不同酵母发酵对石榴果酒香气成分的影响分析  

Analysis of the Effect of Different Yeast Fermentation on the Aroma Components of Pomegranate Fruit Wine

作　　者：杨群娜 林巧 何劭英 柏苑苑 郑雲丹 林晓宇 YANG Qunna;LIN Qiao;HE Shaoying;BAI Yuanyuan;ZHENG Yundan;LIN Xiaoyu(College of Agricultural Sciences,Xichang University,Liangshan 615000,China)

机构地区：[1]西昌学院农业科学学院,四川凉山615000

出　　处：《食品安全导刊》2023年第30期92-96,100,共6页China Food Safety Magazine

基　　金：攀西特色作物研究与利用四川省重点实验室校内发展基金项目“攀西地区特色系列水果果酒研发”(XNFZ2106);“西昌学院2022年度大学生课外科技项目”(2022KW066)。

摘　　要：本文采用气相色谱-质谱(Gas Chromatography-Mass Spectrometry,GC-MS)联用仪,以不同酵母发酵的石榴果酒为原料,结合感官评价、理化指标分析、定性分析等方法对3种酵母发酵的石榴果酒的香气成分进行对比。结果表明,石榴果酒中的香气成分主要为醇类、酯类、酸类及少量的酚类物质等,其中以醇类和酯类为主,以SP、L13、LAB发酵的石榴果酒分别检测出23种、11种、12种香气成分。呈香效果的差异说明香气成分的种类在石榴果酒的感官评价中起关键性作用。In this paper,gas chromatography-mass spectrometry was used for analysis of pomegranate fruit wine fermented by different yeasts,sensory evaluation,physicochemical index analysis,qualitative analysis and other methods were combined to compare the aroma components of pomegranate fruit wine fermented by three types of yeast.The results showed that the aroma components in pomegranate fruit wine were mainly alcohols,esters,acids and a small amount of phenolic substances,among which alcohols and esters were the main ones.The pomegranate wine fermented by SP,L13 and LAB detected 23,11 and 12 aroma components,respectively.The difference in aromatic effect suggests that the type of aroma component plays a key role in the organoleptic quality of pomegranate fruit wine.

关 键 词：石榴果酒 气相色谱-质谱 香气成分 酵母 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]