摘要
以“神湾”和“粤彤”两种菠萝为材料,分别对其鲜果及酿造的干酒和蒸馏酒的酯类风味物质进行比较分析。结果表明:“粤彤”鲜果中酯类风味物质组分数及总相对含量均高于“神湾”;与鲜果相比,“神湾”和“粤彤”酿造的干酒中酯类风味物质组分数增多,但总相对含量降低;与鲜果和干酒相比,“神湾”和“粤彤”酿造的蒸馏酒中酯类风味物质组分数减少,总相对含量降低;“神湾”和“粤彤”鲜果、干酒和蒸馏酒中同时检测出的酯类风味物质有己酸乙酯和辛酸乙酯,“神湾”鲜果及干酒和蒸馏酒中己酸乙酯的相对含量分别高于“粤彤”,“神湾”鲜果及蒸馏酒中辛酸乙酯的相对含量分别高于“粤彤”。本研究可为菠萝酿酒加工中果实来源选择提供参考。
In this work,two pineapple cultivars including‘Yellow Mauritius’and‘Yuetong’were used as materials,and the flavor esters substances of fresh fruits and brewed dry and distilled wines were comparatively analyzed.Results showed that the fresh fruits from‘Yuetong’cultivar presented more kinds of flavor esters with higher total contents compared with that of‘Yellow Mauritius’cultivar.The dry wines processed by these two fresh pineapple fruits showed more kinds of flavor esters with relative lower total contents when compared with the corresponding fresh fruits,respectively.In the pineapple-processed distilled wines,fewer kinds and lower contents of flavor esters were determined compared with their corresponding fresh fruits and dry wines.Besides,hexanoic acid ethyl ester and octanoic acid ethyl ester were the two flavor esters simultaneously determined in the pineapple fresh fruits and fruit-processed dry and distilled wines from the two pineapple cultivars.Hexanoic acid ethyl ester was identified at relative higher level in‘Yellow Mauritius’fruits and products.In the fresh fruit and distilled wine,the contents of octanoic acid ethyl ester of‘Yellow Mauritius’cultivar were increased compared with that of‘Yuetong’.This work would provide references for the cultivar selection of fruits in the pineapple wine processing.
作者
刘传和
贺涵
邵雪花
赖多
匡石滋
肖维强
LIU Chuan-he;HE Han;SHAO Xue-hua;LAI Duo;KUANG Shi-zi;XIAO Wei-qiang(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture and Rural Affairs,Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research,Guangzhou 510640,China)
出处
《保鲜与加工》
CAS
2021年第7期109-115,共7页
Storage and Process
基金
广东省重点领域研发计划项目(2018B020202011)
国家重点研发计划项目(2019YFD1001100)
乡村振兴战略专项(农业科技能力提升,一级项目编号403-2018-XMZC-0002-90,TS-3-1)
广东省现代农业产业技术体系创新团队建设专项(2020KJ109)
菠萝优质种苗繁育及生产示范基地建设。
关键词
菠萝
鲜果
干酒
蒸馏酒
酯类风味物质
pineapple
fresh fruits
dry wines
distilled wines
flavor esters
