目前我国的石榴产业、酒类产业发展势头迅猛,新产品层出不穷,同时随着科技的发展,各种新型的分析技术也不断出现。为了探究不同发酵条件对山楂糯米酒风味物质的影响,该研究从酵母种类和原料比例两方面探究发酵条件对山楂糯米酒香气成分组成的影响。结果表明,电子鼻对氮氧化合物、甲基类、醛酮醇类物质的响应值更高,主成分分析结果表明黄酒酵母发酵产品的风味优于果酒酵母。气相色谱-离子迁移谱分析定性了52种物质,主要为酯类和醇类。相对气味活性值结合正交偏最小二乘法判别分析和变量投影重要性(variable importance in projection,VIP)筛选出4种关键性风味物质(VIP＞1),分别是乙酸异戊酯、丁酸乙酯、异丁醛、异松油烯;5种具有重要修饰作用的化合物(VIP<1),分别是甲基三硫醚、庚酸乙酯、异丁酸乙酯(二聚体)、芳樟醇、乙酸叶醇酯。感官分析结果表明,山楂浆占比50%时,产品的评分更高,香气丰富度和平衡度更好。
At present, China's pomegranate and wine industries are developing rapidly, with new products emerging at a fast pace.At the same time, with the development of science and technology, various new analytical techniques are also emerging.The purpose of this study was to explore the effect of yeast species and raw material composition on the flavor compounds of hawthorn glutinous rice wine.The results showed that the response signals of the electronic nose to nitrogen oxides, methyl groups, aldehydes and ketone alcohols were generally strong.According to principal component analysis, the flavor of products fermented with Huangjiu yeast was superior to that of products fermented using fruit wine yeast.Huangjiu yeast fermentation products were high in nitrogen oxides and methyl compounds, while low in organic sulfides.The results of electronic nose detection demonstrated that the proportion of hawthorn pulp significantly affected the content of nitrogen oxides, methyl substances, aldol ketones and related substances.The results of gas chromatography ion mobility spectroscopy (GC-IMS) showed that the concentrations of volatile flavor substances in fermented products with different proportions of hawthorn pulp were significantly different.GC-IMS identified 52 volatile components in hawthorn glutinous rice wine, mainly including esters and alcohols, followed by acids, ketones, aldehydes, ethers, terpenes and pyridines.The relative odor activity value combined with orthogonal partial least squares discriminant analysis and variable importance in projection were used to screen out four key flavor compounds (VIP > 1) of hawthorn glutinous rice wine, which were isoamyl acetate, ethyl butanoate, 2-methylpropanal and terpinolene.The five compounds that significantly modify the flavor of hawthorn glutinous rice wine (VIP<1) were dimethyl trisulfide, ethyl heptanoate, 2-methylpropyl acetate-D, linalool, and cis-3-hexenyl acetate.The results of sensory analysis confirmed that when hawthorn pulp accounted for 50% of raw ingredients, the product score was higher, resulting in better aroma richness and balance.
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