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In order to improve the sensory quality of Yali perry and choose fruits specially suitable for mixed fermentation with Yali pear, 11 kinds of fruits were selected and contrasted, including hawthorn, kiwifruit, Kyoho grape, Brown plum, Fuji apple, Nanguo pear, Dongzao jujube, Mopan persimmon, Korla pear, and Chi pear. These fruits were mixed separately with Yali pear, thus turning out 64 different types of mixed perries. The assessment on products was made based on the physiochemical indexes, aroma components via gas chromatography-mass spectrometry (GC-MS), and comparison between the qualities of the mixed perries via sensory evaluation and principal component analysis (PCA). Based on the PCA on the physiochemical indexes of 39 mixed perries and aroma components of 7 mixed perries, the models aiming at evaluating perry flavor and aroma quality were established, which were compatible with those of sensory evaluation; based on the sensory evaluation and PCA, hawthorn, plum, grape, and apple were suitable specially for mixing brewing, among which the hawthorn-Yali perry in the proportion of 25:100 and plum-Yali perry in the proportion of 40:100 scored the highest. The results will be helpful to the development of perry industry. |
