不同酵母发酵对猕猴桃果酒香气成分的影响.pdf

２０15 年 3 月 食品研究与开发 第 36 卷第 5 期 Ｆood Research And Development 生物工程 100 DOI ：10.3969/j.issn.1005-6521.2015.05.025 不同酵母发酵对猕猴桃果酒香气成分的影响 * 陈亮，危晴，辛秀兰 ，陈思，许肇初 （北京电子科技职业学院 生物工程学院，北京100029） 摘 要 ： 采用不同酵母对猕猴桃果汁进行发酵制得猕猴桃果酒， 利用顶空固相微萃取技术和气相-质谱联用技术 HS-SPME-GC-MS ）分析了两种猕猴桃果酒的香气成分，结果表明猕猴桃酒中共检出 146 种香气成分，其中醇类 （ 14种、酯类 25 种、酸类 15 种、胺类 34 种、烃类 17 种、醛酮类 8 种、其他类 33 种，1 399 酿酒酵母发酵的酒主要呈香成 分为辛酸乙酯，含量为 15.63 %，而安琪酵母发酵果酒的主要呈香成分为苯乙醇，含量为 21.28 % ，其分别为两种猕猴 桃果酒赋予独特的风味和风格。 关键词 ： 酵母；猕猴桃果酒；香气成分 Effect of Different Yeast for Kiwi Wine Aroma Components * CHEN Liang ， WEI Qing ， XIN Xiu-lan ， CHEN Si ， XU Zhao-chu （College of Bioengineering ， Beijing Polytechnic ， Beijing 100029 ， China ） Ａｂｓｔｒａｃｔ ： Different yeasts were used for preparation of fermented kiwi fruit wine ， and aroma constituents of two species of kiwi fruit wine were analyzed by head-space solid -phase micro-extraction and gas-chromatography mass-spectrometry （HS-SPME-GC-MS ）. The results showed that 146 of aroma components were detected in ， ， ， ， both kiwi wines in which there were 14 kinds of alcohols 25 kinds of esters 15 kinds of acids 34 kinds of amines ， 17 kinds of alkanes ， 8 kinds of aldehydes and ketones ， and 33 kinds of other type. Octanoic acid ethyl ester was the main aroma components of 1 399 yeast fermented wine ， and its content was 15.63 %. Phenylethyl alcohol was the aroma components mainly for Angel yeast fermented wine ， and its content was 21.28 %. These differences gave unique flavor and style for