发酵型油橄榄果酒及其香气成分剖析  

Analysis of Olea Europaea L.Wine and Its Aroma Components

作　　者：张星灿[1] 康建平[1] 何世勤 陈蓉 谢文渊[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130 [2]四川天源油橄榄有限公司,四川达州635000

出　　处：《食品与发酵科技》2015年第5期80-83,共4页Food and Fermentation Science & Technology

摘　　要：利用油橄榄果渣发酵、蒸馏得到蒸馏液,并以陈酿油橄榄发酵酒为基酒进行勾兑,得到一款口感丰满、香气浓郁的新酒。利用GC-MS对三种酒样进行香气成分分析,检测出50种香气成分,结果表明:油橄榄果渣与果汁中香气成分存在差异,果渣蒸馏酒香气成分更加丰富,且对新酒影响更多。The fermentation and distillation of olive pomace were employed to get the distillate. After blending this distillate with fermented Olea europaea L. wine as alcoholic base, we get a new kind of wine with good taste and intense aroma. From the GC-MS analysis of aroma constituents of the three kinds of wine samples, 50 kinds of aroma components were found. The result shows that there were differences between the aroma components in olive pomace and juice. To be specific, the wine distilled from olive pomace contains richer aroma components and exerts more influence on the new wine.

关 键 词：油橄榄酒 香气成分 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]