摘要
用甜菊糖、柠檬酸和黄酒增香剂对莲子皮黄酒进行勾兑和调配,以感官评分值为指标,通过单因素试验及正交试验确定调配最佳组合。采用HS-SPME-GC-MS法分析调配后莲子皮黄酒中的挥发性风味成分,并与市售黄酒中挥发性风味成分进行对比,比较其差异。最佳调配组合为黄酒增香剂添稀释液添加量4mL,甜菊糖添加量5mg/100mL,柠檬酸添加量50mg/100mL。从莲子皮黄酒和市售黄酒中共鉴定出102种挥发性成分,其中包括酯类55种,醇类13种,烃类16种,酸类5种,醛类4种,酮类2种,醚类1种,酸酐类2种,其他化合物4种。两种酒中共有的风味物质有15种:L-乳酸乙酯、乙酸异戊酯、正己酸乙酯、乳酸异戊酯、庚酸乙酯、丁二酸二乙酯、乙酸苯乙酯、癸酸乙酯、十四酸乙酯、棕榈酸乙酯、苯乙醇、十四烷、十五烷、2,6,10-三甲基十五烷、植烷。
Using stevioside,citric acid,and rice-wine flavoring agent to blend the lotus episperm rice wine,the formula was determined according to the yield of sensory scoring by single factor experiment and orthogonal.The volatile flavor compounds of lotus episperm rice-wine were analysed by SPME-GC-MS,compared with the characteristics of flavor components in commercial rice-wine to analyze differences.The best combinations were as followed： rice-wine flavoring agent 4 mL,stevioside 5 mg/100 mL,citric acid 50 mg/100 mL.Results showed that 102 volatile compounds were identified including Esters（55 kinds）,Alcohols（13 kinds）,Hydrocarbons（16 kinds）,Acids（5 kinds）,aldehydes（4 kinds）,Ketones（2 kinds）,Aethers（1 kinds）,Anhydrides（2 kinds）,Other compounds（4 kinds）.Two kinds of rice wine share 15 flavor compounds： ethyl（S）-（-）-lactate,isopentyl alcohol,acetate,hexanoic acid,ethyl ester,isoamyl lactate,heptanoic acid,ethyl ester,butanedioic acid,diethyl ester,acetic acid,phenethyl ester,decanoic acid,ethyl ester,tetradecanoic acid,ethyl ester,palmitic acid,ethyl ester,phenylethyl alcohol,tetradecane,pentadecane,2,6,10-trimethylpentadecane,phytan.
出处
《食品与机械》
CSCD
北大核心
2013年第4期29-34,共6页
Food and Machinery
关键词
莲子皮黄酒
调配
风味成分
固相微萃取
气质联用
lotus episperm rice-wine
blending
flavour compounds
solid-phase micro-extraction
gas chromatography-mass spectrometry
