摘要
以红树莓为原料,选取1 203、1399、SY、RW、F151、F152 6种果酒酵母进行发酵,通过顶空-固相微萃取法和气相色谱-质谱联用法分别对6种果酒香气成分萃取、鉴定、分析和比较。结果表明:6种酵母发酵的酒液中共检测出159种香气成分,分别为45、56、67、58、66、39种,其中相同成分占13种。6种果酒中的主要香气成分分别为乙醇、癸酸乙酯、辛酸乙酯、癸酸乙酯、癸酸乙酯、癸酸乙酯,含量依次为15.73%、22.05%、15.74%、18.38%、19.14%、15.24%。通过仪器测定和嗅闻感官综合判断,果酒酵母1399发酵的红树莓果酒香气较好,适宜大众口味。
The aroma composition of red raspberry wines fermented by different wine yeast starters 1203, 1399, SY, RW, F151 and F152 was analyzed and compared by headspace solid-phase microextraction （HS-SPME） and gas chromatography- mass spectrometry （GC-MS）. In total 159 flavor components were detected in 6 red raspberry wines, with 45, 56, 67, 58, 66 and 39 ones in the corresponding individuals and 13 ones common to them. The main aroma components of the 6 wines were alcohol, decanoic acid ethyl ester, octylic acid ethyl ester, decanoic acid ethyl ester, decanoic acid ethyl esterand decanoic acid ethyl ester with contents of 15.73%, 22.05%, 15.74%, 18.38%, 19.14% and 15.24%, respectively. Through instrumental analysis and sensory evaluation, it is concluded that raspberry wine fermented by wine yeast 1399 has an excellent aroma and is suitable for the pubic taste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期107-112,共6页
Food Science
基金
公益性行业(农业)科研专项(201103037)
北京市属高等学校人才强教深化计划项目(nyhyzx07-028)
科研基地-生物技术在制药和农产品加工中的应用平台建设项目(PXM2010_014306_109857)
关键词
红树莓果酒
顶空-固相微萃取法
气相色谱-质谱联用
香气成分
red raspberry wine
headspace solid-phase microextraction （HS-SPME）
gas chromatography-mass spectrometry （GC-MS）
aroma components
