Ren Peixing, Zheng Xiaojing, Dao Ruirui, Tian Jia, Wu Shuang, Zhu Hanbing, Wang Lili, Liu Mengjun, Zhao Zhihui
College of horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, China.
Food Chem. 2025 Nov 30;493(Pt 1):145710. doi: 10.1016/j.foodchem.2025.145710. Epub 2025 Jul 25.
Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermented concentrated jujube beverage. The effects of Zygosaccharomyces rouxii on the metabolites and flavor of the fermented jujube beverage were analyzed using LC-MS, HS-GC-IMS, and ET. A total of 662 metabolites were detected by LC-MS, from which 29 major differential metabolites across 7 categories were identified. Using HS-GC-IMS, 58 volatile components were detected. Fermentation added 34 new aroma compounds to the jujube concentrated beverage, with esters being the most abundant, which imparted a unique aroma to the beverage. After fermentation, the sour and salty tastes increased significantly, while the astringent taste showed a slight increase. Therefore, the jujube concentrated beverage demonstrated improved taste and flavor following fermentation. This study provides a theoretical basis for the application of Zygosaccharomyces rouxii in fermented beverage.
发酵可显著改变饮料的化学成分和香气特征。在本研究中，从天然发酵的浓缩枣汁饮料中分离出一株鲁氏接合酵母。利用液相色谱 - 质谱联用仪（LC-MS）、顶空固相微萃取 - 气相色谱 - 离子迁移谱仪（HS-GC-IMS）和电子舌（ET）分析了鲁氏接合酵母对发酵枣汁饮料代谢产物和风味的影响。通过LC-MS共检测到662种代谢产物，从中鉴定出7类29种主要差异代谢产物。使用HS-GC-IMS检测到58种挥发性成分。发酵为枣浓缩饮料添加了34种新的香气化合物，其中酯类最为丰富，赋予了饮料独特的香气。发酵后，酸味和咸味显著增加，而涩味略有增加。因此，枣浓缩饮料发酵后口感和风味得到改善。本研究为鲁氏接合酵母在发酵饮料中的应用提供了理论依据。
