【摘要】 采用气相色谱-质谱联用(GC-MS)技术分别对经过电子束辐照诱变的黑曲霉原始菌株Y-0与突变菌株Y-3酿造的糯米酒进行香气检测与分析,原始菌株Y-0糯米酒中鉴定出风味物质33种,其中醇类物质9种,占总含量的70.12%,酯类物质11种,占总含量的13.59%;突变菌株Y-3糯米酒中鉴定出风味物质33种,其中醇类物质9种,占总含量的67.35%,酯类物质11种,占总含量的17.44%。相较于原始菌株Y-0酿造的糯米酒,由突变菌株Y-3酿造的糯米酒中,酯类物质含量增加了6.72%,酸类增加了0.18%,酮类增加了1.23%。突变菌株酿造的糯米酒的酒体风味更加浓郁,酒体香气更加丰富。更多还原

【Abstract】 The aroma of glutinous rice wine brewed by the original strain Aspergillus niger Y-0 and the mutant strain Y-3 after electron beam irradiation was detected and analyzed by GC-MS. A total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by original strain Y-0, including 9 kinds of alcohols, accounting for 70.12% of the total content, and 11 kinds of esters, accounting for 13.59% of the total content. The total of 33 kinds of flavor substances were detected from the glutinous rice wine brewed by mutant strain Y-3, including 9 kinds of alcohols,accounting for 67.35% of the total content, and 11 kinds of esters, accounting for 17.44% of the total content. Compared with glutinous rice wine brewed by the original strain Y-0, the content of esters substances in glutinous rice wine brewed by the mutant strain Y-3 increased by 6.72%, the acids increased by 0.18%, and the ketones increased by 1.23%. The glutinous rice wine brewed by the mutant strain had stronger flavor and richer aroma.更多还原