不同酵母发酵对菠萝蜜果酒香气成分的影响

Effect of Different Yeast on Volatile Aroma Compounds in Jackfruit Wines

以RV171、1245、1557酵母发酵型菠萝蜜果酒为试材,采用HS-SPME-GC/MS技术对香气成分进行测定分析,以揭示不同酵母发酵型菠萝蜜果酒香气成分组成差异。结果表明:不同酵母发酵型菠萝蜜果酒香气成分主要由醇类、酯类、醛类、酮类、烯烃类、呋喃类等物质组成,共鉴定出56种香气成分。其中,1245酵母发酵型菠萝蜜果酒香气成分主要与3-甲基-1-丁醇、2,3-丁二醇、2-甲基丁酸、2-呋喃甲醇、3-甲硫基丙醇和二氢-2-甲基-3(2H)-噻吩酮相关;1557酵母发酵型菠萝蜜果酒香气成分与3-甲基丁酸戊酯、正戊酸正戊酯、乙酸-3-苯基丙酯、(-)-柠檬烯、异丁醇和芳樟醇等相关;而RV171酵母发酵型菠萝蜜果酒香气成分主要与1-(1-乙氧乙氧基)戊烷、2-甲基-1-丁醇、乙酸异戊酯和辛酸异戊酯相关。因此,不同酵母发酵型菠萝蜜果酒气成分组成种类相同,但香气成分物质组成及含量均存在一定差异。

Jackfruit wines fermented with yeast strains RV171, 1425 and 1557 were detected for analysis of their aroma compounds by using the headspace solid-phase microextraction and gas chromatography-mass spectrometry （HS-SPME-GC/MS）. The results showed that the aroma compositions were grouped as esters, alcohols, hydrocarbons, and aldehydes in the three jackfruit wines fermented with different yeast strains, and 56 volatile compounds were identified. The main compounds in the jackfmit wines fermented with the yeast strain 1245 were 3-methyl-l-butanol, 2,3-butanediol, 2-methyl butyric acid, 2-furanmethanol, 3-methylthiopropanol, and dihydro-2-methyl-3（2H）-thiophenone. The main compounds in the jackfruit wine fermented with the yeast strain 1557 were n-amyl isovalerate, amyl valerianate,3-phenylpropyl acetate, （S）-（-）-limonene, 2-methyl-l-propanol, and linalool. The main compounds in the jackfruit wine fermented with the yeast strain RV171 were 1- （1-ethoxyethoxy） pentane, 2-methyl-1-butanol, 3-methyl-1-butanol, isopentyl octanoate. Jackfruit wines fermented with different yeast strains had the same aroma groups but different compositions and contents in the aroma groups.