In order to explore the effects of different malts on the flavor of beer after fermentation, the differences between 5 barley malts and 5 wheat malts on beer composition were analyzed by using metabolomics methods. The effects of different malts on the metabolic pathway of Saccharomyces cerevisiae during beer fermentation were explained at the metabolic level. After liquid chromatography-mass spectrometry (LC-MS) detection, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis were performed to screen out the key metabolites that had the greatest impact on beer flavor. After linking the key metabolites to the flavor of beer, pathway enrichment was carried out. The results determined that barley malt mainly affects Purine metabolism, Pyrimidine metabolism, Arginine and proline metabolism, Alanine, aspartic acid and glutamate metabolism, Arginine biosynthesis, β-Alanine metabolism, Nicotinate and nicotinamide metabolism, Galactose metabolism and other pathways. Wheat malt mainly affects Purine metabolism, Pyrimidine metabolism, Arginine and proline metabolism, and Glutathione metabolism. These metabolic pathways have a key impact on the flavor of beer, which provides some theoretical guidance for the regulation of flavor substances in beer.

为了探究不同的麦芽对发酵后啤酒风味的影响, 运用代谢组学的方法, 分析5种大麦芽和5种小麦芽原料对啤酒成分造成的差异, 从代谢水平上解释啤酒发酵过程中不同麦芽对酿酒酵母代谢途径的影响。经过液相色谱–质谱联用检测后, 对数据进行主成分分析, 使用正交偏最小二乘法判别分析, 筛选出对啤酒风味影响较大的关键代谢物。在将关键代谢物与啤酒风味进行联系后, 进行通路富集, 确定大麦芽主要影响嘌呤代谢, 嘧啶代谢, 精氨酸和脯氨酸代谢, 丙氨酸、天冬氨酸和谷氨酸代谢, 精氨酸生物合成, β-丙氨酸代谢, 烟酸和烟酰胺代谢以及半乳糖代谢等途径。小麦芽主要影响嘌呤代谢、嘧啶代谢、精氨酸和脯氨酸代谢、谷胱甘肽代谢。这些代谢途径均对啤酒风味有关键影响。研究结果可为啤酒中风味物质的调控提供一定的理论依据。