藜麦松露饮料酒发酵过程中感官、理化指标变化及挥发性风味成分分析  

Changes of sensory and physicochemical indicators and analysis of volatile flavor components during fermentation process of quinoa truffle alcoholic beverage

作　　者：胡海洋[1] 肖宇[1,2] 伍一有 戴雅 邓金鹏 胡一晨 邓杰[1,3] 李翔 HU Haiyang;XIAO Yu;WU Yiyou;DAI Ya;DENG Jinpeng;HU Yichen;DENG Jie;LI Xiang(School of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu 610106,China;Hanyuan County market supervision and Administration Bureau,Ya'an 625300,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]农业农村部杂粮加工重点实验室,四川成都610106 [3]汉源县市场监管局,四川雅安625300

出　　处：《中国酿造》2023年第11期254-261,共8页China Brewing

基　　金：四川省科技厅重点研发项目(2022YFG0030,2022ZHXC0080);成都市科技局技术创新研发项目(2021-YF05-00616-SN)。

摘　　要：该试验分析了藜麦松露饮料酒发酵过程中感官、理化指标的动态变化及最佳条件下藜麦松露饮料酒的挥发性风味成分。结果表明,藜麦松露饮料酒发酵48 h时品质最佳,感官评分为87.4分;pH值为4.19,酒精度为0.75%vol,氨基酸态氮、可溶性蛋白质及还原糖含量分别为31.5 mg/100 g、6.64 g/100 g、16.79 g/100 g;皂苷、总黄酮、多酚含量分别为1.00 mg/g、9.86 mg/100 g、12.09 mg/100 g;总酸中有机酸含量为1908.4μg/g,草酸72.5μg/g、酒石酸410.6μg/g、乙酸640.2μg/g、乳酸735.6μg/g、柠檬酸25.5μg/g、苹果酸24.0μg/g;游离氨基酸总量为7.72 g/100 g,其中谷氨酸(1.38 g/100 g)含量最高;共检出28种挥发性风味物质,共有15种酯类(47.17%)、6种醇类(49.98%)、2种酸类(0.64%)、2种酚类(0.80%)、2种烯类(0.20%)、1种酮类(0.22%);丁酸乙酯、异丙醇、1-辛烯-3-醇、愈创木酚4种化合物是关键风味物质。该研究为藜麦松露饮料酒高品质新产品的研发及质量评价方法提供了新思路,以期促进藜麦产业发展。The dynamic changes of sensory,physicochemical indicators and the volatile flavor components of quinoa truffle alcoholic beverage under optimal conditions were analyzed.The results showed that,the quinoa truffle alcoholic beverage had the optimal quality when fermented for 48 h,with a sensory score of 87.4;the pH was 4.19,the alcohol content was 0.75%vol,and the contents of amino acid nitrogen,soluble protein,and reducing sugar were 31.5 mg/100 g,6.64 g/100 g and 16.79 g/100 g,respectively.The contents of saponin,total flavonoid and polyphenol were 1.00 mg/g,9.86 mg/100 g and 12.09 mg/100 g;the organic acid content of total acid was 1908.4μg/g,oxalic acid 72.5μg/g,tartaric acid 410.6μg/g,acetic acid 640.2μg/g,lactic acid 735.6μg/g,citric acid 25.5μg/g and malic acid 24.0μg/g.The total amount of free amino acids was 7.72 g/100 g,of which glutamic acid(1.38 g/100 g)had the highest content.A total of 28 volatile flavor substances were detected,including 15 esters(47.17%),6 alcohols(49.98%),2 acids(0.64%),2 phenols(0.80%),2 alkenes(0.20%),and 1 ketone(0.22%).Ethyl butyrate,isopropanol,1-octene-3-ol and guaiacol were the key flavor substances.The study provided new ideas for the development of new high-quality products and quality evaluation methods for fermented quinoa alcoholic beverage,with a view to promoting the development of quinoa industry.

关 键 词：藜麦 松露 糯米 饮料酒 营养素 品质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]