Analyzing Flavors of Brewing Mulberry Wine bySaccharomyces cerevisiaeJM037 with γ-Aminobutyric Acid Producing Ability

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  • 1.Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Food and Bioengineering, Xihua University, Chengdu  610039, China; 2. Sichuan Institute for food and Drug Control,Chengdu 611731,China)

Online published: 2018-01-08

Abstract

Flavors change of mulberry wine which was fermented by Saccharomyces cerevisiae JM037 posessing γ-aminobutyric acid(GABA) production capacity were analyzed during fermentation process. The changes of organic acid and volatile compounds were evaluated by high performance liquid chromatography (HPLC) and head-space solid phase micro-extraction associated with gas chromatography-mass spectrometry (HS-SPME/GC-MS), respectively. Meanwhile, the production of GABA in mulberry wine was measured. The results showed that 7 kinds of organic acids were detected, and the content of them were firstly increased and then decreased, totally; 54 volatile compounds were identified in mulberry wine, including 19 esters, 16 acohol, 8 aldehydes, 3 ketones, 3 phenols, 4 others., and the relative content of volatile compounds from great to small was as follows: alcohols, esters, ketones, aldehydes and phenols. Moreover, the kinds and relative content of volatile compounds were changed during fermentation process. Finally the principal component analysis (PCA) demonstrated that aldehydes, ketones and phenols of mulberry provided the precursor substance for other flavor compounds of the fermented mulberry wine. Furthermore, the concentration of GABA in mulberry wine reached to 1 180 mg/L.

Cite this article

TAN Xiao et al . Analyzing Flavors of Brewing Mulberry Wine bySaccharomyces cerevisiaeJM037 with γ-Aminobutyric Acid Producing Ability[J]. Food and Fermentation Industries, 2017 , 43(12) : 191 -198 . DOI: 10.13995/j.cnki.11-1802/ts.015173

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