食品工业科技2024，Vol.45Issue(20)：240-251,12.DOI:10.13386/j.issn1002-0306.2023100235
不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响
Effect of Different Commercial Saccharomyces cerevisiae Strains on the Organic Acids and Aromatic Substances of Actinidia arguta Wines
摘要
Abstract
This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine.Nine kinds of commercial S.cerevisiae were applied to ferment A.arguta wine.High-performance liquid chromatography(HPLC)and headspace gas chromatography-mass spectrometry(HS-GC-IMS)were used to determine the organic acids and volatile aroma compounds of the wines,respectively,and a sensory evaluation was performed.The results indicated that the organic acid content of the A.arguta wines varied significantly among different S.cerevisiae,with citric acid and quinic acid being the main organic acids.The S.cerevisiae NSD had an acid-reducing effect,and the total organic acid content of its fermented Actinidia arguta wines was 13.004 g/L.Fifty-one volatile compounds were identified by HS-GC-IMS,comprising 24 esters,11 alcohols,9 aldehydes,4 ketones,2 terpenes,and 1 acid,with the highest total volatile compound content in the NSD sample(75125.01 μg/L).There were no significant differences in the types of volatile compounds,but there were significant differences in the contents(P＜0.05).Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)effectively differentiated the A.arguta wines fermented by different S.cerevisiae.Seven key volatile aroma substances were screened out based on the P＜0.05 and VIP＞1:ethyl hexanoate,isoamyl acetate,3-methyl-1-butanol,2-methyl-1-propanol,isobutyl acetate,4-methyl-1-pentanol,and methyl hexanoate.The sensory evaluation revealed that the wine fermented by S.cerevisiae NSD had a strong aroma,moderate acidity,mellow taste,optimal flavor,and the highest sensory scores.Overall,the results showed that the S.cerevisiae NSD could improve the flavor quality of A.arguta wine,and it was a suitable yeast for A.arguta winemaking.This study would provide a research idea for analyzing the flavor substances in A.arguta wine,and the results offer a theoretical basis for improving the flavor of A.arguta wine in the future.关键词
软枣猕猴桃果酒/酿酒酵母/HPLC/HS-GC-IMS/有机酸/挥发性风味物质/感官评价Key words
Actinidia arguta wine/Saccharomyces cerevisiae/HPLC/HS-GC-IMS/organic acids/volatile compounds/sensory evaluation分类
轻工纺织引用本文复制引用
温锦丽,孙怡宁,原鹏强,何艳丽,孙博位,严一平,谭越,路文鹏..不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响[J].食品工业科技,2024,45(20):240-251,12.基金项目
吉林省科技发展计划项目(YDZJ202201ZYTS459). （YDZJ202201ZYTS459）
