白兰地中香气成分的来源及陈酿期间香气物质变化研究进展

近年来随着白兰地市场规模的扩大,消费者对白兰地品质的要求也越来越高,其中白兰地中的香气成分是评价白兰地酒品质的一个重要感官指标。该文对白兰地中的香气来源进行综述,从葡萄原料、酵母发酵和橡木桶陈酿三个方面分别总结了白兰地中醇类、酸类、酯类、羰基化合物、苯酚化合物、氮化合物、萜烯化合物及其他香气化合物的来源,重点阐述了产地微生物包括酿酒酵母和非酿酒酵母等对于白兰地基酒的理化、香气等感官指标的影响以及陈酿期间的一系列化学反应和物质变化,同时也对超高压等催陈技术在白兰地陈酿过程中的作用和前景进行了探究,以期为生产具有产地特色的优质高端白兰地提供参考,对于提升我国白兰地的品质和市场竞争力具有重要意义。     

不同品种荔枝发酵饮料挥发性香气成分对比研究

以黑叶、禾荔、妃子笑3个广西大宗品种荔枝果肉为原料,经乳酸菌复合菌种发酵得到荔枝发酵饮料。 在此基础上,以发酵饮 料为研究对象,采用气质联用（GC-MS）法对比分析了3个品种荔枝发酵饮料的挥发性香气成分及含量。 研究结果表明,黑叶、禾荔、妃 子笑3个品种荔枝发酵饮料中共检出香气成分72、48、52种,主要以烯类和醇类为主。 黑叶、禾荔、妃子笑品种荔枝发酵饮料中含量最 高的挥发性香气物质分别为香茅醇（16.63%）、乙醇（17.62%）、顺式玫瑰醚（11.33%）。 三种荔枝发酵饮料的挥发性香气成分差异较 大,其中黑叶品种荔枝发酵饮料中致香成分最丰富,明显多于另外两种。     

Study of ultrasonic wave treatments for accelerating the aging process in a rice alcoholic beverage

This research focussed on the accelerated aging of a rice alcoholic beverage by applying two different levels of ultrasonic power. The rice alcoholic beverage was fermented with Saccharomyces sake. The control treatment was aged for one year in fired clay containers (standard aging) while two other treatments simulated aging by using 20 kHz and 1.6 MHz ultrasonic waves, respectively (accelerated aging). Comparisons were made of alcohol content, titratable acidity value, gas chromatography measurements of volatile aroma compounds, sensory evaluation and time of aging. Results showed that the 20 kHz treatment influences rice alcoholic beverage aging better than the 1.6 MHz treatment. The 20 kHz ultrasonic wave treatment has potential as a good alternative method for aging the alcoholic beverage. Further studies are needed to elucidate the best power range of ultrasonic waves for aging alcoholic beverages made of various materials.     

白酒老熟过程中风味成分的变化及人工催陈技术的研究进展

白酒老熟是白酒生产工艺中最为重要的步骤之一。由于白酒自然老熟过程时间长、成本高,因此人们希望通过催陈技术使新酒在较短时间内达到老熟后白酒的色、香、味、格。白酒老熟是物理变化和化学变化共同作用的结果,白酒老熟过程中其酒体和微量成分都在发生变化。本文通过对主流香型白酒自然老熟过程中风味成分的变化及人工催陈技术进行综述,以期为促进白酒人工催陈技术开发提供理论基础。     

不同产地绿茶饮料香气特征及差异分析

利用顶空固相微萃取与气相色谱-质谱联用法并结合相关性与气味活度值分析研究了不同产地绿茶饮料挥发性风味成分物质含量及构成差异。结果表明：低糖型绿茶饮料的香气总量要远高于无糖型,且不同产地绿茶饮料主要香气物质组成不同,主要共性成分是芳樟醇和柠檬烯;其中中国大陆饮料中含量较高的有酯类、酮类和烯类,日本饮料以醇类、烯类和醛类为主,中国台湾饮料中醇类、酯类的含量较高,而烯类含量很低。其中有10 个香气组分与香气评分相关性较高,主要是反-氧化芳樟醇（0.93**）与花香呈显著正相关,顺-3-己烯醇（0.90*）和β-环柠檬醛（0.92**）与清香呈显著正相关,β-紫罗酮（－0.92**）与果香呈显著负相关,β-大马烯酮（0.95**）与甜香呈显著正相关,1-乙基吡咯（0.87*）与烘焙香呈显著正相关;6 个气味活度值较高的组分分别是β-大马烯酮、β-紫罗酮、芳樟醇、大马酮、癸醛和柠檬烯,它们对整体香气贡献较大。     

Discussion between alternative processing and preservation technologies and their application in beverages: A review

The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated.

