基于GC-IMS技术分析不同酵母菌发酵蓝莓酒风味物质

Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry

利用气相离子迁徙色谱分析四种商业活性干酵母(Lalvin K1、DV10、Angel ADT和UV43)发酵蓝莓果酒的挥发性成分,根据特征性风味成分指纹图谱及主成分分析探究风味差异。结果表明,从蓝莓果酒中共检测出26种挥发性物质,包括一些物质的二聚体。主要有酯类、醇类物质,还有少量酸类、醛类、酮类等物质;其中乙酸乙酯、甲酸乙酯、丙酸乙酯、异丁酸乙酯、2-甲基丁酸乙酯、乙酸正丙酯、乙酸异丁酯等为不同蓝莓酒样品主要酯类风味物质。指纹图谱信息和主成分分析结果表明,Lalvin K1和DV10商业酵母发酵后酯类成分相对较高,Angel ADT酵母发酵后乙偶姻含量较高,UV43酵母发酵后乙酸、2-甲基丙酸含量较高。应用气相离子迁徙色谱技术可以有效识别不同来源酵母菌发酵蓝莓酒制品风味特征。研究结果为改进蓝莓果酒香气特征品质提供参考依据。

The volatile compounds of blueberry wine fermented with four commercial active dry yeasts(Lalvin K1,DV10,Angel ADT and UV43)were analysed by GC-IMS coupled with fingerprint information and principal component analysis.The results showed that 26 volatile substances,including some dimers,were determined from blueberry wine.Esters and alcohols were the main volatile substances,with small amounts of acids,aldehydes and ketones.Among them,isobutyl acetate,n-propyl acetate,2-methylbutyrate,isobutyrate,propionate,ethyl formate and ethyl acetate were the main characteristic flavor substances of blueberry wine.The results of fingerprint information and principal component analysis showed that higher level of esters were found in wines fermented with K1 and DV10 yeasts,and higher level of acetoin was found in Angel ADT while higher level of acetic acid and 2-methylpropionic acid were found in UV43.GC-IMS technology showed a promising application for improving the aroma sensation and constructing the flavor fingerprint of blueberry wine products fermented by different yeasts.