不同品种樱桃利口酒香气成分分析  

Analysis of Flavoring Components in Cherry Liqueur Produced by Different Species of Cherry

作　　者：孟军[1] 张建才[1] 邹静[1] 李瑶 MENG Jun;ZHANG Jiancai;ZOU Jing;LI Yao(College of Food Science and Technology, Hebei Normal University of Science and Technology,Qinhuangdao, Hebei 066000, China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066000

出　　处：《酿酒科技》2018年第3期93-97,共5页Liquor-Making Science & Technology

基　　金：秦皇岛市科技支撑计划项目:新型水果利口酒系列产品开发研究(201601B040);河北省科技计划项目:新型果酒酿造技术开发与应用(17227118D)

摘　　要：采用固相微萃取-气相色谱质谱联用技术(SPME-GC/MS)对不同品种樱桃利口酒香气成分进行对比分析。结果显示,大红灯樱桃利口酒中含有的香气物质种类最多,共有38种,其次是美早樱桃利口酒含有36种香气物质,砂蜜豆樱桃利口酒中含有的香气种类最少为34种。酯类物质占最主要的成分,其中在大红灯樱桃利口酒中酯类物质占81.91%;砂蜜豆樱桃利口酒中酯类物质占香气成分的71.56%;美早樱桃利口酒中则占70.99%。大多数酯类物质为樱桃利口酒提供特有的花果香味,其中含量最高的是正己酸乙酯。The flavoring components in cherry liqueur produced by different species of cherry were analyzed and compared by use of SPME-GC/MS.The results showed that,Prunus avium L.cherry liqueur contained the most flavoring components(38kinds),then followed by Tieton cherry liqueur(36kinds),and Cerasus pseudocerasus(Lindl.)G.Don cherry liqueur contained the least flavoring components(34kinds).Ester compounds were the main flavoring components(81.91%in Prunus avium L cherry liqueur,71.56%in Tieton cherry liqueur,and70.99%in Cerasus pseudocerasus(Lindl.)G.Don cherry liqueur).Most ester compounds provided the special aroma for cheery liqueur and ethyl hexanoate content was the highest among these ester compounds.

关 键 词：樱桃利口酒 香气成分 SPME GC-MS 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]