香坊肠杆菌发酵果酒的香气物质分析
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摘要
以香坊肠杆菌为菌种,以新鲜苹果和梨子为原料制作发酵果酒,对发酵过程进行跟踪检测,利用顶空固相微萃取—气相色谱—质谱联用技术分析检测其香气成分,并对比了香坊肠杆菌发酵和安琪酵母菌发酵第28天果酒产生的香气物质的异同。结果表明:香坊肠杆菌发酵前期产生的香气成分主要有苯乙醇、3-甲基-1-丁醇、2-甲基丁醇及其相应的乙酸酯,后期出现庚醛、2,4,5-三甲基-1,3-二氧戊环、癸酸乙酯、辛酸乙酯、异丁酸等。安琪酵母菌发酵产生的香气成分主要有癸酸乙酯、苯乙醇、辛酸乙酯、2,4,5-三甲基-1,3-二氧戊环、3-甲基-1-丁醇、乙缩醛、十二酸乙酯等。与安琪酵母菌发酵相比,香坊肠杆菌发酵既有果酒的基本香气构成,又有其独特的香气特点。
The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction(HS-SPME)coupled with gas chromatographymass spectrometry(GC-MS).The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol,3-methyl-1-butanol,2-methyl-butanol and their corresponding acetates in the early fermentation stage,and heptaldehyde,2,4,5-trimethyl-1,3-dioxolane,ethyl decanoate,ethyl octanoate,isobutyric acid and so on in the later fermentation stage.The main aroma components produced by yeast fermentation were ethyl decanoate,phenylethanol,ethyl octanoate,2,4,5-trimethyl-1,3-dioxolane,3-methyl-1-butanol,acetal,ethyl Dodecanoate and so on.Compared with yeast fermentation,Enterobacter Xiangfang fermentation not only had the basic aroma composition of fruit wine,but also had its unique aroma characteristics.
The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction(HS-SPME)coupled with gas chromatographymass spectrometry(GC-MS).The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol,3-methyl-1-butanol,2-methyl-butanol and their corresponding acetates in the early fermentation stage,and heptaldehyde,2,4,5-trimethyl-1,3-dioxolane,ethyl decanoate,ethyl octanoate,isobutyric acid and so on in the later fermentation stage.The main aroma components produced by yeast fermentation were ethyl decanoate,phenylethanol,ethyl octanoate,2,4,5-trimethyl-1,3-dioxolane,3-methyl-1-butanol,acetal,ethyl Dodecanoate and so on.Compared with yeast fermentation,Enterobacter Xiangfang fermentation not only had the basic aroma composition of fruit wine,but also had its unique aroma characteristics.
引文
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[22]康明丽,潘思轶,郭小磊.不同处理柑橘果汁发酵果酒中游离态及键合态风味物质分析[J].食品科学,2016,37(2):153-159.
[23]马海燕,曹雪丹.不同酵母发酵宁夏赤霞珠葡萄酒风味分析[J].食品研究与开发,2017,38(3):152-156.
[2]叶春苗.我国果酒研究发展现状[J].农业科技与装备,2016,261(3):60-61.
[3]陈静,程晓雨,潘明,等.中国果酒生产技术研究现状及其产业未来发展趋势[J].食品工业科技,2017,38(2):383-389.
[4]GU Chun-tao,LI Chun-yan,YANG Li-jie,et al.Enterobacter xiangfangensis sp.nov.isolated from Chinese traditional sourdough,and reclassification of Enterobacter sacchari Zhu et al.2013as Kosakonia sacchari comb.nov.[J].International Journal of Systematic and Evolutionary Microbiology,2014,64(8):2 650-2 656.
[5]徐赛男,吴祖芳,张鑫,等.浙东腌冬瓜产组胺微生物的分离及产组胺特性研究[J].现代食品科技,2015,31(10):115-121.
[6]陈梦娟,周红丽,蒋立文,等.一株产乙醇细菌的分离筛选与鉴定[J].食品与机械,2017,33(7):31-34.
[7]JONES J A D,KERR R G,HALTLI B.A,et al.Temperature and pH effect on glucose production from pretreated bagasse by a novel species of,Citrobacter,and other bacteria[J].Heliyon,2018,4(6):657.
[8]张晶,左勇,谢光杰,等.复合菌发酵对野生猕猴桃果酒风味物质的影响[J].食品工业科技,2017,38(19):213-217.
[9]王洋洋,王积武,吴志莲,等.不同酵母菌株发酵苹果酒香气成分比较[J].食品工业,2016,37(8):280-284.
[10]高雅慧,李子杰.母乳挥发性成分固相微萃取-气质联用检测条件的优化及测定[J].食品工业科技,2018,39(6):199-203.
[11]张峻松,张文叶,毛多斌.干红山楂果酒风味物质的研究[J].酿酒,2003,30(5):44-46.
[12]李记明,段辉,赵荣华,等.苹果酒主要风味成分的分析研究[J].食品科学,2007,28(12):362-365.
[13]WILLIAMS A A.Flavour research and the cider industry[J].Journal of the Institute of Brewing,2013,80(5):455-470.
[14]齐晓茹,赵翡,张玉杰,等.赤霞珠干红葡萄酒风味物质成分分析[J].酿酒科技,2016,269(11):112-115.
[15]李记明,樊玺,阮士立,等.苹果酒香味成分与感官质量研究[J].食品与发酵工业,2006,32(7):87-90.
[16]魏晓华.市售葡萄酒风味物质与感官品质的关系分析[J].酿酒科技,2015,255(9):78-81.
[17]黄卉,何丹,李来好,等.复合添加剂对鲟鱼籽酱挥发性成分的影响[J].食品科学,2015,36(12):97-103.
[18]刘盼盼,许勇泉,尹军峰,等.主要水质因子对清香型黄山毛峰茶挥发性成分的影响[J].中国食品学报,2016,16(1):245-257.
[19]嵇海峰,倪辉,陈峰,等.巴氏灭菌对琯溪蜜柚汁挥发性成分及香味的影响[J].中国食品学报,2015,15(5):225-232.
[20]李记明,贺普超.中国野生葡萄酒风味成分分析[J].果树学报,2004,21(1):11-16.
[21]何义,张伟,赵红梅,等.鸭梨果酒香气成分分析[J].园艺学报,2006,33(6):1 267-1 268.
[22]康明丽,潘思轶,郭小磊.不同处理柑橘果汁发酵果酒中游离态及键合态风味物质分析[J].食品科学,2016,37(2):153-159.
[23]马海燕,曹雪丹.不同酵母发酵宁夏赤霞珠葡萄酒风味分析[J].食品研究与开发,2017,38(3):152-156.