柑橘酒酿造过程香气成分变化的研究  

The Change of Flavoring Components During the Fermenting Process of Citrus Fruit Wine

作　　者：黄六斌[1] 穆洪霞 丁雪梅[1] 降升平 赵树欣[1] 

机构地区：[1]工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2015年第3期47-50,共4页Liquor-Making Science & Technology

摘　　要：通过固相微萃取结合GC-MS技术分析柑橘汁与柑橘酒的香气成分及其变化趋势。结果表明,柑橘汁的香气物质主要是烯类和酯类;随着酿造过程的进行,烯类物质逐渐减少,到了发酵后期,烯类物质几乎消失;酯类物质随着酿造的进行呈逐步上升变化趋势,醇类是先上升后下降,然后持平趋势;酚类、酮类、醛类含量都较少,而且在发酵、贮存过程中没有大变化。The flavoring components in citrus juice and in citrus fruit wine and their change rules in the fermenting process were analyzed by solid phase micro-extraction combined with GC-MS. The results showed that,the main flavoring components of citrus juice were esters and ter-penes, during the fermenting process, terperes gradually reduced and almost disappeared in the late fermenting period;however, esters kept in-creasing during the fermenting process, and alcohols increased at first and reduced afterwards and then kept stable;no major change of phenols, ketones, and aldehydes observed in the fermenting and storage process.

关 键 词：柑橘汁 柑橘酒 香气成分 固相微萃取 

分 类 号：TS262.7[轻工技术与工程—发酵工程]