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中国精品科技期刊2020
马懿,禹潇,魏鑫,等. 发酵型猕猴桃红茶酒品质及风味感官分析[J]. 食品工业科技,2024,45(12):257−266. doi: 10.13386/j.issn1002-0306.2023080255.
引用本文: 马懿,禹潇,魏鑫,等. 发酵型猕猴桃红茶酒品质及风味感官分析[J]. 食品工业科技,2024,45(12):257−266. doi: 10.13386/j.issn1002-0306.2023080255.
MA Yi, YU Xiao, WEI Xin, et al. Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine[J]. Science and Technology of Food Industry, 2024, 45(12): 257−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080255.
Citation: MA Yi, YU Xiao, WEI Xin, et al. Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine[J]. Science and Technology of Food Industry, 2024, 45(12): 257−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080255.

发酵型猕猴桃红茶酒品质及风味感官分析

Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine

  • 摘要: 为探究发酵型猕猴桃红茶酒品质特征,以猕猴桃和红茶为原料进行发酵,利用高效液相色谱法、顶空固相微萃取-气相色谱-质谱和电子鼻技术,结合感官评价方法,通过有机酸含量、单体酚含量、氨基酸含量、挥发性物质及感官特性等指标综合分析发酵型猕猴桃红茶酒的风味与品质。结果表明:发酵使猕猴桃茶汁中单体酚和挥发性物质种类及含量显著增加(P<0.05),提升了风味和品质。相较于猕猴桃酒,发酵型猕猴桃红茶酒中琥珀酸含量提升了70.93%;单体酚总量显著提高了22.17%(P<0.05),其中咖啡酸、表儿茶素和儿茶素为主要单体酚成分;在风味感官检测中,发酵型猕猴桃红茶酒共鉴定出24种挥发性物质,特征香气物质主要为酯类,其中己酸乙酯和丁酸乙酯对主体香气贡献最大,呈现出水果、奶酪香,有助于减少硫化物等不良气体的产生。综上,发酵型猕猴桃红茶酒风味不仅符合传统猕猴桃酒果香浓郁、酯香突出的特征,还带有轻微的油脂、坚果香,总体风味特征丰富于猕猴桃酒,值得广泛开发。

     

    Abstract: In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance liquid chromatography, headspace solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose technology, combined with sensory evaluation methods, through organic acid content, monomeric phenol content, amino acid content, volatile substances and sensory characteristics. The results showed that the types and contents of monomeric phenols and volatile substances in kiwifruit tea juice were significantly increased by fermentation (P<0.05), and the flavor and quality were improved. Compared with kiwifruit wine, the succinic acid content in fermented kiwifruit black tea wine increased by 70.93%. The total amount of monomeric phenols increased significantly by 22.17% (P<0.05), in which caffeic acid, epicatechin and catechin were the main monomeric phenols. In the sensory evaluation of flavor, 24 kinds of volatile substances were identified in fermented kiwifruit black tea wine, and the main characteristic aroma substances were esters, among which ethyl caproate and ethyl butyrate contributed the most to the main aroma, showing the aroma of fruit and cheese, which was helpful to reduce the generation of sulfide and other harmful gases. Overall, the flavor of fermented kiwifruit black tea wine not only conforms to the characteristics of traditional kiwifruit wine with rich fruit aroma and outstanding ester aroma, but also has a slight oil and nut aroma. The overall flavor characteristics are richer than kiwifruit wine, which is worthy of extensive development.

     

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