龍眼蜂蜜及雜花蜂蜜酒發酵過程品質及揮發性成分之比較

Comparisons in Quality and Volatile Compounds during Fermentation of Longan Honey and Mixed Flower Honey Wines

李建興(Jian-Shing Lee) ； 賴舜堂(Shung-Tang Lai) ； 游銅錫(Tung-Hsi Yu)

《臺灣農業化學與食品科學》 47卷1期 (2009/02) Pp. 38-46

https://doi.org/10.6578/TJACFS.2009.005

摘要

本研究以龍眼蜂蜜及雜花蜂蜜為原料，利用Saccharomyces cerevisiae BCRC 21823之釀酒酵母菌釀製龍眼蜜酒與雜花蜜酒，探討於50天發酵過程龍眼蜜酒與雜花蜜酒之酒精度、殘糖、色澤、pH值、酸度及揮發性香氣成分之變化。發酵30天後龍眼蜜酒與雜花蜜酒之酒精度均達到最高，不再隨發酵時間增加而顯著增加，分別為11.7%與10.3%；發酵30天後龍眼蜜酒之殘糖量均低於雜花蜜酒，與酒精度呈負關係，分別為0.3%與0.8%。蜜酒發酵過程中之pH均在3.0±0.3之範圍。在發酵過程中，兩者皆有褐化程度愈來愈小之現象。在龍眼蜜與雜花蜜發酵至第10天後，其酸度均在3±0.1%左右。而龍眼蜜及雜花蜜發酵期間分別於0、20、40天進行揮發性香氣成分之萃取與鑑定。發酵前之龍眼蜜中鑑定到之香氣成分，主要有3,7-dimethyl-1,5-octadiene-3,7-diol（甜香）、1,4-dimethylindanyl acetate （甜香、花香、蜂蜜香）、linalool oxide（花香及木頭香）。而發酵前（０天）之雜花蜜中之香氣成分則以ethyl palmitate、oleic acid、ethyl oleate為主。龍眼蜜酒在發酵20或40天後，其中之主要香氣成分均以isoamyl alcohol、linalool oxide（花香及木頭香）、2-methyl-1-butanol含量最多，且還具有β-damascenone（甜香、花香及蜂蜜香），而雜花蜜酒發酵20、40天之主要香氣成分為phenethyl alcohol（蜂蜜香）、isoamyl alcohol及2,3-butandiol。由本研究結果得知，蜂蜜酒中是否含有β-damascenone、isoamyl alcohol、linalool oxide、2-methyl-1-butanol等主要香氣成分與是否具有次要貢獻性之香氣成分1,4-dimethylindanyl acetate應可作為判別龍眼蜂蜜酒之依據。

關鍵字

龍眼蜂蜜 ； 雜花蜜 ； 龍眼蜜酒 ； 雜花蜜酒 ； 發酵 ； 揮發性成分

並列摘要

In this research longan honey and mixed flower honey were used as raw materials and fermented by Saccharomyces cerevisiae BCRC 21823 to make longan honey and mixed flower honey wine. During 50 days' fermentation, the alcohol content, residual sugar content, absorbance at 420 nm, pH value, acidity and volatile compounds of longan honey wine and mixed flower honey wine were measured and compared. Research results showed that after 30 days' fermentation the alcohol content of longan and mixed flower honey was 11.7% and 10.3%, individually; the residual sugar content was 0.3% and 0.8% respectively. After 30 days' fermentation of longan honey wine and mixed flower honey wine, the alcohol content of both wines were not found to be increased significantly, and the residul sugar content were also not found to be decreased significantly. During fermentation the pH of both honey wines reached around at 3.0±0.3, the absorbance at 420 nm decreased to around 0.15. The volatile compounds of longan honey, mixed flower honey, and the wines made by using them as raw materials and fermented for 20 and 40 days were isolated and compared. The predominant volatile compounds identified in longan honey were found to be 3,7-dimethyl-1,5-octadiene-3,7-diol, 1,4-dimethylindanyl acetate, and linalool oxide. The predominant volatile compounds identified in mixed flower honey were found to be ethyl palmitate, oleic acid, and ethyl oleate. The predominant volatile compounds identified in longan honey wine were found to be isoamyl alcohol, linalool oxide, and 2-methyl-2-butanol. The predominant volatile compounds identified in mixed flower honey wine were found to be isoamyl alcohol and 2.3-butandiol. It was found that the existence of β-damascenone, isoamyl alcohol, linalool oxide, 2-methyl-1-butanol and 1,4- dimethylindanyl acetate can be used to distinguish if the fermented honey wine is longan honey wine.

並列關鍵字

longan honey ； mixed flower honey ； longan honey wine ； mixed flower honey wine ； fermented ； volatile compounds