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基于风味学和代谢学的复合发酵饮料中风味特征的多奥米克解

Xiaolong Li¹, Jun Ma², Yannan Chu¹

¹Horticultural Research Institute, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, China.

Foods (Basel, Switzerland)

|December 11, 2025

概括

复合发酵饮料 (CW) 提供优越的风味特征,通过主要的芳香化合物如乙烯六酸盐来增强. 这项研究揭示了葡萄和果的结合如何通过激活的代谢途径改善味道和稳定性.

科学领域:

食品科学与技术食品科学与技术
分析化学分析化学
代谢学代谢学代谢学

背景情况:

了解发酵饮料的风味特征和关键气味成分对于质量提升至关重要.
复合发酵饮料,结合多种原材料,与单基质发酵相比,呈现复杂的风味矩阵.
葡萄和果是常见的基质,但它们对味道发展的协同作用需要详细的研究.

研究的目的:

描述关键的气味成分,阐明单一化合物 (葡萄,果) 和复合发酵饮料的风味特征.
用先进的分析技术分析风味和代谢物概况.
为了确定葡萄和果的结合对发酵饮料的感官属性和化学成分的影响.

主要方法:

从意大利瑞斯林葡萄和SirPrize果中制备单一化合物 (葡萄酒 - GW,果酒 - AW) 和复合发酵饮料 (CW).
使用全面的二维气体染色学-飞行时间质谱学 (GC × GC-TOF MS) 的风味学分析.
使用液体染色学-并联质谱法 (LC-MS/MS) 的代谢学分析.
计算相对气味活性值 (rOAV) 以确定关键的气味物.
感官属性网络分析和挥发性有机化合物 (VOC) 和物理化学性质之间的相关性分析.

主要成果:

复合发酵饮料 (CW) 显示出有利的酸/减糖比 (2.18),表明更干燥的味道和优越的稳定性.
关键的芳香化合物 (例如,乙烯六酸,乙烯酸) 为所有饮料贡献了水果,花和甜味的音调.
特殊的化合物如乙二甲酸 (AW) 和1-octen-3-ol (GW,CW) 添加了独特的芳香特性.
CW表现出增强的"甜","水果"和"花"特征,乙烯六酸盐显示出显著高的ROAV (27.43).
在CW中激活了脂质代谢和烯酸路径,促进了和化合物的合成.
在VOC,物理化学性质 (总溶性固体,可定位酸度) 和代谢物水平之间发现了显著的相关性.

结论:

在发酵饮料 (CW) 中将葡萄和果结合起来,与单基板葡萄酒相比,显著提高了风味特征和感官属性.
关键的挥发性化合物和代谢途径,特别是脂质代谢和烯胺路径,对于CW中的风味形成至关重要.
该研究提供了有关品种特征和复合效应的宝贵见解,指导复合发酵饮料的质量改进.

关键词:

活性物质活性物质活性物质复合发酵饮料复合发酵饮料味道特征味道特征这就是为什么flavoromics.代谢生物组的代谢生物组

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