摘要
目的:充分开发利用百香果资源。方法:在传统淡色啤酒生产工艺的基础上,添加百香果果汁酿造百香果果啤,采用GC-IMS技术对酿造过程中不同阶段的挥发性风味物质进行分析。结果:百香果果啤中共鉴定出63种风味物质,包括酯26种、醇10种、醛9种、酮7种、烷烃6种、酸2种、呋喃2种和醚1种。采用主成分分析(PCA)发现,前两种主成分PC1和PC2累计差异贡献率为81.2%,说明百香果果啤酿造过程中挥发性风味物质发生了显著变化。采用正交偏最小二乘判别分析(OPLS-DA)筛选出VIP值>1的差异代谢物、结合相对气味活度值(ROAV值≥1),初步确定对百香果果啤香气具有主要贡献作用的风味物质有乙酸己酯(苹果、樱桃味)、乙酸异戊酯(香蕉香味)、丁酸乙酯(香蕉、菠萝香味)、1-戊烯-3-酮、乙酸异丁酯(花香)、3-甲基丁醛(杏仁香味)、3-甲基丁酸乙酯(苹果香味)和二甲硫醚(海鲜风味)。结论:百香果果啤营养丰富、香气独特,具有广阔的市场前景。
Objective:This study aimed to fully develop and utilize the resources of passion fruits.Methods:The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology.Results:A total of 63 kinds of flavor compounds were identified,including 26 kinds of esters,10 kinds of alcohols,9 kinds of aldehydes,7 kinds of ketones,6 kinds of alkanes,2 kinds of acids,2 kinds of furans and 1 kinds of ether.Principal components analysis(PCA)showed that the cumulative difference contribution rate of the first two principal components(PC1 and PC2)was 81.2%,indicating that the volatile flavor substances changed significantly during the brewing process.The differential metabolites with VIP>1 obtained by orthogonal partial least squares-discriminant analysis(OPLS-DA)combined with the relative odor activity value(ROAV≥1)suggested that the critical flavor substances contributing to the aroma of passion beer included hexyl acetate(apple,cherry flavor),isoamyl acetate(banana flavor),ethyl butyrate(banana,pineapple flavor),1-penten-3-one,acetic acid isobutyl ester(floral),3-methylbutyraldehyde(almond almond),ethyl 3-methylbutyrate(apple flavor)and dimethyl sulfide(seafood flavor).Conclusion:Passion beer is rich in nutrition and with unique flavor,and has broad prospects for future market.
作者
龚霄
陈廷慧
胡小军
范威威
李亚军
赵新强
GONG Xiao;CHEN Ting-hui;HU Xiao-jun;FAN Wei-wei;LI Ya-jun;ZHAO Xin-qiang(College of Food Science and Engineering,Lingnan Normal University,Zhanjiang,Guangdong 524048,China;Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang,Guangdong 524001,China;School of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Ningxia Xiban Estate,Yinchuan,Ningxia 751605,China)
出处
《食品与机械》
北大核心
2022年第11期46-52,75,共8页
Food and Machinery
基金
海南省自然科学基金项目(编号:321MS079)
(广东省)优稀水果产业技术体系创新团队项目(编号:2021KJ116)。
关键词
百香果
果啤
风味物质
主成分分析
正交偏最小二乘判别
passion
fruit beer
flavor substances
principal component analysis(PCA)
orthogonal partial least square discriminant analysis(OPLS-DA)
