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Chengye Ma Yuanyuan He Yanfei Cao Xingda Bai Hongjun Li 《Journal of the Institute of Brewing》2016,122(2):251-260
Sorghum is a widely used adjunct that is used in the production of beer and increasingly affects beer flavour as the amount added increases. The aim of this work was to establish a simple, solvent‐free technique, without derivatization, to analyse flavours and typical volatile compounds present in extruded and unextruded sorghum beer, and to compare the flavour differences of the two types of beer. Headspace solid‐phase micro‐extraction gas chromatography–mass spectrometry was used to determine the flavours in the two beers and eight typical volatile compounds were quantified using GC. Forty‐five flavour compounds were identified and quantified in extruded white sorghum beer, while 31 flavour compounds were identified in unextruded white sorghum beer. Extruded or unextruded white sorghum can be used to produce ale beer, but the primary flavour content in the extruded white sorghum beer was higher than in the unextruded white sorghum beer. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
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Abstract: Mulberry fruits have different chemical compositions because of cultivar variation. In this study, polyphenol profile and volatile composition of alcoholic beverages produced from different mulberries of Da 10, Hongguo 2 hao, and Hongguo 1 hao were investigated. Statistically significant differences were detected in the chemical composition of the analyzed alcoholic beverage samples. The beverage of Da 10 possessed the highest content of total phenols, total flavonoids, and total anthocyanins, which was determined by spectrophotometry analysis, contrarily Hongguo 1 hao beverage showing the lowest. Phenolic acids and flavonols were analyzed by high performance liquid chromatography analysis. Protocatechuic acid was the main phenolic acid in all analyzed alcoholic beverage samples, and its concentration ranged from 8.20 mg L?1 (Hongguo 1 hao beverage) to 29.98 mg L?1 (Da 10 beverage). High level of flavonols was found in both Da 10 and Hongguo 2 hao beverage samples, whereas Hongguo 1 hao beverage sample was characterized with lower level of flavonols. Furthermore, volatile compounds were analyzed by solid phase microextraction‐gas chromatography mass spectrometry analysis. The amount of esters varied widely among the 3 alcoholic beverage samples. The concentration of aliphatic alcohols in Hongguo 2 hao and 1 hao beverage samples was higher than Da 10 sample, whereas Da 10 beverage sample contained more aromatic alcohols than the others. Hongguo 1 beverage sample showed the highest concentration of acetic acid. This study demonstrated that quantitative differences of phenolic compounds and volatile compounds among cultivars were significant, which highly affected the quality of alcoholic beverage from mulberry. Practical Application: Mulberry fruits had different chemical compositions because of cultivar variation. The analyzed Da 10 cultivar of mulberry appeared to be a good raw material for alcoholic beverage‐making because of its high level of total sugar and acidity. This study demonstrated that alcoholic beverages from mulberry contain high amounts of polyphenols. These bioactive compounds may act synergistically to promote health, and reduce risk factors of chronic diseases. 相似文献
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The composition of the volatile fraction of yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks was investigated during the 28 days of storage at 4 °C using solid‐phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry analysis (GC/MS). A total of 34 volatile compounds were identified in yoghurts during their storage at 4 °C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts. 相似文献
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超声辅助顶空固相微萃取气相色谱法测定皮革中芳香烃残留 总被引：1，自引：0，他引：1
试样剪碎后置于饱和NaCl溶液中40℃超声处理后,采用100μm聚二甲基硅氧烷(PDMS)作为固相微萃取技术(SPME)装置的固相涂层,采用顶空固相微萃取气相色谱(HS-SPME-GC-MS)法,测定了皮革样品中部分芳香烃(苯、甲苯、乙苯、对-二甲苯和异丙苯)残留。方法给出了相应的检测限量和适用范围,目标化合物的检测限量低于0·001mg/kg,回收率在96·8%~103·7%之间。 相似文献
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Monica R. Loizzo Marco Bonesi Giuseppe Di Lecce Emanuele Boselli Rosa Tundis Alessandro Pugliese Francesco Menichini Natale Giuseppe Frega 《Journal of food science》2013,78(5):C703-C708
A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile and antioxidant activities. The most abundant classes of phenols identified by high‐performance liquid chromatography were hydroxybenzoic acids and flavan‐3‐ols, where gallic acid showed the highest content (376.5 mg/L). The analysis by solid phase microextraction‐gas chromatography‐mass spectrometry revealed the presence of superior alcohols (from iso‐butanol and iso‐amyl alcohol up to 2‐phenylethanol) and their ethyl esters, terpenes (such as linalool), furfuryl compounds, and free fatty acids (up to palmitic acid) as the key odorants of this wine. The antioxidant activity, evaluated by different in vitro assays 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS), and β‐carotene bleaching test), showed that passito wine had a radical scavenging activity (IC50 value of 0.03 v/v against DPPH·) and inhibited linoleic acid oxidation with an IC50 value of 0.4 v/v after 30 min of incubation. 相似文献
