啤酒风味物质变化与感官品尝关系的研究  

The Research on the Relationship between Changes of Flavor Compounds and Sensory Evaluation

作　　者：周广麒[1] 曹磊[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《食品工业》2012年第4期93-95,共3页The Food Industry

基　　金：辽宁省教育厅科学技术研究项目(20061194)资助

摘　　要：通过定期检测啤酒中主要风味物质含量的变化,研究了啤酒贮藏期间的风味改变。结果发现,啤酒在室温贮藏6个月中,乙醛、二甲基硫、挥发性酯类和高级醇等风味物质都出现了明显的变化,其中乙醛增加了15.4%,二甲基硫增加了34.8%,挥发性酯类的减少了9.9%,总高级醇的减少了6.6%。为研究啤酒风味变化与感官品尝的相关性,建立了BP神经网络评分预测系统,取得较好效果。Through the regular inspection main flavor compounds content changed of beer to study the changes of beer flavor during storage. The results found that aldehyde, dimethyl sulfide, volatile esters and higher alcohols were changed obviously during storage at room temperature in 6 months. And including aldehyde increased 15.4%, dimethyl sulfide increased 34.8%, volatile esters reduced 9.9% and total of higher alcohols reduced 6.6%. To study the correlation of the senses and beer flavor changes, established the BP neural network system score prediction system and achieved good effects.

关 键 词：啤酒 老化 风味物质 感官评价 神经网络 

分 类 号：TS262.5[轻工技术与工程—发酵工程]