不同发酵方式对柿子酒中挥发性香气成分的影响研究  

Study on the effect of different fermentation methods on volatile aroma components in persimmon wine

作　　者：冯翰杰 李涛 杨梅 巩文杰 张军 Feng Hanjie;Li Tao;Yang Mei;Gong Wenjie;Zhang Jun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《天津农学院学报》2022年第3期56-65,共10页Journal of Tianjin Agricultural University

基　　金：天津市技术创新引导专项(21YDTPJC00910);天津市特支计划青年拔尖人才项目资助(TJTZJHQNBJRC-1-19)。

摘　　要：天津地区柿子产量较大,开发柿子酒可避免柿子的浪费,不同发酵工艺对柿子酒香气成分的形成有很大影响。本研究利用电子鼻、气相-质谱及感官评价3种技术从不同角度对比分析了不同发酵方式柿子酒的香气成分。结果显示:清汁发酵的柿子酒挥发性香气成分中脂类数量多(27种),果浆发酵次之;清汁发酵综合感官评分大于果浆发酵和皮渣发酵,与气相-质谱检测到清汁发酵的柿子酒香气成分较多的结果相同;通过对气相-质谱联用检测结果进行主成分分析,得到3种柿子酒的主要香气成分及含量。由此可知,清汁发酵的柿子酒酒香更浓郁,更具典型性。The yield of persimmons in Tianjin is relatively large,and a lot of persimmons are wasted every year.The development of persimmon wine can effectively avoid the waste of persimmons.At present,persimmon wine is generally directly fermented with fruit pulp,but different processes of fermentation have a great influence on the formation of aroma components of persimmon wine.Therefore,this paper uses electronic nose,gas-mass spectrometry and sensory evaluation to compare and analyze the aroma components of persimmon wine with different fermentation methods from different angles.The test results showed that the number of lipids in the volatile aroma components of persimmon wine fermented with clear juice was 27,followed by pulp fermentation;the comprehensive sensory score of clear juice fermentation was higher than that of pulp fermentation and peel fermentation,which was detected by gas-mass spectrometry.Persimmons fermented with clear juice have the same result with more aroma components.Through the principal component analysis of the gas-mass spectrometry detection results,the main aroma substances and contents of the three persimmon wines were obtained.The persimmon wine fermented with clear juice is more aromatic,making the persimmon wine more typical.

关 键 词：柿子酒 发酵 香气成分 

分 类 号：TS262[轻工技术与工程—发酵工程]