Li Xian, Zhang Tiantian, Liu Ziwei, Jiao Meng, Li Qian, Gand Martin, Zhu Kexin, Qiao Yibing, Bai Wushuang, Guo Zisheng, Li Bin, Wang Yiran, Dong Jing, Li Binglin
College of Food Science and Engineering, Northwest University, Xi'an 710069, China.
College of Petroleum and Chemical Engineering, Longdong University, Qingyang, Gansu 745000, China.
Food Chem X. 2025 Feb 25;26:102313. doi: 10.1016/j.fochx.2025.102313. eCollection 2025 Feb.
A novel two-step fermentation process was developed to enhance mead flavor quality. Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) with three columns was used to analyze the volatile profiles of meads, along with sensory evaluation and machine learning. Compared to traditional mead (TM), our novel mead (NM) reduced off-flavor compounds by 37.6 %, with isoamyl alcohol decreasing 1.26-fold and ethyl laurate 2.09-fold. Meanwhile, aromatic compounds increased by 39.41 %, with isoamyl acetate rising 3.31-fold, ethyl caproate 2.79-fold, and phenylethyl alcohol 1.69-fold. Sensory evaluation revealed a significant reduction in bitterness (41.1 %) and irritation (42.5 %), while fruity, sweet, and pleasantly sour flavors increased by 27.4 %, 36.9 %, and 45.5 % for NM. Key aroma compounds (benzaldehyde, 2,3-butanediol, cedrol) were identified via recombination and omission experiments. Dynamic monitoring and machine learning identified key rate-limiting steps, including the oxidation of benzeneacetaldehyde (phenylethyl alcohol synthesis), isovaleraldehyde (isoamyl alcohol synthesis), and the conversion of octanoic acid to decanoic acid.
开发了一种新型两步发酵工艺以提高蜂蜜酒的风味品质。采用配备三根色谱柱的顶空固相微萃取气相色谱 - 质谱联用仪（HS - SPME - GC - MS）分析蜂蜜酒的挥发性成分，并结合感官评价和机器学习进行研究。与传统蜂蜜酒（TM）相比，我们的新型蜂蜜酒（NM）中异味化合物减少了37.6%，其中异戊醇减少了1.26倍，月桂酸乙酯减少了2.09倍。同时，芳香族化合物增加了39.41%，其中乙酸异戊酯增加了3.31倍，己酸乙酯增加了2.79倍，苯乙醇增加了1.69倍。感官评价显示，NM的苦味（41.1%）和刺激性（42.5%）显著降低，而水果味、甜味和宜人的酸味分别增加了27.4%、36.9%和45.5%。通过重组和省略实验鉴定出关键香气化合物（苯甲醛、2,3 - 丁二醇、雪松醇）。动态监测和机器学习确定了关键限速步骤，包括苯乙醛的氧化（合成苯乙醇）、异戊醛（合成异戊醇）以及辛酸向癸酸的转化。
