食品工业科技2024，Vol.45Issue(20)：290-299,10.DOI:10.13386/j.issn1002-0306.2023120089
百香果发酵型果酒制备及其风味品质分析
Preparation of Fermented Passion Fruit Wine and Its Flavor Quality Analysis
摘要
Abstract
To explore the quality characteristics of fermented passion fruit wine,this study used high performance liquid chromatography,gas chromatography-mass spectrometry(GC-MS),electronic nose technology and sensory evaluation methods to determine its organic acid content,amino acid content,volatile substances and sensory properties.The results showed that passion fruit wine had the highest citric acid content and a total free amino acid content of 22.08 mg/100 g after alcoholic fermentation.The color intensity of the samples was significantly(P＜0.05)reduced.Sensory evaluation indicated that the whole feeling of the wine was soft and refreshing,and the aroma was rich.In terms of flavor,a total of 88 volatile substances were detected in passion fruit wine,mainly including esters,alcohols and ketones.Among them,the main aromatic substances(OAV＞1)were ethyl butyrate,phenethyl alcohol and ethyl caproate.In summary,the flavor of passion fruit wine fermented by yeast was quite different from that of the original fruit juice,and the aroma of fruit wine was richer.关键词
百香果/发酵果酒/有机酸/氨基酸/风味Key words
passion fruit/fermented fruit wine/organic acids/amino acid/flavor分类
轻工纺织引用本文复制引用
郭小雨,李梦丽,张涛..百香果发酵型果酒制备及其风味品质分析[J].食品工业科技,2024,45(20):290-299,10.基金项目
广西壮族自治区崇左市科技计划项目(崇科20210711). （崇科20210711）
