請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/4982
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 吳瑞碧 | |
dc.contributor.author | Ming-Hsun Shen | en |
dc.contributor.author | 沈明勳 | zh_TW |
dc.date.accessioned | 2021-05-15T17:50:43Z | - |
dc.date.available | 2014-08-25 | |
dc.date.available | 2021-05-15T17:50:43Z | - |
dc.date.copyright | 2014-08-25 | |
dc.date.issued | 2014 | |
dc.date.submitted | 2014-08-19 | |
dc.identifier.citation | 大塚謙一、飯村 穰。1976。試釀蜜柑酒。釀協,日本 Vol 71, 7:582-583。
石正中。2002。金柑稀釋果汁加工與原汁貯藏品質之研究。宜蘭技術學報 9:27-32。 行政院衛生福利部。2014。臺灣地區食品營養資料庫。行政院。臺北。 呂樵鏘。1993。宜蘭特產-金柑。果農合作543。 林瑞雯。2002。金柑全果系果汁降低苦味與改善黏稠度之研究。國立臺灣大學園藝學研究所碩士論文。 許皓銓。2008。柳橙酒釀造條件之探討。天主教輔仁大學食品科學系碩士論文。廖貴燈、吳碧鏗。1978。柑桔果汁品質改進之研究。食品工業 10:29-35。 彭莉雯。2009。熱水處理對長實金柑與四季柑精油成分變化之影響。國立臺灣大學園藝學研究所碩士論文。 蕭怡彥。2002。發酵梅酒釀製之研究。國立臺灣大學園藝學研究所碩士論文。 薛聰賢。2001。臺灣蔬果實用百科3,p.106-108。臺灣普率出版社部。 Ahmed, E. M.; Dennison, R. A.; Shaw, P. E. Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice. J. Agric. Food Chem. 1978, 26, 368-372. Askar, A.; Bielig, H. J.; Treptow, H. Aroma modification of orange uice. III. Model test of the decrease of lonalool and limonene with respect to the storage of orange juice in bottles and cans. Dtsch. Lebensm.-Rundsch. 1973, 69, 360-364. Boulton R. B.; Singleton V. L.; Bisson L. F.; Kundee R. E. Principles and practice of winemaking. Chapman & Hall, New York. 1996. Choi, H. S.; Characteristic Odor Components of Kumquat (Fortunella japonica Swingle) Peel Oil. J. Agric. Food Chem. 2005, 53, 1642−1647. Cruess W. V. The Principle and Practice of Wine Making. The AVI Publishing CO., Inc. New York 3, N.Y. 1947. Harry W. L.; Mottern H. H.; George N. P.; Wines, brandies, and cordials from citrus fruits. Industrial & Engineering Chemistry, 1936, 28, 1224-1229. Harry W. L.; Possibilities of preparing alcoholic citrus beverages. Citrus Ind, 1934, 15, 85-90. Roussis, I. G.; Lambropoulos, I.; Tzimas, P.; Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione. American journal of enology and viticulture, 2007, 58, 274-278. Nagy, S.; Rouseff, R. L.; Lee, H. S. Thermally degraded flavors in citrus juice products. Thermal generation of aromas. 1989, 409, 331-345. Peng, L. W.; Sheu, M. J.; Lin, L. Y.; Wu, C. T.; Chiang, H. M.; Lin, W. H.; Chen, H. C. Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food chem. 2013, 136, 532-537. Perez-Cacho, P. R.; Rouseff, R. L. Processing and storage effects on orange juice aroma: a review. J. Agric. Food Chem. 2008, 56, 9785-9796. Rodriguez, M.; Sadler, G. D.; Sims, C. A.; Braddock, R. J. Chemical changes during storage of an alcoholic orange juice beverage. J. Food Sci. 1991, 56, 475-479. Rose A. H. Scientific basis of alcohol beverage production. In “Economic Microbiology”, Vol. 1, p.10~40. Academic Press. London. 1977. Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J. M.; Rouseff, R.; Identification of sulfur volatiles in canned orange juices lacking orange flavor. J. Agric. Food chem. 2007, 55, 5761-5767. Selli, S.; Canbas, A.; Varlet, V.; Kelebek, H.; Prost, C.; Serot, T. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J. Agric. Food Chem. 2008, 56, 227-234. Tatum, J. H.; Nagy, S.; Berry, R. E. Degradation products formed in canned single‐strength orange juice during storage. J. Food Sci. 1975, 40, 707-709. Zoeckein, B. W.;Fugilsang, K. C.; Gump, B. H.; Nury, F. S. Production wine analysis. Van Nostrand Reinhold, Inc. New York, NY, USA. 1990. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/4982 | - |
