Quality Research of Raspberry Kvass in the Processing of Fermentation

Abstract:

Raspberry is the king of fruits of the third generation and raspberry is able to be processed into raspberry kvass by fermentation，which can be helpful for human to make use of nutrients. Raspberry juice is added to the malt saccharification liquid，in which yeasts after activation are put. By analysis of correlation，physicochemical quality and sensory quality of raspberry kvass are determined. By GC-MS，aroma components of raspberry kvass are analyzed. Results showed that physicochemical quality and sensory quality had obvious correlation（P<0.05）. Raspberries kvass mainly contains hydroxyl and ester in aroma components，whose odor activity values reach the maximum. Among them，odor activity values of octanoic acid ethyl ester，decanoic acid ethyl ester and benzene ethanol are 226，15.41，15.24，respectively，which are much higher than those，so three kinds of aroma components have the largest contribution to smell. In conclusion，aroma components of raspberry kvass have important effects on its sensory quality.