College of Food Science and Engineering, Hainan University, Haikou, China.
Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, China.
Food Chem. 2024 Jan 30;432:137150. doi: 10.1016/j.foodchem.2023.137150. Epub 2023 Aug 21.
Flavor characteristics of Shanlan rice wines with different fermentation time were analyzed. Results suggested that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl succinate were the characteristic volatiles of Shanlan rice wine by using headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry. The most varieties (38) of volatiles appeared at a 3-year-fermentation time, contributing a unique and harmonious aroma to the Shanlan rice wine fermented for 3 years, but only 19 types were observed at 45-days and 1-year fermentation times. A similar trend was intuitively visible in the headspace-gas chromatography-ion mobility spectrometry analysis. The Shanlan rice wine fermented for 3 years had a similar taste profile to that fermented for 45 days, but with distinguishing contents of free amino acids (1352.80 mg/L and 2261.50 mg/L, respectively) and organic acids (9.58 g/L and 49.88 g/L, respectively). The Shanlan rice wine fermented for 1 year had a strong taste with more intensity of most taste attributes.
分析了不同发酵时间的山兰米酒的风味特征。结果表明，采用顶空固相微萃取-气相色谱-质谱-嗅闻联用技术，3-甲基-1-丁醇、苯乙醇、乙酸乙酯和琥珀酸二乙酯是山兰米酒的特征挥发性物质。在 3 年发酵时间下，出现了最多种类（38 种）的挥发性物质，为发酵 3 年的山兰米酒赋予了独特而和谐的香气，但在 45 天和 1 年发酵时间下仅观察到 19 种挥发性物质。直观地从顶空-气相色谱-离子迁移谱分析中可以看出类似的趋势。发酵 3 年的山兰米酒的口感与发酵 45 天的山兰米酒相似，但游离氨基酸（分别为 1352.80mg/L 和 2261.50mg/L）和有机酸（分别为 9.58g/L 和 49.88g/L）的含量有明显差异。发酵 1 年的山兰米酒口感强烈，大多数味道属性的强度更大。