dc.description.abstract | 雖然坊間有部分業者嘗試以金棗為原料釀製成酒,然其香氣不若新鮮金棗甚至帶有異味(off-odor)。本研究將目前市售金棗酒香氣品質不佳問題重新界定為異味分子濃度過高,以及成品香氣接受度過低兩部分,以宜蘭產之長實金棗(Fortunella margarita Swingle),分別從發酵過程、香氣回添以及成品儲藏條件三個層面針對現存金棗酒香氣品質進行改善。發酵實驗結果顯示,相較於以原果汁在25°C下發酵者、分離果汁皮油並在16°C下發酵者、和原果汁在16°C下發酵者,分離果汁皮油並在25°C下發酵者較快達到發酵終點。此外,以氣相層析儀分析在25°C下發酵後成品,發現無論發酵前是否分離皮油,成品香氣成分與其相對濃度並無太大差異。消費者品評結果顯示,於25°C下發酵的兩個處理組經香氣回添後有較高的香氣接受度。在香氣成分方面,分離果汁皮油並在25°C下發酵者在回添皮油後有較高的金棗指標香氣化合物citronellyl acetate。儲藏實驗中,由limonene以及α-terpinol儲藏八週後的相對含量變化可知,添加150ppm二氧化硫對於防止香氣降解與劣變的效果不若降低儲藏溫度來的有效。然而,由儲藏後品評結果可知,以本研究所述條件所得之產品無論添加二氧化硫與否、儲藏於25°C或4°C下,經八週後之香氣變化仍不為一般民眾所察覺。 | zh_TW |
dc.description.abstract | Although there has been a small amount of wine made by kumquat in Taiwan, the aroma of these kumquat wines does not receive positive respond from the consumer. In this study, the problem was further defined as the higher concentration of the off-odor compound and the lack of aroma acceptability in wine. The kumquat (Fortunella margarita Swingle) produced in I-lan was used as the material in this study. The processes charged for aroma improvement involved fermentation, aroma recovery, and storage condition of the final product. Firstly, the results from fermentation experiment indicate that the juice, which fermented at 25°C after removing peel oil, had the process completed most rapidly than the juice containing peel oil fermented at 25°C, the juice fermented at 16°C after removing peel oil and the juice containing peel oil fermented at 16°C. In addition, the aroma and its relative concentration had little difference between the wine which peel oil was removed or not before fermenting at 25°C. Secondly, the results from consumer's sensory evaluation show that both the treatment fermented at 25°C received higher aroma acceptability after aroma recovery. In aroma components, the wine fermented at 25°C after removing peel oil has higher concentration of citronellyl acetate, the characteristic odor compound in kumquat. Thirdly, the changes of limonene and α-terpinol contents during 8-week storage indicate that SO2 had an insignificant effect on preventing aroma degradation; instead, to use low temperature for preventing aroma degradation was more effective. However, according to the outcome of consumer’s sensory evaluation, there was neither significant difference between the wines stored at 25°C and 4°C, nor between those added with SO2 or not. | en |
dc.description.provenance | Made available in DSpace on 2021-05-15T17:50:43Z (GMT). No. of bitstreams: 1 ntu-103-R01641024-1.pdf: 4807847 bytes, checksum: 67f89cfa3dc5266dda204d753754d53c (MD5) Previous issue date: 2014 | en |
dc.description.tableofcontents | 誌謝I
中文摘要III 英文摘要IV 目次V 圖次IX 表次XI 壹、前言1 貳、文獻回顧3 一、金棗簡介3 1. 品種3 2. 金棗果汁基本性質3 3. 營養成份4 4. 香氣成份4 二、柑橘類水果酒發展歷史與困境6 三、水果酒釀製基本步驟與品質監測項目8 1. 製備發酵酒醪8 2. 添加二氧化硫10 3. 酒醪的品質控管監測項目10 四、柑橘果汁和酒的香氣在儲藏中的降解和劣變11 參、材料與方法15 一、研究方法與架構15 二、原料前處理18 三、製備金棗果汁18 四、金棗果汁性質分析18 1. 可溶性固形物18 2. pH18 3. 可滴定酸20 五、分離金棗果汁中皮油20 六、調配發酵酒醪20 七、製備菌酛21 八、發酵酒醪分析方法21 1. 比重21 2. pH21 3. 可滴定酸21 4. 揮發性酸22 5. 酒精度22 九、香氣回添方式23 十、香氣分析方法23 1. 香氣萃取方式23 2. 濃縮二氯甲烷萃取液24 3. 分析香氣成分24 十一、消費者品評試驗24 肆、結果27 一、製備金棗果汁27 二、不同條件下的發酵結果與成品GCMS分析結果比較27 三、香氣回添意見調查結果與GCMS分析結果32 四、儲藏八週後香氣分析結果32 五、儲藏八週後成品香氣品評與GCMS分析結果39 伍、討論47 一、製備金棗果汁47 二、發酵、回添與品評以及相對應的香氣成分變化47 三、回添皮油後之香氣成分變化與影響48 四、由儲藏實驗結果探討成品酒的適當保存條件48 陸、結論51 Reference52 附錄:香氣回添後金棗酒之GCMS圖譜55 | |
dc.language.iso | zh-TW | |
dc.title | 金棗酒香氣品質之改善 | zh_TW |
dc.title | Improvement in Aroma Quality of Kumquat wine | en |
dc.type | Thesis | |
dc.date.schoolyear | 102-2 | |
dc.description.degree | 碩士 | |
dc.contributor.coadvisor | 游若? | |
dc.contributor.oralexamcommittee | 沈賜川,吳明昌,廖慧芬 | |
dc.subject.keyword | 金棗酒,皮油,發酵,香氣回復,二氧化硫, | zh_TW |
dc.subject.keyword | kumquat wine,peel oil,fermentation,aroma recovery,sulfur dioxide, | en |
dc.relation.page | 56 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2014-08-19 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-103-1.pdf | 4.7 MB | Adobe PDF | 檢視/開啟 |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。