YAN Hongguang, ZHANG Jianyang, HUO Yujia, et al. Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(8): 235−241. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060183.
Citation: YAN Hongguang, ZHANG Jianyang, HUO Yujia, et al. Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(8): 235−241. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060183.

Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry

More Information
  • Received Date: June 14, 2020
  • Available Online: January 27, 2021
  • The volatile compounds of blueberry wine fermented with four commercial active dry yeasts (Lalvin K1, DV10, Angel ADT and UV43) were analysed by GC-IMS coupled with fingerprint information and principal component analysis. The results showed that 26 volatile substances, including some dimers, were determined from blueberry wine. Esters and alcohols were the main volatile substances, with small amounts of acids, aldehydes and ketones. Among them, isobutyl acetate, n-propyl acetate, 2-methylbutyrate, isobutyrate, propionate, ethyl formate and ethyl acetate were the main characteristic flavor substances of blueberry wine. The results of fingerprint information and principal component analysis showed that higher level of esters were found in wines fermented with K1 and DV10 yeasts, and higher level of acetoin was found in Angel ADT while higher level of acetic acid and 2-methylpropionic acid were found in UV43. GC-IMS technology showed a promising application for improving the aroma sensation and constructing the flavor fingerprint of blueberry wine products fermented by different yeasts.
  • [1]
    严红光, 张文华, 丁之恩. 不同酵母菌发酵对蓝莓果酒香气物质影响研究[J]. 食品科技,2013,38(5):94−97.
    [2]
    盖禹含, 辛秀兰, 杨国伟, 等. 不同酵母发酵的蓝莓酒香气成分GC-MS分析[J]. 食品科学,2010,31(4):171−174.
    [3]
    郭成宇, 安百慧. 不同品种蓝莓和菌种酿制蓝莓酒的香气成分分析[J]. 中国酿造,2017,36(4):174−179. doi: 10.11882/j.issn.0254-5071.2017.04.036
    [4]
    曹雪丹, 李二虎, 方修贵, 等. 蓝莓酒主发酵前后挥发性成分变化的GC-MS分析[J]. 食品与发酵工业,2015,41(3):179−184.
    [5]
    姚文生, 蔡莹暄, 刘登勇, 等. 不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J]. 食品科学技术学报,2019,37(6):37−45. doi: 10.3969/j.issn.2095-6002.2019.06.006
    [6]
    叶国注, 何群仙, 李楚芳, 等. GC-O检测技术应用研究进展[J]. 食品与发酵工业,2010,36(4):154−160.
    [7]
    陈通, 谷航, 陈明杰, 等. 基于气相离子迁移谱技术的葵花籽油精炼程度的研究[J]. 食品科学,2018,14(9):1−10. doi: 10.7506/spkx1002-6630-201809001
    [8]
    Gerhard N, Birkenmeier M, Sanders D, et al. Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling[J]. Analytical and Bioanalytical Chemistry,2017,409(16):3933−3942. doi: 10.1007/s00216-017-0338-2
    [9]
    Guo Y, Chen D, Dong Y F, et al. Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried tricholoma matsutake singer by HS-GC-IMS and HS-SPME-GC-MS[J]. Journal of Chromatography: B,2018,1099:46−55. doi: 10.1016/j.jchromb.2018.09.011
    [10]
    王辉, 田寒友, 李文采, 等. 基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法[J]. 食品科学,2019,40(2):269−274. doi: 10.7506/spkx1002-6630-20180531-443
    [11]
