不同酵母发酵的可可果酒香气成分分析

Analysis of Aromatic Constituents of Cocoa Wines Fermented with Different Yeast Strains

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.