基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分  

GC-MS/GC-O Combined with Chemometrics for the Screening and Identification of Aroma Characteristics of Korla Pear Wine

作　　者：周文杰[1] 张芳[1] 王鹏[1] 詹萍[1] 田洪磊[1] ZHOU Wenjie;ZHANG Fang;WANG Peng;ZHAN Ping;TIAN Honglei(College of Food, Shihezi University, Shihezi 832000, Chin)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品科学》2018年第10期222-227,共6页Food Science

基　　金：国家自然科学基金面上项目(31571846);石河子大学杰出青年项目(2015ZRKXJQ04)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术分析鉴定新疆库尔勒香梨酒中的香气物质,同时结合气相色谱-嗅闻时间强度(odor specific magnitude estimation,OSME)法和香气活度值(odor activity value,OAV)法确定库尔勒香梨酒中的特征香气成分;应用相应的化学计量学方法,建立香气物质与库尔勒香梨酒感官属性之间的相关性模型。研究结果表明,库尔勒香梨酒中共鉴定出51种香气物质,其中醇类化合物15种、酯类19种、醛类5种、酮类4种、酚类2种、酸类3种和3种其他化合物。由OSME法和OAV法共同鉴定出的库尔勒香梨酒特征香气成分有1-壬醇、苯乙醇、己酸乙酯、辛酸乙酯。结合2种方法共同鉴定出的库尔勒香梨酒特征香气物质经偏最小二乘回归分析显示与库尔勒香梨酒感官属性具有较好的相关性。Headspace solid phase microextraction combined with gas chromatography-mass spectrometry（SPME-GC-MS） was applied to identify and analyze the volatile aroma compounds of Xinjiang Korla pear wine, and gas chromatographyolfactometry（GC-O） with odor specific magnitude estimation（OSME） and odor activity values（OAV） was applied to determine the characteristic aroma components of Korla pear wine. Chemometrics was used to establish the correlation between aroma compounds and sensory attributes of Korla fragrant pear wine. A total of 51 aroma components were identified, including 15 alcohol compounds, 19 esters, 5 aldehydes, 4 ketones, 2 phenols, 3 acids and 3 other compounds. The aroma compounds identified by both OSME and OAV methods were 1-nonanol, phenyl alcohol, ethyl hexanoate, ethyl caprylate. Partial least squares regression（PLSR） analysis indicated a good correlation between these characteristic aroma compounds and the sensory attributes of Korla pear wine.

关 键 词：库尔勒香梨酒 气相色谱-质谱 气相色谱-嗅闻 特征香气成分 化学计量学方法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]