单萜醇类在啤酒发酵过程中的变化及对酒花香气的贡献  

The change of monoterpenoids during fermentation and their contribution to hop aroma of beer

作　　者：全巧玲[1,2] 江伟[2] 王德良[2] 孙志伟[2] 宋涛[2] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院酿酒工程技术研究发展部,北京100027

出　　处：《食品与发酵工业》2013年第5期170-175,共6页Food and Fermentation Industries

基　　金：国家国际科技合作专项项目(编号2012DFG31640)

摘　　要：啤酒中的里那醇、香叶醇和β-香茅醇等单萜醇类物质是贡献啤酒酒花香气的重要成分,其在发酵过程中的变化对啤酒香气质量产生直接影响。结合感官品评和数理统计手段,发现在4%(v/v)乙醇溶液中,不同浓度的里那醇、香叶醇和β-香茅醇的单一物质香气及其协同作用香气呈现出的特性均不同。当含量不高于50μg/L时,混合不同浓度的3种物质,发现并非3者的浓度越高啤酒获得的香气强度就越大,且当里那醇浓度为12.5μg/L,香叶醇浓度为12.5μg/L,β-香茅醇浓度为25μg/L时,3者的协同作用可促使啤酒获得最突出的酒花香气。此外,里那醇、香叶醇和β-香茅醇在发酵过程中发生了生物化学变化,其中里那醇主要转化为α-萜品醇;香叶醇主要转化为β-香茅醇;β-香茅醇主要转化为乙酸香茅酯。3者总体损失率分别为36.6%、45.1%和38.1%。结合上述两方面研究,在采用发酵罐添加酒花的方式进行酿造时,控制好酒花的添加量,促使啤酒中里那醇、香叶醇和β-香茅醇的最终含量在12.5μg/L,12.5μg/L和25μg/L即可达到合理利用酒花香气资源的目的。Monoterpenoids,such as linalool,geraniol and β-citronellol,are important compounds in beer and their changes during fermentation have effect on the beer aroma directly.In 4%（v/v） ethanol solution,it was found that single compound and mixture with linalool,geraniol and β-citronellol in different concentration both have different characteristics by sensory evaluation and statistics.When their concentration were no more than 50 μg/L,it＇s not necessarily that there was stronger hop aroma in beer with their higher concentration,and the synergy of three compounds had the strongest hop aroma with 12.5 μg/L of linalool,12.5 μg/L of geraniol and 25 μg/L of β-citronellol.In addition,biochemical changes happened during fermentation,and linalool was converted into α-terpineol,geraniol was converted into β-citronellol rapidly and β-Citronellol was converted into citronellyethanoate.Generally,the loss rates of them were 36.6%,45.1% and 38.1% respectively.Sum up,it was probable to get the outstanding hop aroma in beer by adding appropriate amount of hop during brewing and controlling the final concentration in beer with 12.5 μg/L of linalool,12.5 μg/L of geraniol and 25 μg/L of β-citronellol.

关 键 词：酒花香气 单萜醇类 固相微萃取 GC-MS 

分 类 号：TS262.5[轻工技术与工程—发酵工程]