食品科学

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果汁发酵和带渣发酵蓝靛果酒香气成分分析

杨 旭1,陈 亮2,辛秀兰2,杨富民1,*   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.北京电子科技职业学院生物工程学院,北京 100029
  • 出版日期:2014-06-25 发布日期:2014-07-03
  • 通讯作者: 杨富民 E-mail:yfumin@163.com
  • 基金资助:

    公益性行业(农业)科研专项(201103037);北京市属高等学校人才强教深化计划项目;
    科研基地-生物技术在制药和农产品加工中的应用平台建设项目(PXM2010_014306_109857);
    青年科技创新教育行动计划项目(PXM2013_014306_000056)

Analysis of Volatile Aroma Components of Blue Honeysuckle (Lonicera caerulea) Wines Fermented from
Mashed Fruit and the Corresponding Juice

YANG Xu1, CHEN Liang2, XIN Xiu-lan2, YANG Fu-min1,*   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. College of Bioengineering, Beijing Vocational College of Electronic Science, Beijing 100029, China
  • Online:2014-06-25 Published:2014-07-03
  • Contact: YANG Fu-min1 E-mail:yfumin@163.com

摘要:

采用顶空固相微萃取和气相色谱-质谱联用技术,分析果汁发酵和带渣发酵两种工艺条件下蓝靛果酒香气成分的不同,为蓝靛果酒加工利用和评价提供理论依据。结果表明:2 种不同工艺蓝靛果发酵酒共鉴定出62 种香气成分,果汁发酵和带渣发酵各检出39 种和50 种香气成分,27 种是两者共有的。2 种蓝靛果发酵酒的主要香气成分都为苯乙醇和辛酸乙酯,其中,果汁发酵酒相对含量分别为23.11%和12.97%,带渣发酵酒相对含量分别为30.27%和16.83%。此外,根据感官评价,带渣发酵的果酒优于果汁发酵,带渣发酵的果酒酒色清澈透明,色泽稳定,口感圆润柔和,香气持久迷人,更具蓝靛果典型性风味。

关键词: 固相微萃取, 气相色谱-质谱联用技术, 蓝靛果酒, 香气成分

Abstract:

The volatile aroma components of blue honeysuckle (Lonicera caerulea) wines fermented from mashed fruit and
the corresponding juice, representing two different fermentation processes were analyzed by headspace solid-phase microextraction
(HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 62
kinds of aroma components were identified under the two different wine-making processes. Of these aroma components, 39
and 50 were detected in wines fermented from juice alone and in presence of pomace, respectively, and 27 were common
to both. The main aroma components of the two wine samples were benzene ethanol and octanoic acid ethyl ester, and
their relative contents were 23.11% and 12.97% in the wine fermented from whole fruits and 30.27% and 16.83% in the
counterpart sample from the juice, respectively. In addition, based on the results of sensory evaluation, the wine fermented
in the presence of pomace was superior to that fermented from juice alone. The former sample was clear and transparent,
exhibited good color stability, tasted mellow and soft, and had a durable fascinating fragrance with more typical flavors of
blue honeysuckle.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), Lonicera caerulea wine, aroma composition

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