媚丽葡萄酒品种香气成分的气味贡献研究  

Odor Contributions of Varietal Aroma Compounds in Meili Wine to Typical Aroma Characteristics

作　　者：彭传涛[1] 刘浩[1] 牟含 胡凯[1] 安然[1] 陶永胜[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《中国食品学报》2015年第10期230-239,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31000756)

摘　　要：研究媚丽葡萄酒中品种香气成分的气味贡献,揭示葡萄酒典型香气特征的形成机制。媚丽葡萄采自陕西杨凌,采用干红葡萄酒工艺酿造葡萄酒样品,酒中品种香气成分的含量经发酵前不同冷冻处理调整,酿造次年5月进行葡萄酒品种香气成分与香气特征的分析。香气成分采用搅拌棒吸附萃取-气质联用仪进行定量分析。香气特征由20名经过"葡萄酒标准香气物质"培训的品尝员分析量化,量化数据综合香气术语的使用频率和强度分值。品种香气成分采用气味活性值评价,它们对典型香气特征的气味贡献用偏最小二乘回归方程中的系数表示。结果显示,在媚丽葡萄酒中共检测出19种品种香气成分,其中包括6种萜烯醇、3种去甲类异戊二烯化合物、2种C6化合物,其他8种苯衍生物、酚酸和肉桂酸系列化合物。采用活性香气成分构建典型香气特征的回归模型显示:媚丽葡萄酒中品种香气成分对花香、甜水果、温带水果和植物味等4类香气类型的回归效果很好。回归模型中香气成分的系数表明:一组香气成分共同作用产生一种香气特征,某一香气成分可能对几个香气特征有贡献。The aim is to reveal the formation of wine typical aroma characteristics through the odor contributions of varietal aroma compounds. In the experiment, Meili grapes were picked in Yangling, Shaanxi, China. Wine samples were made using red winemaking process. The contents of wine varietal aroma compounds were adjusted by freezing treatments before fermentation. In May of next year, wine aroma compounds were detected by stir bar sorptive extraction（SBSE）followed by GC-MS, and aroma characteristics were analyzed by 20 panelists who were trained using standard wine aroma kit. The quantified value of one aroma term was the geometric mean of its using frequence and odor intensity. Results showed that, 19 varietal aroma compounds were quantified in Meili wine, including 6 terpenols, 3 C13-norisoprenoids, 2 C6 compounds, other 8 compounds of benzenics, and derivatives of phenolic acids and cinnamic acids. The regression models of typical aromas by active aroma compounds indicated that the regressions of 4 aroma categories of floral, sweet fruity, temperate fruity and vegetal were good. The coefficients in regression models revealed that several compounds gave one certain aroma characteristic though synergistic effect, and one active compounds may contribute to several aroma traits.

关 键 词：葡萄酒 香气成分 香气特征 气味贡献 

分 类 号：O657.63[理学—分析化学] TS262.6[理学—化学]