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.
引文
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