关键词: 黑果腺肋花楸发酵酒, 赤霞珠葡萄酒, 香气物质分析, 顶空固相微萃取, 气相色谱-质谱联用仪

Abstract: In order to provide an experimental basis for the development of black chokeberry wine with good consumer acceptance, the aroma components of black chokeberry wine were analyzed head space-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation was conducted in comparison to the reference Cabernet Sauvignon wine. The results showed that the aroma content of black chokeberry wine was 2.73 times higher than that of Cabernet Sauvignon wine, and 41 and 40 aroma compounds were detected from black chokeberry and Cabernet Sauvignon wines, respectively. A total of 18 aroma compounds were common to both. In the two wines, alcohols were the most dominant compounds, accounting for 62.11% and 73.87% of the total aroma compounds, respectively. According to odor activity values (OAVs), esters contributed mostly to the aroma of wine, with contribution rates of 36.57% and 22.04% for black chokeberry and Cabernet Sauvignon wines, respectively. The main aroma components of black chokeberry wine were β-damascenone, ethyl octanoate, ethyl n-hexanoate and isoamyl acetate, while in Cabernet Sauvignon wine, α-ionone, ethyl octanoate, ethyl caproate and phenylacetaldehyde were dominant. The aroma components found in both black chokeberry and Cabernet Sauvignon wines accounted for 34.20% and 21.81% of the total aroma compounds, respectively, indicating a certain similarity, while the contribution ratio of β-damascenone and α-ionone to the odor activity values of black chokeberry and Cabernet Sauvignon wines were 63.22% and 76.36%, respectively. Both wines had their own characteristics. The sensory evaluation score of black chokeberry wine was 2 points higher than that of Cabernet Sauvignon wine. The above results indicated that the black chokeberry can be used for winemaking as a black berry.

Key words: black chokeberry wine, Cabernet Sauvignon wine, aroma substance analysis, head space-solid phase microextraction, gas chromatography-mass spectrometry