期刊文献+

不同酵母发酵的可可果酒香气成分分析 预览

Analysis of Aromatic Constituents of Cocoa Wines Fermented with Different Yeast Strains
在线阅读 下载PDF
分享 导出
摘要 以可可鲜豆为原料,选取酿酒曲増香高产型、葡萄酒/果酒专用型、32762、1425、1557、葡萄酒/果酒高活性型、1793共7种酿酒酵母进行发酵,利用固相微萃取和气质联用技术分别对7种可可果酒不同发酵阶段的香气成分进行比较。结果表明:发酵2周时,酒液中检出的香气成分分别为41、47、37、39、36、50、35种,其中葡萄酒/果酒高活性型酿制的果酒中香气成分种类较多;可可果酒中香气成分以醇类和酯类为主,主要的酯类成分为辛酸乙酯、癸酸乙酯、苯乙酸乙酯、乙酸苯乙酯、9-十六碳烯酸乙酯,醇类中乙醇和苯乙醇存在较多,其中苯乙醇为呈香成分,这些特征香气成分赋予了可可果酒独特的风味。通过仪器测定和嗅闻感官综合判断,葡萄酒/果酒专用型、葡萄酒/果酒高活性型发酵的可可果酒香气和口感较好,适宜大众口味。 Fresh cocoa beans were fermented as raw materials with 7 strains of wine-brewing yeast: the flavoring high yield yeast strain, grape wine/ratafia special strain, 32762, 1425, 1557, highly active grape wine/ratafia strain, and 1793, and the aroma components of cocoa wines fermented with different yeast strains were analyzed and compared by using the solid-phase microextraction and gas chromatography-mass spectrum. The results showed that the cocoa wines fermented with the 7 yeast strains for two weeks contained 41, 47, 37, 39, 36, 50 and 35 aroma components, respectively. The aroma composition of cocoa wines fermented with the highly active grape wine/ratafia strain had more aroma components. The main aroma components of cocoa wines were alcohols and esters. The main esters included ethyl octanoate, ethyl decanoate, ethyl benzene, phenethylacetate, 9- hexadecenoic acid ethyl ester, and the main alcohols consisted of alcohol and phenethyl alcohol. Among the alcohols, phenethyl alcohol was an important aroma ingredient. All these aroma components gave the unique flavor to the cocoa wines. The instrumental analysis and sensory evaluation of the cocoa wines showed that the cocoa wines fermented with the grape wine/ratafia special strain and the highly active grape wine/ratafia strain gave excellent aroma and are favored by the public.
作者 房一明 李恒 胡荣锁 贺书珍 赖剑雄 谭乐和 FANG Yiming,LI Heng,HU Rongsuo,HE Shuzhen,LAI Jianxiong,TAN Lehe (1 Spice and Beverage Research Institute, CATAS, Wanning, Hainan, 571533, China; 2 National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan, 571533, China; 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, Hainan 571533)
出处 《热带农业科学》 2016年第10期70-77,共8页 Chinese Journal of Tropical Agriculture
关键词 可可果酒 酿酒酵母 固相微萃取 气质联用 香气组成 cocoa wines saccharomyces cerevisiae solid-phase microextraction gas chromatographymass spectrometry aromatic composition
作者简介 房一明(1987-),女,助理研究员,主要从事热带作物产品加工研究,E-maii:fym870902@163.com。 通讯作者:谭乐和(1969-),男,研究员,主要从事热带作物产品加工研究,E-maii:tlh3687@163.com。
  • 相关文献

参考文献12

二级参考文献147

共引文献120

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