食品科学2024，Vol.45Issue(6)：337-343,7.DOI:10.7506/spkx1002-6630-20230105-027
蓝莓酒香气成分及其影响因素研究进展
Research Progress in Aroma Compounds of Blueberry Wine and Their Influential Factors
摘要
Abstract
Blueberry wine is popular with consumers and has great market potential due to its rich nutrients and unique flavor.Aroma is an important indicator to measure the sensory quality of blueberry wine.However,there are some problems restricting the quality improvement of blueberry wine,such as insufficient studies on aroma components,unclear aroma characteristics and limited ways of aroma quality management.This article summarizes the composition,proportion and sources of volatile aroma components of blueberry wine,analyzes its key aroma substances and characteristic aroma based on odor activity value(OAV),and discusses the influence of cultivars,yeast,and process conditions on blueberry wine aroma.The purpose of this article is to offer a theoretical foundation for research on the aroma quality of blueberry wine aroma and for improving its processing technology.关键词
蓝莓酒/挥发性成分/影响因素Key words
blueberry wine/volatile compounds/influential factors分类
农业科技引用本文复制引用
郭志君,杨红丽,闵卓,房玉林..蓝莓酒香气成分及其影响因素研究进展[J].食品科学,2024,45(6):337-343,7.基金项目
遵义市科技局茅台学院联合项目(遵市科合HZ字[2021]311号) （遵市科合HZ字[2021]311号）
国家自然科学基金地区科学基金项目(32160688) （32160688）
茅台学院高层次人才科研启动项目(myg[2022]25) （myg[2022]25）