    李亚会, 龚霄, 任芳, 等. 基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化[J]. 食品工业科技,2019,40(18):263−266.
    [12]
    Garrido D R, Arce L, Guamán A V, et al. Direct coupling of a gas-liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools[J]. Talanta,2011,84(2):471−479. doi: 10.1016/j.talanta.2011.01.044
    [13]
    Márquez S I, Aguilera H E, Cárdenas S, et al. Determination of 2, 4, 6-tricholoroanisole in water and wine samples by ionic liquid-based single-drop microextraction and ion mobility spectrometry[J]. Analytica Chimica Acta,2011,702(2):199−204. doi: 10.1016/j.aca.2011.06.046
    [14]
    周晨曦, 郑福平, 孙宝国. 离子迁移谱技术在食品风味分析中的应用研究进展[J]. 食品工业科技,2019,40(18):309−318.
    [15]
    魏铭, 赵莱昱, 杨航宇, 等. 不同酵母和氮源对笃斯越橘果酒香气的影响[J]. 食品科学,2018,39(10):257−262. doi: 10.7506/spkx1002-6630-201810039
    [16]
    李影, 韩立杰, 刘子菱, 等. 不同种类酵母对蓝莓果酒品质的影响[J]. 食品科技,2014,39(4):73−77.
    [17]
    袁文艳, 胡佳星, 张璐瑶, 等. 3种不同酵母产蓝莓酒风味物质的研究[J]. 中国酿造,2020,39(7):173−177. doi: 10.11882/j.issn.0254-5071.2020.07.033
    [18]
    刘彩婷, 周鸿翔, 王晓丹, 等. 八种商业酵母制备蓝莓苹果复合果酒的品质对比[J]. 中国酿造,2019,38(3):51−58. doi: 10.11882/j.issn.0254-5071.2019.03.011
    [19]
    张菊华, 李高阳, 许弯, 等. 蓝莓酒加工活性干酵母的筛选及发酵过程营养变化[J]. 食品工业,2020,41(3):322−326.
    [20]
    Liu Guoming, Sun Jian, He Xuemei, et al. Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine[J]. Food Chemistry,2018,256:268−279. doi: 10.1016/j.foodchem.2018.02.064
    [21]
    Yang Hua, Sun Junyong, Tian Tiantian, et al. Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae[J]. J Food Biochem,2019,43(8):12891−12903.
    [22]
    Florin Vararu, Jaime M G, Zamfir C I, et al. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains[J]. Food Chemistry,2016,197:373−381. doi: 10.1016/j.foodchem.2015.10.111
    [23]
    Liu Fangtian, Li Sunjun, Gao Jihui, et al. Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars[J]. LWT-Food Science and Technology,2019,109:233−240. doi: 10.1016/j.lwt.2019.03.100
    [24]
    国家标准化管理委员会. GB/T 15038-2006葡萄酒果酒通用分析方法[S]. 北京: 中国标准出版社.
    [25]
    Justyna S, Aneta W, Joanna Chmielewska, et al. The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine[J]. LWT-Food Science and Technology,2017,79:445−453. doi: 10.1016/j.lwt.2017.01.063
    [26]
    Chen Yuyu, Xu Haishan, Ding Shenghua, et al. Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography-ion mobility spectrometry[J]. Food Sci Nutrion,2020,8(7):3362−3379. doi: 10.1002/fsn3.1616
  • Cited by

    Periodical cited type(5)

    1. 王绍平,李开辉,涂传海,王家星,房传栋,张宾. 热加工方式对厚壳贻贝品质变化的影响. 食品科学. 2025(07): 7248-7256 .
    2. 何风,徐淳,屈超,黄坤,甘巧. 改性剂对高密度聚乙烯复合材料的性能研究. 山东化工. 2024(08): 22-25 .
    3. 贺兴禹,沈建,欧阳杰,李彩璐,马田田. 超高压对牡蛎开壳效果及品质变化的影响. 渔业现代化. 2023(03): 97-103 .
    4. 何风,徐淳,屈超,黄坤,甘巧. 改性牡蛎壳粉/高密度聚乙烯纳米复合材料的制备及其性能研究. 山东化工. 2023(14): 20-22+25 .
    5. 傅润泽,卜雯燕,陈洪兴,潘凤涛,潘海艳. 贝柱裙边和内脏的机械化分离装置初步设计及参数试验. 农产品加工. 2023(19): 90-95 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (600) PDF downloads (39) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return