State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China.
Ruijin Kejiahong Brewing Co., Ltd., Ruijin, Jiangxi 342500, China.
Food Chem. 2024 Sep 30;453:139625. doi: 10.1016/j.foodchem.2024.139625. Epub 2024 May 11.
Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E-nose combined with HS-SPME-GC-MS. The results showed a significant increase (p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% (p < 0.001), terpenes and others increased by 52.07% and 40.99% (p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.
同时接种非酿酒酵母在酒精发酵过程中已被发现是一种有效的策略，用于提高葡萄酒的风味。本研究旨在调查德式酒香酵母 NCUF305.2 对脐橙原白兰地（NOOB）风味的影响，采用电子鼻结合 HS-SPME-GC-MS。结果表明，混合发酵（MF）显著提高了 NOOB 对 W5C、W3C、W1S 和 W3S 传感器的敏感性（p < 0.05）。NOOB 中的酯增加了 4.13%，而高级醇增加了 21.93%（p < 0.001），萜烯和其他物质分别增加了 52.07%和 40.99%（p < 0.01）。值得注意的是，一些相对气味活度值高于 10 的重要挥发性化合物的含量有所增加。感官分析表明，MF 比纯发酵（PF）具有更明显的柑橘味和更高的整体外观评分。这些发现为提高水果白兰地的质量提供了有价值的理论指导。
