上循环的Pomace和乳酪基Piquette饮料的感觉和化学表征
Dean G Hauser1, Rahul Sen2, Scott R Lafontaine2
1Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
Foods (Basel, Switzerland)
|September 27, 2025
概括
将酸奶乳清和葡萄汁等废弃产品再循环制成酒精饮料提供了可持续性. 与商业选择相比,这些新型饮料具有独特的感觉和化学特征.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 可持续化学 可持续化学
背景情况:
- 上循环的副产品,如酸奶乳清 (YAW) 和葡萄末 (GP) 创造了增值产品.
- 乳制品和葡萄酒行业产生大量的YAW和GP废物流.
研究的目的:
- 评估使用YAW和GP生产酒精饮料的可行性.
- 将YAW-GP饮料的感觉属性和化学成分与商业葡萄糖饮料 (皮克特) 进行比较.
主要方法:
- 两个YAW-GP标杆被生产并与五个商业标杆一起分析.
- 使用高性能液态染色学与折射率检测 (HPLC-RID) 的量化糖和有机酸.
- 使用头部空间固相微提取气色谱-质谱/质谱 (HS-SPME-GC-MS/MS) 确定挥发性成分并进行描述性感官分析.
主要成果:
- 在YAW-GP饮料中,乳制品,味,酸味和乌玛米味的评分较高,苦味,甜味和果味的评分较低.
- 年轻的产品显示增加了可定位酸度 (TA),乳糖,乳酸,酸,和特定的挥发性化合物 (例如,六酸,1-octanol).
- 商业派克特以乙醇含量,水果味和特殊的香味 (如花园笔记) 来区分.
结论:
- YAW-GP饮料代表了一个具有独特的感官和化学特征的新品类别.
- 对于进入上循环饮料市场的利益相关者来说,了解这些签名至关重要.
- 这项研究突出了乳制品和葡萄酒副产品可持续增值的潜力.
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