CN109100449B - A sensory quality evaluation method of kiwifruit wine - Google Patents
A sensory quality evaluation method of kiwifruit wine Download PDFInfo
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 60
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 59
- 235000014101 wine Nutrition 0.000 title claims abstract description 56
- 230000001953 sensory effect Effects 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000013441 quality evaluation Methods 0.000 title claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 51
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 claims abstract description 42
- DKPFZGUDAPQIHT-UHFFFAOYSA-N butyl acetate Chemical compound CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 claims abstract description 40
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000000523 sample Substances 0.000 claims abstract description 25
- 239000012086 standard solution Substances 0.000 claims abstract description 25
- 238000001514 detection method Methods 0.000 claims abstract description 21
- 239000012488 sample solution Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 150000001298 alcohols Chemical class 0.000 claims abstract description 11
- 238000004817 gas chromatography Methods 0.000 claims abstract description 8
- 238000007865 diluting Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 82
- 239000011550 stock solution Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 claims 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007689 inspection Methods 0.000 abstract description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 6
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- 241000219068 Actinidia Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000003273 Passiflora laurifolia Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940035429 isobutyl alcohol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明属于食品检验检测技术领域，具体公开了一种猕猴桃酒的感官质量评价方法。本发明的感官质量评价方法使用气相色谱测定猕猴桃酒中3种高级醇的含量，其包括以下步骤：1)高级醇标准溶液配制：采用乙醇和乙酸正丁酯配置正丙醇、异丁醇和异戊醇的标准溶液；2)样品配制：将猕猴桃酒稀释后加入乙酸正丁酯，配制成样品溶液；3)采用气相色谱对标准溶液和样品溶液进行检测并计算出样品溶液中高级醇的含量；4)感官质量判定条件：按一定的判定条件判定猕猴桃酒的感官质量。本发明的感官质量评价通过对猕猴桃酒的风味物质高级醇进行含量测定，并根据各高级醇之间的含量关系即可客观准确的判断出猕猴桃酒的感官质量。The invention belongs to the technical field of food inspection and detection, and specifically discloses a sensory quality evaluation method of kiwifruit wine. The sensory quality evaluation method of the present invention uses gas chromatography to measure the content of three kinds of higher alcohols in kiwifruit wine, which comprises the following steps: 1) preparation of higher alcohol standard solution: using ethanol and n-butyl acetate to prepare n-propanol, isobutanol and isobutanol Standard solution of amyl alcohol; 2) Sample preparation: add n-butyl acetate after diluting the kiwifruit wine to prepare a sample solution; 3) adopt gas chromatography to detect the standard solution and the sample solution and calculate the content of higher alcohol in the sample solution 4) Sensory quality judgment conditions: Judging the sensory quality of kiwifruit wine according to certain judgment conditions. The sensory quality evaluation of the present invention can objectively and accurately judge the sensory quality of the kiwifruit wine by measuring the content of the higher alcohols of the flavor substance of the kiwifruit wine, and according to the content relationship between the higher alcohols.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food inspection and detection, in particular to a method for evaluating sensory quality of kiwi fruit wine.
[ background of the invention ]
Actinidia, also known as kiwi fruit, Chinese vinegar pear, Chinese gooseberry and the like, are berry-type deciduous vine plants and are planted in various countries in the world. Kiwi fruit is rich in various nutrients, such as various amino acids, minerals, organic acids, vitamin C, etc., and is known as the King of Vc. The kiwi fruit wine is a beverage containing alcohol brewed by using kiwi fruit as a raw material through alcohol fermentation, and is dependent on consumers due to unique taste, pleasant aroma and rich nutrition.
At present, sensory quality evaluation of the kiwi fruit wine is basically carried out by tasters tasting the kiwi fruit wine so as to obtain a sensory quality evaluation result of the kiwi fruit wine, but the method is greatly influenced by personal subjective factors and the evaluation result is unstable.
