Yang Yurong, Zhong Haiyan, Yang Tao, Lan Caihong, Zhu He
National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China.
J Food Sci Technol. 2021 Oct;58(10):3752-3764. doi: 10.1007/s13197-020-04833-4. Epub 2020 Oct 8.
This study aims to examine the effect of the non- yeast on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including , and , for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with and possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, β-phenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with . Co-inoculating , or/and generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually.
本研究旨在考察非酵母对甜米酒感官品质和风味特征的影响。该菌株是从一种中国传统手工酒曲中分离出来的，目的是改善甜米酒的香气。在此，通过三种发酵菌株（包括[具体菌株1]、[具体菌株2]和[具体菌株3]）的六种组合来生产甜米酒，以供评估。研究结果表明，基于定量描述分析得分、挥发性成分种类和含量以及气味活性值（OAV）等指标，这些米酒之间存在显著差异。定量结果显示，通过顶空固相微萃取结合气相色谱 - 质谱联用技术在样品中鉴定出43种挥发性化合物。基于主成分分析和OAV计算，用[具体菌株1]和[具体菌株2]发酵的两个样品（S - 2和S - 3）得分较高，与其他样品不同，且具有高OAV值的丁酸乙酯、己酸乙酯、β - 苯乙醇和1 - 辛烯 - 3 - 酮是[具体菌株1]发酵甜米酒关键香气的来源。与单独接种相比，共同接种[具体菌株1]、[具体菌株2]或/和[具体菌株3]在甜米酒中产生了更多令人愉悦的香气化合物。
