摘要
采用嗜酸乳杆菌(Lactobacillus acidophilus)GIM.1.208、戊糖乳杆菌(Lactobacillus pentosus)CICC.22210和生香酵母混菌发酵刺梨果渣,通过定量描述性分析(QDA)法对发酵前后刺梨果渣进行感官评定,并利用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术、相对气味活度值(ROAV)对其风味组分及香气特征成分进行检测分析。结果表明,混菌发酵后,刺梨果渣的风味轮廓发生明显变化,产生酵母味,果香增强,刺激性涩味减弱;醇类、酯类、酸类物质相对含量均增加,烃类、醛类、酮类物质均减少;刺梨果渣保留了原果渣松木树脂样香及麦芽香等特征风味物质,且风味更加协调、柔和。
The Rosa roxburghii Tratt pomace was fermented by Lactobacillus acidophilus GIM.1.208, Lactobacillus pentosus CICC.22210 and aroma- producing yeast. The sensory properties of R. roxburghii Tratt pomace before and after fermentation were evaluated by quantitative descriptive analysis (QDA), and the flavor components and aroma characteristic components were detected and analyzed by HS-SPME-GC-MS and relative odor activity value (ROAV). The results showed that after the multi-strain mixed fermentation, the flavor profile of R. roxburghii Tratt pomace changed significantly, resulting in yeast flavor, enhanced fruit flavor and weaker irritant astringency. The relative contents of alcohols, esters and acids increased, while the hydrocarbons, aldehydes and ketones decreased. The R. roxburghii Tratt pomace retained the characteristic flavor substances of original pomace such as pine resin aroma and malty, and the flavor was more harmonious and softer.
作者
陈思奇
孟满
杜勃峰
肖仕芸
丁筑红
CHEN Siqi;MENG Man;DU Bofeng;XIAO Shiyun;DING Zhuhong(Guizhou Province Key Laboratory of Agricultural and Animal Products Processing & Storage,National Forestry and Grassland Bureau Rosa roxburghii Engineering Technology Research Center,School of Liquor & Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期60-66,共7页
China Brewing
基金
国家自然科学基金(31860446)
贵州省科学技术基金项目(黔科合基础[2019]1104)
贵州省科技计划项目(黔科合平台人才[2018]5781号)