Practical applications

The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.     

果酒催陈技术研究进展

陈酿是高品质果酒生产的重要环节,对果酒的香气、颜色、稳定和澄清具有非常重要的作用。因此,在保证果酒品质的前提下,一种可行的陈酿技术成为研究热点。该文综述了国内外现有果酒传统陈酿和人工催陈物理技术,如超声波、超高压、微波、红外等,分析了各个催陈技术对果酒品质的影响并加以评价,以期对果酒产业的发展起到推进作用。     

青稞紫米谷物饮料原淀粉复合抗老化剂配比优化研究

以蔗糖脂肪酸酯、结冷胶、六偏磷酸钠、三聚磷酸钠为组分进行复配,筛选出青稞紫米谷物饮料中原淀粉复合抗老化剂,其各组分最佳添加量为:蔗糖脂肪酸酯1.1g/L、结冷胶0.11g/L、六偏磷酸钠0.13g/L、三聚磷酸钠0.084g/L。产品货架期稳定性达10个月以上,通过感官评价、理化及微生物检测,各项指标均符合国家标准。     

香料烟陈化过程中烟叶化学成分与品质变化的研究

对香料烟陈化过程中烟叶化学成分和品质变化的研究结果表明,香料烟在陈化过程中烟叶淀粉、总N含量呈现出小幅度下降趋势,蛋白质含量有所下降,烟碱含量明显下降,还原糖含量表现为陈化前期下降而中后期有上升的趋势,不同香型、不同部位香料烟之间在化学成分含量的变化上存在着明显的差异;感官评吸结果表明,香料烟在陈化过程中总体感官质量及香型特征、香气质量、浓度、杂气、刺激性、余味和燃烧性等方面均有明显的改善,通过陈化过程,不同风格香料烟特有的属性特征充分显现。      

Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling

The volatility of flavor compounds (10 distinctive esters commonly found in alcoholic beverages) was characterized using headspace solid-phase microextraction (HS-SPME) analysis combined with mathematical modeling. The impacts of extrinsic factors (extraction time and temperature) and intrinsic parameters (ethanol content and concentration of these flavor compounds) were evaluated on their influences. From extraction profiles, different kinetic behaviors of flavor compounds revealed that volatility is influenced by chemical natures (that is, molecular weight and physicochemical properties). Moreover, volatility was also found to be interrelated with extraction temperature and absorption/adsorption on the fiber's surface. Through mathematical modeling, the kinetic constants of these volatile compounds were computed, and their release profiles were determined. Finally, it was observed that an increase of ethanol (a competitive interference compound to flavor compounds) could decrease the extraction efficiency. Our studies indicated that this approach might be a rapid and practical method that would provide a better understanding of flavor release behavior from alcoholic beverages. PRACTICAL APPLICATION: The proposed approach may provide a simple and fast method in predicting the performance of key aroma esters in different alcoholic beverages. It could also be a practical way in quality control during the production of alcoholic beverage by monitoring key aroma esters.     

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non‐thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health‐related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages.

Practical applications

Pulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.     

