3种酵母发酵红豆越橘酒香气成分的GC-MS分析

发布时间：2018-06-15 20:08

  本文选题：红豆越橘 + 种酵母　； 参考：《中国食品学报》2017年07期

【摘要】：利用顶空固相微萃取技术(HS-SPME)提取3种酵母发酵的红豆越橘果酒中的香气成分,并用气相色谱质谱联用技术(GC-MS)对这些成分进行分析,结果显示,在酿酒酵母D15发酵生产的红豆越橘果酒中检测出57种挥发性香气成分,在安琪Dibosh酵母和酿酒酵母71B发酵的红豆越橘果酒中分别检测出38,33种挥发性香气成分,其中7种挥发性香气成分是3者所共有的,3种红豆越橘果酒各香气组分的种类和含量差异较大。在D15发酵的红豆越橘果酒中,主要挥发性成分是3-甲基-1-丁醇,含量为11.47%。在安琪Dibosh酵母发酵的红豆越橘果酒中,主要挥发性成分是苯甲酸,含量为23.77%。由酿酒酵母71B发酵的红豆越橘果酒中,最主要的挥发性香气成分是邻苯二甲酸单(2-乙基己基)酯,相对含量是32.26%。D15发酵的红豆越橘果酒,香气成分组成最丰富,感官评定分数最高为85.2分。
[Abstract]:The aroma components of three yeast fermented red bean blueberry wine were extracted by headspace solid-phase microextraction (HS-SPME-MS) and analyzed by GC-MS. 57 volatile aroma components were detected in red bean blueberry wine fermented by Saccharomyces cerevisiae D15, and 38, 33 volatile aroma components were detected in red bean blueberry wine fermented by An Qi Dibosh yeast and Saccharomyces cerevisiae 71B respectively. The species and contents of seven volatile aroma components of red bean blueberry wine were different. In red bean blueberry wine fermented with D15, the main volatile component was 3-methyl-1-butanol, the content of which was 11.4775. In red bean blueberry wine fermented by An Qi Dibosh yeast, the main volatile component was benzoic acid, the content of benzoic acid was 23.77. In the red bean blueberry wine fermented by Saccharomyces cerevisiae 71B, the main volatile aroma component was Mono-2-ethylhexyl phthalate, and the relative content was 32.26.D15 fermented red bean blueberry wine. The highest sensory score was 85.2.
【作者单位】： 黑龙江八一农垦大学食品学院;
【分类号】：O657.63;TS262.7
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本文编号：2023434