| 基于HS-SPME/GC-MS和感官分析技术的单菌发酵对咖啡果酒风味影响研究 |
| |
| 引用本文： | 胡荣锁.基于HS-SPME/GC-MS和感官分析技术的单菌发酵对咖啡果酒风味影响研究[J].农学学报,2016,6(2):107-112. |
| |
| 作者姓名： | 胡荣锁 |
| |
| 作者单位： | 中国热带农业科学院香料饮料研究所 |
| |
| 基金项目： | 中国热带农业科学院院本级基本科研业务费专项资金“发酵菌种对咖啡果酒风味影响研究”(1630052015043)。 |
| |
| 摘 要： | 为探讨单菌发酵对果酒风味的影响，利用GC-MS分析对风味影响的物质基础，利用电子感官（电子鼻和电子舌）和人为感官判定菌种对咖啡果酒整体风味的影响，研究结果为酿造优质风味咖啡果酒筛选最佳菌种组合提供理论参考。实验结果表明，4 种酵母中B和D酿成的果酒中乙醇的相对含量高于其他2 种，C损失略高于其他3 种酵母。GC-MS分析共检出化合物26 种，其中酯类15 种、醇类7 种、其他化合物4 种；所检化合物除酸类物质外，均具有令人愉悦的风味；醇类均为高级醇，主要是异戊醇和苯乙醇；酵母D峰面积明显高于其他3 种，而醇酯比C(8.61)>A(4.17)>B(1.16)>D(1.05)。电子感官检测发现，电子鼻和电子舌的第1 主成分的贡献率均达到98%以上，但大多存在交叉，区分效果较差，说明风味和口感较为接近；人为感官区分结果与电子感官结果一致。
|
| 关 键 词： | 降雨-径流 降雨-径流 单位线 插值 峰值偏离 |
| 收稿时间： | 2015/7/20 0:00:00 |
| 修稿时间： | 2015/9/25 0:00:00 |
Flavor Impact of Single Strain Ferment on Coffee Wine Based on HS-SPME/GC-MS and Sensory Analysis Technology |
| |
| Abstract: | The aim of this paper was to investigate the effects of single stain fermentation on coffee wine flavor. The gas chromatography-mass spectrometer (GC-MS) was utilized to analyze the coffee wine flavor compounds of stain fermentation, and electronic sensory (e- nose and e- tongue) and human sensory were utilized to evaluate the overall flavor effect of coffee wine. The study provided a theoretical reference for brewing highquality coffee flavor wine and selecting the optimum strain combination. The experimental results showed that the ethanol value of the yeast B and D brewed coffee wine was higher than the others, while the loss rate of the yeast C brewed coffee wine was slightly higher than the other three kinds of yeast. The GC-MS detected 26 compounds, including 15 esters, 7 alcohols, and 4 other compounds. The detected compounds were in addition to the acids, had a pleasant flavor. The alcohol compounds all were higher alcohols, mainly 3-methyl-1-butanol and phenylethyl alcohol. The peak area of yeast D was significantly higher than that of the other three kinds of yeast; the alcohol ester ratio was C(8.61)> A(4.17)> B(1.16)> D(1.05). Electronic sensory testing showed that the first principal component analysis contribution rate of electronic nose and electronic tongue was more than 98%, but most regions were overlapped and had the poor distinguish effect, indicating that the coffee wine brewed with the four kinds of Saccharomyces cerevisiaes had close flavor and taste. Human sensory distinguishing had the same result. |
| |
| Keywords: | Coffee Fruit Wine Flavor Electronic Senses |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《农学学报》浏览原始摘要信息 |
| 点击此处可从《农学学报》下载免费的PDF全文 |
