贵长猕猴桃果醋风味分析及果醋饮料研发

本文以贵州修文贵长猕猴桃为原料，以感官评分为指标，采用气相色谱-质谱法分析了猕猴桃果醋饮料的风味性物质组成；研究了猕猴桃果醋饮料最佳配方，并且分析了猕猴桃果醋饮料在货架期内的品质变化情况；研究表明：检测出猕猴桃果醋饮料共有44种挥发性风味成分，其中主要风味物质为：醇类、酯类、酸类、醛酮类等；猕猴桃果醋饮料最优配方为：猕猴桃果醋原液10%、柠檬酸钠0.15%、乳酸钙0.1%、白砂糖4%；应用ALST 法通过研究猕猴桃果醋饮料的保质期再24个月以上，可以满足市场销售需求

Flavor analysis of Guichang kiwifruit vinegar and development of fruit vinegar beverage

This article uses Guizhou Xiuwenguichang kiwifruit as raw material and sensory score as an indicator to study the best formula of kiwi fruit vinegar beverage, and analyze the quality changes of kiwi fruit vinegar beverage during the shelf life; and use gas chromatography-mass spectrometry The flavor composition of kiwi fruit vinegar beverage was analyzed. Studies have shown that the optimal formula of kiwi fruit vinegar beverage is: kiwi fruit vinegar stock solution 10%, sodium citrate 0.15%, calcium lactate 0.1%, white sugar 4%; kiwi fruit vinegar stored at 23°C and 40°C The shelf life of the beverage is 150d and 45d respectively; 44 kinds of volatile flavor components in kiwi fruit vinegar beverage were detected, of which the main flavor substances are: alcohols, esters, acids, aldehydes and ketones, etc.