为探究贝氏酵母发酵荔枝果酒挥发性风味物质的特征,采用电子鼻和气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)分析技术比较了贝氏酵母发酵过程中荔枝果酒的挥发性风味成分的变化。电子鼻分析结果表明挥发性风味物质在W5S(氮氧化合物)和W2S(醇类、醛酮类)2个传感器的响应值差异显著。通过GC-IMS对挥发性成分定性分析,发现发酵过程中醇类和醛酮类物质(如乙醇、丙醛、3-羟基-2-丁酮等)变化显著,此结果与电子鼻的分析结果相符,此外,发酵过程中酯类物质以乙酸酯类为主,如乙酸乙酯、乙酸异戊酯等也发生显著变化。结合相对气味活度值分析,贝氏酵母发酵荔枝果酒中起关键性作用的特征香气成分主要有丁酸乙酯、二氢草莓酸乙酯、异丁醛、乙酸异戊酯、己酸乙酯和辛酸乙酯,这些物质共同提高了荔枝酒风味的丰富性。感官评定样品的色泽、香气、口味和风格,综合感官分数为76,具有良好的果香和酒香。研究结果为贝氏酵母应用于荔枝果酒的发酵,提高荔枝果酒的品质提供参考依据。
To investigate the changes of volatile flavor compounds in litchi wine fermented by Saccharomyces bayanus, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds. The results obtained by electronic nose analysis showed that the volatile flavor was mainly responded in sensor of W5S (nitrogen oxides) and W2S (alcohols, aldehydes and ketones). It was found that the alcohols and aldehydes and ketones (such as ethanol, propanal, 3-hydroxyl-2-butanone etc.) determined by GC-IMS were significantly changed during fermentation, this was mutually confirmed with the results of electronic nose. In addition, the results of GC-IMS analysis also showed that the acetic acid esters, including ethyl acetate, isoamyl acetate, etc. were changed significantly. Relative odor activity value (ROAV) showed that the key aroma compounds in litchi wine were ethyl butanoate, ethyl 2-methylbutanoate, 2-methylbutanal, isoamyl acetate, ethyl hexanoate and ethyl octanoate, which together improved the richness of litchi wine flavor. Sensory evaluation score of color, aroma, taste and style for the final fermented litchi wine was 76, showing a good flavor of fruit and wine. The results suggested that the Saccharomyces bayanus has potential to be applied for the development of fermented litchi product, offering a way of improvement of the sensory characteristics of litchi wine.
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