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1.
Cider obtained with Saccharomyces cerevisiae and immobilized Leuconostoc oenos attained the desired attenuation without residual sugars. Decarboxylation of L-malic to L-lactic acid by heterolactic bacteria and the formation of secondary products in cider were studied using immobilized cells of L. oenos IC11. Malic acid metabolism was influenced by the temperature at which the fermentation took place. The production of ethyl acetate and methanol was influenced by the type of L. oenos inoculation. Acetaldehyde was the most discriminating variable in the ciders obtained at different temperatures. The use of multivariate analysis allowed differentiation of the ciders obtained on the basis of the inoculation model followed .  相似文献   

2.
基于模糊综合评判苹果酒感官评价的研究   总被引:8,自引:0,他引:8  
构建了苹果酒的模糊综合评判模型,采用权重分配方案和乘法算子,综合考察了影响苹果酒品质的色泽、香气、滋味和风格等因素,弥补了传统感官品评普遍采用的加权平均法、总分法等的缺陷,减少了人为主观因素对评判的影响,使评判结果更为准确和科学,对优质苹果酒的研究开发和科学评价具有重要的指导意义。(孙悟)  相似文献   

3.
The classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and the main varieties marketed. The samples were evaluated by four different panels—Spanish, Italian, Dutch and British—these being representatives of traditional and potential consumers of this foodstuff. Altogether each sample was initially characterised by 86 sensory attributes. The relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standard on the sensory quality of olive oil are also given.  相似文献   

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This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early‐ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.  相似文献   

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In this article, we present a new approach in solving the problem of selecting proper and excellent cider yeast. Eight different yeast strains commonly used in the cider industry were selected for this experiment. Different ciders were fermented by the yeasts. Sensory evaluation was conducted first. Then, aroma components were identified by the headspace‐solid phase microextraction–gas chromatography–mass spectrometry. Their contents were determined using quantitative standards with known amounts of target components and 2‐octanol as internal standards. A model of fuzzy comprehensive evaluation was established and used to assess and rank the cider‐making attributes of all eight yeast strains. Saccharomyces cerevisiae F14 was selected out of the eight yeasts for the best cider. The results suggest that the method described in this article is more accurate and objective than conventional methods.  相似文献   

8.
    
With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of cider. A large body of sensory research suggests that altering the colour of a food can significantly influence both perceived flavour of, and hedonic response to the food, despite there being no change to the food's taste or aroma qualities themselves. Our study was designed to understand how colour influences the perception of cider. A stock apple cider was subtly coloured red or green, and presented to consumers to evaluate hedonic response and for perception of flavour attributes. Following this, a cider identical to the control cider was presented with one of two labels, each featuring red or green prominently. Both the colour of the cider itself and the colour of the label significantly influenced perceived flavour and hedonic response to the ciders. Specifically, cider coloured green was perceived as being served at a colder temperature than the control, and the red sample showed an increase in perceived body. Red labelling of the cider made it seem both sweeter and fruitier. This study adds to the body of literature on multisensory perception of flavours, and may have significance for the cider industry's strategies for formulation and marketing. Copyright © 2018 The Institute of Brewing & Distilling  相似文献   

9.
    
Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2‐phenylethanol, ethyl esters such as 2‐methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2‐phenylethyl acetate, 4‐ethyl guaiacol, and 4‐ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4‐ethyl guaiacol and 4‐ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.  相似文献   

10.
以‘金世纪’单一苹果品种及‘金世纪’、‘嘎啦’、‘澳洲青苹’混合(1∶1∶1)苹果品种为原料酿造苹果酒,并对其进行理化指标、多酚物质、香气成分测定及感官品评。结果表明,两种苹果酒理化指标差异不显著(P>0.05);混合发酵苹果酒中的酚类物质总量(61.88 mg/L)显著高于单独发酵苹果酒(56.90 mg/L)(P<0.05),其中以原儿茶酸、儿茶素、原花青素、表儿茶素和绿原酸为主。香气主要以醇类和酯类物质为主,两种苹果酒中醇类物质含量分别为216.83 mg/L和78.85 mg/L;酯类以乙酸乙酯、乙酸丙酯、乳酸乙酯和乙酸己酯为主,前三者在混合发酵苹果酒中含量均显著高于单独发酵苹果酒(P<0.05),使其香气更加浓郁和复杂。混合发酵苹果酒在澄清度、回味、香气、风味平衡方面更好,但在色泽方面稍差。因此,混合苹果品种发酵更适合于苹果酒的酿造。  相似文献   

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BACKGROUND: Fresh cider spirits are alcoholic beverages mainly constituted by volatile compounds from apples that are formed during fermentation or generated during distillation. In this study the chemical and sensory changes that take place during the maturation of fresh cider spirits in inert containers made of stainless steel and glass were investigated. RESULTS: The type of container did not influence the maturation process for any of the studied compounds. Esterification, acetalisation and hydrolysis reactions occurred during the maturation of cider distillates over 24 months, giving rise to several changes in the original composition of this alcoholic beverage, but neither oxidation nor evaporation reactions were detected. A decrease in ethyl acetate, ethyl lactate, diethyl succinate and acetal was observed and an increase in fatty acid ethyl esters and 1,1,3‐triethoxypropane. Likewise, the sensory evaluation of the spirits was significantly influenced by the maturation time, with matured samples obtaining higher scores than fresh ones. CONCLUSION: The presence of reactive compounds in recently distilled products makes a period of around 12 months of maturation advisable to reach equilibrium and to improve the sensory assessment of cider distillates consumed in the fresh state. Copyright © 2010 Society of Chemical Industry  相似文献   

