| 未除气与除气淡爽型啤酒中9种有机酸的阈值 |
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| 引用本文： | 陈慧,张彦青,张菡,童军茂.未除气与除气淡爽型啤酒中9种有机酸的阈值[J].食品与发酵工业,2011,37(5). |
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| 作者姓名： | 陈慧 张彦青 张菡 童军茂 |
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| 作者单位： | 1. 石河子大学食品学院,新疆石河子,832000
2. 中国食品发酵工业研究院,北京100027 天津科技大学生物工程学院,天津300457 |
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| 摘 要： | 采用ASTM679标准方法测定了未除气与除气淡爽型啤酒中乙酸、乳酸、柠檬酸、苹果酸、琥珀酸、富马酸、丙酮酸、酒石酸和草酸的个人和小组阈值。结果发现,在未除气啤酒中,9种有机酸的小组阈值大小顺序为苹果酸、富马酸、乳酸、柠檬酸、丙酮酸、琥珀酸、乙酸、草酸、酒石酸。其中品评员对苹果酸、琥珀酸、富马酸、草酸和柠檬酸的口感差异相对较小,而对酒石酸、乙酸、丙酮酸和乳酸的口感差异较大。在除气啤酒中,9种有机酸的小组阈值大小顺序为丙酮酸、乳酸、乙酸、富马酸、琥珀酸、苹果酸、酒石酸、草酸、柠檬酸。品评员对柠檬酸、苹果酸和乳酸的口感差异相对较小,而对丙酮酸、草酸、酒石酸、富马酸、琥珀酸和乙酸的口感差异较大。此外还发现未除气和除气啤酒中有机酸阈值差异很大,其中差异最大的是三元酸柠檬酸,其次为二元酸,包括苹果酸、草酸、酒石酸、琥珀酸和富马酸,差异最小的是一元酸,包括乳酸、乙酸和丙酮酸。
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| 关 键 词： | ASTM679 酸味 有机酸 阈值 |
The Thresholds of Nine Organic Acids in Control and Degassed Light Beer |
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| Chen Hui,Zhang Yan-qing,Zhang Han,Tong Jun-mao.The Thresholds of Nine Organic Acids in Control and Degassed Light Beer[J].Food and Fermentation Industries,2011,37(5). |
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| Authors: | Chen Hui Zhang Yan-qing Zhang Han Tong Jun-mao |
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| Affiliation: | Chen Hui1,Zhang Yan-qing2,3,Zhang Han1,Tong Jun-mao1 1(Food College,Shihezi University,Shihezi,Xinjiang 832000,China) 2(China National Research Institute of Food and Fermentation Industries,Beijing 100027,China) 3(Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | The individual and group thresholds of nine organic acids were measured in control and degassed beer using the ASTM method 679 protocol.The results show that the group threshold of malic acid in control beer had the highest value in the 9 organic acids,followed by fumaric acid,lactic acid,citric acid,pyruvic acid,succinic acid,acetic acid,oxalic acid and tartaric acid in rank.The panelists have relative small differences in taste of malic acid,succinic acid,fumaric acid,oxalic acid and citric acid in the co... |
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| Keywords: | ASTM679 sourness organic acid threshold |
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