香蕉果酒带皮发酵对其品质和挥发性香气成分的影响

Effects of Fermentation with Banana Peel on the Quality and Volatile Aromatic Components of Banana Wine

摘要:

为了探究香蕉皮对香蕉果酒品质和风味的影响，该研究对带皮香蕉果酒和去皮香蕉果酒发酵过程中糖度、酒精度、总酸和多酚等理化指标进行测定，同时利用气相色谱-质谱联用技术测定两种果酒中挥发性香气物质，结果显示带皮香蕉果酒的酒精度为10.5% vol，低于去皮香蕉果酒的12.3% vol，但是发酵结束后带皮香蕉果酒中总酸（4.03 g/L）和感官评分（87.62），要显著优于去皮香蕉果酒。此外，带皮香蕉果酒及其蒸馏酒中甲醇含量分别为120.20 mg/L和372.30 mg/L，远低于对应国家限量标准。挥发性风味物质分析结果显示香蕉酒中主要的风味物质为酯类和醇类，带皮香蕉果酒风味物质种类比去皮香蕉果酒更为丰富，其中乙酸乙酯（>8.10 mg/L）和3-甲基-1-丁醇（>15.78 mg/L）是香蕉果酒中主要的挥发性风味物质。因此香蕉皮的添加可以改善果酒品质和风味且不会显著提高果酒中甲醇的含量，但是对出酒率有一定的影响，该研究为实现食品原料的整体化综合利用、减少食品加工废弃物的生成拓宽了思路，同时也为开发高品质香蕉酒提供了参考。

Abstract:

To study the influence of banana peel on the quality and flavor of banana wine, the physical and chemical indices, including the sugar, alcohol, total acid, and polyphenol content, of banana wine fermented with and without peel were measured. Meanwhile, gas chromatography-mass spectrometry was used to determine the content of volatile aromatic substances in the two types of wine. The results show that the alcohol content of the banana wine fermented with peel was 10.5% vol, which was lower than that of the banana wine fermented without peel (12.3% vol). The banana wine fermented with peel was significantly better than its counterpart fermented without peel in terms of the total acid content (4.03 g/L) and sensory evaluation (87.62). In addition, the methanol content of the banana wine fermented with peel and its distilled spirit were 120.20 mg/L and 372.30 mg/L, respectively, which were much lower than the corresponding national limits. The analysis of the volatile flavor substances revealed that the main flavor substances in banana wine are esters and alcohols. There were more types of flavor substances in the banana wine fermented with peel than in that fermented without peel. In particular, ethyl acetate (>8.10 mg/L) and 3-methyl-1-butanol (>15.78 mg/L) were the main volatile flavor substances in the banana wine. Therefore, the addition of banana peel can improve the quality and flavor of the wine and does not significantly increase its methanol content, but it did affect the yield. This study broadens the concepts of the integrated and comprehensive utilization of food raw materials and the reduction of waste generation in food processing. It also provides insight for the development of high-quality banana wine.