猕猴桃白酒陈酿期间香气成分变化分析  

Research of the change of the aroma components in the kiwi spirit during aging

作　　者：李阿敏[1] 王孝荣[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2015年第9期281-286,291,共7页Science and Technology of Food Industry

摘　　要：以猕猴桃为原料,经过发酵、两次蒸馏制得猕猴桃白酒,利用顶空固相微萃取法与气相质谱联用技术(HS-SPME-GC-MS),对陈酿期间各个时期(一、二、四、七、十一个月)的猕猴桃白酒的香气成分进行分析。结果表明:猕猴桃白酒陈酿期间,共检出有香气物质为129种,酯类、缩醛类总体呈下降趋势,醇类、酸类、醛酮类及萜烯类呈上升趋势。猕猴桃白酒经陈酿后,香气成分经历了平衡、稳定及成熟的微妙动态变化,使酒体变得更加细腻、柔和、醇厚、丰满、典型性突出。Using the actinidia as raw materials,kiwi spirit was made through fermentation and twice distillation. The solid- phase micro extraction（ SPME） and the gas chromatography- mass spectrometry（ GC- MS） were adopted to identify the aroma components in the kiwi spirit during the aging（ one month,two months,four months,seven months,eleven months）.The results showed that 129 kinds of aroma components were identified during the aging.Esters,acetals were gradually declining and alcohols,acids,aldehydes,ketones,terpenes were gradually rising during the aging. After aging,the aroma substances of Kiwi spirit experienced the subtle dynamic change of balance,stable and mature,and Kiwi spirit became special delicate,soft,mellow,typical highlights.

关 键 词：猕猴桃 白酒 陈酿 香气成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]