3种酵母发酵生产红树莓酒香气成分的GC-MS分析

GC-MS Analysis of Arom Chemical Composition of Red Raspberry Wines Fermented with Three Different Yeast Strains

以D254、71B、D15 3种果酒酵母进行发酵制备红树莓酒,并分析其香气化学成分。采用顶空-固相微萃取法提取3种酵母酿造的红树莓酒香气成分;利用气相色谱-质谱进行香气成分的分离测定,结合计算机检索技术对分离化合物进行鉴定,利用峰面积归一法测定各香气化学成分的相对含量,共鉴定出105种香气成分,其中D254、71B、D15酵母发酵的红树莓酒中分别检测出35、48、57种香气成分,共有8种成分相同。D254酵母发酵的红树莓酒的主要香气成分为3-甲基-1-丁醇(54.39%);71B酵母发酵的红树莓酒的主要香气成分为丙烯酸异辛酯(12.41%)、脱羰秋水仙碱(12.06%)、癸酸乙酯(8.21%);D15酵母发酵的红树莓酒的主要香气成分为三辛酸甘油酯(11.06%)和安非拉酮(8.81%)。综合气相色谱-质谱分析与感官评价结果表明,71B酵母发酵生产的红树莓酒香气较好,适宜大众口味,从而得出71B酵母为生产红树莓酒的最优菌株。

The aroma components of red raspberry wines fermented with three different wine yeast strains, D254, 71 B and D15, were extracted with headspace-solid phase micro extraction(HS-SPME) and then separated and identified by gas chromatography-mass spectrometry(GC-MS) through mass spectral library search. Total ion current(TIC) peak area normalization method was used to determine the relative contents of aroma components. A total of 105 flavor components were detected, among which 35, 48 and 57 compounds were detected in red raspberry wines fermented with D254, 71 B and D15, respectively, with 8 being common to these three samples. The main aromatic compound in red raspberry wine fermented with D254 was 1-buten-ol-3-methyl(54.39%) while those in the wine fermented with 71 B were 2-propenoic acid octyl ester(12.41%), demecolcine(12.06%) and ethyl caprate(8.21%), and were glycerol tricaprylate(11.06%) and amfepramone(8.81%) in the wine fermented with D15. Overall, GC-MS analysis and sensory evaluation suggested that red raspberry wine fermented by 71 B contains more aroma substances and is suitable for the pubic taste. Thus, 71 B could be the best yeast strain for the production of red raspberry wine.