒样品的色、香、味进行感官评价,结果表明,样品B蓝莓果酒色泽暗沉、香气浓郁、口感醇厚,是3个样品中感官评价最高的果酒;再通过HP-SPME-GC/MS技术对3个样品的香气成分进行了系统分析,其中,酯类和醇类化合物为主要香气成分,含量分别为(A)43.96%和10.24%,(B)61.58%和14.29%,(C)49.83%和15.19%。异戊酸乙酯、琥珀酸二乙酯、乳酸乙酯、苯甲酸乙酯、正己醇、苯乙醇、4-乙基愈创木酚为3个样品的主要香气成分,样品B的香气主要由苯甲酸乙酯(16.83%)、琥珀酸二乙酯(9.81%)和苯乙醇(9.29%)构成。感官评价与香气成分之间的关联为蓝莓果酒酿造提供了科学依据。
In this study, the correlations between sensory evaluation and flavoring components of 3 commercially available blueberry wine samples were analyzed by use of HP-SPME-GC/MS. Firstly, sensory evaluation on the color, the aroma, and the taste of the three wine samples was carried out among different age groups. The results suggested that sample B obtained the highest evaluation score due to its dull color and mellow taste. Then the flavoring components of the three wine samples were analyzed systematically by HP-SPME-GC/MS. Among all the detected flavoting components, esters and alcohols were the main flavoring components and their content were 43.96 % and 10.24 % respectively in sample A, 61.58 % and 14.29 % respectively in sample B, and 49.83 % and 15.19 % respectively in sample C. For all the three wine samples, ethyl isovalerate, diethyl succinate, ethyl lactate, ethyl benzoate, hexyl alcohol, phenylethyl alcohol, and 4-Ethyl-2-methoxyphenol were the main flavoring components. In sample B, its flavoring components were mainly composed of ethyl benzoate （16.83 %）, diethyl succinate （9.81%）, and benzene ethanol （9.29 %）. The correlations between ensory evaluation and flavoring components of blueberry wine provided scientific evidence for its production.
出处
《酿酒科技》
北大核心
2014年第6期107-112,共6页
Liquor-Making Science & Technology
基金
贵州省科技厅农业工程技术研究中心建设项目(黔科合农G字[2011]4001号)
贵州教育厅"125"计划科技创新重大项目(黔教合重大专项[2012]014号)
贵阳市果品保鲜与加工科技创新平台建设项目(筑科合同[2012303]5号)
2012年贵州省教育厅重点支持学科建设项目(食品科学与工程)
关键词
蓝莓
果酒
挥发性成分
气相色谱
质谱法
感官评价
blueberry
fruit wine
volatile components
gas chromatography/mass spectrometry
sensory evaluation
