花:提升无酒精沙多内葡萄酒饮料的花束
Tengzhen Ma1, Faisal Eudes Sam1
1College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China.
Food chemistry: X
|December 9, 2024
概括
来自桃子,和百合的天然鲜花提取物显著改善了脱酒酒饮料 (DWB) 的香味. 这些提取物通过增加烯和 Ester 等芳香化合物来增加花和水果味.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 感官分析 感官分析
背景情况:
- 不含酒精的葡萄酒饮料 (DWBs) 往往受到香味复杂性和感官吸引力的降低.
- 寻求天然添加剂来增强DWBs的感官特性.
研究的目的:
- 评估天然花提取物 (Prunus persica,Rosa chinensis,Lilium bulbiferum) 在改善脱酒的沙登内葡萄酒香气方面的有效性.
- 确定关键的芳香化合物及其与经过处理的DWB中的感觉属性的相关性.
主要方法:
- 花的提取物应用于脱酒的沙登内葡萄酒.
- 气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
- 感官评估和多变量统计分析 (PCA,PLSR).
主要成果:
- 花取物丰富了芳香特征,增加了更高的酒精,和烯.
- 与对照组相比,经过处理的DWB表现出增强的花和水果特征.
- PCA证实了独特的香味配置文件,而PLSR强调了烯和 Ester 对感官音符的积极影响.
结论:
- 天然花提取物提供了一种可行的策略,以增强脱酒葡萄酒的香气和感官吸引力.
- 特定的挥发性化合物,特别是烯和 Ester,对于赋予理想的花和果味属性至关重要.
- 研究结果支持这些提取物在更广泛的饮料行业中的潜在使用,以改善低酒精产品.
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