Analysis of key aroma components in cider from Shaanxi (China) Fuji apple
Analysis of key aroma components in cider from Shaanxi (China) Fuji apple
复制标题
陕西（中国）富士苹果苹果酒关键香气成分分析
DOI：
10.1111/j.1365-2621.2008.01875.x
复制
发表时间：
2009-03-01
影响因子：
3.3
通讯作者：
Yuan, Yahong
中科院分区：
文献类型：
--
作者：
Peng, Bangzhu;Yue, Tianli;Yuan, Yahong
苹果酒的香气成分对苹果酒的品质起着重要的作用。为了解各组分对苹果酒香气质量的贡献，采用顶空-固相微萃取-气相色谱-质谱联用技术和内标法对10种不同工艺、不同酵母和不同苹果园生产的苹果酒中主要香气成分进行了测定。主成分分析结果表明，乙酸乙酯、乙酸异丁酯、乙酸异戊醇、辛酸乙酯、4-羟基丁酸乙酯、异戊醇、3，4，5-三甲基-4-庚醇、壬醇、3-甲硫基-1-丙醇是陕西富士苹果酒的主要香气成分。建立了基于因子分析的香气质量评价模型，并与感官评价方法进行了比较。
Aroma components play an important role in the quality of cider. To understand the contribution of every component to cider aroma quality, major aroma components present in ten ciders processed with different technological methods with different yeasts and apple orchards were determined by Headspace-solid phase microextraction-gas chromatography-mass spectrometry and internal standard method. Experimental results by principal component analysis indicated that ethyl acetate, acetic acid isobutylester, isopentylacohol acetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isopentylalcohol, 3,4,5-trimethyl-4-heptanol, nonyl alcohol, 3-methylthio-1-propanol serve as the key aroma components in cider from Shaanxi (China) fuji apple. A model was established and verified for evaluating aroma quality based on factor analysis by comparing with the sensory evaluation method.