2-Phenylethanol,with the sweet aroma of rose and honey,is an important flavor substance and flavor precursor in Chinese Baijiu,and increasing its concentration plays an important role on improving the flavor quality of Baijiu.A strain of yeast L3 with high tolerance and high yield of 2-phenylethanol was selected from Jiang flavor Daqu by sensory sniffing and 2-phenylethanol tolerance.The strain could tolerate a concentration of 4.0 g/L of 2-phenylethanol,and the yield could reach 2.19 g/L.The yeast L3 was identified as Pichia kudriavzevii using morphological characteristics and molecular biological analysis.By analyzing the effects of factors such as ethanol,acetic acid,NaCl,carbon and nitrogen sources on the growth status of the strain,it was found that the strain had a tolerance concentration of 18％(V/V),3％(V/V),and 20％(w/w)for ethanol,acetic acid,and NaCl,respectively.Moreover,when glucose was used as the carbon source and peptone was used as the nitrogen source,the growth status of the strain was the best.Through the analysis of aroma production characteristics by gas chromatography-mass spectrometry(GC-MS),it was found that yeast L3 could produce more than ten kinds of aroma substances that played an important role in Baijiu flavor,such as ethyl phenylacetate,phenylethyl acetate,4-ethyl guaiacol,etc.,in addition to 2-phenylethanol,indicating that the strain played an important role on the application of Baijiu quality improvement.
关键词
2-苯乙醇/库德氏毕赤酵母/特性分析/产香特性/酱香型大曲
Key words
2-phenylethanol/Pichia kudriavzevii/characteristic analysis/aroma production characteristics/Jiang flavor Daqu
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