国内市售果醋饮品的感官品评及营养价值分析  

Sensory evaluation and nutritional value analysis of fruit vinegar beverage in domestic market

作　　者：孙晓昕[1,2] 刘春凤[1,2] 李永仙[1,2] 郑飞云[1,2] 李崎[1,2] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [2]江南大学生物工程学院酿酒科学与工程研究室,江苏无锡214122

出　　处：《食品工业科技》2013年第5期60-65,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划;2012AA021303);国家创新基金(09C26213203751);江苏高校优势学科建设工程资助项目(PAPD);新世纪优秀人才支持计划(NCET-10-0453)

摘　　要：对市售27种果醋饮料进行色泽、澄清度、口感、香气四个方面的感官品评和总酸、总糖、游离氨基酸、维生素C、多酚、黄酮、有机酸七种营养成分分析,并利用主成分分析法对市售果醋饮料的口感和营养进行综合分析并对样品进行归类。结果显示77%样品的感官品评得分在70分以上;果醋酸、糖的适宜搭配范围分别为3～10g/L和20～110g/L;果醋饮料中四种主要有机酸为乙酸、柠檬酸、乳酸、苹果酸。主成分分析结果表明所测定的27种果醋样品中,22%的样品口感优异、营养丰富,为优质饮料。4 sensory indexes ： color, clarity, taste, flavor and 7 nutritional component, total acid, total sugar, free amino acid,vitamin C, polyphenol, fiavone, organic acid of the 2？ types of beverage samples were tested.Component principle analysis was then used to establish mathematic model by picking up 2 major components.The results showed that the sensory score of 77% samples were up to 70.The optimum range of sugar and acid were 3-10g/L and 20-110g/L respectively.Four major organic acids of fruit vinegar samples were acetic acid, citric acid, lactic acid and apple acid. The result of principle component analysis showed that this model was reliable and 22% samples had both high nutritional value and good taste.

关 键 词：果醋 感官品评 营养成分分析 主成分分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]