关键词: 沙参, 糯米酒, 巴氏杀菌, 气相色谱-质谱法, 香气成分

Abstract:

In order to explore the influence of pasteurization on the aroma intensity of rice wine added with Adenophora
stricta roots, produced from glutinous rice and Adenophora stricta roots, the volatile aroma compounds of unpasteurized and
pasteurized wines were extracted by headspace solid-phase microextraction (HS-SPME) and qualitatively and quantitatively
analyzed by gas chromatograghy-mass spectrometry (GC-MS) and area normalization method. The results illustrated that
a total of 73 and 71 aroma compounds were detected in the unpasteurized and pasteurized wines, respectively. The major
components identified were phenylethyl alcohol, linalool, ethyl lactate, isoamyl acetate, lauryl alcohol, alpha-terpineol,
n-hexanol, and terpinen-4-ol. After pasteurization, the relative contents of alcohols and esters were increased by 1.22% and
2.00%, respectively, while the contents of hydrocarbons, aldehydes, ketones, and acids as well as phenols and ethers were all
decreased to different extents. After pasteurization, citronellol and phenethyl acetate, which contributed to the pleasing aroma
of the wine, were not detected, while octanoic acid and capric acid, which smelled unpleasant, were accordingly decreased
and even disappeared. The wine had sweet and fruit flavors due to the occurrence of ethyl caprylate, tetradecanal and methyl
heptenone after pasteurization. In general, pasteurization had little impact on the volatile aroma compounds in rice wine
added with Adenophora stricta roots. Thus, pasteurization is suitable for the wine.

Key words: Adenophora stricta, glutinous rice wine, pasteurization, gas chromatograghy-mass spectrometry (GC-MS), aroma components