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首页> 外文期刊>Journal of Food Science >Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis
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Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis

机译：通过化学定量，气相色谱-比色法和感官分析对苹果酒进行芳香分析

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Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.
机译：分析了九种阿斯图里亚斯苹果酒的挥发性，嗅觉和感官特征。芳族成分主要由杂醇和乙酯组成。在微量挥发性化合物中，脂肪酸，挥发性酚和醇是主要成分。嗅觉分析显示存在55个芳香区域，强度范围很广。戊醇，2-苯基乙醇，2-乙基丁酸，己酸和辛酸等乙酯，己酸和辛酸等乙酯，乙酸2-苯乙酯，4-乙基愈创木酚和4-乙基苯酚等组分可视为苹果酒的香气。一种提取物的提取物稀释分析确定了苹果酒中最强的增香剂中的2种挥发性酚（4-乙基愈创木酚和4-乙基苯酚）。这些成分与甜，辣和酒糟的感官属性具有显着的相关性。

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