酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响

为研究杨梅发酵酒贮藏过程中色泽及风味变化,本实验采用气相离子迁移谱仪、色差计、电子舌和感官评价方法探究酚酸类物质对杨梅发酵酒的辅色作用、挥发性风味变化和感官指标的影响.结果表明:单宁酸、阿魏酸、芥子酸均对杨梅发酵酒具有辅色作用,减缓了a*、C*值和ΔE*值的变化趋势,明显增强了杨梅发酵酒贮藏期间色泽稳定性;通过气相离子...

Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage

In an effort to investigate changes in the color and flavor of red bayberry wine as a function of storage time, the effect of added phenolic acids on the color, volatile flavor substances and sensory attributes of red bayberry wine was determined by gas chromatography-ion mobility spectrometry (GC-IMS), colorimetry, electronic tongue and sensory evaluation. The results showed that added tannic acid, ferulic acid or sinapic acid had a color-protecting effect on red bayberry wine, slowed down the changes in a*, C*, and total color difference ΔE*, and significantly enhanced the color stability of red bayberry wine during storage. From the two-dimensional and three-dimensional spectra and fingerprints for the volatile flavor substances of red bayberry wines with and without added phenolic acids established by GC-IMS, it was found that addition of phenolic acids showed no significant influence on the volatile flavor of the wine. Electronic tongue analysis could distinguish the control group from the wines added with phenolic acids. The sensory quality of the wine added with sinapic acid was closer to that of the control group. Therefore, sinapic acid is more suitable as a copigemnt for red bayberry wine.