[ summary of the invention ]
The invention aims to: in order to solve the problems, the method for evaluating the sensory quality of the kiwi fruit wine is provided. According to the sensory quality evaluation method, the content of the flavor substance higher alcohol of the kiwi fruit wine is measured, and the sensory quality of the kiwi fruit wine can be objectively and accurately judged according to the content relation among the higher alcohols.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for evaluating the sensory quality of kiwi fruit wine uses gas chromatography to determine the content of 3 higher alcohols in the kiwi fruit wine, and comprises the following steps:
1) preparing a higher alcohol standard solution: respectively weighing 0.5500g of n-propanol, isobutanol and isoamylol in a 100mL volumetric flask, and respectively diluting the volume with ethanol to obtain standard stock solutions; performing gradient dilution on the standard stock solution by using ethanol and n-butyl acetate to prepare standard solutions with mass concentrations of 20mg/L, 40mg/L, 80mg/L, 120mg/L, 200mg/L and 400mg/L respectively;
2) sample preparation: weighing 2mL of kiwi fruit wine, filtering the kiwi fruit wine by using an inorganic water system filter membrane, diluting the kiwi fruit wine, and adding n-butyl acetate to obtain a sample solution;
3) gas chromatography content detection
(1) And (3) standard solution detection: detecting the high-grade alcohol standard solution with each concentration by adopting an HP-INNOWAX chromatographic column, wherein the detection conditions are as follows: the sample inlet temperature is 200 ℃, the split ratio is 35:1, the split flow is 40mL/min, the sample injection amount is 1 muL, the air flow is 400mL/min, the hydrogen flow is 40mL/min, and the tail gas blowing flow is 20 mL/min;
(2) and (3) sample solution detection: detecting the sample solution by using an HP-INNOWAX chromatographic column, and calculating the content of each higher alcohol, wherein the detection condition is the same as that in the step (1);
4) sensory quality determination conditions
When the mass concentration of the isoamyl alcohol is 226-231mg/L, and the content ratios of the isoamyl alcohol and the n-propanol to the isoamyl alcohol and the isobutanol are respectively 9.4-10.5:1 and 1.7-1.9: 1, the kiwi fruit wine has the best flavor;
when the mass concentration of the isoamyl alcohol is more than 231mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is less than 9.4:1 or the content ratio of the isoamyl alcohol to the isobutanol is less than 1.7:1, the flavor of the kiwi fruit wine is excessively concentrated;
when the mass concentration of the isoamyl alcohol is less than 226mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is more than 10.5:1 or the content ratio of the isoamyl alcohol to the isobutanol is more than 1.9:1, the flavor of the kiwi fruit wine is too weak.
Further, in the step 1), the volume fraction of the ethanol is 35%.
Further, in the step 2), the pore diameter of the inorganic aqueous filter is 0.45 μm.
Further, in the step 1) and the step 2), the mass concentration of the n-butyl acetate in the standard solution and the mass concentration of the n-butyl acetate in the sample solution are both 30 mg/L.
Further, in step 3), the specification of the HP-INNOWAX chromatographic column is 30m × 0.25mm × 0.25 μm.
Further, in step 3), the calculation method of the content of each higher alcohol in the sample solution is as follows: firstly, after a standard solution is detected, taking the ratio of the peak area of each higher alcohol to the peak area of n-butyl acetate as a vertical coordinate, and taking the mass concentration of the higher alcohol standard solution as a horizontal coordinate to make a standard curve, so as to obtain a standard curve equation; secondly, after the sample solution is detected, calculating the peak area of each higher alcohol and the peak area of n-butyl acetate, substituting the peak areas into the standard curve equation, and obtaining the content of each higher alcohol in the kiwi fruit wine.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the invention, the contents of 3 higher alcohols, namely n-propanol, isobutanol and isoamylol, which are main flavor substances of the kiwi fruit wine are measured, and the sensory quality of the kiwi fruit wine can be objectively and accurately evaluated according to the content relation of the three higher alcohols. The evaluation method disclosed by the invention is simple to operate, the evaluation result is objective and accurate, the consumption of manpower and material resources for sensory evaluation of the kiwi fruit wine is greatly reduced, and the defect that sensory taste is influenced by personal subjective factors is overcome.
[ detailed description ] embodiments
The invention will now be further described with reference to specific examples.
