酵母对苹果汁发酵果醋不同阶段风味影响的分析-《中国调味品》

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Title:: The Effect of Yeast on the Flavor Compound Accumulation during Different Stages of Apple Vinegar Fermentation

摘要:: 本论文采用高效液相色谱、全自动氨基酸分析仪和顶空固相微萃取-气质联用技术对苹果醋不同发酵阶段有机酸、游离氨基酸和挥发性物质进行分析，比较了两种不同酵母菌参与发酵的苹果酒和苹果醋各阶段风味物质的差异，苹果醋R中苹果酸、柠檬酸，必需氨基酸以及挥发性物质含量较高，风味浓郁；果醋S风味物质相对较少，风味柔和淡雅。本论文发现了酵母菌能够通过其代谢特征显著影响苹果醋各阶段风味物质的形成。

Abstract:: In this study, the organic acids, free amino acids and volatile substances at different fermentation stages of apple vinegar fermentation were analyzed by high performance liquid chromatography, automatic amino acid analyzer and headspace solid phase microextraction gas chromatography-mass spectrometry . D ifferential analysis of flavor compounds accumulated during apple vinegar fermentation using two different yeast was carried out . The Vinegar R using strain JNU-R6 had higher content of malic acid, citric acid , volatile compounds, and essential amino acids, which contribute to the a stronger and fuller flavor of the final product; and the vinegar fermented by the strain JNU-S2 has a more balanced and subtle flavor. This study indicated that due to the unique metabolism characterization, the strain used for apple vinegar fermentation significantly affected the flavor character of final