检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:李雄宇 牛淼 何雨淇 杨洪焱 徐亚文 周贤秀 丁建良 李家华[1] LI Xiongyu;NIU Miao;HE Yuqi;YANG Hongyan;XU Yawen;ZHOU Xianxiu;DING Jianiang;LI Jiahua(College of Tea Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出 处:《食品研究与开发》2024年第24期158-167,共10页Food Research and Development
基 金:国家现代农业茶叶产业体系专项资金项目(CARS⁃19)。
摘 要:为提高云南茶资源利用率与经济价值,以普洱熟茶、普洱生茶、红茶和糯米为原料,按照茶米质量比1∶3混合,米酒原料为100%糯米(对照),采用半固态发酵法分别酿造普洱熟茶酒、普洱生茶酒、红茶酒与米酒作为供试样,运用感官评价法和电子鼻技术(electronic nose,E‐nose)结合顶空固相微萃取‐气相色谱‐质谱(headspace solid‐phase microextraction gas chromatography‐mass spectrometry,HS‐SPME‐GC‐MS)技术研究供试酒样的挥发性风味物质差异。结果表明:不同茶酒与米酒的风味轮廓存在差异,普洱熟茶酒香气突出,普洱熟茶的滋味特征明显,感官评价最好;普洱生茶酒醇香明显,入口微辣;红茶酒口感醇厚,入口辛辣;米酒米香和清香突出,酒体纯净。通过电子鼻技术检测发现不同茶酒与米酒样品中的挥发性成分存在明显差异,且电子鼻可以对其风味进行较好区分。顶空固相微萃取‐气相色谱‐质谱技术检测结果表明,4种酒样中共含有75种挥发性化合物,其中普洱熟茶酒、普洱生茶酒、红茶酒、米酒中分别有43、40、45、44种挥发性成分。To enhance the utilization and economic value of tea resources in Yunnan,Pu‐erh ripe tea,Pu‐erh raw tea,black tea,and glutinous rice were used as raw materials,mixed at a tea‐to‐rice ratio of 1∶3.The rice wine raw material consisted of 100%glutinous rice(control).A semi‐solid fermentation method was employed to brew Pu‐erh ripe tea wine,Pu‐erh raw tea wine,black tea wine,and rice wine as test samples.Sensory evalu‐ation and electronic nose(E‐nose)technology,combined with headspace solid‐phase microextraction gas chromatography‐mass spectrometry(HS‐SPME‐GC‐MS),were used to study the differences in volatile flavor sub‐stances among the wine samples.The results showed that there were differences in flavor profiles between the different tea wines and rice wine.Pu‐erh ripe tea wine had a prominent aroma and distinctive flavor characteris‐tics of Pu‐erh ripe tea,receiving the highest sensory evaluation.Pu‐erh raw tea wine had a pronounced mellow aroma with a slightly spicy taste.Black tea wine had a rich and mellow taste with a spicy mouthfeel,while rice wine featured a prominent rice aroma and a clean body.The E‐nose detected significant differences in volatile components among the different tea wines and rice wine,and it effectively distinguished their flavors.HS‐SPME‐GC‐MS analysis identified 75 volatile compounds across the four wine samples,with 43,40,45,and 44 volatile compounds found in Pu‐erh ripe tea wine,Pu‐erh raw tea wine,black tea wine,and rice wine,respectively.
分 类 号:TS262[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]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:3.12.102.204