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The acid content of a range of ales and lagers has been measured for some organic acids related to the Krebs cycle, and found to vary widely. Acetate, pyruvate, lactate, succinate, pyroglutamate, malate and citrate were present in all cases and α-ketoglutarate was usually detected. α-Hydroxyglutarate was recognized in a number of beers. The effect of the acids on the pH of beer is assessed. The strain of yeast which is used markedly influences the levels of all acids except pyroglutamate and the conditions of yeast propagation have a substantial influence on the extent of acid accumulation. During the fermentation of wort and synthetic media the extent of organic acid excretion is proportional to the extent of fermentation, but the nature of the acids which are excreted varies during the fermentation period. In synthetic media, nitrogen source is shown to have a substantial effect on the accumulation of organic acid. Pyruvate and acetate levels vary inversely towards the end of fermentation, suggesting that yeast converts pyruvate to acetate. 相似文献
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BACKGROUND: Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. RESULTS: Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct‐1‐en‐3‐ol, octan‐3‐one and methyl 2‐phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan‐3‐one and methyl 2‐phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5‐butyloxolan‐2‐one, 5‐heptyloxolan‐2‐one, 6‐heptyloxan‐2‐one, contributed greatly to peach and fruit‐like flavor. Terpene and terpene alcohol compounds, such as 1‐terpineol, L ‐linalool, T‐cadinol, (E, E)‐farnesol, β‐elemene, cis‐α‐bisabolene and α‐muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5‐n‐butyl‐5H‐furan‐2‐one, β‐ionone, (?)‐caryophyllene oxide, aromadendrene oxide, diepi‐α‐cedrene epoxide, β‐elemene, α‐selinene, α‐muurolene, azulene, germacrene D, γ‐cadinene and 2‐methylpyrazine have not hitherto been reported in A. camphorata. CONCLUSION: The preliminary results suggest that the aroma‐active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be identified as possible taxonomic markers for A. camphorata. Copyright © 2011 Society of Chemical Industry 相似文献
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A method for specifically quantifying 32 apolar esters in wine is reported that employs head space solid phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC–MS). A dozen esters were studied for the first time in wines, among them methyl trans-geranate, never reported in red wines until now. The target esters were apolar but bore a broad range of functional groups and have concentrations ranging from mg/l to ng/l levels; polar esters being effectively extracted by dichloromethane. Extraction and desorption conditions were optimised to obtain the best compromise for the simultaneous analysis of all 32 studied esters. To provide specificity for the method, deuterated ethyl esters were used as internal standards. These were ethyl-d5 butyrate, hexanoate, octanoate and cinnamate, synthesised from the appropriate acyl chloride and ethanol-d6. The esters were quantified in the wines with satisfactory repeatability (1.8% < RSD < 11.2%), reproducibility (1.5% < RSD < 15%), sensitivity (0.4 ng/l < LOQ < 4 μg/l), accuracy and specificity. The validation was carried out with several wine types as matrices (red, dry and sweet white). The optimised method was applied to 19 French wines and the results confirmed some well established oenological principles and opened prospects for further study on wine esters that had not been previously measured. 相似文献
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Ershad Sheibani Susan E. Duncan David D. Kuhn Andrea M. Dietrich Sean F. O'Keefe 《Journal of food science》2016,81(2):C348-C358
Simultaneous distillation‐extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC‐MS and GC‐O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC‐MS and 45 aroma active compounds using GC‐O. Trans‐nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC‐MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information. 相似文献
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Akiyama M Murakami K Hirano Y Ikeda M Iwatsuki K Wada A Tokuno K Onishi M Iwabuchi H 《Journal of food science》2008,73(5):C335-C346
