食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 141 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041933

研究报告

‘丰园红’杏果酒工艺优化及其特征香气分析

  • 刘玉 ,
  • 翟红月 ,
  • 陈健 ,
  • 王欣欣 ,
  • 张珍珍
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  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者：硕士研究生(张珍珍教授为通信作者,E-mail:870055809@qq.com)

收稿日期: 2024-12-23

  修回日期: 2025-03-27

  网络出版日期: 2025-11-21

基金资助

2024年中央引导地方科技发展专项资金项目(2523HXKT1)

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Process optimization and characteristic aroma analysis of ‘Feng Yuan Hong’ apricot fruit wine

  • LIU Yu ,
  • ZHAI Hongyue ,
  • CHEN Jian ,
  • WANG Xinxin ,
  • ZHANG Zhenzhen
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  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2024-12-23

  Revised date: 2025-03-27

  Online published: 2025-11-21

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摘要

为确定新疆‘丰园红’杏品种发酵工艺参数、改善感官品质,研究各发酵因素对‘丰园红’杏果酒的影响,并探讨杏浆与杏果酒香气成分差异性。以‘丰园红’杏为原料,在单因素试验基础上,以提升香气感官为主进行正交试验对其发酵工艺进行研究,确定‘丰园红’杏果酒的最佳工艺参数:浸渍24 h,使用BV818酵母,20 ℃发酵。在此条件下得到杏果酒并分析发酵前后香气物质差异:发酵前杏浆与杏酒分别鉴定出48、82种挥发性成分,气味活性值(odor activity value,OAV)＞1的特征香气成分分别有15、29种。杏浆、杏果酒共有12种香气化合物OAV＞1,大部分香气化合物除1-辛烯-3-醇、正己醛、β-紫罗酮3种香气物质外,均呈现为发酵后的杏酒OAV高于未发酵杏浆。结果表明,‘丰园红’杏经发酵作用后香气种类更丰富,并且部分香气物质含量有所提高,包括异丁醛、N-丁酸(反-2-己烯基)酯、γ-辛内酯、芳樟醇、异戊醛、α-松油醇物质等,相比杏浆表现出更突出的柑橘果香、玫瑰花香、甜美酒香。该实验的结果为后续‘丰园红’产品的定向开发奠定了理论基础,提高了其经济价值。

关键词： ‘丰园红’杏; 杏酒; 工艺优化; 挥发性化合物; 特征香气

本文引用格式

刘玉 , 翟红月 , 陈健 , 王欣欣 , 张珍珍 . ‘丰园红’杏果酒工艺优化及其特征香气分析[J]. 食品与发酵工业, 2025 , 51(21) : 141 -149 . DOI: 10.13995/j.cnki.11-1802/ts.041933

Abstract

To determine the fermentation process parameters and improve the sensory quality of Xinjiang ‘Feng Yuan Hong’ apricot varieties, the effects of fermentation factors on ‘Feng Yuan Hong’ apricot fruit wine were investigated, and the differences in the aroma composition between apricot pulp and apricot fruit wine were explored.The fermentation process of ‘Feng Yuan Hong’ apricot as raw material was investigated on the basis of one-way test, and orthogonal test was carried out to enhance the aroma and sensory mainly to determine the optimal process parameters of ‘Feng Yuan Hong’ apricot fruit wine:maceration for 24 hours, use of BV818 yeast and fermentation was carried out at 20 ℃.Under these conditions, apricot wine was obtained and analyzed for differences in aroma substances before and after fermentation:48 and 82 volatile components were identified in apricot pulp and apricot wine before fermentation, respectively, and 15 and 29 characteristic aroma components with an odor activity value (OAV)＞1 were identified, respectively.There were 12 aroma compounds with OAV＞1 in apricot pulp and apricot fruit wine, and most of the aroma compounds, except for 3 aroma substances, namely 1-octen-3-ol, hexanal, and β-phyllophorone, showed that the OAV of fermented apricot wine were higher than those of unfermented apricot pulp.The results showed that ‘Feng Yuan Hong’ apricots had a richer variety of aroma after fermentation, and the content of some aroma substances was increased, including isobutyraldehyde, trans-2-hexenyl butyrate, γ-octanolactone, linalool, isovaleraldehyde, α-terpineol, et al.Compared with apricot syrup, it showed a more prominent citrus fruity aroma and rosy floral aroma, sweet wine aroma.The results of this experiment laid a theoretical foundation for the subsequent directional development of ‘Feng Yuan Hong’ products and improved its economic value.

Key words： ‘Feng Yuan Hong’ apricot; apricot wine; process optimization; volatile compound; characteristic aroma

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