橡木片陈酿对柿白兰地风味的影响

摘要/Abstract

摘要： 以磨盘柿为原料发酵蒸馏制备42 %vol的柿白兰地，加入5~20 g/L的国产中度烘烤橡木片进行陈酿。为研究橡木片陈酿的柿白兰地中的各种成分，运用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）和液相色谱-质谱联用（liquid chromatography-mass spectrometry，LC-MS）分析柿白兰地中的挥发性成分和非挥发性成分的变化，并对添加不同量橡木片的柿白兰地的总酚和抗氧化性进行分析，最后进行感官评价。结果表明GC-MS共鉴定出33种挥发性成分，其中主要成分为乙酸乙酯、癸酸乙酯、月桂酸乙酯，橡木片添加量为10 g/L时，柿白兰地的挥发性成分含量最高；LC-MS鉴定出橡木片陈酿后的柿白兰地中非挥发性物质种类增加了183种；总酚含量和DPPH·清除能力随着橡木片添加量的增加而增大，陈酿90 d时，总酚含量且DPPH·清除能力基本稳定；感官评价中，橡木片添加量为15 g/L的柿白兰地得分最高，为72.5分。

关键词: 柿白兰地, 橡木片, 挥发性成分, 非挥发性成分, 总酚, 抗氧化性

Abstract: A 42 %vol brandy of persimmon was prepared by fermentation and distillation of Mopan persimmon, which was aged by adding 5-20 g/L Chinese moderately roasted oak chips.In order to study the components of persimmon brandy aged with oak chips, the changes of volatile and non-volatile components in persimmon brandy were analyzed by using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), and the total phenol and antioxidant activity of persimmon brandy with different oak slices were analyzed. Finally, sensory evaluation was performed. The results showed that a total of 33 volatile components were identified by GC-MS, among which the main components were ethyl acetate, ethyl decanoate, ethyl laurate. The content of volatile components in persimmon brandy was the highest when the addition amount of oak chips was 10 g/L. LC-MS identified that 183 kinds of non-volatile substances increased in persimmon brandy after aging with oak chips. The total phenol content and DPPH·scavenging ability increased with the increase of oak chip addition, and the total phenol content and DPPH·scavenging ability were basically stable after 90 days of aging. In the sensory evaluation, the persimmon brandy with 15 g/L oak chip score was the highest (72.5 points).

Key words: persimmon brandy, oak chips, volatile components, non-volatile components, total phenolics, antioxidant properties

中图分类号:

TS262.3

李佳敏王紫娟袁野聂鑫玙刘可昕张一凡敖常伟. 橡木片陈酿对柿白兰地风味的影响[J]. 食品科学, 0, (): 0-0.

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