植物乳杆菌对猕猴桃果酒品质影响的评价
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摘要
使用酿酒酵母与39株植物乳杆菌(Lactobacillus plantarum)分别发酵进行猕猴桃果酒制备,并结合电子舌、电子鼻和高效液相色谱技术对其品质进行评价。经电子舌检测发现,添加L. plantarum发酵后部分猕猴桃果酒较之对照组酸味、苦味、涩味、咸味和后味A呈明显下降趋势,而部分猕猴桃果酒的丰度呈现相反趋势。经电子鼻检测发现,传感器W1C、W6S、W1S、W1W和W3S对添加L. plantarum发酵猕猴桃果酒的响应值明显偏低,而传感器W5S和W5C呈现出相反的趋势。经高效液相色谱检测发现,品质较好的猕猴桃果酒中奎尼酸和柠檬酸的含量显著偏低(P<0.05)。L. plantarum HBUAS52016和L. plantarum HBUAS52017在后续猕猴桃酒产品开发中具有一定的应用潜力。
The quality evaluation of kiwifruit wine samples,which fermented by Saccharomyces cerevisiae and39 strains of Lactobacillus plantarum respectively,were evaluated by electronic tongue,electronic nose,and high-performance liquid chromatography(HPLC). The testing of electronic tongue indicated that sourness,bitterness,astringency,saltness,and aftertaste A were significantly more abundant in the kiwifruit wine fermented by L. plantarum,whereas richness showed the opposite tendency. The testing of electronic nose indicated that the response value of sensor W1 C,W6 S,W1 S,W1 W,W3 S,and W5 C were higher in the kiwifruit wine fermented by L. plantarum,whereas sensor W5 S and W5 C showed the opposite tendency. The testing of HPLC indicated that the content of quinic acid and citric acid were lower in kiwifruit wine with better flavor quality(P<0.05). Meanwhie,L. plantarum HBUAS52016 and L. plantarum HBUAS52017 had certain potential to be used in the fermented of kiwifruit wine.
The quality evaluation of kiwifruit wine samples,which fermented by Saccharomyces cerevisiae and39 strains of Lactobacillus plantarum respectively,were evaluated by electronic tongue,electronic nose,and high-performance liquid chromatography(HPLC). The testing of electronic tongue indicated that sourness,bitterness,astringency,saltness,and aftertaste A were significantly more abundant in the kiwifruit wine fermented by L. plantarum,whereas richness showed the opposite tendency. The testing of electronic nose indicated that the response value of sensor W1 C,W6 S,W1 S,W1 W,W3 S,and W5 C were higher in the kiwifruit wine fermented by L. plantarum,whereas sensor W5 S and W5 C showed the opposite tendency. The testing of HPLC indicated that the content of quinic acid and citric acid were lower in kiwifruit wine with better flavor quality(P<0.05). Meanwhie,L. plantarum HBUAS52016 and L. plantarum HBUAS52017 had certain potential to be used in the fermented of kiwifruit wine.
引文
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[2]冯尚坤.营养型猕猴桃酒发酵工艺优化[J].中国酿造,2015,34(2):172-175
[3]张方艳,蒲彪,刘兴艳.猕猴桃果酒的降酸研究[J].食品工业科技,2014,35(18):207-210
[4]Bauer R,Dicks L M T.Control of malolactic fermentation in wine:a review[J].South African Journal of Enology and Viticulture,2017,25(2):74-88
[5]Betteridge A,Grbin P,Jiranek V.Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation[J].Trends in Biotechnology,2015,33(9):547-553
[6]Bastard A,Coelho C,Briandet R,et al.Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine[J].Frontiers in Microbiology,2016,7(4):613
[7]李静,樊明涛,孙慧烨.植物乳杆菌对猕猴桃酒降酸效果的研究[J].食品工业科技,2016,37(1):165-169
[8]巴特尔达赖,王锡昌,吴娜,等.电子舌技术在真假伊力老陈酒鉴别中的应用[J].食品工业科技,2017,38(9):290-293
[9]Buratti S,Benedetti S,Scampicchio M,et al.Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue[J].Analytica Chimica Acta,2004,525(1):133-139
[10]Rodriguez-Mendez M L,Apetrei C,Gay M,et al.Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue[J].Food Chemistry,2014,155(7):91-97
[11]Haddi Z,Alami H,El Bari N,et al.Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles[J].Food Research International,2013,54(2):1488-1498
[12]Hong X,Wang J.Detection of adulteration in cherry tomato juices based on electronic nose and tongue:comparison of different data fusion approaches[J].Journal of Food Engineering,2014,126(4):89-97
[13]Han F,Huang X,Teye E,et al.Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis[J].Analytical Methods,2014,6(2):529-536
[14]袁琳,宋育阳,鲁燕汶,等.两种酵母菌对猕猴桃原酒品质的影响[J].山西农业大学学报(自然科学版),2017,37(2):130-133
[15]王玉荣,张俊英,胡欣洁,等.湖北孝感和四川成都地区来源的酒曲对米酒滋味品质影响的评价[J].食品科学,2015,36(16):207-210
[16]郭壮,汤尚文,王玉荣,等.基于电子舌技术的襄阳市售米酒滋味品质评价[J].食品工业科技,2015,36(15):289-293
[17]张振,李臻锋,宋飞虎,等.电子鼻结合化学计量法用于检测黄酒酒龄[J].食品与机械,2015,31(3):57-61
[18]徐晚秀,李臻峰,张振,等.基于电子鼻的中国白酒酒龄检测[J].食品与发酵工业,2016,42(2):144-149
[19]王刚,王涛,潘德林,等.不同品种猕猴桃果实有机酸组分及含量分析[J].农学学报,2017,7(12):81-84
[20]杨成聪,沈馨,马雪伟,等.高效液相色谱法测定米酒中有机酸的含量[J].食品研究与开发,2018,39(10):116-123
[21]Kobayashi Y,Habara M,Ikezazki H,et al.Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J].Sensors,2010,10(4):3411-3443