新型嘉宝果起泡酒香气成分及特征香气分析

doi:10.7506/spkx1002-6630-201424028

食品科学

新型嘉宝果起泡酒香气成分及特征香气分析

丁吉星1，何玉云1，梁艳英1，崔长伟1，王华1,2,3,*，李华1,2,3

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100；
3.西北农林科技大学合阳葡萄试验示范站，陕西合阳 715300

出版日期:2014-12-25 发布日期:2014-12-29
通讯作者: 王华
基金资助:
“十二五”国家科技支撑计划项目（2012BAD31B07）

Analysis of Volatile Aroma Compounds and Aromatic Characteristics from Jaboticaba Sparkling Wine

DING Ji-xing1, HE Yu-yun1, LIANG Yan-ying1, CUI Chang-wei1, WANG Hua1,2,3,*, LI Hua1,2,3

1. College of Enology, Northwest A&F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Vitis-Viniculture, Yangling 712100, China;
3. Grape and Wine (Heyang) Test Station, Northwest A&F University, Heyang 715300, China

Online:2014-12-25 Published:2014-12-29
Contact: WANG Hua

摘要/Abstract

摘要：

以热带水果嘉宝果为原料，采用新型发酵工艺酿造香气怡人的嘉宝果起泡酒。通过搅拌棒萃取法提取酒样香气成分，利用气相色谱-质谱联用结合内标法进行定性定量分析。共检测到104 种香气成分，其中主要有酯类、醇类、有机酸类、醛酮类、萜烯类以及芳香族化合物。根据气味活性值，从中筛选出12 种特征香气成分，其活性值由大到小依次为：肉桂酸乙酯、反-肉桂酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、丁酸乙酯、乙酸异戊酯、乙酸苯乙酯、苯甲酸甲酯、里那醇、异戊酸乙酯、月桂酸。这些特征香气成分的描述词均以果香和花香为主。由30 名经过葡萄酒标准香气物质培训的品尝员进行感官量化分析，得到的实际特征香气与筛选鉴定出的香气成分的气味描述相符程度较高。验证采用新型工艺酿造的嘉宝果起泡酒具有以草莓等果香和花香为主体，并伴随着蜂蜜和其他复杂香气的香气特征。

关键词: 嘉宝果, 起泡酒, 气相色谱-质谱法, 香气成分, 特征香气

Abstract:

A jaboticaba sparkling wine displaying well-defined flavor features was brewed by a unique sparkling wine
fermentation process using jaboticaba fruits from the tropics as the main material. Volatile aroma compounds present in the
wine were extracted by stir bar sportive extraction (SBSE) and analyzed by gas chromatography-mass spectrometry (GCMS).
Meanwhile, quantitation was carried out using an internal standard method. Totally, 104 compounds were identified.
The results showed that esters, alcohols, organic acids, carbonyls, terpenes and aromatic compounds were the major
volatile aroma compounds of the sparkling wine. Odor active value (OAV) analysis indicated that 12 of the 104 volatile
compounds contributed to the critical characteristic aroma, which were ranked in decreasing order of active value as: ethyl
cinnamate, methyl trans-cinnamate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl butyrate, isoamyl acetate, phenethyl
acetate, methyl benzoate, linalool, ethyl isovalerate, and lauric acid. The main descriptors for all these characteristic aroma
components were floral and fruity. Sensory analysis was conducted by 30 panelists who had been trained by using “Le Nez
du Vin” wine aroma kit, and the actual aroma characteristics closely agreed with the descriptions of aroma components.
Thus it was verified that the jaboticaba sparkling wine was dominated by delicately floral and fruity aroma together with
strawberry-like aroma and other sophisticated aroma characteristics.

Key words: jaboticaba, sparkling wine, gas chromatography-mass spectrometry (GC-MS), flavor compounds, characteristic aroma

中图分类号:

TS255.4

丁吉星1，何玉云1，梁艳英1，崔长伟1，王华1,2,3,*，李华1,2,3. 新型嘉宝果起泡酒香气成分及特征香气分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201424028.

DING Ji-xing1, HE Yu-yun1, LIANG Yan-ying1, CUI Chang-wei1, WANG Hua1,2,3,*, LI Hua1,2,3. Analysis of Volatile Aroma Compounds and Aromatic Characteristics from Jaboticaba Sparkling Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424028.

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新型嘉宝果起泡酒香气成分及特征香气分析

Analysis of Volatile Aroma Compounds and Aromatic Characteristics from Jaboticaba Sparkling Wine

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