摘要
采用主成分分析方法对沙田柚蒸馏酒在橡木桶陈酿期间的挥发性风味成分进行了系统的分析。结果表明,陈酿期间柚子果酒色度、总酸和总酚含量显著增加(p<0.05)。沙田柚蒸馏酒在橡木桶陈酿过程中共分析检测到75个挥发性风味成分,其中酯类是沙田柚蒸馏酒最主要的挥发性风味成分,其次是醛类、醇类、酮类、酸类、萜烯类、酚类。沙田柚蒸馏酒在橡木桶陈酿期间,也产生了新的风味物质:乙酸、异丁酸乙酯、异戊酸乙酯、2-糠酸乙酯、丁二酸二乙酯、3-苯丙酸乙酯、茴香酸乙酯、5-甲基呋喃醛、邻异丙基甲苯、(E)-壬烯醛、trans-香芹醇、癸酸、佛术烯、新异长叶烯,赋予了沙田柚蒸馏酒新的口感与风格。
The volatile flavor compounds of Shatian Grapefruit distilled liquor were analyzed by using the methods of PCA(Principal Component Analysis) during oak aging. Results showed that the color,total acid and total phenolic content of Guangdong Shatian Grapefruit distilled liquor were significant increased(p〈0.05) during the aging. 75 kinds of volatile compounds were found in Shatian Grapefruit distilled liquor during the aging,and esters were the main volatile flavor components,followed by aldehydes,alcohols,ketones,acids,terpenes,phenols. It also produced amount of new volatile flavor compounds,such as acetic acid,ethyl isobutyrate,ethyl isovalerate,ethyl 2-furoate,diethyl succinate,ethyl 3-phenylpropionate,ethyl p-anisate,5-methyl furfural,1-isopropyl-2-methylbenzene,(2E)-2-nonenal,(E)-carveol,n-decanoicacid,eremophilene,8,9-dehydro-neoisolongifolene,elemicin,which gave a new taste and style during the oak aging.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第6期58-63,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划项目课题(2012BAD31B03)
广东省科技计划项目(2013B020203001,2012B091000074)