摘要
对3-甲硫基丙醛在啤酒中的风味特点及对啤酒麦汁味的影响进行了研究,并对其在啤酒中的阈值进行了测定,研究结果表明啤酒中3-甲硫基丙醛具有类似于谷物蒸煮的味道,描述为麦皮味,与麦汁味相近,且其含量的高低与麦汁味成显著正相关,可以用3-甲硫基丙醛作为表征啤酒麦汁味的指标。经感官品评测定其在啤酒中的差别阈值为5.0μg/L。对样品进行蒸馏萃取结合GC-MS,建立了一种测定麦汁或啤酒中3-甲硫基丙醛的方法,采用外标法定量,该法的相关系数为0.9952,精密度为4.57%,回收率为83.71%～92.48%,检出限为0.015μg/L。应用这一方法检测了不同啤酒中3-甲硫基丙醛的含量,发现普通啤酒都在50μg/L以下,结合其差别阈值,得到啤酒中3-甲硫基丙醛的控制标准为不超过55μg/L。
The flavor characteristic of 3-methylthiopropionaldehyde in beer and its contribution to the beer wort flavor were researched, its threshold in beer was also determined. The results indicated that the flavor of 3-methyhhio- propionaldehyde was grist braised. It resembled beer wort flavor and its content is positively correlated with the beer wort flavor. Therefore, 3-methylthiopropionaldehyde could manifest the wort flavor of beer. Distinctive threshold in beer was 5.0μg/L. Distillation and liquid/liquid extraction were operated on samples. Following GC/MS quantification, we could obtain its content. The correlation coefficient of 3-methylthiopropionaldehyde by external standard method was 0. 9952. The precision was 4.57%. The recoveries were 83.71% -92.48% , with the limit of detection was 0. 015 μg/L. Different beers were analyzed with this method and the result showed a below 50μg/L content of 3 - methyhhiopropionaldehyde, which should be the upper limit of control standard.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第10期164-167,共4页
Food and Fermentation Industries
关键词
啤酒
3-甲硫基丙醛
麦汁味
差别阈值
GC/MS
beer, 3-methylthiopropionaldehyde, worty flavor, distinction threshold, GC/MS
