【摘要】 酒花作为啤酒的主要风味来源,其产品的差异性对啤酒风格的一致性和质量稳定具有重要的影响。啤酒企业在采购和使用酒花前,往往需要对现用酒花样品和标样酒花的差异性进行分析。本研究采用感官品评、风味分析以及SSR技术,从感官、理化、酒花油风味组成、酒花遗传特性等方面对两个酒花样品的差异性进行了分析。结果显示:两个酒花无品种间差异和种内变异性,酒花风味组成基本一致;但风味物质含量及理化指标存在差异,并由此产生感官上的一定差异;通过试验结果分析,初步判定两个酒花差异是由于原料品质、加工工艺、贮存条件等的不同所造成。通过本研究构建了包含感官、理化风味组成、酒花遗传特性在内的酒花差异性评价体系,此体系可以较好的满足实际生产中对酒花选择的需要。更多还原

【Abstract】 As the main source of beer flavor,hops(Humulus lupulus) have important effects on the flavor and quality robustness of beer products.It is essential to analysis the consistency when the brewery choosing hops.In this study,two hops from different sources were analyzed in the aspects of sensory, main chemicals composition,flavor compounds of hop oil and genetic characters,with modern flavor analysis technologies,sensory evaluation and SSR-PCR methods.The result shows that there is no genetic difference between the two hops,and the flavor styles are also the same.However,main chemical and flavor composition of the two hops is not consistent in quantity because of different processing and storage conditions,which lead to difference on the sensory aspects.Based on this study,the difference analysis system of hops was constructed and proved to be efficient in hop—choosing process.更多还原