摘要
采用气相色谱-质谱联用(GC-MS)和气相色谱-闻香(GC-O)技术检测蛇龙珠、赤霞珠、品丽珠和梅鹿辄中的挥发性香气成分。采用恒温振荡浸提葡萄中的成分,通过溶剂辅助蒸馏(SAFE)技术除去不挥发性成分,氮吹浓缩,然后进行GC-MS和时间-强度嗅闻方法(Osme)分析。结果表明:在4种葡萄果实中共检测出67种挥发性香气成分,鉴定出60种,其中己醛、1-己醇、顺-3-己烯-1-醇、乙酸、顺,反-2,6-壬二烯醛、3-甲基丁酸、茴香脑、己酸、苯甲醇、β-苯乙醇、β-紫罗兰酮、2-己烯酸、对甲氧基苯甲醛以及一种未知的草药挥发性香气成分是主要的挥发性香气成分;在4种葡萄中挥发性香气成分的种类相似,但它们的香气强度存在一定差异;根据葡萄酒香气轮盘将各挥发性香气成分主要分为7个香气类型,即果香味、植物味、化学味、微生物味、花香味、焦糖味、其他味;在4种酿酒葡萄中化学味香气类型的香气强度值最大,其次是花香味、植物味和果香味。4种酿酒葡萄香气的不同主要与挥发性香气成分的含量差异有关。
The aroma components in Cabernet Gernischt,Cabernet Sauvignon,Cabernet Franc and Merlot were identified by gas chromatography-mass spectrometry（GC-MS） and gas chromatography-olfactometry（GC-O）.The aroma components in grapes were extracted by vibrating extraction at constant temperature,and the non-volatile components were removed by solvent-assisted flavor evaporation（SAFE）.The volatile components were condensed by N2 and analyzed by GC-MS and GC-O methods.A total of 67 aroma compounds were detected and 60 aroma compounds were identified in four kinds of grapes.The major aroma compounds were hexanal,1-hexanol,（Z）-3-hexen-1-ol,acetic acid,（E,Z）-2,6-nonadienal,3-methylbutanoic acid,anethole,hexanoic acid,benzyl alcohol,β-phenylethyl alcohol,β-ionone,2-hexenoic acid,4-methoxy benzaldehyde,and an unknown herb-like compound.Although similar aroma components were observed in four kinds of grapes,the aroma intensities of these aroma components were different.These aroma components were classified into seven categories including fruit aroma,plant flavor,chemical flavor,microbiological flavor,floral flavor,caramel flavor and other flavors according to wine aroma wheel.Among 4 kinds of grapes,the chemical flavor exhibited the highest aroma intensity,which was followed by floral flavor,plant flavor and fruit flavor.The aroma characters of four winemaking grapes were closely correlated with the contents of volatile aroma compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期225-229,共5页
Food Science
关键词
蛇龙珠
赤霞珠
品丽珠
梅鹿辄
气相色谱-嗅闻
挥发性香气成分
Cabernet gernischt
Cabernet sauvignon
Cabernet franc
Merlot
gas chromatography-olfactometry
aroma component
