橡木桶陈酿处理对沙田柚蒸馏酒挥发性风味成分的影响  

Effect of oak aging treatment on the volatile flavor compounds of Shatian Grapefruit distilled liquor

作　　者：移兰丽 余元善[2] 杜昌陈 徐玉娟[2] 陈卫东[2] 吴继军[2] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

出　　处：《食品工业科技》2016年第6期58-63,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目课题(2012BAD31B03);广东省科技计划项目(2013B020203001,2012B091000074)

摘　　要：采用主成分分析方法对沙田柚蒸馏酒在橡木桶陈酿期间的挥发性风味成分进行了系统的分析。结果表明,陈酿期间柚子果酒色度、总酸和总酚含量显著增加(p<0.05)。沙田柚蒸馏酒在橡木桶陈酿过程中共分析检测到75个挥发性风味成分,其中酯类是沙田柚蒸馏酒最主要的挥发性风味成分,其次是醛类、醇类、酮类、酸类、萜烯类、酚类。沙田柚蒸馏酒在橡木桶陈酿期间,也产生了新的风味物质:乙酸、异丁酸乙酯、异戊酸乙酯、2-糠酸乙酯、丁二酸二乙酯、3-苯丙酸乙酯、茴香酸乙酯、5-甲基呋喃醛、邻异丙基甲苯、(E)-壬烯醛、trans-香芹醇、癸酸、佛术烯、新异长叶烯,赋予了沙田柚蒸馏酒新的口感与风格。The volatile flavor compounds of Shatian Grapefruit distilled liquor were analyzed by using the methods of PCA（Principal Component Analysis） during oak aging. Results showed that the color,total acid and total phenolic content of Guangdong Shatian Grapefruit distilled liquor were significant increased（p〈0.05） during the aging. 75 kinds of volatile compounds were found in Shatian Grapefruit distilled liquor during the aging,and esters were the main volatile flavor components,followed by aldehydes,alcohols,ketones,acids,terpenes,phenols. It also produced amount of new volatile flavor compounds,such as acetic acid,ethyl isobutyrate,ethyl isovalerate,ethyl 2-furoate,diethyl succinate,ethyl 3-phenylpropionate,ethyl p-anisate,5-methyl furfural,1-isopropyl-2-methylbenzene,（2E）-2-nonenal,（E）-carveol,n-decanoicacid,eremophilene,8,9-dehydro-neoisolongifolene,elemicin,which gave a new taste and style during the oak aging.

关 键 词：橡木桶陈酿 沙田柚蒸馏酒 挥发性风味成分 GC-MS 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]