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首页> 外文期刊>Journal of the Institute of Brewing >Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment
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Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment

机译：通过酶处理增强黑树莓酒中的挥发性芳香化合物

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摘要

Robus coreanus Miquel is widely used in the production of Korean black raspberry (KBR) wine owing to its health benefits and commercial value. The effects of three different commercially available glycosidase enzymes on the volatile compounds in KBR wines were investigated with large-scale fermentation to develop a high-flavour-quality wine. Volatile aroma compounds from the wines were analysed using headspace-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluations were performed to evaluate the flavour characteristics. KBR wines treated with commercial enzymes yielded high concentrations of terpenes and esters compared with the control wine because the odourless non-volatile glycosides in KBR wines were converted to their corresponding free forms by the enzymes. HS-SPME-GC-MS-SIM analysis showed that the primary monoterpene compounds in KBR wines treated by the enzymes were myrtenol, linalool, citronellol and a significant quantity of compounds such as 2-phenyl ethanol and ethyl benzoate, which contributed to the flavour of KBR wine, as determined by GC-FID. KBR wines treated with the enzymes exhibited different sensory characteristics fromthe controlwine owing to higher intensity of floral and fruity aromas. KBRwine treatedwith CYTOLASE PCL5 on a large scale exhibited the highest sensory preference. (C) 2017 The Institute of Brewing & Distilling
机译：Robus coreanus Miquel由于其有益健康和商业价值，被广泛用于韩国黑莓（KBR）葡萄酒的生产中。通过大规模发酵研究了三种不同的市售糖苷酶对KBR葡萄酒中挥发性化合物的影响，以开发出高风味的葡萄酒。使用顶空-固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）分析了葡萄酒中的挥发性香气成分，并进行了感官评估以评估风味特征。与对照葡萄酒相比，用商业酶处理的KBR葡萄酒产生高浓度的萜烯和酯，因为KBR葡萄酒中的无味非挥发性糖苷被酶转化为相应的游离形式。 HS-SPME-GC-MS-SIM分析表明，经酶处理的KBR葡萄酒中的主要单萜类化合物是肉豆蔻醇，芳樟醇，香茅醇和大量的化合物（例如2-苯基乙醇和苯甲酸乙酯），这些都有助于风味。由GC-FID确定的KBR葡萄酒数量。用酶处理的KBR葡萄酒由于花香和果香的强度更高，因此表现出与对照酒不同的感官特性。 CYTOLASE PCL5大规模处理的KBR酒表现出最高的感官喜好。 （C）2017酿酒与蒸馏研究所

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