本文選題：紅豆越橘 + 種酵母��； 參考：《中國食品學(xué)報》2017年07期

【摘要】：利用頂空固相微萃取技術(shù)(HS-SPME)提取3種酵母發(fā)酵的紅豆越橘果酒中的香氣成分,并用氣相色譜質(zhì)譜聯(lián)用技術(shù)(GC-MS)對這些成分進(jìn)行分析,結(jié)果顯示,在釀酒酵母D15發(fā)酵生產(chǎn)的紅豆越橘果酒中檢測出57種揮發(fā)性香氣成分,在安琪Dibosh酵母和釀酒酵母71B發(fā)酵的紅豆越橘果酒中分別檢測出38,33種揮發(fā)性香氣成分,其中7種揮發(fā)性香氣成分是3者所共有的,3種紅豆越橘果酒各香氣組分的種類和含量差異較大。在D15發(fā)酵的紅豆越橘果酒中,主要揮發(fā)性成分是3-甲基-1-丁醇,含量為11.47%。在安琪Dibosh酵母發(fā)酵的紅豆越橘果酒中,主要揮發(fā)性成分是苯甲酸,含量為23.77%。由釀酒酵母71B發(fā)酵的紅豆越橘果酒中,最主要的揮發(fā)性香氣成分是鄰苯二甲酸單(2-乙基己基)酯,相對含量是32.26%。D15發(fā)酵的紅豆越橘果酒,香氣成分組成最豐富,感官評定分?jǐn)?shù)最高為85.2分。
[Abstract]:The aroma components of three yeast fermented red bean blueberry wine were extracted by headspace solid-phase microextraction (HS-SPME-MS) and analyzed by GC-MS. 57 volatile aroma components were detected in red bean blueberry wine fermented by Saccharomyces cerevisiae D15, and 38, 33 volatile aroma components were detected in red bean blueberry wine fermented by An Qi Dibosh yeast and Saccharomyces cerevisiae 71B respectively. The species and contents of seven volatile aroma components of red bean blueberry wine were different. In red bean blueberry wine fermented with D15, the main volatile component was 3-methyl-1-butanol, the content of which was 11.4775. In red bean blueberry wine fermented by An Qi Dibosh yeast, the main volatile component was benzoic acid, the content of benzoic acid was 23.77. In the red bean blueberry wine fermented by Saccharomyces cerevisiae 71B, the main volatile aroma component was Mono-2-ethylhexyl phthalate, and the relative content was 32.26.D15 fermented red bean blueberry wine. The highest sensory score was 85.2.
【作者單位】： 黑龍江八一農(nóng)墾大學(xué)食品學(xué)院;
【分類號】：O657.63;TS262.7
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本文編號：2023434