发酵温度对樱桃酒香气物质和有机酸的影响  

The Influence of Different Fermentation Temperature on the Flavor of Cherry Wine

作　　者：肖作兵[1,2] 周璇[1] 牛云蔚[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《中国食品学报》2016年第7期259-267,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(21306114);"十二五"国家科技支撑计划项目(2011BAD23B01);上海香料香精工程技术研究中心项目(15DZ2280100)

摘　　要：通过气相色谱-质谱联用和高效液相色谱技术对5个温度(15,20,25,30℃和35℃)条件下发酵的樱桃酒中的香气成分和6种有机酸做定性、定量研究,分析不同发酵温度下樱桃酒中香气物质和有机酸的变化趋势,结果表明:在不同发酵温度条件下,产生不同的香气物质,其中20℃或25℃发酵条件下,大部分香气物质的种类和含量较高,而有机酸的种类和含量均在25℃条件下达到最大值。通过计算香气物质的香气活性值,确定18种物质为樱桃酒的关键香气组分,采用主成分分析研究发酵温度和香气物质、有机酸之间的相关性。The volatiles and 6 organic acids produced with five different fermentation temperatures（15, 20, 25,30 ℃ and 35 ℃）were identified and quantified by GC-MS and HPLC, then the change of those volatiles and organic acids were studied. The result shown that different volatiles produced with different temperatures, and the type and content of most of volatiles were high at the condition of 20 ℃ or 25 ℃, meanwhile, all organic acids reach maximum under the condition of 25 ℃. Moreover, 18 volatiles were determined the key compounds by calculating OAV. Then, the relationship between the fermentation temperatures and volatiles, organic acids was analyzed by PCA.

关 键 词：温度 香气物质 有机酸 香气活性值 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]