摘要
以2016年、2017年和2018年3个垂直年份的长白山野生山葡萄酒为研究对象,采用了电子鼻和固相微萃取结合气相色谱-质谱联用技术,分析不同年份山葡萄酒挥发性成分的种类和含量,旨在研究野生山葡萄酒的挥发性物质的差异。结果表明,电子鼻对不同年份葡萄酒的挥发性成分敏感,能够将3个年份的葡萄酒区分开。固相微萃取结合气相色谱-质谱联用,测定3个年份的葡萄酒中共存在153种挥发性成分,其中酯类56种、醇类30种、醛类2种、酮类11种、酸类5种、烃类25种、苯环类16种,其他类物质8种;3个年份的葡萄酒中含有24种相同成分;随着年份的增加,其挥发性物质的种类和质量浓度也增加,其风味更加丰富浓郁。酯类和醇类物质是山葡萄酒主要的风味成分。该研究为全面认识野生山葡萄酒的风味和典型性提供了依据。
This study aimed to investigate characteristic flavor differences of the wild mountain wines produced in Changbai Mountain area from three consecutive aging years(2016,2017,and 2018).The types and contents of volatile components in these wines were analyzed by electronic nose(E-nose)and headspace-solid phase micro extraction-gas chromatography mass spectrometry(HS-SPME-GC-MS).The results showed that the E-nose was sensitive to the volatile components and was able to distinguish these wines with three aging years.In addition,153 kinds of volatile components were identified by HS-SPME-GC-MS,including 56 kinds of esters,30 kinds of alcohols,2 kinds of aldehydes,11 kinds of ketones,5 kinds of acids,25 kinds of hydrocarbons,16 kinds of benzene rings,and 8 other substances.There were 24 ingredients detected to be present in all three wines.The results showed that as wine ages,varieties and concentrations of volatile substances increased,flavor became more intense and complex.Esters and alcohols are the main flavor components of these mountain wines.Thisz study provided a basic flavor profile of typical wild mountain wines.
作者
孙娜
杨馨悦
杨宇驰
薛桂新
SUN Na;YANG Xinyue;YANG Yuchi;XUE Guixin(Agricultural College,Yanbian University,Yanji 133000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期262-269,共8页
Food and Fermentation Industries
基金
柑橘醋产业化关键技术研究(2018222409000036)
关键词
野生山葡萄酒
年份
挥发性成分
电子鼻
固相微萃取
气相色谱-质谱
wild mountain wines
aging years
volatile constituents
electronic nose
solid phase microextraction
gas chromatography-mass spectrometry
