陈酿时间对发酵型香菇酒香气成分及酒体风味的影响  

Influence of Aging Time on Aroma Components and Full-Bodied Flavor of Fermented Lentinula edodes Wine

作　　者：王大为[1] 马岩石 李娜[1] 金凤石 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2016年第14期80-85,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08);长春市科技计划项目(14NK007)

摘　　要：采用顶空固相微萃取与气相色谱-质谱联用技术对发酵型香菇酒陈酿早期香气成分变化进行动态检测,通过峰面积归一法计算各香气成分相对含量,并结合相对香气活度值(relative odor activity value,ROAV)进行分析。结果表明:发酵型香菇酒在陈酿早期形成大量香气成分,检出54种,其中1-辛烯-3-醇、异戊醇、癸酸乙酯等8种挥发性香气化合物是发酵型香菇酒具有独特风味的主要原因。陈酿早期香菇酒香气成分变化较大,醇类与酸类香气物质的相对含量总体下降,酯类香气物质相对含量明显上升,其他类香气物质变化不大。陈酿60 d及陈酿180 d的成品香菇酒的香气成分相对含量及ROAV,差异不显著(P>0.05)。证明在陈酿早期即形成了发酵型香菇酒的主体香,提示生产中可适当缩短发酵型香菇酒的陈酿时间,缩短生产周期,提高生产效率。In order to investigate the influence of initial aging on aroma components in fermented Lentinula edodes wine, solid-phase micro extraction（SPME） and gas chromatography-mass spectrometry（GC-MS） were applied to detect the dynamic changes in aroma components during initial aging stage. The relative contents of aroma components were calculated by a peak area normalization method and the contribution of each compound to the aroma was evaluated by relative odor activity value（ROAV）. The results indicated that a total of 54 aroma components were identified in the initial stage of wine aging. Among the tested components, 8 aroma components including 3-methyl-1-butanol, phenethyl alcohol, decanoic acid, and ethyl ester had larger effect upon the aroma than the others. As aging proceeded, the relative contents of esters and acids were decreased proportionally whereas the proportion of esters was increased significantly. The other aromas remained stable. The contents of aroma components and ROAV after aging for 60 and 180 d were not significantly different（P 0.05）. It was shown that the main aroma of the wine was formed in the early stage of aging, indicating that the aging time could be appropriately shortened during production, in turn shortening the production cycle and improving the production efficiency.

关 键 词：香菇酒 陈酿 气相色谱-质谱法 香气成分 

分 类 号：TS261.4[轻工技术与工程—发酵工程]