School of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.
Key Laboratory for Plateau Characteristic Functional Food Research of Universities in Yunnan Province, Zhaotong, 657000, China.
Molecules. 2024 Aug 7;29(16):3737. doi: 10.3390/molecules29163737.
Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased ( < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat.
啤酒作为一种古老而广泛消费的酒精饮料，拥有丰富的文化遗产和历史。近年来，水果啤酒作为一种独特的啤酒类型备受关注，它是通过将果汁融入传统啤酒原料中制成的。本研究采用顶空固相微萃取-气相色谱-质谱联用技术、冗余分析和正交投影偏最小二乘判别分析，对不同比例枇杷汁酿造的枇杷啤酒的感官评价、理化性质、有机酸和挥发性有机化合物（VOCs）进行了分析。结果表明，适量添加枇杷汁（40%）可提高啤酒的整体感官质量；随着枇杷汁比例的增加，苹果酸和酒石酸的含量显著增加（ < 0.05）。共鉴定出 100 种 VOCs，其中 23 种关键 VOCs（VIP > 1， < 0.05）根据其气味活度值（OAV），代表了枇杷啤酒中最重要的特征风味成分。本研究对枇杷的增值加工和经济发展具有重要意义。
