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国内市售果醋饮品的感官品评及营养价值分析

泰然健康网
2024-12-28 00:42

摘要: 对市售27种果醋饮料进行色泽、澄清度、口感、香气四个方面的感官品评和总酸、总糖、游离氨基酸、维生素C、多酚、黄酮、有机酸七种营养成分分析,并利用主成分分析法对市售果醋饮料的口感和营养进行综合分析并对样品进行归类。结果显示77%样品的感官品评得分在70分以上;果醋酸、糖的适宜搭配范围分别为3～10g/L和20～110g/L;果醋饮料中四种主要有机酸为乙酸、柠檬酸、乳酸、苹果酸。主成分分析结果表明所测定的27种果醋样品中,22%的样品口感优异、营养丰富,为优质饮料。

Abstract: 4 sensory indexes:color, clarity, taste, flavor and 7 nutritional component:total acid, total sugar, free amino acid, vitamin C, polyphenol, flavone, organic acid of the 27 types of beverage samples were tested. Component principle analysis was then used to establish mathematic model by picking up 2 major components. The results showed that the sensory score of 77% samples were up to 70. The optimum range of sugar and acid were 3～10g/L and 20～110g/L respectively. Four major organic acids of fruit vinegar samples were acetic acid, citric acid, lactic acid and apple acid. The result of principle component analysis showed that this model was reliable and 22% samples had both high nutritional value and good taste.

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