关键词: 猕猴桃酒, 香气物质, 气相色谱-质谱, 电子鼻, 品种

Abstract: The volatile components of kiwifruit wines made from three different cultivars, namely Actinidia deliciosa ‘Hayward’, ‘Xuxiang’ and A. chinensis ‘Hort16A’, were investigated by the combined use of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (E-nose). The results showed that a total of 63 volatiles were identified in the three wines, with the most abundant being alcohols, esters, acids and terpenoids. Out of the 63 compounds, 52, 45 and 46 were found in ‘Xuxiang’, ‘Hayward’ and ‘Hort16A’ wines, respectively, with total concentrations of 81.56, 43.92 and 15.07 mg/L, respectively. Methyl butyrate, isoamyl acetate, ethyl hexanoate, eugenol, octanoic acid, eucalyptol and 2-methoxy-4-vinylphenol were the characteristic aroma compounds common to the three wines. Meanwhile, the results of E-nose and GC-MS were consistent with each other, showing that there were significant differences?in?the?aroma?profiles?of the kiwifruit wines,?especially between ‘Xuxiang’ and ‘Hayward’ wines. The kiwifruit wines could?be completely discriminated using principal?component analysis (PCA).

Key words: kiwifruit wine, volatiles, gas chromatography-mass spectrometry, electronic nose, variety