超高压处理对柚子酒香气成分的影响  

Effect of Ultra High Pressure Treatment on Flavor Compounds in Pomelo Wine

作　　者：游玉明[1] 阚建全[2] 

机构地区：[1]重庆文理学院生命科学与技术学院,重庆402168 [2]西南大学食品科学学院,重庆400715

出　　处：《食品研究与开发》2010年第7期59-62,共4页Food Research and Development

摘　　要：通过气相色谱-质谱(GC-MS)分析,研究柚子酒经超高压处理后,其香气成分的变化情况。结果表明:将柚子酒在400MPa压力、25℃温度条件下处理30min后,柚子酒的香气成分有较明显变化,其醇类物质的相对含量由64.37%降低至61.02%,酯类物质由21.14%升高至22.69%,酸类和醛酮类也有不同程度的提高,而长链烷烃类化合物消失,同时产生芳樟醇,乙酸异戊酯等新物质,感官评定表明:超高压处理不仅能很好地保持柚子酒特征香气,而且使柚子酒的刺激性减小,变得饱满柔和,香气沉实厚重,这与柚子酒中香气成分检测结果相一致。The content variation of flavor in pomelo wine treated by ultra high pressure （400 MPa, 25 ℃, 30 min） was measured by GC-MS. The results showed that the mass fraction of main flavor compounds were changed obviously after UHP treatment. The contents of liquors were decreased from 64.37 % to 61.02 %; esters were increased from 21.14 % to 22.69 %, acids; lactones and aldehydes also increased in UHP treated pomelo wine, but the alkanes were disappeared, and some new flavor ingredients such as linalool, isoamyl acetate etc appeared after being treated by UHP. The sensory results demonstrated that UHP process could reserve the characteristic aroma of pomelo wine, the taste was fuller and deeper than the contrast sample, both of which matched well with the flavor analysis results of the pomelo wine.

关 键 词：柚子酒 超高压处理 香气成分 气相色谱-质谱(GC-MS) 

分 类 号：TS261.7[轻工技术与工程—发酵工程]