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The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

机译：酵母菌对中国黄酒挥发性风味物质的影响

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摘要

In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small-scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatogra-phy-mass spectrometry (GC-MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2-phenylethanol and 3-methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched-chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.
机译：为了评估酵母菌株对中国黄酒挥发性风味特征的影响，对来自三个不同典型中国黄酒酿造地区的八种酵母菌株进行了小型中国黄酒酿造。通过顶空固相微萃取（HS-SPME）提取挥发性风味化合物，并通过气相色谱-质谱-质谱（GC-MS）进行分析。根据所使用的酵母菌株，不同中国米酒的挥发性风味特征显示出统计学上的显着差异。绍兴地区的酵母菌株生产2-苯乙醇和3-甲硫基丙醇酯的能力更高，而上海地区的酵母菌株在生产支链高级醇方面表现突出。用江苏地区酵母菌株发酵的中国黄酒中有机酸含量最高。通过对中国米酒挥发性风味化合物的主成分分析，可以将这八种酵母菌株按照其来源分为三类。这是有关中国黄酒酵母挥发性风味特征的首次报道。这项工作获得的数据表明，酵母菌株对不同地区的中国黄酒的风味差异做出了重要贡献。

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  • 来源
    《Journal of the Institute of Brewing》 |2010年第2期|P.190-196|共7页
  • 作者

    Shuang Chen; Yan Xu;

  • 作者单位

    State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122;

    rnState Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chinese rice wine; GC-MS; HS-SPME; volatile compounds; yeast strains;

    机译：黄酒气相色谱-质谱HS-SPME;挥发性化合物;酵母菌株;

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