| 板枣酒发酵过程中的香气变化规律及特征香气分析 |
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| 引用本文： | 汪江波,薛超越,朱嘉璐,何超,蔡凤娇,张瑞景,徐健.板枣酒发酵过程中的香气变化规律及特征香气分析[J].食品安全质量检测技术,2024,15(10):198-207. |
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| 作者姓名： | 汪江波 薛超越 朱嘉璐 何超 蔡凤娇 张瑞景 徐健 |
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| 作者单位： | 湖北工业大学生物工程与食品学院,湖北工业大学生物工程与食品学院,湖北工业大学生物工程与食品学院,湖北毕圣泉酒业有限公司,湖北工业大学生物工程与食品学院,湖北工业大学生物工程与食品学院,湖北工业大学生物工程与食品学院 |
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| 基金项目： | 湖北省重点研发计划(2021BGD016)；湖北省知识产权局项目(ZXKY2022498)；湖北工业大学科研启动基金(湖工大人(人才)[2019]10号) |
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| 摘 要： | 目的 探究板枣酒发酵过程中的香气变化规律。方法 采用顶空固相微萃取和气相色谱-质谱联用技术(HS-SPME-GC-MS)对板枣酒发酵过程中香气成分进行分析。结果 在发酵过程中共出现了57种香气物质,醇类14种,酯类19种,酸类8种,醛酮类8种,芳香烃类8种。通过香气活性值分析,己酸乙酯,辛酸乙酯,苯乙酸乙酯,月桂酸乙酯,3-苯丙酸乙酯,正辛醛,苯乙醛,大马士酮和丁香酚为板枣发酵酒中的主要香气成分。通过主成分分析可将发酵过程分为3个阶段,发酵初始阶段,主发酵阶段,后发酵阶段。在发酵过程中萘、苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇是对感官评分影响最大的5种香气成分。结论 本研究探究了板枣酒发酵过程的香气变化规律,为提高板枣酒产品品质提供理论依据。
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| 关 键 词： | 板枣酒，香气成分，顶空固相微萃取，气象色谱-质谱联用，香气活性值 |
| 收稿时间： | 2023/7/22 0:00:00 |
| 修稿时间： | 2024/4/22 0:00:00 |
Aroma Variation and Characteristic Aroma Analysis of Jujube Wine During Fermentation |
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| WANG Jiang-Bo,XUE Chao-Yue,ZHU Jia-Lu,HE Chao,CAI Feng-Jiao,ZHANG Rui-Jing and XU Jian.Aroma Variation and Characteristic Aroma Analysis of Jujube Wine During Fermentation[J].Food Safety and Quality Detection Technology,2024,15(10):198-207. |
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| Authors: | WANG Jiang-Bo XUE Chao-Yue ZHU Jia-Lu HE Chao CAI Feng-Jiao ZHANG Rui-Jing and XU Jian |
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| Affiliation: | Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Hubei Bishengquan liquor industry Co Ltd,Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology,Cooperative Innovation Center of Industrial Fermentation Ministry of Education Hubei Province,Key Laboratory of Fermentation Engineering Ministry of Education,Hubei Provincial Key Laboratory of Industrial Microbiology,School of Food and Biological Engineering,Hubei University of Technology |
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| Abstract: | To investigate the changes in aroma during the fermentation process of jujube wine, headspace solid-phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC-MS) were employed to analyze the aroma components present. The study identified 57 aroma compounds including |
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| Keywords: | jujube wine aroma components headspace solid-phase microextraction gas chromatography-mass spectrometry odor activity value(OAV) |
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