摘要
采用顶空固相微萃取-气质联用技术对柑橘-巨峰葡萄酒、柑橘-夏黑葡萄酒和柑橘-玫瑰香葡萄酒的香气成分进行分析。结果表明,在三种柑橘-葡萄酒中共分离鉴定出43种香气化合物,其中包含酯类、醇类、酸类、醛类、酮类等。主要的香气贡献成分是酯类化合物,相对含量在43.90%~64.77%之间,其中主体香气成分有乙酸乙酯、乳酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、丙酸-2-苯乙酯、棕榈酸乙酯、3-甲基-2-丁醇、苯乙醇、异戊醇、乙酸、己酸、2,3-二甲基-5-异丙烯基-环己酮-1等,这些成分是决定柑橘-葡萄酒酒香和果香的重要组分。而柑橘-夏黑葡萄酒中这类化合物含量最高,与感官审评结果一致。因此,川南地区宜选夏黑葡萄用于柑橘-葡萄酒的制作。
The aroma components in orange-kyoho grape wine, orange-summer black grape wine ~ orange-muscat grape wine were analyzed by head-space solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The results showed that a total of 43 aroma components including esters, alcohols, acids, aldehydes and ketones were detected in orange-grape wine, and the major aroma contributors were esters, which has 43.90%-64.77% of the whole aroma. The main body flavor was consited of Ethyl acetate, ethyl lactate, ethyl caproate, ethyl caprylate, ethyl caprate, propionic acid-2-phenethyl ester, ethyl palmitate, 3-methyl-2-butanol, phenethyl alcohol, isoamyl alcohol, acetic acid, caproic acid, 5-isopropenyl-2-methyl-cyclohex-2-en-l-one. which These were the important components forming the bouquet and fruity aroma in orange-grape wine. These compounds showed the highest content in orange-summer black grape wine, which was the same in the sensory evaluation. Therefore, summer black grape is suitable to produce orange-grape wine in southern Sichuan.
出处
《中国食品添加剂》
北大核心
2017年第12期72-78,共7页
China Food Additives
基金
发酵资源与应用四川省高校重点实验室开放基金(2015GTY005)
关键词
柑橘-葡萄酒
香气成分
顶空固相微萃取
气相色谱-质谱分析
orange-grape wine
aroma components
head-space solid-phase microextraction
gas chromatography- mass spectrometry （GC-MS）analysis
