百香果发酵型果酒制备及其风味品质分析  

Preparation of Fermented Passion Fruit Wine and Its Flavor Quality Analysis

作　　者：郭小雨 李梦丽 张涛[1,2] GUO Xiaoyu;LI Mengli;ZHANG Tao(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《食品工业科技》2024年第20期290-299,共10页Science and Technology of Food Industry

基　　金：广西壮族自治区崇左市科技计划项目(崇科20210711)。

摘　　要：为了探究发酵型百香果果酒品质特征,本研究利用高效液相色谱法、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)和电子鼻技术,结合感官评价方法,通过检测有机酸含量、氨基酸含量、挥发性物质及感官特性等指标综合分析发酵型百香果果酒的风味与品质。结果表明,酒精发酵后,百香果果酒柠檬酸含量最高,总游离氨基酸含量为22.08 mg/100 g,样品色泽强度显著(P<0.05)降低。感官评价表明,酒体整体感觉柔爽、酒香浓郁。在风味方面,百香果果酒中共检测出88种挥发性物质,主要为酯、醇和酮。其中,主要呈香物质(OAV>1)为丁酸乙酯、苯乙醇、己酸乙酯等。综上,经酵母发酵后的百香果果酒风味与原果汁区别较大,果酒的香气更丰富。To explore the quality characteristics of fermented passion fruit wine,this study used high performance liquid chromatography,gas chromatography-mass spectrometry(GC-MS),electronic nose technology and sensory evaluation methods to determine its organic acid content,amino acid content,volatile substances and sensory properties.The results showed that passion fruit wine had the highest citric acid content and a total free amino acid content of 22.08 mg/100 g after alcoholic fermentation.The color intensity of the samples was significantly(P<0.05)reduced.Sensory evaluation indicated that the whole feeling of the wine was soft and refreshing,and the aroma was rich.In terms of flavor,a total of 88 volatile substances were detected in passion fruit wine,mainly including esters,alcohols and ketones.Among them,the main aromatic substances(OAV>1)were ethyl butyrate,phenethyl alcohol and ethyl caproate.In summary,the flavor of passion fruit wine fermented by yeast was quite different from that of the original fruit juice,and the aroma of fruit wine was richer.

关 键 词：百香果 发酵果酒 有机酸 氨基酸 风味 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]