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An analytical panel is used to evaluate the quality of virgin olive oil. Two regression procedures—step-wise multiple regression and regression on principal components—have been used to construct equations that relate profile to overall grading of 57 samples of virgin olive oil collected from all over Spain. Every equation has an adjusted R2 > 0.94. Forty new samples evaluated by another panel were used to verify the models. Regression on the principal components correctly classified 87.5% of samples, against 95% classified by step-wise multiple regression. Kurtosis, outliers, multicollinearity and singularity were also studied before building the regression models.  相似文献   

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The aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were described quantitatively by reference to 10 sensory attributes. Principal component analysis (PCA) and cluster analysis of sensory attributes classified the fish into four groups. Group 1, characterised by a strong ‘green’ odour, comprised all three freshwater species (loach, pond smelt and carp), two saltwater whitefish species (snapper and conger) and eel. Group 2 included migratory coastal species (sardine, banded blue‐sprat and mackerel) and was distinguished by strong ‘fish oil’ and ‘grilled fish’ notes. Group 3 consisted of swordfish, sablefish and salmon, which exhibited a strong ‘fried chicken’ note. Group 4 included flounder, cod, tuna and goby, which were scored high for ‘cooked fish’, ‘roasted soy sauce’, ‘canned tuna’ and ‘sweet’ aromas. Partial least squares regression (PLSR) models derived from selected influential peaks in the gas chromatograms of the volatile components in the broths for each attribute were highly predictive (R2 ≥ 0.936). The selected peaks corresponded well to each sensory attribute. © 2003 Society of Chemical Industry  相似文献   

15.
ABSTRACT

Chemical composition, sensory characteristics, textural and functional properties are among the most important characteristics, which directly relates to the global quality of cheese and to consumer acceptability. A number of factors including milk composition, processing conditions and salt content, influences these properties. The past decades many investigations were performed on the possibilities to reduce salt content of cheese due to its adverse health effects, the current lifestyle and the awareness of the consumers for nutrition quality products. Due to the multiple potential effects of reducing NaCl (simple reduction or substitution) on cheese attributes, it is of utmost importance to identify and understand those effects in order to control the global quality and safety of the final product.

In the present review a collection of the different results and conclusions drawn after studying the effect of salts by conventional (e.g. wet chemistry) and instrumental (e.g. spectral) methods on chemical, structural, textural, sensory and heating properties of cheese are presented.  相似文献   

16.
以茅台镇两家高知名度品牌公司轮次基酒和成品酒为研究对象,测定其三维荧光光谱。结果表明,不同轮次酱香型白酒和成品酒的三维荧光光谱的主荧光峰个数、波峰位置、最佳激发波长3个参数有着各异的表征,而同一种轮次白酒的三维荧光光谱的3个参数十分相近。成品酒主荧光峰位于波长430 nm附近,最佳激发波长在350 nm左右,其余荧光峰的位置基本一致,荧光强度位于同一个数量级;1~7轮次基酒的主荧光峰位于350~450 nm之间,最佳激发波长在300~350 nm之间,轮次基酒的荧光强度位于同一个数量级,同一轮次基酒的峰型具有相似性。研究结果可以准确地区分酱香型白酒的基酒轮次及成品酒,为白酒的品质检测提供了辅助途径。  相似文献   

17.
Aroma components play an important role in the quality of cider. To understand the contribution of every component to cider aroma quality, major aroma components present in ten ciders processed with different technological methods with different yeasts and apple orchards were determined by Headspace-solid phase microextraction–gas chromatography–mass spectrometry and internal standard method. Experimental results by principal component analysis indicated that ethyl acetate, acetic acid isobutylester, isopentylacohol acetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isopentylalcohol, 3,4,5-trimethyl-4-heptanol, nonyl alcohol, 3-methylthio-1-propanol serve as the key aroma components in cider from Shaanxi (China) fuji apple. A model was established and verified for evaluating aroma quality based on factor analysis by comparing with the sensory evaluation method.  相似文献   

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Multidimensional scaling and a fuzzy filter qualifier were used together for authenticating and characterising four olive oil varieties—Picual and Arbequina (Spain), Coratina (Italy) and Koroneiki (Greece)—representative of the most important producer countries. Twenty four samples were evaluated by five panels of different nationalities—British, Greek, Italian and Spanish—these being representatives of traditional and potential consumers of virgin olive oil. Each sample was initially characterised by 74 sensory attributes. The paper analyses the most outstanding attributes and their evaluation intensities that characterise the varieties and gives the sensory profiling of each variety. Green attributes characterise Koroneiki variety, Arbequina variety is characterised by sweet–fruity sensory attributes, the bitter–pungent sensory attributes can identify Coratina while a strong fruity odour explains the sensory characteristics of Picual variety.  相似文献   

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