不同产地樱桃酒香气的差异性研究  

The Study of Aroma Differences of Cherry Wine from Different Regions

作　　者：肖作兵[1,2] 周璇 牛云蔚[1] 赵芳芳[3] 

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 [3]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国食品学报》2017年第11期254-261,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年基金项目(21306114)

摘　　要：研究了3个产地的樱桃酒在香气成分、感官和特征香气成分的差异性。利用HS-SPME获得樱桃酒中的香气成分,并通过GC-MS分析,共确定46种香气物质;通过感官评价小组人员讨论,共确定6种感官属性:果香、花香、焦甜香、酒香、酸香和木香,并就这6种属性对樱桃酒样品进行感官品评,记录每个样品每个属性的感官得分;通过OAV计算,进一步确定19种香气物质为樱桃酒的特征香气成分,这些物质对樱桃酒的香气贡献较大。采用主成分分析研究不同产地的樱桃酒与感官得分和特征香气物质之间的相关性,结果表明:不同产地的樱桃酒与不同的感官属性间存在着一定的相关性,与不同的特征香气物质间也存在着一定的相关性。The differences of aroma compounds, sensory and characteristic aroma compounds of cherry wines from three different regions were investigated by GC-MS, sensory analysis, OAV and principal component analysis（PCA）.The aroma compounds were extracted by HS-SPME and analyzed by GC-MS. A total of 46 aroma compounds were determined in this study, among which 19 aroma compounds were further screened out as the important odorants based on OAVs. six sensory attributes： fruity, floral, caramelized, alcoholic, sour and woody and sensory evaluation were determined by sensory panelists, and then the cherry wine samples were evaluated based on the six sensory attributes by sensory panelists, while recording the sensory scores. What＇s more, the sensory scores and 19 volatiles were correlated to cherry wine samples by principal component analysis. The results show that the cherry wines from different regions showed higher affinities with different sensory attributes and the important odorants.

关 键 词：樱桃酒 不同产地 感官分析 气味活性值 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]