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| 苹果酒香味成分与感官质量研究 | |
| 引用本文： | 李记明,樊玺,阮士立,徐岩,王栋.苹果酒香味成分与感官质量研究[J].食品与发酵工业,2006,32(7):87-90. |
| 作者姓名： | 李记明 樊玺 阮士立 徐岩 王栋 |
| 作者单位： | 1. 张裕集团公司技术中心,烟台,264001;江南大学生物工程学院,无锡,214036 2. 张裕集团公司技术中心,烟台,264001 3. 江南大学生物工程学院,无锡,214036 |
| 基金项目： | 科技部重大科技专项基金 |
| 摘 要： | 采用相关分析、主成分分析对苹果酒的主要成分与感官质量的关系进行了研究。结果表明,苹果酒质量属性之间呈极显著正相关。酚类、酯类是影响苹果酒质量的主要风味物质。优质苹果酒的酚类、酯类指标是:咖啡酸含量大于12·5mg/L,香豆酸0·5~2·0mg/L,总酚含量在600~800mg/L之间;丁酸乙酯0·3~1·4mg/L,乳酸乙酯100~900mg/L,9-癸烯酸乙酯0·1~1·1mg/L,总酯30~500mg/L。 |
| 关 键 词： | 苹果酒 香气成分 酚类物质 感官质量 相关分析 主成分分析 |
| 收稿时间： | 05 10 2006 12:00AM |
| 修稿时间： | 2006年5月10日 |
Study on Flavour and Sensory Quality of Apple Wine |
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| Li Jiming,Fan Xi,Ruan Shili,Xuan Yan,Wang Dong.Study on Flavour and Sensory Quality of Apple Wine[J].Food and Fermentation Industries,2006,32(7):87-90. | |
| Authors: | Li Jiming Fan Xi Ruan Shili Xuan Yan Wang Dong |
| Affiliation: | 1.Center of Science and Technology,Changyu Group Company Ltd. , Yantai 264001, China; 2.School of Biotechnology, Southern Yangtze University, Wuxi 214036, China |
| Abstract: | Relationship of main components and sensory quality of apple wine were studied by relating analysis and principal components analysis. The results showed that there was significantly positive relationship among quality attributes of apple wine. Phenolic compounds and aromatic matters are the primary components of the flavour of apple wine. Quality criteria for fine apple wine were that caffeic acid was more than 12.5 mg/L, p-coumaric acid was about 0.5-2.0 mg/L,total phenol was 600-800 mg /L; ethyl butyrate was 0.3-1.4 mg/L, ethyl lactate was 100-900 mg/L, ethyl caprinoylene acid was 0.1-1.1 mg/L, total easter was 30-500 mg/L. |
| Keywords: | apple wine aromatic matters phenolic compounds sensory quality related analysis principal components snalysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |