期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 7, 页码 1939-1947出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf505666y
关键词
Saccharomyces cerevisiae; durian wine; aroma; OAV; PLSR
资金
- Natural Science Foundation of Shanghai Institute of Technology [YYY-11607]
- National Natural Science Foundation of China [21476140, 21306114]
- Twelfth Five Year National Science and Technology Support Program Topic [2011BAD23B01]
The study evaluated the effects of five different strains (GRE, RC212, Lalvin D254, CGMCC2.4, and CGMCC2.23) of the yeast Saccharomyces cerevisiae on the aromatic characteristics of fermented durian musts. In this work, 38 and 43 compounds in durian juices and wines were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-pulsed flame photometric detection (GC-PFPD) with the aid of stir bar sorptive extraction (SBSE), respectively. According to the measured odor activity values (OAV), only 11 and 15 aroma compounds had OAVs >1 in durian juices or wines, among which 2,3-butanedione, 3-methylbutanol, dimethyl sulfide, dimethyl disulfide, methyl ethyl disulfide, ethyl 2-methylbutanoate, ethyl butanoate, and ethyl octanoate were major contributors to the aroma of juices and wines. Partial least-squares regression (PLSR) was used to detect positive correlations between sensory analysis and aroma compounds. The results showed that the attributes were closely related to aroma compounds.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据