葡萄酒中香气物质研究进展

香气是葡萄酒感官评价的重要指标,也是影响葡萄酒质量风格和消费者导向的重要因素。各种风格特色的葡萄酒中具有的香气成分复杂多样,葡萄品种、发酵工艺、陈酿条件等因素均会影响其最终香气。保持品种典型性、提高发酵香气并改善陈酿风味一直是葡萄酒风味研究追求的目标,因此,全面分析葡萄酒中香气物质的形成途径和呈香机制至关重要。从发酵调控角度重点论述了品种和发酵香气成分的生成规律及酿造工艺对葡萄酒香气物质生成的调控机制,深入介绍相关风味酶和香气前体物质同香气物质的关系;探讨陈酿香气的生成路径并总结不同橡木制品和陈酿技术对葡萄酒陈酿香气特征的影响机理;简要阐述了香气物质的检测技术和香气物质间感知协同作用的研究方法,分析关键香气物质相互作用及基质效应对葡萄酒风味感知的影响。最后对未来研究方向和趋势提出展望,以期为建立以风味导向为基础的葡萄酒工艺调控手段提供理论依据和技术支持。     

How trigeminal,taste and aroma perceptions are affected in mint-flavored carbonated beverages

The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption.This study further revealed the influence of trigeminal perception on taste and aroma in complex beverages. The addition of CO₂ in beverages induced a decrease in sweetness perception, an increase in sourness perception and an enhancement of aroma perception. Physicochemical and/or physical mechanisms (pH, aroma stripping effect) were assumed to be at the origin of these gustatory and olfactory interactions. Furthermore, the addition of mint flavoring enhanced tingling and freshness perceptions, highlighting perceptual interactions. The presence of sugar was shown to decrease the freshness perception but not the tingling perception.     

YEAST AND ITS EFFECT ON THE FLAVOUR OF ALCOHOLIC BEVERAGES*

Sensory examination of an aroma model consisting of alcohols, fatty acids, esters and aldehydes, in concentrations estimated in whisky, has proved that—in addition to vicinal diketones—esters predominate as components influencing the aroma, but also some fatty acids exercise a most marked influence. Furthermore, some people possess a good ability to smell certain compounds whereas others cannot smell them as well, but detect other compounds more easily. Within the group of more than 100 identified aroma components, mainly the same substances appear in the volatile aroma fraction of beer, wine and distilled beverages. In view of this, it seems evident that the raw materials utilized for the production of the beverages contribute to no more than a limited extent towards the aroma composition. The aroma components which are most noticeable are produced by the yeast during fermentation, and the nature of the final aroma first and foremost depends upon the kind of yeast used, and upon the fermentation conditions. Although the yeast for the most part produces the same aroma components also In different beverages, considerable variation may occur in the quantities of aroma components even in beverages of the same type. The structure and function of the plasma membrane selectively regulate the uptake of different compounds from the medium into the yeast cell, and the release of the metabolites from the cell into the medium. In this sense, the lipid composition of the plasma membrane and its lipolytic enzymes may possess a decisive importance. The activity of the lipolytic enzymes present in the plasma membrane must be controlled by some regulatory mechanism. If this is the case, the permeability of the plasma membrane can be modified, e.g., by activation of the phospholipases, with consequent degradation of membrane phospholipids. Consequently, it is likely that one of the functions of the lipolytic enzymes present in the plasma membrane is that of participation in the transport processes by changing the permeability properties of the plasma membrane.     

分析比较两种不同方式制备的无色茶香提取物风味成分

目的分析比较膜过滤、减压蒸馏两种方式制备的无色茶香近水饮料的理化及风味品质。方法采用不同孔径膜过滤、减压蒸馏两种方式制备得到3个无色茶香水提取物,通过对其香气组分、咖啡因、茶多酚等风味品质理化分析并结合感官评定,寻找最合适的无色茶香近水饮料的制备方法。结果经分析鉴定, 3个样品共鉴定出44种香气成分,膜过滤方式中共检出26种、蒸馏方式中检测有28种。其中样品1香气成分以醇类和酮类为主,两者占总香气量的80.79%;样品2和样品3以酯类和醇类香气物质为主,这两类物质占总香气比分别为90.74%和91.60%。另外茶多酚、咖啡因和儿茶素在样品2中含量最高,样品1其次,样品3中均未检出。结论通过指标分析并结合感官风味评审发现,无色透明提取物样品2中含有较高的茶特性性成分,香气浓郁带有茉莉花香,滋味饱满带回甘,在3个试样中评价最优。综合评估认为采用膜过滤方式并选择适当孔径的膜及处理工艺,可以得到风味与品质兼备的无色茶香提取物。     

