脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析

doi:10.7506/spkx1002-6630-20181011-090

食品科学 ›› 2019, Vol. 40 ›› Issue (10): 171-177.doi: 10.7506/spkx1002-6630-20181011-090

脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析

郑淑丹，陈钢*，阙发秀，万聆，邓山鸿，简素平

南昌大学食品科学与技术国家重点实验室，江西南昌 330047

出版日期:2019-05-25 发布日期:2019-05-31

Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine

ZHENG Shudan, CHEN Gang*, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Online:2019-05-25 Published:2019-05-31

摘要/Abstract

摘要： 以脐橙全果为原料酿造脐橙全果酒，采用单因素试验和Box-Behnken试验设计，分析酵母接种量、发酵温度、发酵时间对脐橙全果酒发酵的影响。结果表明其最佳条件为：酵母接种量6.4%、发酵温度28 ℃、发酵14d。同时，采用顶空固相微萃取法、利用气相色谱-质谱联用技术对脐橙全果酒和脐橙果汁酒风味物质进行分析。结果表明：在脐橙全果酒和脐橙果汁酒中分别检出25 种和11 种挥发性香气物质，且脐橙全果酒的香气活性成分主要为萜烯类，占香气成分的66.00%，而脐橙果汁酒的主要香气成分为醇类，所占比例为91.95%。

关键词: 脐橙全果酒, 响应面, 工艺优化, 风味物质

Abstract: Whole navel oranges were utilized as raw material for fruit wine brewing. The effects of yeast inoculum amount, temperature and fermentation time on ethanol production and residual sugar concentration were analyzed by one-factor-ata- time method and Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: inoculum amount 6.4%, temperature 28 ℃ and fermentation time 14 days. The volatile flavor components of whole navel orange wine and navel orange juice wine were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that 25 and 11 volatile aroma compounds were detected in whole navel orange wine and navel orange juice wine, respectively. The main aroma active components of whole navel orange wine were terpenes, which accounted for 66.00% of the total amount of aroma components, while the main aroma components of navel orange juice wine were alcohols, accounting for 91.95%.

Key words: whole navel orange wine, response surface analysis, process optimization, flavor components

中图分类号:

TS262.7

郑淑丹，陈钢，阙发秀，万聆，邓山鸿，简素平. 脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析[J]. 食品科学, 2019, 40(10): 171-177.

ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine[J]. FOOD SCIENCE, 2019, 40(10): 171-177.

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脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析

Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine

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