基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析

doi:10.7506/spkx1002-6630-20210306-079

食品科学 ›› 2022, Vol. 43 ›› Issue (4): 175-182.doi: 10.7506/spkx1002-6630-20210306-079

基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析

柴瑞雪，安朝严，刘涛，孙延峰，吴广枫，石英，段长青，兰义宾

（1.中国农业大学食品科学与营养工程学院，葡萄与葡萄酒研究中心，北京 100083；2.农业农村部葡萄酒加工重点实验室，北京 100083；3.集安市人参特产业发展中心，吉林通化 134000）

出版日期:2022-02-25 发布日期:2022-03-08
基金资助:
北京市自然科学基金项目（6222035）；现代农业（葡萄）产业技术体系建设专项（CARS-29）

Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry

CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin

(1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; 3. Ji’an Ginseng Industry Development Center, Tonghua 134000, China)

Online:2022-02-25 Published:2022-03-08

摘要/Abstract

摘要： 利用液液萃取-溶剂辅助风味蒸发、气相色谱-嗅闻-质谱联用和香气活性值（odor activity values，OAV）联合技术鉴定‘双红’（Vitis amurensis Shuanghong）干红葡萄酒游离态和糖苷结合态关键香气物质。结果表明，‘双红’干红葡萄酒游离态香气物质中有37 种物质的气味稀释因子高于8，23 种物质的OAV大于1。通过香气重构和感官定量描述性分析发现，‘双红’干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较小，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 value (OAV) analysis. The results showed that 37 free aroma compounds with flavor dilution (FD) factors higher than 8, and 23 free aroma compounds with OAVs higher than 1 were identified. Based on the results from aroma reconstitution and quantitative descriptive sensory analysis, there was no significant difference in the intensity of hawthorn-like, smoky/animal-like, fatty, and cooked vegetable-like aromas between the original wine and reconstituted wine prepared by mixing 42 aroma compounds, but the intensity of green and black berry-like aromas in the latter was significantly lower than that in the former. Aroma omission tests confirmed that fatty acid ethyl esters, β-damascenone, C6 alcohols, and volatile phenolic compounds had significant effects on the overall aroma of ‘Shuanghong’ wine.

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, 2022, 43(4): 175-182.

CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin. Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry[J]. FOOD SCIENCE, 2022, 43(4): 175-182.

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基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析

Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry

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