Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae

被引：24

作者：

Zhu, Jian Cai ^{[1
]}

Niu, Yun Wei ^{[1
]}

Feng, Tao ^{[1
]}

Liu, Sheng Jiang ^{[1
]}

Cheng, He Xing ^{[1
]}

Xu, Na ^{[1
]}

Yu, Hai Yan ^{[1
]}

Xiao, Zuo Bing ^{[1
]}

机构：

[1] Shanghai Inst Technol, Dept Perfume & Aroma Technol, Shanghai, Peoples R China

来源：

NATURAL PRODUCT RESEARCH | 2014年 / 28卷 / 21期

基金：

上海市自然科学基金;

关键词：

persimmon wine; Saccharomyces cerevisiae; SBSE; odour activity values; principal component analysis; sensory analysis; AROMA COMPOUNDS;

D O I：

10.1080/14786419.2014.955492

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study evaluated the effects of five strains (IFFI 1346, IFFI 1363, CICC 31482, D254 and CGMCC2.346) of the yeast Saccharomyces cerevisiae on the aromatic profiles of fermented persimmon (Diospyros kaki L.f.)musts. A total of 50 and 60 compounds were identified in persimmon wine by stir bar sorptive extraction coupled with gas chromatography-mass spectrometry. According to odour activity values (OAVs), 26 detected compounds showed an OAV above 1. Principal component analysis explained the distribution of these persimmon wines on the basis of volatile compounds with OAV>1. The volatile compounds with high OAV included ethyl hexanoate, ethyl octanoate, methyl decanoate, linalool and geraniol. Quantitative descriptive analysis was employed. The result showed that persimmon wines fermented with strains IFFI 1363 and D254 were strongly correlated with persimmon, aroma harmony, fruity, fusel and taste balanced, fullness, hedonic scale. Therefore, the two yeast strains could be used as starter culture for persimmon wine production.

引用

页码：1887 / 1893

页数：7

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