HS-SPME-GC-MS Analysis of Flavor Compounds in Liquor Fermentation by Saccharomyces cerevisiae Stains with High Ester Yield and Low Higher-alcohol Yield
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Abstract:
Volatile components in Chinese liquor fermented by different Saccharomyces cerevisiae strains with high ester yield and low higher-alcohol yield were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The main volatile flavor compounds were quantitatively analyzed by GC. 62, 56, 63, and 59 volatile compounds in liquor samples fermented by the stains AY15, AY15-BAT2, AY15-BAT2+ATF1, and AY15-IAH1+ATF1 were isolated and identified by GC-MS, respectively, mainly including i esters, alcohols, aldehydes, acids, alkane, aromatic hydrocarbon, phenols, and so on. Compared with liquor sample by AY15, the proportions of esters and higher alcohols were improved with various degrees in those by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1. Among them, n-Butyl acetate, heptyl acetate, octyl acetate, phenylethyl acetate and acetic acid-methoxy-2-phenylethyl ester were newly identified in liquor sample by AY15-BAT2+ATF1. Quantitative analysis results indicated that the contents of ethyl acetate and isoamyl acetate were significantly improved by AY15-BAT2+ATF1 and AY15-IAH1+ATF1, while AY15-BAT2 did not affect the generation of the main esters. . Meanwhile, the contents of n-propanol, isobutanol and isoamyl alcohol were reduced with various degrees by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1.