Example 1
A method for evaluating the sensory quality of kiwi fruit wine uses gas chromatography to determine the content of 3 higher alcohols in the kiwi fruit wine, and comprises the following steps:
1) preparing a higher alcohol standard solution: respectively weighing 0.5500g of n-propanol, isobutanol and isoamylol in a 100mL volumetric flask, and respectively diluting the volume with 35% ethanol to obtain standard stock solutions; performing gradient dilution on the standard stock solution by using 35% volume fraction ethanol and n-butyl acetate to prepare standard solutions with mass concentrations of 20mg/L, 40mg/L, 80mg/L, 120mg/L, 200mg/L and 400mg/L respectively, wherein the mass concentration of the n-butyl acetate in the standard solutions is 30 mg/L;
2) sample preparation: weighing 2mL of kiwi fruit wine, filtering the kiwi fruit wine through an inorganic water system filter membrane with the aperture of 0.45 mu m, diluting the kiwi fruit wine, and adding n-butyl acetate until the mass concentration of the n-butyl acetate is 30mg/L to obtain a sample solution;
3) gas chromatography content detection
(1) And (3) standard solution detection: the high alcohol standard solution with each concentration is detected by using HP-INNOWAX chromatographic column (the specification is 30m multiplied by 0.25mm multiplied by 0.25 mu m), and the detection conditions are as follows: the sample inlet temperature is 200 ℃, the split ratio is 35:1, the split flow is 40mL/min, the sample injection amount is 1 muL, the air flow is 400mL/min, the hydrogen flow is 40mL/min, and the tail gas blowing flow is 20 mL/min;
after detection, taking the ratio of the peak area of each higher alcohol to the peak area of n-butyl acetate as a vertical coordinate, and taking the mass concentration of the higher alcohol standard solution as a horizontal coordinate to make a standard curve, thereby obtaining a standard curve equation;
(2) and (3) sample solution detection: detecting the sample solution by using an HP-INNOWAX chromatographic column under the same detection condition as the step (1);
after detection, calculating the peak area of each higher alcohol and the peak area of n-butyl acetate, substituting into the standard curve equation, and obtaining the content of each higher alcohol in the kiwi fruit wine;
4) sensory quality determination conditions
When the mass concentration of the isoamyl alcohol is 226-231mg/L, and the content ratios of the isoamyl alcohol and the n-propanol to the isoamyl alcohol and the isobutanol are respectively 9.4-10.5:1 and 1.7-1.9: 1, the kiwi fruit wine has the best flavor;
when the mass concentration of the isoamyl alcohol is more than 231mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is less than 9.4:1 or the content ratio of the isoamyl alcohol to the isobutanol is less than 1.7:1, the flavor of the kiwi fruit wine is excessively concentrated;
when the mass concentration of the isoamyl alcohol is less than 226mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is more than 10.5:1 or the content ratio of the isoamyl alcohol to the isobutanol is more than 1.9:1, the flavor of the kiwi fruit wine is too weak.
The kiwi fruit wine samples were 3 types in total, and were obtained from Jingxi Sinenon winery of Guangxi (sample 1), Guangxi Baishi Right river district (sample 2) and Guangxi Guilin (sample 3).
The result of the detection
1. Standard curves for three higher alcohol standard solutions, see table 1:
TABLE 1 Linear analysis results of three higher alcohols
| Higher alcohol species | Regression equation | Coefficient of correlation R2 | Linear Range (mg/L) |
| N-propanol | Y＝13.257x+0.0432 | 0.9994 | 20-600 |
| Isobutanol | Y＝14.102x+0.00275 | 0.9999 | 20-600 |
| Isoamyl alcohol | Y＝17.371x+0.0051 | 0.9998 | 20-640 |
As can be seen from Table 1, the correlation coefficients of isobutanol, isoamyl alcohol and phenethyl alcohol are all above 0.9994, which shows that the ratio of the peak area of the higher alcohol to the peak area of n-butyl acetate to the mass concentration of the standard solution of the higher alcohol is in a good linear relationship, so that the method can effectively measure the content of the three higher alcohols in the kiwi fruit wine sample.
