食品科学 ›› 2017, Vol. 38 ›› Issue (14): 138-143.doi: 10.7506/spkx1002-6630-201714021

• 成分分析 • 上一篇    下一篇

香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定

周文杰,王鹏,詹萍,田洪磊   

  1. (石河子大学食品学院,新疆?石河子 832000)
  • 出版日期:2017-07-25 发布日期:2017-09-06
  • 基金资助:
    国家自然科学基金面上项目(31571846);石河子大学名校名师结对子项目(SDJDZ201517)

Screening and Identification of Flavor Characteristics of Three Pear Wines Based on Odor Activity Value Using Partial Least Squares Regression

ZHOU Wenjie, WANG Peng, ZHAN Ping, TIAN Honglei   

  1. (College of Food, Shihezi University, Shihezi 832000, China)
  • Online:2017-07-25 Published:2017-09-06

摘要: 采用固相微萃取-气相色谱-质谱对市售3?种梨酒香气物质进行分离鉴定,共检出43?种挥发性成分,其中醇类16?种、酯类15?种、醛类4?种、酮类2?种、酚类1?种、酸类3?种和其他化合物2?种。结合香气活度值(odor activity value,OAV)和偏最小二乘回归(partial least squares regression,PLSR)确定梨酒特征香气物质并推断其对梨酒香气的贡献程度。OAV结果表明:梨酒特征香气物质主要为异丁醇、1-辛醇、1-壬醇、苯乙醇、丁酸乙酯、3-甲基丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、β-大马士酮、丁香酚。建立6?个感官属性(发酵香、酸香、果香、花香、甜香、清香)与43?种香气物质的PLSR模型表明,苯甲醇、正丁醇、丁二酸二乙酯的OAV小于1,但对梨酒的香气有贡献,经OAV确定的梨酒特征香气物质与发酵香和甜香属性具有很好的相关性,而在清香、酸香、果香和花香上的相关性不明显。

关键词: 梨酒, 气相色谱-质谱, 香气活度值, 偏最小二乘回归, 特征香气物质

Abstract: The aroma compounds of three commercial pear wines were determined using solid phase microextraction (SPME) in combination with gas chromatography-mass spectrometry (GC-MS). A total of 43 aroma compounds were identified, including 16 alcohols, 15 esters, 4 aldehydes, 2 ketones, 1 phenol, 3 acids and 2 other compounds. Partial least squares regression (PLSR) were used to determine the characteristics of aroma compounds based on their odor activity values (OAV) and to deduce their contribution to the aroma of the wines. The characteristic aroma compounds identified mainly included isobutanol, 1-octano, 1-alcohol, phenylethyl alcohol, ethyl butyrate, ethyl 3-methyl butyrate, isoamyl acetate, ethyl caproate, ethyl caprylate, β-damascus ketone, and eugenol, and their possible correlation with six sensory attributes (fermented, acidic, fruity, floral, sweet, and delicate aromas) was fitted to a PLSR model. It turned out that the OAV of benzyl alcohol, n-butanol, and ethyl succinate were less than 1, which contributed to the aroma of pear wines. There was a good correlation between OAV of wine aroma compounds and fermented and sweet aromas while no striking correlations were observed with delicate, fruity and floral aromas.

Key words: pear wine, gas chromatography-mass spectrometry (GC-MS), odor activity value (OAV), partial least squares regression (PLSR), characteristic aroma compounds

中图分类号: