CAJ | 학술논문

研究了啤酒强制老化过程中啤酒新鲜度、TBA值以及9种代表性老化物质的变化趋势和相关性分析。结果表明，强制老化过程中，啤酒新鲜度分数显著降低，TBA值明显升高，9种代表性老化物质含量水平存在差异，并且增长趋势表现不同。Person相关性分析表明，啤酒新鲜度与TBA值、糠醛、2-乙酰呋喃、苯甲醛、5-甲基糠醛、苯乙醛、琥珀酸二乙酯、苯乙酸乙酯、烟酸乙酯和γ-壬内酯含量之间呈不同程度的负相关性。结合相关程度、含量水平以及检测方差，可以选定啤酒新鲜度的感官评价结合糠醛、2-乙酰呋喃、5-甲基糠醛、苯乙醛、烟酸乙酯和γ-壬内酯来评价成品啤酒新鲜程度以及货架期内的风味稳定性，糠醛、烟酸乙酯以及γ-壬内酯作为3个主要的老化物质评价指标。
연구료비주강제노화과정중비주신선도、TBA치이급9충대표성노화물질적변화추세화상관성분석。결과표명，강제노화과정중，비주신선도분수현저강저，TBA치명현승고，9충대표성노화물질함량수평존재차이，병차증장추세표현불동。Person상관성분석표명，비주신선도여TBA치、강철、2-을선부남、분갑철、5-갑기강철、분을철、호박산이을지、분을산을지、연산을지화γ-임내지함량지간정불동정도적부상관성。결합상관정도、함량수평이급검측방차，가이선정비주신선도적감관평개결합강철、2-을선부남、5-갑기강철、분을철、연산을지화γ-임내지래평개성품비주신선정도이급화가기내적풍미은정성，강철、연산을지이급γ-임내지작위3개주요적노화물질평개지표。
The changing trend of beer freshness, TBA values and the content of 9 typical aging compounds in beer during forced aging process were investigated and their correlations were analyzed. The results showed that, during forced aging process, the freshness score of beer de-creased significantly, TBA values increased obviously, and the levels and the changing trends of the 9 typical aging compounds were different. Person correlation analysis results indicated that, beer freshness showed negative correlations at different degrees with TBA values and the content of 9 typical aging compounds. Based on the correlation degrees, content levels and the variance of measurement, beer freshness by sensory evalu-ation, furfural, 2-acetyl furan, 5-methyl furfural, benzeneacetaldehyde, ethyl nicotinoate and γ-nonalactone could be used for evaluating beer freshness and beer flavor stability during shelf period. Especially, furfural, ethyl nicotinoate andγ-nonalactone could be used as the three main e-valuation indicators.