晒红烟陈化过程中中性致香物质含量的变化

按照新植二烯、胡萝卜素降解产物、芳香族氨基酸代谢产物、美拉德反应产物、西柏烷类降解产物5类对陈化过程中凤凰晒红烟中性致香物质含量变化进行了分析,结果表明,在陈化过程中三个等级晒红烟中性致香物质总量呈显著增加的趋势.上中三级和下一级5类中性香气物质均呈增加的趋势.上中二级芳香族氨基酸代谢产物有减少的趋势,其他4类香气物质均是增加的趋势.     

催陈方法对白肉枇杷果酒品质的影响

研究了超声、微波和冷热交替催陈工艺处理对白肉枇杷果酒品质形成的影响,结果显示,不同催陈处理枇杷果酒总酸略降及色度增加,感官评价显示冷热交替催陈处理优于超声催陈和微波催陈;处理后果酒香气物质检出种类减少,未检出成分占比增加,相对含量最高的是醇类和酯类,冷热交替、超声和微波催陈处理分别占比79.8%,78.3%,88.97%,均低于原酒的91.24%;催陈处理使其他香气成分占比增加,有利于提升果酒总体香气。醇类、醛类、酸类和酯类是影响果酒品质的主要成分,进一步分析显示香气品质得分依次为微波催陈冷热交替催陈超声催陈。对酒品质的评价应综合考虑感官评价、主成分分析和未检出成分测定结果,并由此得到冷热交替催陈处理白肉枇杷果酒较好。     

THE AROMA COMPONENTS PRODUCED BY YEAST IN NITROGEN-FREE SUGAR SOLUTION

In nitrogen-free sugar fermentation yeast produces several other volatile compounds in addition to ethanol. Most of these compounds are distilled over with the ethanol. When the aroma components obtained from the ethanol fraction of a nitrogen-free sugar fermentation were compared with the aroma components of whisky, they showed a qualitatively striking similarity. There was a clear difference in the proportions of the components, however, a fact for which the distillation procedure might be at least partly responsible. The distillate obtained from the fermented sugar solution contained iso-amyl alcohol and β-phenethyl alcohol as well as the ethyl esters of caproic, caprylic, capric, lauric and palmitic acids in considerable amounts. The same acids also appeared as main components among the free acids and, further, isobutyric and isovaleric acid were found quite abundantly. The similarity between the aroma compounds formed in nitrogen-free sugar fermentation and the aroma fraction of alcoholic beverages indicates that the yeast is responsible for the bulk of the aroma compounds produced.     

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba) casks by SPME‐GC–MS

Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodic monitoring by solid‐phase microextraction–gas chromatography–mass spectrometry of the physical and chemical quality of aging cachaça in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaça was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan‐1‐ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachaças were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright © 2016 The Institute of Brewing & Distilling     

催陈方式对山竹果酒理化特性和香气成分的影响

采用加热、微波和超声波等催陈方法对山竹果酒进行处理,考察不同催陈方式对山竹果酒各理化指标（总酯、总酸、色度）的影响,并通过顶空固相微萃取-GC-MS方法对挥发性香气成分进行了分析,探讨了催陈方式对香气成分的影响。结果表明：加热和微波处理有利于果酒总酯含量的提高,最大值达到2.97 g/L,加热处理的果酒色度比原果酒色度升高了53.3%,微波处理有利于果酒酸度的降低,原果酒的总酸含量由2.21 g/L降低至1.72 g/L。香气成分表明：三种催陈方式对果酒品质和香气都有所改善,山竹果酒经加热处理后,醇类物质降低了11.89%,脂类物质含量升高了11.28%,并生成了2-甲基丁酸乙酯等新物质。经微波处理后的醇类物质含量略有降低, 脂类物质含量略有升高,而超声处理后醇类物质含量由原来的84.61%降低了7.42%,脂类物质含量由原来的15.3%升高了7.1%,并生成乙酸己酯、松油醇、乙酸苯乙酯等新物质, 对香气成分有较大的改善。