酵母菌株对余甘子酒香气成分及感官品质的影响  

Effects of Yeast Strains on Aroma Components and Sensory Quality of Phyllanthus Wine

作　　者：李洁 郑涵予 王沂雯 钟焱 刘兴艳[1] 陈安均[1] LI Jie;ZHENG Han-yu;WANG Yi-wen;ZHONG Yan;LIU Xing-yan;CHEN An-jun(Food School of Sichuan Agricultural University,Ya’an,Sichuan 625000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《江西农业大学学报》2020年第5期1058-1066,共9页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家重点基础研究发展计划项目(2017YFC0505106)。

摘　　要：【目的】以余甘子为原料,对比了5株酵母菌株(Aroma white、D254、EC1118、Perlage和Top15)对余甘子酒品质的影响。【方法】分析了5种酵母菌株分别发酵的余甘子酒的基础理化指标。【结果】结果表明酵母菌株对其基础理化指标影响较小。通过气相色谱-质谱联用仪分析5种余甘子酒的挥发性香气成分,共鉴定了47种挥发性香气成分,主要为醇类与酯类物质,其中EC1118发酵的余甘子酒挥发性香气成分总含量最高。对5种余甘子酒的挥发性香气成分进行主成分分析,降维得到的前3个主成分的累计贡献率为87.05%,通过前3个主成分得分可知,5种余甘子酒存在一定差异且可通过得分将其归为4类。经感官评价,EC1118发酵的余甘子酒感官得分最高。将感官得分与挥发性香气成分结合进行模糊综合评判,得出最优酵母菌株为EC1118,其结果与挥发性物质的分析和感官评价结果一致。【结论】综合考虑,认为EC1118更适合作为挥发性物质丰富、感官良好的余甘子酒的发酵菌株。[Objictive]Phyllanthus was used as a raw material,the effects of 5 different yeast strains(Aroma white,D254,EC1118,Perlage and Top15)on the quality of Phyllanthus wine were compared[.Method]The basic physical and chemical indexes of Phyllanthus wine fermented by five yeast strains were analyzed.The results showed that the yeast strains had little effect on the basic physical and chemical indexes[.Result]The volatile aroma components of 5 kinds of phyllanthus wine were analyzed by gas chromatography-mass spectrometry(GC-MS),and 47 volatile aroma components were identified,which mainly included alcohol and ester,among the 5 kinds of wine,the wine fermented by EC1118 contained the highest content of volatile aroma components.The principal component analysis of the volatile aroma components of the 5 kinds of Phyllanthus wine,the cu-mulative contribution rate of the first three main components obtained by dimension reduction was 87.05%,according to the scores of the first three main components,there were certain differences among the 5 kinds of Phyllanthus wine and it could be classified into 4 categories by scoring.Sensory evaluation showed that the phyllanthus wine fermented by EC1118 had the highest sensory score.Fuzzy comprehensive evaluation based on the sensory score combined with volatile substances concluded that the optimal yeast strain was EC1118,and the result was in accord with the result of volatile substance analytic and sensory evaluation.[Conclusion]Considering comprehensively,EC1118 was considered to be more suitable as a fermentation strain for Phyllanthus wine rich in volatile substances and good in sensory quality.

关 键 词：酵母菌株 余甘子酒 挥发性物质 主成分分析 感官评价 模糊综合评判 

分 类 号：TS262.7[轻工技术与工程—发酵工程]