基于电子鼻和电子舌技术的红枣酒发酵过程中品质变化分析

Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology

该研究以红枣为原料,采用酿酒酵母(Saccharomyces cerevisiae)HBUAS61676发酵制备红枣酒,采用常规分析方法及电子鼻、电子舌技术检测其理化、颜色、风味和滋味等品质指标,探究红枣酒发酵过程中品质变化,并对结果进行聚类分析(CA)。结果表明,红枣酒发酵过程中可溶性固形物和总糖含量呈现下降趋势,酒精度和总酸含量则呈现上升趋势。通过聚类分析,红枣酒的发酵过程被划分为3个阶段,分别为0~1 d(发酵初期)、2~7 d(发酵中期)和8~16 d(发酵后期)。红枣酒发酵中期样品的亮度较低,颜色偏红,发酵后期样品亮度极显著升高(P<0.01),颜色极显著偏绿(P<0.01)。经电子舌分析可知,发酵中期样品的涩味和苦味更明显,而发酵后期涩味和苦味显著降低(P<0.01),且鲜味、咸味和丰度显著升高(P<0.01)。经电子鼻分析可知,发酵中期样品的芳香类物质含量极显著升高(P<0.01),发酵后期样品的有机硫化物、萜烯类物质和烷烃类含量极显著升高(P<0.01)。

In this study,jujube wine was prepared by Saccharomyces cerevisiae HBUAS61676 fermentation.The physiochemical,color,flavor and taste indexes of jujube wine were detected by conventional analysis methods and electronic nose and electronic tongue technology to explore the quality changes of jujube wine during fermentation,and cluster analysis(CA)was carried out based on the results.The results showed that the contents of soluble solid and total sugar in jujube wine were decreased,while the alcohol content and total acid content were increased in jujube wine fermentation.The fermentation process of jujube wine was divided into three stages,which were 0-1 d(the early stage of fermentation),2-7 d(the middle stage of fermentation),and 8-16 d(the late stage of fermentation)by the cluster analysis.The jujube wine samples in the middle stage of fermentation had lower brightness and a reddish color.In the late stage of fermentation,the brightness of the samples significantly increased(P<0.01),and the color was significantly greenish(P<0.01).Electronic tongue analysis showed that the astringency and bitterness of the samples were more obvious in the middle stage of fermentation,while the astringency and bitterness were significantly reduced in the later stage of fermentation(P<0.01),and the umami,saltiness,and richness were significantly increased(P<0.01).Electronic nose analysis showed that the aromatic substances contents in the middle fermentation stage samples was significantly higher(P<0.01),and the contents of organic sulfides,terpenes,and alkanes in the late fermentation stage samples was significantly higher(P<0.01).