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以"宝交""大将军"和"红宝石"3个品种的草莓为试材,采用顶空固相微萃取-气相色谱质谱联用技术(GC-MS)和嗅闻技术(GC-O)、感官评价以及快速气相电子鼻对果实的香气成分进行分析。3个品种共检测到71种挥发性成分,"宝交""大将军"和"红宝石"分别有60,70和66种。酯类物质种类最多(21~26种),而醛类物质含量最多(51.37%~63.63%)。其中,丁酸甲酯、丁酸乙酯、乙醛、己酸甲酯、(E)-2-己烯醛、己酸乙酯、乙酸己酯、芳樟醇在3个样品中具有较高的含量及香气强度,为草莓的主要特征香气物质。经感官评价,"宝交"较强甜香气的来源可能是由于2-戊酮的存在;"大将军"青香和花香更强,青香可能由于它具有更高的己醛和反式-2-己烯醛含量,而花香可能来源于芳樟醇、橙花叔醇和β-紫罗兰酮。由快速气相电子鼻可以显示出3个品种草莓很好的区分度。 相似文献
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为使草莓感官评价结果更客观,不受评价者评价经验、年龄及健康状况等主观因素影响,该研究将草莓的十项理化风味指标如过氧化氢酶、多酚氧化酶等作为输入数据,感官评价得分作为输出数据,运用灰狼优化支持向量机建立草莓感官评价估计模型。为验证所提出模型的优越性,将其与粒子群优化支持向量机模型、卷积神经网络、长短时记忆网络模型进行对比分析,为充分保证所提出模型的有效性,重复实验20次并计算各项指标均值,得到所提出模型的均方根误差和平均绝对误差分别为0.28、0.24(低于粒子群优化支持向量机的误差指标0.46、0.38,长短时记忆网络误差指标1.24、0.99和卷积神经网络误差指标0.88、0.75)。实验结果表明,基于灰狼优化支持向量机模型的预测精度最高、稳定性最好、误差最小,研究结果可为草莓感官评价得分的评定提供参考。 相似文献
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草莓果茶是以草莓为主要原料,甜味剂,增稠剂等为辅料,精心加工制成的一种营养丰富,风味独特的饮料。 相似文献
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草莓酸奶的研制 总被引:1,自引:0,他引:1
马云杰 《冷饮与速冻食品工业》1999,5(1):4-4,7
以草莓及鲜奶作为主要原料,用保加利亚杆菌(L.bulgaricus)和嗜热链球菌(S.thermophilus)接种、发酵制成草莓酸奶。该饮品风味独特,具有较高的营养及保健价值。 相似文献
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Suárez Valles B Pando Bedriñana R Lastra Queipo A Mangas Alonso JJ 《Food microbiology》2008,25(5):690-697
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling ciders. The screening of yeasts to determine their principal enological characteristics (tolerance to ethanol, production of volatile acidity and hydrogen sulphide) was accomplished by means of rapid, non-expensive assays (plate agar). As a result, 13 (24%) of the 54 initial Saccharomyces spp. yeast strains were eliminated. The technological properties assessed were flocculation capacity, ethanol and sulphite tolerance, and production of major volatiles. Ten Saccharomyces cerevisiae strains were characterized as true flocculants; all of these strains were able to grow in ethanolic medium and in the presence of 200mg/l of sulphite. Applying cluster analysis to the production of amyl alcohols, isobutanol, propanol and 2-phenylethanol, the strains were classified in two natural groups. Two flocculent yeast strains referred to as 3' and 50', representative of the each statistical group, were selected together with two reference strains (Saccharomyces bayanus C6 and S. cerevisiae Levuline CHP) to elaborate four sparkling ciders by the Champenoise method. The analysis of variance (p<0.01) among ciders revealed that glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i-butanol and 2-phenylethanol were significantly influenced by the secondary yeast strain. The results of sensory analysis indicated that all the sparkling ciders were scored as good. No significant differences among sparkling ciders were found for odour attributes and taste intensity. 相似文献
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An investigation of the volatile components of a draught cider using gas chromatography, mass spectrometry and infra-red spectroscope has led to the definite identification of 43 components, a further 23 being tentatively reported. 2-Phenylethanol, its esters and the short-chain fatty acids are important organoleptic components; 4-ethylguaujcol and 4-ethylphenol give a heavy ‘cresol-like’ characteristic and hexyl acetate, ethyl 2-methylbutyrate and other low boiling esters contribute to the fruity character of the cider. 相似文献
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Roberto Rodríguez Madrera Anna Picinelli Lobo Juan José Mangas Alonso 《Food research international (Ottawa, Ont.)》2010,43(1):70-78
The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was developed. Level 1 corresponded to spirits obtained when alcoholic and malolactic fermentation of the ciders ceased, Level 2 corresponded to spirits obtained from ciders with a volatile acidity of 1.0 g/L acetic acid, while Level 3 corresponded to spirits made from ciders with a volatile acidity of 1.5 g/L acetic acid. Cider maturation significantly influenced the composition of the spirit as regards the ethyl esters of the major organic acids of cider (lactic, acetic and succinic). It also significantly influenced the content of aromas produced by bacterial activity (2-butanol, 2-propen-1-ol, 4-ethylguaiacol and eugenol), the concentration of which was found to increase with higher levels of maturation. The attributes “spicy” and “sweetness” were likewise influenced by the level of cider maturation. The distillates made from the most matured cider (volatile acidity 1.5 g acetic acid/L) scored better for “odour quality”. 相似文献
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Senkel IA Jolbitado B Zhang Y White DG Ayers S Meng J 《Journal of food protection》2003,66(12):2237-2244
Contaminated apple cider has been implicated in several Escherichia coli O157:H7 outbreaks. In an attempt to investigate sources and modes of entry of E. coli into apple cider, samples of fresh apple, pomace, and cider and equipment and mill floor swabs were analyzed for standard plate counts (SPC), total coliforms (TC), fecal coliforms (FC), and E. coli. E. coli was isolated from 14 (33%) of 42 samples of bottled fresh cider, from food equipment in 6 (67%) of 9 mills, and from apples, pomace, or cider in 7 (78%) of 9 mills. Seventy-five E. coli isolates were further characterized for Shiga toxin-producing E. coli (STEC)-associated virulence factors, antimicrobial susceptibility, and pulsed-field gel electrophoresis (PFGE) type. No E. coli O157:H7 or other STEC was identified. Serotyping and PFGE revealed 64 distinct profiles, suggesting that recovered E. coli arose from multiple independent sources. However, on one occasion, E. coli isolated from the source apple sample was closely related to the E. coli identified in the finished cider sample. E. coli isolates were further tested for antimicrobial susceptibility to 17 antimicrobial agents of human and veterinary importance. Fourteen (19%) of the 75 isolates were resistant to at least one of the antimicrobial agents tested, and 9 (12%) were resistant to at least two of these agents. Of the resistant isolates recovered, 64% were resistant to tetracycline and 57% were resistant to streptomycin. Overall, the level of E. coli contamination in source apple samples did not differ significantly from those in samples of pomace, cider at the press, and cider entering the bottling tank; therefore, source apples cannot be dismissed as a potential contributor of E. coli to the cider-making process. 相似文献
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苹果酒香气成分研究进展 总被引:1,自引:1,他引:1
苹果酒的香气成分是构成苹果酒质量的重要因素,决定着苹果酒的风味和典型性.文中综述了苹果酒中主要的香气成分及其来源,并介绍了国内外苹果酒中香气成分的提取和分析方法. 相似文献