基于LC-MS、HS-GC-IMS和ET分析的柔糖酵母对枣饮料发酵过程中代谢产物和挥发性物质的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-25 DOI:10.1016/j.foodchem.2025.145710

Peixing Ren , Xiaojing Zheng , Ruirui Dao , Jia Tian , Shuang Wu , Hanbing Zhu , Lili Wang , Mengjun Liu , Zhihui Zhao

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引用次数: 0

摘要

发酵可以显著改变饮料的化学成分和香气特征。本研究从自然发酵的浓缩红枣饮料中分离得到一株柔糖酵母菌。采用LC-MS、GC-IMS和ET分析了rouxizygosaccharomyces对发酵枣饮料代谢物和风味的影响。LC-MS共检测到662种代谢物，鉴定出7大类29种主要差异代谢物。GC-IMS共检测到58种挥发性成分。发酵为红枣浓缩饮料添加了34种新的香气化合物，其中酯类化合物含量最多，使红枣浓缩饮料具有独特的香气。发酵后，酸味和咸味明显增加，涩味略有增加。因此，发酵后的浓缩饮料口感和风味都有所改善。本研究为罗氏酵母在发酵饮料中的应用提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of Zygosaccharomyces rouxii on metabolites and volatile substances during the fermentation of jujube beverage based on LC-MS, HS-GC-IMS and ET analysis

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Effects of Zygosaccharomyces rouxii on metabolites and volatile substances during the fermentation of jujube beverage based on LC-MS, HS-GC-IMS and ET analysis

Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermented concentrated jujube beverage. The effects of Zygosaccharomyces rouxii on the metabolites and flavor of the fermented jujube beverage were analyzed using LC-MS, HS-GC-IMS, and ET. A total of 662 metabolites were detected by LC-MS, from which 29 major differential metabolites across 7 categories were identified. Using HS-GC-IMS, 58 volatile components were detected. Fermentation added 34 new aroma compounds to the jujube concentrated beverage, with esters being the most abundant, which imparted a unique aroma to the beverage. After fermentation, the sour and salty tastes increased significantly, while the astringent taste showed a slight increase. Therefore, the jujube concentrated beverage demonstrated improved taste and flavor following fermentation. This study provides a theoretical basis for the application of Zygosaccharomyces rouxii in fermented beverage.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.