2. Detection results of four kiwi fruit wine samples
(1) The higher alcohol content of four kiwi fruit wine samples, the results are shown in table 2:
TABLE 2 higher alcohol content of four Kiwi fruit wine samples
| Group of | N-propanol | Isobutanol | Isoamyl alcohol |
| Sample 1 | 24.05 | 122.54 | 229.15 |
| Sample 2 | 20.18 | 101.31 | 201.57 |
| Sample 3 | 16.73 | 105.24 | 187.33 |
As can be seen from table 2, upon examination: the content of isoamyl alcohol in the sample 1 is between 226-231mg/L, the isoamyl alcohol/isobutyl alcohol is 1.87, and the isoamyl alcohol/normal propyl alcohol is 9.53; sample 2 had <226mg/L isoamyl alcohol, 1.99 isoamyl alcohol/isobutanol, 9.99 isoamyl alcohol/n-propanol; sample 3 had <226mg/L isoamyl alcohol, 1.78 isoamyl alcohol/isobutanol, and 11.20 isoamyl alcohol/n-propanol. Therefore, comparing the sensory quality determination conditions of step 4) of the present invention, the flavor of each kiwi fruit wine is ranked from thick to light as follows: sample 1> sample 2> sample 3, i.e. sample 1 is the best flavour, followed by sample 2. The evaluation results were consistent with sensory evaluation results of a professional taster panel.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. The sensory quality evaluation method of the kiwi fruit wine is characterized in that the content of 3 higher alcohols in the kiwi fruit wine is determined by using gas chromatography, and the sensory quality evaluation method comprises the following steps:
1) preparing a higher alcohol standard solution: respectively weighing 0.5500g of n-propanol, isobutanol and isoamylol in a 100mL volumetric flask, and respectively diluting the volume with ethanol to obtain standard stock solutions; performing gradient dilution on the standard stock solution by using ethanol and n-butyl acetate to prepare standard solutions with mass concentrations of 20mg/L, 40mg/L, 80mg/L, 120mg/L, 200mg/L and 400mg/L respectively;
2) sample preparation: weighing 2mL of kiwi fruit wine, filtering the kiwi fruit wine by using an inorganic water system filter membrane, diluting the kiwi fruit wine, and adding n-butyl acetate to obtain a sample solution;
3) gas chromatography content detection
(1) And (3) standard solution detection: detecting the high-grade alcohol standard solution with each concentration by adopting an HP-INNOWAX chromatographic column, wherein the detection conditions are as follows: the sample inlet temperature is 200 ℃, the split ratio is 35:1, the split flow is 40mL/min, the sample injection amount is 1 muL, the air flow is 400mL/min, the hydrogen flow is 40mL/min, and the tail gas blowing flow is 20 mL/min;
(2) and (3) sample solution detection: detecting the sample solution by using an HP-INNOWAX chromatographic column, and calculating the content of each higher alcohol, wherein the detection condition is the same as that in the step (1);
4) sensory quality determination conditions
When the mass concentration of the isoamyl alcohol is 226-231mg/L, and the content ratios of the isoamyl alcohol and the n-propanol to the isoamyl alcohol and the isobutanol are respectively 9.4-10.5:1 and 1.7-1.9: 1, the kiwi fruit wine has the best flavor;
when the mass concentration of the isoamyl alcohol is more than 231mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is less than 9.4:1 or the content ratio of the isoamyl alcohol to the isobutanol is less than 1.7:1, the flavor of the kiwi fruit wine is excessively concentrated;
when the mass concentration of the isoamyl alcohol is less than 226mg/L, and the content ratio of the isoamyl alcohol to the n-propyl alcohol is more than 10.5:1 or the content ratio of the isoamyl alcohol to the isobutanol is more than 1.9:1, the flavor of the kiwi fruit wine is too weak.
2. An organoleptic quality evaluation method of kiwi wine according to claim 1, wherein in step 1), said volume fraction of ethanol is 35%.
3. An organoleptic quality evaluation method of kiwi wine according to claim 1, wherein in step 2), said inorganic water-based filter membrane has a pore size of 0.45 μm.
4. A method as claimed in claim 1, wherein in steps 1) and 2), the mass concentration of n-butyl acetate in the standard solution and the sample solution is 30 mg/L.
5. A method for evaluating the sensory quality of kiwi wine according to claim 1, wherein in step 3), said HP-INNOWAX column has a size of 30m x 0.25mm x 0.25 μm.
6. An organoleptic quality evaluation method of kiwi fruit wine according to claim 1, wherein in step 3), the content of each higher alcohol in said sample solution is calculated by: firstly, after a standard solution is detected, taking the ratio of the peak area of each higher alcohol to the peak area of n-butyl acetate as a vertical coordinate, and taking the mass concentration of the higher alcohol standard solution as a horizontal coordinate to make a standard curve, so as to obtain a standard curve equation; secondly, after the sample solution is detected, calculating the peak area of each higher alcohol and the peak area of n-butyl acetate, substituting the peak areas into the standard curve equation, and obtaining the content of each higher alcohol in the kiwi fruit wine.
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