摘要
为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并对发酵蜂蜜茶酒的基本理化、有机酸和多酚含量进行检测,以酿酒酵母单菌发酵(SF)和非酿酒酵母单菌发酵(HF)产品作为对比分析,综合评价混菌发酵(MF)对蜂蜜茶酒品质和风味的影响。结果表明:相较于SF和HF,MF提高了蜂蜜茶酒总酚和总黄酮含量。发酵后样品的有机酸含量上升,多酚含量下降。HF电子鼻传感器响应值低,且MF大部分传感器响应值大于SF。HS-SPME-GC-MS共鉴定出75种香气成分,混菌发酵使蜂蜜茶酒中的挥发性化合物种类和含量显著增加(P<0.05)。PLS-DA分析共筛选出10种差异化合物(VIP>1),其中有6种为酯类风味物质。OAV>1的关键香气成分共有12种,相较于HF和SF,对MF香气贡献率较高的为具有花香的苯乙醇、蜂蜜甜香的乙酸苯乙酯、水果香气的甲酸戊酯和醋酸正丙酯等。综上,混菌发酵蜂蜜茶酒相较于单菌发酵更具优势,总体风味更丰富浓郁。本文为非酿酒酵母在酒类中的应用及茶叶副产物深加工利用提供了理论依据。
In order to develop a new type of high-quality honey tea wine,a mixed culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae was employed for the fermentation of honey tea wine.The electronic nose technique in combination with headspace solid-phase microextraction-gas chromatography-mass spectrometry(headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC-MS)was adopted,and the basic physicochemical properties,organic acid,and polyphenol contents of the fermented honey tea wine were detected.The single-strain fermentation products of Saccharomyces cerevisiae(SF)and non-Saccharomyces cerevisiae(HF)were used as control groups for comparative analysis to comprehensively evaluate the effects of mixed-strain fermentation(MF)on the quality and flavor of honey tea wine.The results indicated that compared with SF and HF,MF increased the total phenol and total flavonoid contents of honey tea wine.The organic acid content in the post-fermentation samples increased,while the polyphenol content decreased.The response value of the electronic nose sensor for HF was low,and the majority of the sensor response values of MF were greater than those of SF.A total of 75 aroma components were identified by HS-SPME-GC-MS,and mixed-strain fermentation significantly increased the types and contents of volatile compounds in honey tea wine(P<0.05).A total of 10 differential compounds(VIP>1)were screened out by PLS-DA analysis,among which 6 were ester flavor substances.There were 12 key aroma components with OAV>1,and compared with HF and SF,those with higher contribution rates to the aroma of MF were phenylethanol with floral aroma,phenyl ethyl acetate with honey sweet aroma,pentyl formate and n-propyl acetate with fruit aroma.In conclusion,compared with single-strain fermentation,mixed-strain fermentation of honey tea wine has more advantages,with a richer and more intense overall flavor.This paper provides a theoretical basis for the application of non-Saccharomyces cerevisiae in alcoholic beverages and the deep processing and utilization of tea by-products.
作者
李颖
张辉
邱鹤翔
刘兰花
孙智伟
穆冬冬
汪友胜
李兴江
吴学凤
LI Ying;ZHANG Hui;QIU Hexiang;LIU Lanhua;SUN Zhiwei;MU Dongdong;WANG Yousheng;LI Xingjiang;WU Xuefeng(Anhui Fermented Food Engineering Research Center,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;China Rural Technology Development Center,Beijing 100045,China;Anhui Fengxian Bee Industry Co.,Ltd.,Tongcheng 231400,China)
出处
《食品工业科技》
北大核心
2025年第19期297-307,共11页
Science and Technology of Food Industry
基金
桐城市揭榜挂帅项目(JZ2023YDZJ0311)。
关键词
蜂蜜茶酒
混菌发酵
风味
电子鼻
顶空固相微萃取-气相色谱-质谱技术联用
honey tea wine
mixed bacteria fermentation
flavor
electronic nose
headspace solid-phase microextraction-gas chromatography-mass spectrometry
