焙焦油莎豆粕精酿啤酒风味物质表征及其货架期稳定性研究

The Flavor Substance Characterization and Shelf-life Stability of Craft Beer Made from Baked Meal of De-Fat Yellow Nut Sedge

焙焦油莎豆精酿啤酒是一款香气浓郁、口感宜人、个性化突出的精酿产品,但其香气成分的表征与货架期的稳定性研究仍是空白。该文利用气相质谱联用仪及常规理化分析对啤酒产品风味物质及货架品质进行表征。研究表明,焙焦油莎豆粕精酿啤酒的香气成分中醇类物质占71.95%,酯类物质占10.49%,酸类物质占8.93%,其余成分为酮、醛、酚等物质;低温货架稳定性研究表明,铝罐对啤酒的泡持时间、色度、多酚含量的维持显著优于塑料瓶装方式,但两种包装物对总酸值的影响差异不显著。研究成果为产品的推广、包装设计以及贮藏条件优化提供重要的理论与实践信息。

De-fat yellow nut sedge craft beer has a strong aroma,pleasant taste,and outstanding personality.However,the aroma components have not been characterized and the shelf-life stability remains unknown.The flavor substances and shelf quality were characterized using gas phase mass spectrometry as well as conventional physical and chemical analyses.The results revealed 71.95%of the aroma components were alcohols,10.49%were esters,8.93%were acids.The remaining aroma components were mainly ketones,aldehydes,and phenols.The low temperature shelf stability results revealed the aluminum cans were significantly more efficient than PET bottles in maintaining the foaming time,chroma,and polyphenol contents.However,there was no significant difference in the total acid value between the can and bottle packaging.The research results provided important theoretical and practical information for the promotion,packaging design,and storage optimization of de-fat yellow nut sedge craft beer.