大十桑椹果汁与发酵果酒香气成分的变化规律  

Study on change regularities of aroma components in Dashi mulberry and fermentative wine

作　　者：陈娟[1] 阚建全[2] 王洪志[1] 唐俊妮[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041 [2]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2011年第9期102-106,183,共6页Science and Technology of Food Industry

基　　金：国家2003年度三峡科技移民开发专项(2003EP090013);国家自然基金项目(31071515)

摘　　要：通过对大十桑椹汁、蜂蜜桑椹发酵原酒和陈酿酒中香气成分的相对含量和数量的分析,结果表明:桑椹果汁中,共检测出51种挥发性成分,占总峰面积的96.97%;发酵原酒中,共检测出64种挥发性成分,占总峰面积的96.42%;陈酿酒中,共检测出68种挥发性成分,占总峰面积的98.90%。并分别确定了果汁、发酵原酒和陈酿酒中重要的香气成分。在此基础上,初步得出了大十桑椹汁经发酵和陈酿作用,香气成分的总体变化规律。The relative contents and amounts of aroma components about Dashi mulberry juice,new honey-mulberry wine and aging honey-mulberry wine were analyzed,and the results were as follows：51 volatile components were detected from Dashi mulberry juice and accounted for 96.97% in total peak areas;64 volatile components were detected from new honey-mulberry wine and accounted for 96.42% in total peak areas;68 volatile components were detected from aging honey-mulberry wine and accounted for 98.90% in total peak areas.Furthermore,important aroma components in mulberry juice,new wine and aging wine were respectively ascertained.On this basis,the overall change regularities of aroma components for Dashi mulberry＇s fermentation and aging process were obtained.

关 键 词：大十桑椹 蜂蜜桑椹酒 发酵 陈酿 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]