2种树莓格瓦斯品质及香气成分分析

Quality in 2 Kinds of Raspberry Kvass and Analysis of Aroma Components

2种自制树莓格瓦斯分别由大麦芽、切片面包糖化并添加树莓汁,经酵母菌发酵酿造而成,具有清爽可口、营养丰富等特点。通过建立模糊数学模型定量评价树莓格瓦斯品质,并通过气相色谱质谱联用仪确定特征香气活性物质。结果表明,大麦芽树莓格瓦斯产品1只有1个峰值,为0.28,品质优秀;切片面包树莓格瓦斯产品2有2个峰值,分别为0.28,0.275,且品质优秀,但2个峰值说明感官评分意见不统一。因此,2种树莓格瓦斯的感官评价为:树莓格瓦斯产品1>树莓格瓦斯产品2。2种树莓格瓦斯的香气活性物质含量有显著性差异(p<0.05),但特征香气活性物质相同,均为酯类物质和羟基类物质,2种树莓格瓦斯分别含有12种酯类物质和4种羟基类物质,其中酯类物质主要是乙基酯类,含量最高为十六烯酸乙酯;羟基类物质中含量最高为苯乙醇。香气物质对树莓格瓦斯风味有重要影响。

Two kinds of self-made raspberry kvass were made of barley malt and sliced bread, respectively, and after saccharification raspberry juice was added in the use of yeast fermentation, which contained fresh and delicious taste and rich nutrition. By fuzzy mathematical model quantitative evaluation, the quality of raspberry kvass was determined, and by gas phase chromatography mass spectrometry （GC-MS）, characteristic aroma compounds were analyzed. The results showed that barley malt raspberry kvass 1 had only one peak of 0.28, and the quality was excellent; Sliced bread raspberry kvass 2 had two peaks of 0.28, 0.275, and its quality was also excellent, but opinions of sensory evaluation were not uniform. Therefore, the sensory evaluation of raspberry kvass 1 was superior to that of raspberry kvass 2. Aroma contents had significant difference in two kinds of raspberry kvass （p〈0.05）, but characteristic aroma compounds were the same, which were 12 kinds of esters and 4 kinds of hydroxyl compounds. Their main esters were ethyl esters, and ethyl ester of the highest contents was hexadecanoic acid ethyl ester. Hydroxyl compound of the highest contents was benzene ethanol. Aroma components had significant effect on flavor of raspberry kvass.