摘要
采用顶空固相微萃取(HS-SPME)和气质联用法(GC-MS)快速测定葡萄中的挥发性香气成分,定量分析了蛇龙珠、品丽珠、赤霞珠和梅鹿辄4种葡萄果皮与果肉中的香气成分。在4种葡萄中,果皮中的化合物总量高于果肉,含有较多的酯类、芳香族化合物、挥发性有机酸和挥发酚,这些化合物在果皮中的含量是果肉中的1.58～20.54倍。不同的风味化合物在葡萄果皮与果肉中含量差别较大,其中有19种化合物在果皮中含量较多,茴香脑、(S)-3-乙基-4-甲基戊醇、萘在4种葡萄皮中含量远高于果肉。不同品种葡萄果皮中,高含量化合物是不同的,主要风味成分浓度也是不一样的。
The volatile aroma compounds in skin and pulp of four grape varieties were determined by head space-solid phase microextraction（HS-SPME） followed by the gas chromatography-mass spectrometry（GC-MS）.The aroma compounds in grape skin and pulp were quantified separately in Cabernet Gernischt,Cabernet Franc,Cabernet Sauvignon and Merlot.Results showed that in the four types of grapes,the total concentration of aroma compounds in skin was 1.58~20.54 times higher than in pulp,which included esters,aromatic compounds,volatile organic acids and volatile phenols.The content of different flavor compounds in skin was distinctly different from in pulp and there were 19 compounds had much more content in grape skin.The concentration of anethol,（S）-3-ehtyl-4-methylpentanol,phenol and naphthalene in skin were much higher than in pulp.In the four grape skins,the kinds of high content compounds were different,and the concentration of the main aroma compounds was also different.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第12期113-118,共6页
Food and Fermentation Industries
基金
山东省泰山学者计划项目
