基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析

摘要/Abstract

摘要： 利用液液萃取-溶剂辅助风味蒸发（liquid-liquid extraction-solvent assisted flavor evaporation，LLE-SAFE）、气相色谱-嗅闻-质谱联用（gas chromatography-olfactometry-mass spectrometry，GC-O-MS）和香气活性值（odor activity values，OAVs）联合技术鉴定了‘双红’（Vitis amurensis Shuanghong）干红葡萄酒的游离态和糖苷结合态关键香气物质。结果表明，‘双红’葡萄酒游离态香气物质中有37种物质的FD值高于8和23种物质的OAV大于1。通过香气重构技术和感官定量描述性分析发现，‘双红’葡萄酒原酒与采用42种香气物质重构酒样在山楂味、烟熏味/动物味、脂肪味和煮蔬菜的香气强度差异不大，而后者在生青味和黑色浆果的香气强度显著低于前者，利用香气缺失实验进一步证实了脂肪酸乙酯、β-大马士酮、C6醇类和挥发性酚类物质对‘双红’干红葡萄酒的整体香气有显著影响。

关键词: ‘双红’, 香气, 气相色谱-嗅闻-质谱法, 香气重构, 香气缺失

Abstract: The key free and glycosidically bound aroma compounds of 'Shuanghong' red wine were identified by liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity values (OAVs) analysis. The results showed that 37 free aroma compounds in 'Shuanghong' wine displayed FD values higher than 8, and 23 free aroma compounds had OAVs higher than 1. Based on the results from aroma reconstitution and quantitative descriptive analysis, there was no significant difference in aroma intensity of hawthorn, smoky/animal, fatty, and cooked vegetables flavors between the original wine and its completed reconstitution, but the aroma intensity of green and black berry in the completed reconstitution was significantly lower than that in the original wine. It’s confirmed that ethyl esters of fatty acid, β-damascenone, C6 alcohols, and volatile phenolic compounds had significant effects on the overall aroma of 'Shuanghong' wine by the aroma omission test.

Key words: 'Shuanghong', aroma, gas chromatography-olfactometry-mass spectrometry, aroma reconstitution, aroma omission

中图分类号:

TS261.4

柴瑞雪安朝严刘涛孙延峰吴广枫石英段长青兰义宾. 基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析[J]. 食品科学, 0, (): 0-0.

Rui-Xue CHAI 吴广枫 Chang-Qing DUAN Yi-Bin LAN. Analysis of Key Aroma Compounds in 'Shuanghong' Wine by Solvent Assisted Flavor Evaporation and Gas Chromatography-Olfactometry-Mass Spectrometry[J]. FOOD SCIENCE, 0, (): 0-0.

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