基于GC-IMS技术的精酿龙井茶啤酒酿造过程中挥发性风味物质分析  

Analysis of volatile flavor components during the brewing process of craft Longjing tea beer based on GC-IMS technology

作　　者：杨永学 孙晓璐[1] YANG Yongxue;SUN Xiaolu(College of Urban and Rural Construction,Fuyang Institute of Technology,Fuyang Anhui 236031,China)

机构地区：[1]阜阳职业技术学院城乡建设学院,安徽阜阳236031

出　　处：《延边大学农学学报》2025年第1期87-93,共7页Journal of Agricultural Science Yanbian University

基　　金：安徽省自然科学研究项目(2023AH052415);安徽省高校中青年教师培养行动项目(YQZD2024073);阜阳职业技术学院绿色食品科研创新团队(2024KYXM23)。

摘　　要：为探究精酿龙井茶啤酒在酿造不同阶段挥发性风味物质的潜在演变规律,该研究采用气相色谱离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术对精酿龙井茶啤酒酿造各阶段的挥发性风味物质展开了分析。结果表明:精酿龙井茶啤酒共检测出71种挥发性风味物质,不同阶段挥发性风味物质存在显著差异。主成分分析(principal component analysis method,PCA)结果显示,主成分PC1和PC2的累计方差贡献率达74.2%,表明这2个主成分轴能表征挥发性物质中的大部分信息。综合分析可知,精酿龙井茶啤酒在发酵过程中,糠醛、3甲基2丁烯醛、苯甲醛等醛类物质含量逐渐降低甚至消失,与此同时生成了大量具有果香风味特征的酯类物质。冷储1个月的成品酒样品挥发性风味物质趋于稳定,具有清新的茶香、香蕉等复合果香气味。该研究为精酿龙井茶啤酒的酿造工艺优化与风味质量控制提供了科学的参考依据。In order to explore the potential evolution rules of volatile flavor components at different stages during the brewing process of craft Longjing tea beer,gas chromatography-ion mobility spectrometry(GC-IMS)technology was used to analyze the volatile flavor components at various stages of the brewing of craft Longjing tea beer.The research results showed that a total of 71 kinds of volatile flavor components were detected in craft Longjing tea beer,there were significant differences in volatile flavor compounds at different stages.The results of principal component analysis(PCA)showed that the variance contribution rate of the principal components PC1 and PC2 was 74.2%,indicating that the two principal component axes could characterize most of the information in the volatile substances.Comprehensive analysis showed that during the fermentation process of craft Longjing tea beer,the content of aldehydes such as furfural,3-methyl-2-butenal,benzaldehyde and other aldehydes gradually decreased or even disappeared,and at the same time,a large number of esters with fruity flavor characteristics are generated,the volatile flavor compounds of finished liquor samples after cold storage for 1 month tended to be stable,with fresh tea aroma,banana and other compound fruity aromas.This study provides a scientific theoretical basis for the optimization of brewing process and flavor quality control of craft Longjing tea beer.

关 键 词：精酿龙井茶啤酒 挥发性风味物质 气相色谱离子迁移谱 主成分分析法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]