基于顶空固相微萃取-气相色谱-质谱研究不同商业酵母对草莓酒香气成分的影响  

Effect of Different Commercial Yeasts on Aroma Components of Strawberry Wine Based on Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

作　　者：周颖 郝凤娇 陈瑞 于杰 李昀哲 张军 张陈云 ZHOU Ying;HAO Fengjiao;CHEN Rui;YU Jie;LI Yunzhe;ZHANG Jun;ZHANG Chenyun(College of Food Science and Biotechnology,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：《食品研究与开发》2024年第17期168-177,共10页Food Research and Development

摘　　要：为探究草莓酒在不同商业酵母发酵条件下的品质区别,该试验以红颜草莓为原料,以X16、X5、红果香酵母发酵草莓酒及草莓汁为研究对象,检测草莓酒和草莓汁基础理化指标及挥发性风味物质,结合感官评价得到草莓酒最适发酵酵母。结果表明,X16酵母发酵草莓酒残糖低、酒精度高,所得草莓酒品质佳。3种草莓酒与草莓汁共检出110种香气物质,X16酵母发酵草莓酒香气成分丰富,主成分分析得到红果香与X5酵母处于同一象限,香气特征相似。感官评价表明X5及红果香酵母发酵草莓酒香气寡淡,口感粗糙;X16发酵草莓酒香气浓郁、结构感强,感官评分较高。综合分析,认为X16酵母更适合应用于草莓酒发酵。To discuss the quality difference between strawberry wines fermented by different commercial yeasts,strawberry wine and juice fermented by X16,X5,and red fruit flavor yeast were studied.The optimum yeast for strawberry wine fermentation was obtained by detecting the basic physical and chemical indexes and volatile flavor compounds of strawberry wine and juice.It was found that the strawberry wine fermented by X16 yeast,with low residual sugar and high alcohol content,had good quality.A total of 110 aroma components were detected in three kinds of strawberry wines and strawberry juices.The aroma components of strawberry wine fermented by X16 yeast were abundant.The aroma of red fruit was in the same quadrant as that of X5 yeast by principal component analysis.According to the results of sensory evaluation,strawberry wine fermented by X5 and red fruit yeast had a weak aroma and rough taste,while the one fermented by X16 had a strong aroma,strong structure,and high sensory score.In conclusion,X16 yeast was more suitable for strawberry wine fermentation.

关 键 词：草莓酒 不同酵母 顶空固相微萃取-气相色谱-质谱 香气成分 主成分分析 

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]