发酵前酸化苹果汁对苹果蒸馏液中氨基甲酸乙酯及挥发性成分的影响

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-04-11 DOI:10.15586/ijfs.v35i2.2304

Zhicong Su, Yingying Han, Jinhua Du

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引用次数: 0

摘要

为消除苹果馏出液中氨基甲酸乙酯(EC)的含量，采用硫酸(ST)、苹果酸(MT)、乳酸(LT)、柠檬酸(CT)酸化富士苹果汁至pH 3.0。酸化后的果汁接种酵母，在室温下发酵，用二次蒸馏法蒸馏。经ST (3.23 μg/L)、MT (3.20 μg/L)、LT (2.93 μg/L)和CT (3.57 μg/L)酸处理后，苹果蒸馏液中EC的去除效果显著。结合EC含量和感官评价，认为在发酵前对苹果汁进行ST或MT处理，可获得较低EC的优质苹果蒸馏液。

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Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate

In order to eliminate ethyl carbamate (EC) content in apple distillate, Fuji apple juice was acidified to pH 3.0 by sulfuric acid (ST), malic acid (MT), lactic acid (LT), or citric acid (CT). The acidified juice was inoculated with yeast, fermented at room temperature, and distilled by double distillation. Acid treatment by ST (3.23 μg/L), MT (3.20 μg/L), LT (2.93 μg/L), and CT (3.57 μg/L) significantly eliminated EC from apple distillate. Combined with the EC content and sensory evaluation, it was suggested that the high-quality apple distillate could be obtained with lower EC if apple juice was treated with ST or MT before fermentation.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.