| 发酵方式对海南可可豆特性和风味的影响分析 |
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| 引用本文： | 房一明,徐飞,谷风林,初众,谭乐和,赖剑雄. 发酵方式对海南可可豆特性和风味的影响分析[J]. 热带农业科学, 2012, 32(2): 71-75 |
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| 作者姓名： | 房一明 徐飞 谷风林 初众 谭乐和 赖剑雄 |
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| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁571533／国家重要热带作物工程技术研究中心,海南万宁571533／农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533
2. 中国热带农业科学院香料饮料研究所,海南万宁571533／国家重要热带作物工程技术研究中心,海南万宁571533 |
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| 基金项目： | 海南省自然科学基金项目(No.311085);中国热带农业科学院香料饮料研究所科技基金项目(No.Xys1114) |
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| 摘 要： | 检测了木箱子发酵、竹盘子发酵、堆积发酵和智能培养箱发酵等不同发酵方式下的海南可可豆的单粒重、吸光度、水分、pH、色度,并采用电子鼻测定了未烘烤和烘烤后的可可豆风味,对响应结果进行了主成分分析(PCA)。结果表明:不同发酵方式下的可可豆特性差异明显,采用木箱子和堆积发酵后的可可豆与竹盘子和智能培养箱发酵后的可可豆在电子感官风味分析上差异较大。认为木箱子发酵和堆积发酵为适合海南可可豆的发酵方式,利用该技术可以提高海南可可发酵豆的品质。
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| 关 键 词： | 可可豆 发酵 特性 风味 |
Effect of Fermentation Methods on Characteristics and Flavor of Hainan Cacao Bean |
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| FANG Yiming,GU Fenglin,CHU Zhong,XU Fei,TAN Lehe,LAI Jianxiong. Effect of Fermentation Methods on Characteristics and Flavor of Hainan Cacao Bean[J]. Chinese Journal of Tropical Agriculture, 2012, 32(2): 71-75 |
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| Authors: | FANG Yiming GU Fenglin CHU Zhong XU Fei TAN Lehe LAI Jianxiong |
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| Affiliation: | 1,2)(1 Spice and Beverage Research Institute,CATAS,Wanning,Hainan 571533,China; 2 National Center of Important Tropical Crops Engineering and Technology Research, Wanning,Hainan,China; 3 Ministry of Agriculture Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Wanning,Hainan 571533,China) |
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| Abstract: | Use the different fermentation methods,such as wooden box,plate,heap,intelligence incubator.Test the weight,absorbance at 240 nm,water content,pH and chroma were detected,and electronic nose was applied to detect the difference of dried and roasted fermented beans of Hainan cocoa beans,the principal component analysis(PCA) was used to analyze the data.The results show that different fermentation methods,obviously influence the quality and flavor of Hainan cocoa beans.Hainan cocoa beans fermented in heaps or in wooden box are different of other methods in quality electronic sensory flavor analysis.Fermented in heaps or in wooden box is suitable for Hainan cocoa beans.These two fermentation technology can improve the quality of Hainan cocoa beans. |
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| Keywords: | Hainan cacao bean fermentation characteristics flavor |
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