不同酿酒酵母发酵的紫薯糯米酒香气成分分析  

Analysis of Aroma Composition of Purple Sweet Potato and Rice Wine Fermented With Different Yeast Starters

作　　者：李纪涛[1] 蒋一鸣[1] 束俊霞 程丽萍[1] 杨梦花 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2014年第16期202-207,共6页Food Science

摘　　要：以3种不同酵母发酵的紫薯糯米酒为原料,运用顶空固相微萃取和气相色谱-质谱联用技术对紫薯糯米酒的香气成分进行分析,并研究紫薯醪和糯米糖化醪的比例对酒品质的影响。结果表明,紫薯醪和糯米糖化醪的比例在3:2~1:1(m/m)时,酒的品质较好;紫薯糯米酒中的香气成分有酯类、醇类、醛、酮类和烷烃、烯烃类,3种酵母发酵的酒样中共检测出香气成分73种。果酒专用干酵母SY、酿酒酵母1383和酿酒酵母1596发酵的紫薯糯米酒中分别检测出55、54、55种香气成分,其中相同的成分有38种,3种紫薯糯米酒中相对含量最高的香气成分都是异戊醇,其相对含量分别为17.67%、17.84%和18.63%。This study analyze the aroma components of purple sweet potato and rice wine fermented with three different yeast starters, alcohol active dry yeast and Saccharomyces cerevisiae 1383 and 1596. The analysis was carried out using automatic static headspace-solid phase micro-extraction-gas chromatography-mass spectrometry. Moreover, the effect of mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp on wine quality was studied. The results showed that the best mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp was in the range of 3:2–1:1; the aroma of purple sweet potato and rice wine was composed mainly of esters, alcohols, aldehydes, ketones, and alkyl vinyl. Totally 73 aroma components were identified, including 55, 54 and 55 components individually observed in the wines fermented with alcohol active dry yeast, and Saccharomyces cerevisiae 1383 and 1596, respectively, and 38 aroma components were common to the three wines. The most predominant aroma compound in these three wines was pentanol with relative contents of 17.67%, 17.84% and 18.63%, respectively.

关 键 词：酵母 紫薯糯米酒 气相色谱-质谱 香气成分 

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]