摘要
通过气相色谱-质谱法对4种外源可发酵糖葡萄酒中的挥发性化合物进行定性定量分析。结果表明:添加外源可发酵糖,影响葡萄酒挥发性物质的特征;添加麦芽糖,葡萄酒中醇类、酮类、酸类、醛类、酚类和萜烯类的含量较高,酯类含量较低,而醇类和酯类的总含量在添加果糖和葡萄糖的条件下达到最大值。通过计算挥发性物质的香气活性值,确定20种挥发性化合物为葡萄酒的关键香气物质。主成分分析和感官分析显示添加不同可发酵糖发酵葡萄酒的关键香气物质有显著差别,添加葡萄糖改善了葡萄酒的植物香和果香,风味强度最大,添加果糖和蔗糖改善了葡萄酒的青草香、花香、甜香和果香,添加麦芽糖改善了葡萄酒的花香、酯香、果香和甜香。
The volatile compounds of wines fermented after the addition of four different exogenous fermentable sugars were identified and quantified by gas chromatography-mass spectrometry（GC-MS）. The results showed that volatiles characteristics of wine were affected by adding exogenous fermentable sugars and the contents of alcohols, ketones, acids, aldehydes, phenols and terpenes were higher while esters were lower upon the addition of maltose. Meanwhile, the total contents of esters and alcohols reached maximum respectively upon the addition of glucose and fructose. Moreover, a total of 20 volatiles were determined as the key aroma compounds by calculating odor activity value（OAV）. Then, principal component analysis（PCA） and sensory analysis showed that addition of different fermentable sugars resulted in significant differences in the key volatile components of wine. Moreover, glucose improved the botanical and fruity aroma of wine and produced the strongest flavor intensity, fructose and sucrose improved grass, floral, sweet and fruity aroma, and maltose improved floral, ester, fruity and sweet aroma.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第18期113-119,共7页
Food Science
基金
上海市教委科技创新重点项目(12ZZ187)
上海市联盟计划项目(LM201436)
关键词
可发酵糖
挥发性化合物
葡萄酒
香气活性值
主成分分析
fermentable sugars
volatile compounds
wine
odor activity value
principal component analysis
