Аннотация

При производстве плодовой алкогольной продукции важное значение имеют вкусовые и органолептические свойства исходного фруктового или ягодного сырья. Благодаря высоким органолептическим характеристикам и полезным физиологическим свойствам земляника может быть использована для производства плодовой алкогольной продукции. Цель работы – проанализировать профиль ароматообразующих соединений в сухой и сладкой плодовой алкогольной продукции из земляники, образующихся в процессе ферментации исходного сырья.
Объектами исследования послужили образцы сухой и сладкой плодовой алкогольной продукции из земляники сорта Брилла (Fragaria Brilla). В лабораторных условиях определены физико-химические показатели полученных образцов. Проведен газохроматографический анализ (газовый хроматограф «Кристалл-2000М», Россия) отогнанного спирта-сырца. Выделение ароматообразующих компонентов проводили жидкостно-жидкостной экстракцией. Анализ компонентов экстракта проводили методом газовой хромато-масс-спектрометрии (газовый хроматограф Agilent, США).
Физико-химические показатели образцов сухой и сладкой плодовой алкогольной продукции из земляники соответствовали требованиям ГОСТ 59942-2021. Газохроматографический анализ показал наличие характерных спутников спиртового брожения. Провели сравнительный анализ ароматообразующих соединений сухой и сладкой плодовой алкогольной продукции и трех сортов земляники. Идентифицировано 61 соединение, формирующее аромат плодовой алкогольной продукции. Установлено, что часть соединений сохраняется в неизменном виде из земляничного сырья (спирты, сложные эфиры, фураны, углеводороды), другая часть образуется в процессе ферментации (спирты до С₆, этиловые эфиры карбоновых кислот, фураны, карбоновые кислоты), а оставшиеся соединения полностью разрушаются дрожжами при брожении (альдегиды и кетоны, терпены).
Полученные результаты подтвердили высокий органолептический потенциал земляники и могут быть использованы для совершенствования технологий производства плодовой алкогольной продукции. Перспективным направлением продолжения исследования будет детальное изучение трансформации ароматических соединений плодового сырья на разных стадиях ферментации.

Ключевые слова

Ягода, земляника, Fragaria Brilla, ароматообразующие вещества, ароматический профиль, брожение, плодовая алкогольная продукция, жидкостно-жидкостная экстракция

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