食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 110 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028324

研究报告

酵母抽提物对发酵苹果汁风味品质的影响

  • 程建凯 ,
  • 李文钊 ,
  • 刘楚海 ,
  • 孙妮 ,
  • 邢常辉 ,
  • 阮美娟 ,
  • 李沛
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  • 1(天津科技大学 食品科学与工程学院,天津,300457)
    2(湖北安琪酵母股份有限公司,湖北 宜昌,443000)
硕士研究生(李文钊教授为通信作者,E-mail:liwenzhao@tust.edu.cn)

收稿日期: 2021-06-10

  修回日期: 2021-09-30

  网络出版日期: 2022-04-27

基金资助

2021-06-10

收起

Effect of yeast extract on flavor quality of fermented apple juice

  • CHENG Jiankai ,
  • LI Wenzhao ,
  • LIU Chuhai ,
  • SUN Ni ,
  • XING Changhui ,
  • RUAN Meijuan ,
  • LI Pei
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  • 1(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
    2(Hubei Angel Yeast Co.Ltd.,Yichang 443000,China)

Received date: 2021-06-10

  Revised date: 2021-09-30

  Online published: 2022-04-27

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摘要

为探究酵母抽提物在发酵苹果汁的应用效果,采用气相色谱-质谱联用仪结合电子鼻技术和感官评价,分析了添加不同种类和浓度酵母抽提物的发酵苹果汁体系,并与未添加酵母抽提物的发酵苹果汁体系(对照组)进行对比。分析结果表明,在对照组中,检测到13种挥发性物质,主要是酯类和醇类;添加酵母抽提物后,发酵苹果汁原有的挥发性物质含量减少,但是挥发性物质种类增加。电子鼻分析结果表明,添加不同种类和浓度酵母抽提物的发酵苹果汁的各体系区分度良好,在整体风味上具有差异。感官评价结果显示,酵母抽提物FA37、FA39和FG10 的添加量分别为质量分数0.01%、0.02%和0.01%时,具有较好的改善发酵苹果汁风味的作用。

关键词： 酵母抽提物; 发酵苹果汁; 气相色谱-质谱; 挥发性物质; 电子鼻

本文引用格式

程建凯 , 李文钊 , 刘楚海 , 孙妮 , 邢常辉 , 阮美娟 , 李沛 . 酵母抽提物对发酵苹果汁风味品质的影响[J]. 食品与发酵工业, 2022 , 48(7) : 110 -116 . DOI: 10.13995/j.cnki.11-1802/ts.028324

Abstract

In order to explore the effect of yeast extract in fermented apple juice, different types and concentrations of yeast extract was used. Thirteen volatile substances were detected without yeast extract group, mainly esters and alcohols. After adding yeast extract, the content of original volatile compounds decreased, but the types of volatile substances increased. Electronic nose analysis showed that the fermented apple juice systems with different types and concentrations of yeast extracts were well distinguished, while the overall flavors were different. The sensory evaluation results showed that the addition of yeast extracts FA37, FA39 and FG10 at 0.01%, 0.02%, and 0.01%, respectively, had a positive effect on improving the flavor of fermented apple juice.

Key words： yeast extract; fermented apple juice; gas chromatography-mass spectrometry(GC-MS); volatile matter; electronic nose

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