Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS
文献类型： 外文期刊
作者： Mu, Yuwen 1 ; Zeng, Chaozhen 1 ; Qiu, Ran 3 ; Yang, Jianbin 2 ; Zhang, Haiyan 1 ; Song, Juan 1 ; Yuan, Jing 1 ; Sun, Jing 2 ; Kang, Sanjiang 1 ;
作者机构： 1.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Lanzhou 730070, Peoples R China
2.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
3.China Resources Beer Holdings Co Ltd, Beijing 100005, Peoples R China
关键词： Huaniu apple; cider; RSM; volatile compounds; HS-SPME-GC/MS
期刊名称：METABOLITES （ 影响因子：4.1； 五年影响因子：4.5 ）
ISSN：
年卷期： 2023 年 13 卷 9 期
页码：
收录情况： SCI
摘要： The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM). The optimal fermentation temperature was 25.48 & DEG;C, initial soluble solids were 18.90 degrees Brix, inoculation amount was 8.23%, and initial pH was 3.93. The fermentation rate was determined to be 3.0, and the predicted value from the verification test was 3.014. This finding demonstrated the excellent predictability of a RSM-optimized fermentation test for Huaniu apple cider, indicating the reliability of the process conditions. Moreover, the analysis of volatile compounds in the optimized Huaniu cider identified 72 different ingredients, including 41 esters, 16 alcohols, 6 acids, and 9 other substances. Notably, the esters exhibited high levels of ethyl acetate, ethyl octanoate, and ethyl capricate. Similarly, the alcohols demonstrated higher levels of 3-methyl-1-butanol, phenethylethanol, and 2-methyl-1-propanol, while the acids displayed increased concentrations of acetic acid, caproic acid, and caprylic acid. This study provides the essential technical parameters required for the preparation of Huaniu apple cider while also serving as a valuable reference for investigating its distinct flavor profile.
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