摘要
对苹果酒中的有机酸、氨基酸、酚类物质、香气成分等进行了系统的研究。共分析出7种有机酸和17种氨基酸。其中,苹果酸含量最高(3513.49mg/L),富马酸的含量最低(17.0mg/L);含量最高的氨基酸是丝氨酸(5.39mg/L)、最低的是半胱氨酸(0.0076mg/L);香气成分的总量变化在139.7～1018.92mg/L之间,平均为665.39g/L。酯类、醇类、低级脂肪酸分别占苹果酒香气成分总量的15.54%、51.78%、34.6%。含量最高的单酚是原花青素(58.27mg/L),最低的是原儿茶素(0.38mg/L),前者是后者的153.34倍;辛酸甲酯、水杨酸乙酯、异戊酸乙酯、绿原酸、咖啡酸等由于在不同类型苹果酒之间变异最大,可以做为反映不同苹果酒风味差异的指标。
Organic acids, ammonia acids, phenolic compounds and aroma components in apple wine were studied systematically. There were seven organic acids and seventeen ammonia acids in apple wine. Among them, malate contents 3513.49 mg/L and serine （Ser） 5.39mg/L are the highest, with fumaric acid 17.0 mg/L and cysteine（Cys） 0.0076 mg/L as the lowest. Total amount of aroma components varies between 139.7- 1018.92mg/L, average value with 665.39 g/L. The contents of esters, alcohols, lower fatty acids amounts to 15.54%,51.78%,34.6% of total amounts respectively. The highest content of mono-phenol was proanthocyanidins 58.27 mg/L, with protocatecechuic acid 0.38 mg/L as the lowest. Methanol caprylate, ethyl salicylaterate, ethyl isovaterate, chlorogenic acid and caffeic acid vary significantly among different apple wines. They can be used as indexes to reflect flvour differences among different types of apple wines.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期362-365,共4页
Food Science
基金
国家科技部"十五"重大科技专项(2001BA501AOF)
关键词
苹果酒
香气成分
酚类物质
有机酸
氨基酸
变异分析
apple wine
aroma components- phenolic compounds- organic acids
amino acids： variance analysis
