蜂蜜酒发酵前后挥发性风味成分的迁移变化

Migration and change of volatile flavor components in mead before and after fermentation

中文关键词:  蜂蜜酒  挥发性风味成分  电子鼻  气相色谱-离子迁移谱法

英文关键词:mead  volatile flavor components  electronic nose  gas chromatography-ion mobility spectrometry

中文摘要:

      目的 探究蜂蜜酒发酵前后挥发性风味成分的迁移变化。方法 本研究采用电子鼻和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对蜂蜜酒发酵前后挥发性风味成分的迁移变化进行比较分析。建立指纹图谱、气相离子迁移谱图, 对挥发性物质进行定性分析, 同时结合主成分分析(principal component analysis, PCA)比较样品间差异。结果 电子鼻检测发现发酵后甲基类物质和醇类、醛类、酮类物质明显增加; GC-IMS检测出53种挥发性物质, 定性出26种挥发性物质组分, 发酵后2-甲基丁醛、己醛、2-甲基-1-丙醇、乙酸、乙醛、乙酸乙酯、1-丙醇、丁酸乙酯、乙酸异戊酯、乙醇、丁醇、3-甲基-1-丁醇、辛酸乙酯、丙烯醛和乙酸异丁酯等风味物质成分明显增加。结论 经过发酵后的蜂蜜酒在保留蜂蜜原有风味的同时又显著增加了大量新的风味成分, 形成蜂蜜酒独特的风味特征。

英文摘要:

      Objective To investigate the migration and change of volatile flavor components in mead before and after fermentation. Methods In this study, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to compare the migration changes of volatile flavor components before and after the fermentation of mead. The fingerprint and gas phase ion migration spectra were established to conduct qualitative analysis of volatile substances, and to compare the differences between samples in combination with principal component analysis (PCA). Results The electronic nose detection found that the methyl substances, alcohols, aldehydes and ketones increased significantly after fermentation; 53 kinds of volatile substances were detected by GC-IMS, 26 kinds of volatile substance components were identified. Among fermentation, 2-methylbutylaldehyde, hexyl-aldehyde, 2-methyl-1-propylenealcohol, acetic acid, acetaldehyde, ethyl acetate, 1-propanol, ethyl butyrate, isoamyl acetate, ethanol, butanol, 3-methyl-1-butanol, ethyl octanoate, acrolein, and isobutyl acetate etc. were significantly increased. Conclusion After fermentation, the mead retains the original flavor of honey while significantly adding a large number of new flavor components, forming a unique flavor characteristic of mead.