食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 203 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030379

研究报告

五种苹果品种对苹果发酵酒香气组成及感官质量的影响

  • 张翔 ,
  • 孙玉霞 ,
  • 张将 ,
  • 魏雯可 ,
  • 丁燕 ,
  • 汤晓宏 ,
  • 韩晓梅 ,
  • 林雪青 ,
  • 赵新节
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  • 1(山东省葡萄研究院,山东 济南,250100)
    2(齐鲁工业大学(山东省科学院) 生物工程学院,山东 济南,250353)
博士,助理研究员(赵新节教授为通信作者,E-mail:zxj@qlu.edu.cn)

收稿日期: 2021-12-08

  修回日期: 2021-12-28

  网络出版日期: 2022-09-16

基金资助

山东省农业科学院科技创新工程项目(CXGC2021A03);山东果品产业技术体系贮藏加工岗位项目(SDAIT-06-014)

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Effects of five apple varieties on aroma components and sensory quality of apple ciders

  • ZHANG Xiang ,
  • SUN Yuxia ,
  • ZHANG Jiang ,
  • WEI Wenke ,
  • DING Yan ,
  • TANG Xiaohong ,
  • HAN Xiaomei ,
  • LIN Xueqing ,
  • ZHAO Xinjie
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  • 1(Shandong Academy of Grape, Jinan 250100, China)
    2(School of Bioengineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China)

Received date: 2021-12-08

  Revised date: 2021-12-28

  Online published: 2022-09-16

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摘要

以红香蕉、青香蕉、大国光、小国光、红富士5个苹果品种为原料酿造苹果酒,分别从苹果汁、苹果酒的理化指标、苹果酒的香气组成及感官质量等方面考察苹果品种对苹果酿酒特性的影响。结果表明,在供试的5个品种苹果中,红富士苹果表现出较好的酿酒特性,另外几种苹果酒也表现出明显的品种特性,具有潜在的应用价值。青香蕉、红香蕉的出汁率较低;红香蕉、青香蕉特征香气为丁酸乙酯和2-甲基丁酸乙酯等;小国光、大国光特征香气为乙酸异戊酯、乙酸苯乙酯、β-大马酮和β-紫罗兰酮等;红富士特征香气为己酸乙酯、辛酸乙酯和异戊酸乙酯等;大国光、小国光和红富士果香味较显著;红香蕉、青香蕉的酸味较强;红香蕉苦味较强;红富士表现出较好的香气愉悦度和口感愉悦度。该研究为酿酒品种的选用提供参考。

关键词： 苹果; 品种; 酿酒; 香气物质; 感官品评

本文引用格式

张翔 , 孙玉霞 , 张将 , 魏雯可 , 丁燕 , 汤晓宏 , 韩晓梅 , 林雪青 , 赵新节 . 五种苹果品种对苹果发酵酒香气组成及感官质量的影响[J]. 食品与发酵工业, 2022 , 48(16) : 203 -208 . DOI: 10.13995/j.cnki.11-1802/ts.030379

Abstract

Five varieties of apples (‘Hong Xiangjiao’, ‘Qing Xiangjiao’, ‘Da Guoguang’, ‘Xiao Guoguang’ and ‘Red Fuji’) were used to brew apple ciders. To investigate the effect of apple variety on brewing characteristics, the physicochemical properties of apple juices and ciders, the aroma profiles and sensory qualities of ciders were analyzed in this study. The results showed that among the five apple varieties tested, Red Fuji apple showed better brewing characteristics, other apple ciders also showed obvious variety specificity, which had potential application value. Hong Xiangjiao and Qing Xiangjiao had lower juicing rate. The characteristic aroma components of Hong Xiangjiao and Qing Xiangjiao ciders were ethyl butyrate, ethyl 2-methylbutyrate and so on. The characteristic aroma components of Da Guoguang and Xiao Guoguang ciders were isoamyl acetate, 2-phenylethyl acetate, β-damadone β-lonone and so on. The characteristic aroma components of Red Fuji cider were ethyl caproate, ehtyl octanoate, ethyl isovalerate and so on. The fruity aroma of Da Guoguang, Xiao Guoguang and Red Fuji ciders were more significant. Hong Xiangjiao and Qing Xiangjiao ciders had stronger sour taste. Hong Xiangjiao cider had stronger bitter taste. Red Fuji cider showed better aroma pleasure and taste pleasure. This study provided a reference for the selection of winemaking varieties.

Key words： apple; variety; winemaking; aroma components; sensory evaluation

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