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利用顶空固相微萃取技术(HS-SPME)提取3种酵母发酵的红豆越橘果酒中的香气成分,并用气相色谱质谱联用技术(GC-MS)对这些成分进行分析,结果显示,在酿酒酵母D15发酵生产的红豆越橘果酒中检测出57种挥发性香气成分,在安琪Dibosh酵母和酿酒酵母71B发酵的红豆越橘果酒中分别检测出38,33种挥发性香气成分,其中7种挥发性香气成分是3者所共有的,3种红豆越橘果酒各香气组分的种类和含量差异较大。在D15发酵的红豆越橘果酒中,主要挥发性成分是3-甲基-1-丁醇,含量为11.47%。在安琪Dibosh酵母发酵的红豆越橘果酒中,主要挥发性成分是苯甲酸,含量为23.77%。由酿酒酵母71B发酵的红豆越橘果酒中,最主要的挥发性香气成分是邻苯二甲酸单(2-乙基己基)酯,相对含量是32.26%。D15发酵的红豆越橘果酒,香气成分组成最丰富,感官评定分数最高为85.2分。
The aroma constituents of three yeast fermented cowberry liqueurs were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that at Fifty-seven kinds of volatile aroma components were detected in red bean blueberry wine fermented by Saccharomyces cerevisiae D15, and 38,33 kinds of volatile aroma components were detected in Angel Dibosh yeast and red bean liqueur fermented by Saccharomyces cerevisiae 71B, respectively, of which 7 The kinds of volatile aroma components are common to all three persons, and the types and contents of the aroma components of the three kinds of red cowberry wine are quite different. In the fermented cowberry wine of D15, the major volatile component was 3-methyl-1-butanol with a content of 11.47%. In the Angel Dibosh yeast fermented cowberry wine, the main volatile component is benzoic acid, with a content of 23.77%. Among the red bean berries fermented by Saccharomyces cerevisiae 71B, the most important volatile aroma component was mono (2-ethylhexyl) phthalate with a relative content of 32.26%. D15 fermented red bean liqueur wine, the most abundant aroma components, sensory evaluation score of up to 85.2 points.