Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-07-08 DOI:10.1111/ijfs.17348

Shufang Tian, Yanbin Li, Guocheng Du, Qingtao Liu

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Abstract

Ethyl carbamate (EC) concentration is an important indicator of the safety of rice wine. In this study, the effects of replacing traditional starters with synthetic starters on the quality of rice wine were studied to provide a basis for the application of laboratory strains to explore the metabolic basis of EC formation in rice wine fermentation systems. The effects of synthetic starters on the physicochemical indices, free amino acids, flavour compounds, urea and EC of rice wine were studied. The results showed that the microorganism species and inoculation fermentation method strongly influenced the physicochemical and flavour properties of the rice wine, among which continuous co-fermentation improved the mellowness and flavour of the rice wine. The concentrations of urea and EC in rice wine fermented with synthetic starters decreased significantly compared with those in the control group, in which the urea content decreased by up to 97.4% and the EC content decreased by up to 90.9%. In addition, the flavour compound data showed that the differences in the aromas of rice wine fermented with different starters were mainly due to the differences in the contents of alcohols and esters. These findings suggest that EC can be regulated by changes in starters and provide guidance for the optimal configuration of mixed fermentation systems.

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合成起泡剂培养物对米酒风味和氨基甲酸乙酯含量的影响

摘要氨基甲酸乙酯（EC）浓度是衡量米酒安全性的一个重要指标。本研究研究了用合成起发酵剂替代传统起发酵剂对米酒质量的影响，为应用实验室菌株探索米酒发酵体系中氨基甲酸乙酯形成的代谢基础提供依据。研究了合成起发酵剂对米酒理化指标、游离氨基酸、风味化合物、尿素和氨基甲酸乙酯的影响。结果表明，微生物种类和接种发酵方法对米酒的理化和风味特性有很大影响，其中连续联合发酵改善了米酒的醇和风味。与对照组相比，用合成发酵剂发酵的米酒中尿素和氨基甲酸乙酯的浓度明显下降，其中尿素含量最多下降 97.4%，氨基甲酸乙酯含量最多下降 90.9%。此外，风味化合物数据显示，使用不同起发酵剂发酵的米酒的香味差异主要是由于醇类和酯类含量不同造成的。这些研究结果表明，EC 可以通过改变起发酵剂来调节，并为混合发酵系统的最佳配置提供了指导。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

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