陳釀期間添加橡木片結合超聲波處理對藍莓白蘭地香氣品質的影響

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中圖分類號 S663.9;TS261.4 文獻標識碼 A 文章編號 1007-7731（2025）09-0009-06

DOI號 10.16377/j.cnki.issn1007-7731.2025.09.003

Effects of adding oak chips during aging combined with ultrasonic treatment on aroma quality of blueberry brandy

LYU Ruojie1GUO Xuan1WANG Yu1JIANG Jun1CHEN Hongbing2 WANG Baigen2 WANG Huajun1 GAO Xueling1 （1Anhui Agricultural University， Hefei 23Oo36， China; 2Anhui Duxiushan Blueberry Technology Development Co.，Ltd.， Huaining 246121，China）

AbstractTo explore the influence of ading oak chips combined with ultrasonic treatment onthearomaquality of blueberry brandy，in this study，blueberry distilled spirits were sealed and aged at for 30 days as the control （CK）. oak chips were added and ultrasonic treatment was cariedoutduring the aging of blueberry distilled spirits.Through sensory description and gas chromatography-mass spectrometry （GC-MS），thesensory properties of aged blueberry brandy with diffrent treatments，thecomposition of volatilecompounds，and the correlation between aroma compounds andaroma properties were analyzed.The results showed that after 3O days of aging with oak chips and ultrasonic treatment，the floral，banana，woodyandsmokyaromaatributes in blueberry brandy weresignificantly enhanced. Compared with CK，afteradding oak chips，anew substance，n-pentanol， was produced inthe wine.After ultrasonic treatment withoak chips，thecontentsofethylisovalerate，2-ethylhexanol，furfural，benzaldehyde，ethylbutyrate，etc.in the wine were significantly increased.Corelationanalysis showed that compoundssuch asn-pentanol，furfural， （204號 ethylhexanol，left-handed- β -pinene，methyl salicylate，ethyl phenylacetate，and ethyl butyrate in the liquor were closely related tothe floral，fruit，and woody aromaatributes.Thearomaactivityvalue（OAV）valueof thearoma compound treated with oak chips and ultrasonic waves was relatively high.Among them，the OAV of （E）- ?β -methionone withfloral propertieswas the highest，and thearomaqualityofits wine wasrelativelyhigh.Inconclusion，ultrasonic treatment combined withoak chip processng is conducive to enhancing thearoma qualityof blueberry brandy， providing areference for the quality improvement of blueberry brandy.

Keywordsblueberry distilled spirit; oak chips; ultrasonic waves; volatile compounds; aroma quality

藍莓富含多種營養(yǎng)物質，除鮮食外，還可加工成果汁、果酒和果醬等產品。（剩余9264字）