市售和自制牛蒡饮料的风味评价

The Flavor Evaluation of Self-made and Commercially Available Burdock Beverage

以牛蒡、枸杞、甘草为原料,研制出一种牛蒡复合饮料,并利用模糊综合评定法和GC-MS分析法对自制与市售牛蒡饮料进行风味评价,分析得出自制牛蒡复合饮料的感官评分为9.32,市售牛蒡复合饮料的感官评分为8.12。自制与市售牛蒡饮料分别被鉴定出含有38种和25种挥发性成分,主要由醛类、酮类、酯类、烷烃类、醇类、呋喃化合物和吡嗪化合物组成。自制牛蒡饮料的主体挥发性成分(OAV≥1)有9种,市售牛蒡饮料的主体挥发性成分(OAV≥1)有4种。

This study developed a kind of compound burdock beverage made of burdock,medlar,liquo-rice.The flavor of self-made and commercially available burdock beverage was evaluated by using the method of fuzzy comprehensive assessment and GC-MS.The results is concluded that the values of sensory evaluation of self-made and commercially available burdock beverage are 9.32 and 8.12.Meanwhile,38 and 25 kinds of volatile components were detected from self-made and commercially available burdock beverage.Most of the volatile components are mainly composited of aldehydes,ketones,esters,alkanes,alcohols,Furan compounds, Pyrazine compounds.In addition,there are 9 and 4 kinds of dominantly volatile components in self-made and commercially available burdock beverage.