摘要
选取了8种酿酒酵母(AC、KD、2323、BRG、D254、RC212、DV10、安琪)进行脆红李果酒发酵,采用顶空固相微萃取(solid phase micro-extraction,SPME)和气相色谱与质谱联用技术(gas chromatography mass spectrometry,GC-MS)分析脆红李果酒的挥发性风味物质。共检测出73种挥发性风味物质成分,其中酯类29种,醇类12种,醛酮类7种,酸类5种,酚类4种,烃类13种,其他类3种。结果表明,不同菌种发酵的脆红李果酒挥发性风味物质种类及含量各不相同;甲醇质量浓度(<110 mg/L)远低于GB 15037—2006要求;总糖、还原糖、总酸及挥发酸含量的检测结果均符合GB 15037—2006。根据仪器测定和感官评价综合判断,酿酒酵母菌株D254发酵的脆红李果酒风味较好,具有脆红李果酒的典型风格,更适合于脆红李果酒的发酵。
Eight commercial Saccharomyces cerevisiae strains(AC,KD,2323,BRG,D254,RC212,DV10,Angel)were selected for the fermentation of Prunus salicina Lindl.c.v.Cuihongli wine(Cuihongli wine).The volatile flavor components of Cuihongli wine were analyzed by solid phase micro-extraction(SPME)with gas chromatography mass spectrometry(GC-MS).A total of 73 volatile flavor compounds were identified,including 29 esters,12 alcohols,7 aldehydes and ketones,5 acids,4 phenols,13 hydrocarbons,and 3 other compounds.The results showed that the types and amounts of volatile flavor compounds in Cuihongli wine fermented by different strains were different;the methanol content(<110 mg/L)was far lower than the national standard GB15037—2006 requirement;the contents of total sugar,reducing sugar,total acid and volatile acid were in compliance with the national standard GB15037—2006.According to instrumental analysis and sensory evaluation,the Cuihongli wine fermented by S.cerevisiae strain D254 had better flavor and a typical style,which is more suitable for the fermentation of Cuihongli wine.
作者
廖丽
毛晓云
王秋蓉
鲁叙彤
孔燕
姜林君
陈安均
LIAO Li;MAO Xiaoyun;WANG Qiurong;LU Xutong;KONG Yan;JIANG Linjun;CHEN Anjun(College of Food Science,Sichuan Agricultural University,Ya′an 625000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第20期127-134,共8页
Food and Fermentation Industries
基金
十三五国家重点研发项目(2017YFC0505106)。
关键词
脆红李
酿酒酵母
固相微萃取
气相色谱质谱联用
挥发性风味物质
Prunus salicina Lindl.c.v.Cuihongli
Saccharomyces cerevisiae
solid phase micro-extraction(SPME)
gas chromatography mass spectrometry(GC-MS)
volatile flavor compounds
作者简介
第一作者:廖丽,硕士研究生;通讯作者:陈安均,副教授,E-mail:anjunc003@163.com。
