Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology

FAN Weiwei; LIN Xi; GONG Xiao; ZHOU Wei; LI Jihua; KONG Zhiwen; SU Bo; LI Yangyu

doi:10.13386/j.issn1002-0306.2021080033

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 325-332. > DOI: 10.13386/j.issn1002-0306.2021080033

FAN Weiwei, LIN Xi, GONG Xiao, et al. Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology[J]. Science and Technology of Food Industry, 2022, 43(7): 325−332. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080033.

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Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology

FAN Weiwei^{1, 2,},
LIN Xi^3, ,,
GONG Xiao^2, ,,
ZHOU Wei²,
LI Jihua²,
KONG Zhiwen³,
SU Bo⁴,
LI Yangyu⁴

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430072, China
2.
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
3.
Zhanjiang Zhujiang Brewery Co., Ltd., Zhanjiang 524039, China
4.
College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China

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Received Date: August 03, 2021
Available Online: February 10, 2022

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Abstract

Abstract

Yeast strains have a significant impact on the flavor and quality of beer. In this paper, passion beer was brewed with pearson wort, hops, yeast, passion juice and brewing water as raw materials. The volatile aroma components of passion beer brewed with different yeasts (S-04, US-05, S-33, CS31 and CN36) were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology. Principal component analysis (PCA) and orthogonal partial least-squares discrimination analysis (OPLS-DA) were used to distinguish passion beer brewed by different yeasts. The results showed that 37 volatile aroma compounds were detected by GC-IMS, including esters (16), alcohols (8), aldehydes (6), ketones (4), acids (2) and olefins (1). PCA showed the cumulative contribution rate of the PC1 and PC2 components was 60.6%. OPLS-DA results showed 68.1% of the total difference, and 17 flavor compounds contributed significantly (VIP>1), including acetic acid, ethyl octanoate, acetion, ethyl hexanoate and so on. The characteristic flavor substances for S-04 fermented fruit beer was acetic acid and 2-pentanone, characteristic flavor substance for US-05 was methyl butyrate, characteristic flavor substance for S-33 was acetoin, characteristic flavor substances for CS31 were ethyl octanoate, ethyl hexanoate, 3-methyl-1-butanol and 1-butanol, and the characteristic flavor substances for CN36 were isobutyl acetate, propyl acetate and ethyl propanoate. The research results can provide a scientific basis for the selection of yeast suitable for the production of passion beer.
- passion beer,
- GC-IMS,
- beer yeast,
- volatile aroma components

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References (25)

References

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