腰果梨酒的果香保持作用研究  

Fruity Flavor Keeping of Cashew Apple Wine

作　　者：李从发[1] 李枚秋[1] 彭黎旭[2] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737 [2]中国热带农业科学院测试中心,海南儋州571737

出　　处：《热带作物学报》1999年第3期21-24,共4页Chinese Journal of Tropical Crops

摘　　要：应用气相色谱分析方法，研究腰果梨酒的果香保持作用，结果表明，腰果梨汁中高含量的抗坏血酸和多酚有利于保持腰果梨酒的原果香。The fruity flavor keeping of cashew apple wine was studied by using capillary gas chromatography. High levels of ascorbic acid and polyphenol contained in cashew apple juice were found good for retention of the fruity flavor of cashew apple wine.

关 键 词：腰果梨酒 果香 抗坏血酸 多酚 

分 类 号：S667.9[农业科学—果树学] TS261[农业科学—园艺学]