包装与食品机械2016，Vol.34Issue(3)：25-29,5.DOI:10.3969/j.issn.1005-1295.2016.03.006
市售和自制牛蒡饮料的风味评价
The Flavor Evaluation of Self-made and Commercially Available Burdock Beverage
徐辉 1陆宁1
作者信息
- 1. 安徽农业大学茶与食品科技学院，合肥230036
- 折叠
摘要
Abstract
This study developed a kind of compound burdock beverage made of burdock,medlar,liquo-rice.The flavor of self-made and commercially available burdock beverage was evaluated by using the method of fuzzy comprehensive assessment and GC-MS.The results is concluded that the values of sensory evaluation of self-made and commercially available burdock beverage are 9.32 and 8.12.Meanwhile,38 and 25 kinds of volatile components were detected from self-made and commercially available burdock beverage.Most of the volatile components are mainly composited of aldehydes,ketones,esters,alkanes,alcohols,Furan compounds, Pyrazine compounds.In addition,there are 9 and 4 kinds of dominantly volatile components in self-made and commercially available burdock beverage.关键词
牛蒡/饮料/风味评价/气质联用/气味活度值Key words
burdock/beverage/flavor evaluation/GC-MS/odor activity value分类
轻工纺织引用本文复制引用
徐辉,陆宁..市售和自制牛蒡饮料的风味评价[J].包装与食品机械,2016,34(3):25-29,5.
