Effect of mixed cultured of Hansenula anomala and Saccharomyces cerevisiae on flavor compounds during apple brandy fermentation
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摘要: 比较不同菌种发酵的苹果白兰地中风味物质种类及其含量的差异,采用液液萃取和气相色谱-质谱联用技术对5种不同接种方式发酵的苹果白兰地中风味物质进行测定,并就风味物质和不同发酵方式分别进行对应分析和聚类分析。结果表明:不同接种方式发酵的苹果白兰地共检测到69种香气成分,其中,酯类19种,醇类31种,酸类10种,醛酮类3种,酚类4种,烯烃类2种;而顺序混合发酵Ⅰ(先接种异常汉逊酵母24 h后接种酿酒酵母)在异常汉逊酵母与酿酒酵母的协同作用下有效促进了更多酯类、醇类物质的合成,降低了脂肪酸的含量,增加了香气成分的种类,发酵的苹果白兰地风味物质最复杂,改善了苹果白兰地的品质及风味。Abstract: The volatile compounds of apple brandy fermented with different strains were determined by liquid-liquid extraction with gas chromatography-mass spectrometry and analyzed by correspondence analysis and cluster analysis methods. The results showed that 69 kinds of aroma components were detected in different kinds of fermented apple brandy,including 19 esters,31 alcohols,10acids,3 aldehydes and ketones,3 phenols and 2 alkenes. The synergistic effect of Hansenula anomala and Saccharomyces cerevisiae during apple brandy fermented with SI-Ⅰ(inoculating Hansenula anomala after 24 h fermentation with Saccharomyces cerevisiae)effectively promoted the synthesis of esters,alcohols,reduced the content of fatty acid and increased the types of aroma components,it contained most of the typical aroma components and flavor compounds by correspondence analysis and improved the quality and flavor of apple brandy.
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Keywords:
- yeast /
- apple brandy /
- mixed fermentation /
- flavor compound /
- correspondence analysis /
- cluster analysis
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