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The aim of this work was to determine the impact of temperature on fermentation and maturation, and the volatile composition of beer and yeast viability on an industrial scale. Fermentations were conducted at 8.5, 10 and 11.5°C with maturation at ?1°C. During fermentation and maturation, the changes in extract, yeast growth and esters, alcohols and carbonyl compounds were investigated. Experiments confirmed that the temperature of fermentation had a significant impact on the course of fermentation and maturation. As the wort fermentation temperature increased, the content of acetaldehyde and vicinal diketones decreased whilst the content of esters and higher alcohols increased. Copyright © 2018 The Institute of Brewing & Distilling 相似文献
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《Journal of the Institute of Brewing》2017,123(1):31-38
The aim of the study was to determine the effect of the initial beer wort aeration on the process of fermentation, maturation, content of the volatile components of beer and abundance and vitality of yeast biomass. The experiments were performed on an industrial scale, with fermentation and maturation performed in fermentation tanks with a capacity of 3800 hL. The wort was aerated with sterile air in quantities as follows: 7, 10 and 12 mg/L. During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and more importantly volatile components were investigated. The experiments showed that differentiated aeration has a significant impact on the course of fermentation and metabolic changes. With the increase in wort aeration, the content of acetaldehyde decreased and the concentration of higher alcohols increased. On the other hand, the contents of esters and vicinal diketones did not change. The level of aeration did not affect the final quality of beer. Copyright © 2017 The Institute of Brewing & Distilling 相似文献
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Robus coreanus Miquel is a small berry fruit used for Korean black raspberry (KBR) wine‐making. Twelve different yeast strains were investigated by laboratory‐scale fermentation to develop a wine with a high flavour quality. Volatile aroma compounds from the wines were analysed using headspace–solid phase microextraction–gas chromatography–mass spectrometry and sensory evaluation was performed to evaluate the flavour characteristics. The volatile aroma compounds that mostly contributed to the flavour of KBR wines were those related to fruity (esters) and floral (terpenes) aromas. Fifteen out of the 67 identified volatile compounds showed higher odour activity values than other compounds in the wines, and these compounds were considered as important contributors to the final aromas of the wine. Additionally, the KBR wine fermented by the M1 yeast strain had the highest sensory preference because of higher fruity and floral aroma characters compared with other wines. In addition to the M1 strain, the other yeast strains that produced favourable sensory characteristics included Enoferm CSM, Uvaferm VRB, Lalvin ICV GRE, Lalvin ICV Opale and LevureSeche Active. Of these strains, the M1 strain produced a particularly excellent black raspberry wine, and thus could be applied for further large‐scale production of black raspberry wines. It is also expected that this work will expedite research on the production of high‐quality black raspberry wines with beneficial physicochemical properties, functionality and good sensory characteristics. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
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The relative significance of factors which cause pH to decrease during fermentation has been investigated, using eleven yeast strains. Organic acid excretion and absorption of basic amino acids both have substantial effects: solution of carbon dioxide and absorption of primary phosphate contribute to a small extent. Buffering capacity, over the pH range 4 to 5, increases slightly during fermentation. Approximately 30% of the increase in hydrogen ion concentration cannot be attributed to known causes; direct excretion of hydrogen ions may be responsible. Fermentation with yeast propagated in semi-aerobic conditions rather than in fermentors gives beers of lower pH and increased organic acid content, but the latter factor is not in itself sufficient to account for the pH difference. 相似文献
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Ping Liu Qin Xiang Liu Gao Xuemei Wang Jiayi Li Xiaohong Cui Junfan Lin Zhenming Che 《Journal of food science》2019,84(1):154-164
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固相微萃取气质联用测定酸奶发酵过程中挥发性风味成分 总被引：1，自引：0，他引：1
将酸奶发酵过程视作一个仅与外界有能量交换的动态系统,采用顶空固相微萃取法(HS-SPME)制备样品,利用气相色谱-质谱法(GC-MS)分离分析酸奶中的挥发性风味成分。比较不同顶空萃取时间、萃取方式、萃取温度,获得最佳样品提取条件,同时优化GC-MS色谱测定条件,确定吸附温度45℃、磁力搅拌30 min、加入氯化钠量为3 g/12 g时吸附30 min为测定酸奶中挥发性成分的办法。最终测定19种风味成分,分析得出特征性成分如双乙酰、乙酸、棕榈酸等随时间变化的趋势,并通过主成分分析,采用5个向量表示酸奶发酵过程及在发酵不同阶段的特征性风味。 相似文献
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应用固相微萃取气相色谱测定毛织物中的挥发性有机化合物 总被引：1，自引：0，他引：1
毛织物试样剪碎后置于饱和NaCl溶液中经40℃超声处理后,采用100μm聚二甲基硅氧烷(PDMS)作为固相微萃取技术(SPME)装置的固相涂层,通过顶空固相微萃取气相色谱(HS-SPME-GC-MSD)法测定了织物样品中的9种挥发性有机化合物(VOCs).该方法给出了相应的检测限量和适用范围,织物样品中9种VOCs的检测限量均低于0.001 mg/kg,回收率在96.8%～103.7%之间. 相似文献