食品与发酵工业2012，Vol.38Issue(9)：146-150,5.
SPME—GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性
Differential Synthesis of Aroma Compounds of Different Commercial Wine Yeasts Using SPME-GC-MS Analysis
摘要
Abstract
The volatile aroma compounds of four commercial wine yeasts was determined by head spacesolid phase microextraction (HS-SPME) followed by the gas chromatography-mass spectrometry (GC-MS). A total of 19 volatile compounds were identified and quantified in the wines produced. CY3079 generated the highest content of to- tal volatile higher alcohols, due to the presences of the highest concentrations of isoamyl alcohol and 2-phenylethyl al- cohol. D254 yeast had the largest concentration of total volatile esters and acids, suggesting that D254 strain pos- sessed a relatively higher capacity in ethyl acetate and acetic acid synthesis. EC1118 generated the lowest content of total volatile higher alcohols, but with higher 2-phenylethyl acetate generation capacity. RC212 yeast had the lowest concentration of total volatile esters and acids. The sensory evaluation showed that the fruity aroma of D254 wine was still prominent, whereas CY3079 wine had a pungent odor. The EC1118 wine had a potent flowerlike aroma.关键词
葡萄酒酵母/香气物质/SPME—GC—MS/差异性分析Key words
wine yeast/aroma compounds/SPME-GC-MS/differential analysis分类
轻工纺织引用本文复制引用
秦伟帅,赵新节,张娜,翟衡..SPME—GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性[J].食品与发酵工业,2012,38(9):146-150,5.基金项目
国家现代农业产业技术体系CARS-30项目 （）
