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采用Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(SPME-GC-MS)研究了自然发酵和接种发酵树莓酒中的香气物质,并对其进行感官分析,GC-O确定特征香气活性物质。结果表明,自然发酵、接种发酵树莓酒和模拟酒的香气轮廓相似,醇香最突出,但与树莓汁感官分析相差很大。发酵后,有15种香气物质消失,但产生了具有醇香味的酯类物质。自然发酵和接种发酵果酒中分别检出19、18种游离态香气物质,其中酯类最多;发现3和5种键合态香气物质,主要为苯系物。采用GC-O嗅闻技术分别从模拟酒、自然发酵和接种发酵果酒中检出到10、21和17种游离态香气活性物质,并鉴定出其中的8种、18种和14种化合物,主要为乙酸乙酯、苯乙醇等。从自然发酵和接种发酵树莓果酒键合态组分中分别检出了5种和8种有气味的物质,并鉴定出了其中的3种和4种化合物,主要为庚酸、苯甲酸等。
The aroma substances in naturally fermented and inoculated fermented raspberry wine were studied by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS), and their sensory analysis was performed. GC-O was used to determine the characteristic aroma active substances. The results showed that the aromas of natural fermentation, inoculated fermented raspberry wine and simulated wine were similar in outline, with the most prominent mellow but with a great difference from the sensory analysis of raspberry juice. After fermentation, 15 aroma substances disappeared, but esters of alcoholic aromas were produced. 19,18 kinds of free aroma substances were detected in natural fermented and inoculated fermented fruit wine, of which esters were the most. Three and five kinds of bound aroma substances were found, mainly benzene series. A total of 10, 21 and 17 kinds of free-form aroma active substances were detected by GC-O sniff technique from simulated wine, natural fermentation and inoculated fermented fruit wine respectively, and 8, 18 and 14 kinds of compounds were identified, mainly Ethyl acetate, phenethyl alcohol and the like. Five kinds and eight kinds of odorous substances were detected from the key components of the fermented and fermented berry wine, respectively, and three kinds and four kinds of compounds were identified, mainly heptanoic acid, benzoic acid and the like .