http：//bnxb・cbpt.cnki.netdoi：10.13473/j.cnki.issn.1002-3186.2023.0220北京农学院学报2023,38(2)：111-115JournalofBeijingUniversityofAgriculture等离子体处理对苦养酒风味的影响张之烁，马挺军*(北京农学院食品科学与工程学院，北京102206)摘要：【目的】以市售苦养酒为研究对象，研究低温等离子体技术处理苦养酒，旨在开发一种新型的白酒催陈技术。【方法】采用低温等离子体技术处理苦养酒，GC-MS分析苦养酒风味变化。【结果】经研究发现，等离子处理后芳香类物质由5.55%上升至9.44%,增加了1.7倍，高级醇的含量由2.7%上升至3.44%,酸类物质明显增多，占比0.04%,且处理后的苦养酒酒味绵甜、醇厚、协调、爽口，感官评分为95.2分。【结论】等离子处理可以实现苦养酒快速催陈，缩短陈酿期，提高生产效率。关键词：苦养酒；等离子体；风味物质；感官评价中图分类号:TS210.4文章编号：1002-3186(2023)02-0111-05文献标志码：AEffectofplasmatreatmentonflavorofTartarybuckwheatwineZHANGZhishuo,MATingjun*(CollegeofFoodScienceandEngineering»BeijingUniversityofAgriculture,Beijing102206,China)Abstract：[Objective]Thisstudymainlyfocusedonthetechnologyo£lowtemperatureplasma(LTP)technology)whichwasusedtoprepareliquorfromthetartarybuckwheatbaijiu.[Method]Theliquorwastreatedbylowtemperatureplasmatechnology,andtheflavorchangesofliquorwereanalyzedbyGC-MS.[Results]Itwasfoundthattheplasmatreatmentacceleratedtheoxidationandesterificationreaction,reducedthealcoholsubstancesandmiscellaneoustastesubstancesinthewine,increasedtheacid,esterandaldehyde,andthewinetastesoft,mellow,harmoniousandrefreshing.EConclusion]LTPcannotonlyimprovethequalityofwine>butalsoachieverapidaging,shortentheagingperiod,greatlyimproveproductionefficiency.Keywords:tartarybuckwheat；plasma；flavor；sensoryevaluation苦养属蓼科(Polygonaceae)养麦属(Fagopyrum.Mill)，假谷类作物，亦称轍輕养麦(Fagopyrumtataricum)，种植起源于喜马拉雅山脉。苦养富含生物类黄酮、酚酸、多肽、糖醇等功能成分，具有抗肿瘤、抗氧化、降血糖等功效苦养酒因具有独特风味且有保健功效，在市场上广受欢迎凶。祝成等参照国外酒类风味轮筛选了毛铺苦养酒风味特征的主要风味描述语，包括16个香气描述语、4个口味描述语，并从颜色、...
