猕猴桃果渣混合发酵酒的酿造及其挥发性组分特征解析

Brewing and analysis of volatile components characteristic of liquor fermented by mixed fermentation with Actinidia chinensis residue

中文关键词:  猕猴桃  果酒  挥发性  特征组分  

英文关键词:Actinidia chinensis  fruit-wine  volatile organic compounds  characteristics components

中文摘要:

      目的 提高猕猴桃果酒发酵后残余果渣的综合利用效率, 开发新型固态发酵蒸馏酒, 并解析其挥发性组分(volatile organic compounds, VOCs)特征及其差异。方法 以高粱和猕猴桃果渣为原料, 借鉴小曲清香型白酒的酿造工艺进行混合发酵以酿造新型蒸馏酒, 并结合感官品评、电子鼻、气相色谱法(氢火焰离子检测器)和顶空固相微萃取-气相色谱-质谱解析猕猴桃果渣混合发酵酒的VOCs特征及其差异。结果 猕猴桃果渣混合发酵酒具有传统小曲清香型白酒的感官风味, 并具有愉悦的猕猴桃果香; 同时, 猕猴桃果渣混合发酵酒的总酸含量与传统小曲清香型白酒的总酸含量相近, 猕猴桃果渣混合发酵酒中共检出VOCs 102种, 结合偏最小二乘法判别分析模型的变量投影重要性(variable importance in projection, VIP)筛选出烷十六烷酸乙酯、十二烷酸乙酯、乙酸、癸酸乙酯等27种关键差异化合物(VIP>1)。结论 本研究解析了猕猴桃果渣混合发酵酒的VOCs特征及其差异, 为蒸馏酒的新产品开发和果渣的综合利用提供了参考。

英文摘要:

      Objective To enhance the utilization efficiency of the residual fruit residues after the fermentation of Actinidia chinensis residue, develop a new types of solid-state fermented liquors, and analyze the characteristics and differences of its volatile organic compounds (VOCs). Methods Using sorghum and Actinidia chinensis residue as raw materials, a new types of liquor was brewed by mixed fermentation based on the brewing process of Xiaoqu light-aroma type Baijiu. The VOCs characteristics and differences of mixed fermentation liquor fermented from Actinidia chinensis residue were analyzed via sensory evaluation, electronic nose, gas chromatography with flame ionization detector, and headspace solid-phase microextraction-gas chromatography-mass spectrometry. Results The mixed fermentation liquor fermented from Actinidia chinensis residue had the sensory flavor of traditional Xiaoqu light-aroma type Baijiu and a pleasant aroma of Actinidia chinensis. Additionally, the total acid content of mixed fermentation liquor fermented from Actinidia chinensis residue was similar to that of traditional Xiaoqu light-aroma type Baijiu, and a total of 102 kinds of VOCs were detected in mixed fermentation liquor fermented from Actinidia chinensis residue. The variable importance in projection (VIP) values of the partial least squares discrimination analysis model were used to screen out 27 kinds of key differentiating compounds (VIP>1), including hexadecanoic acid ethyl ester, dodecanoic acid ethyl ester, acetic acid and decanoic acid ethyl ester, etc. Conclusion This study analyzes the characteristics and differences of VOCs in mixed fermentation liquor fermented from Actinidia chinensis residue, and provides a reference for the development of new liquor products and the comprehensive utilization of fruit residues.