基于GC-FID、HS-SPME-GC-MS与电子鼻技术评价不同水果发酵酒的香气特征  

Evaluation of aroma characteristic in various fruit wines by GC-FID,HS-SPME-GC-MS and electronic nose

作　　者：徐康[1] 路遥 宋英珲 张召全 郭萌萌[1] XU Kang;LU Yao;SONG Ying-hui;ZHANG Zhao-quan;GUO Meng-meng(College of Food Science and Engineering,Key Laboratory of Food Processing Technology and Quality Control inShandong Province,Shandong Agricultural University,Tai’an 271018,China;Technology and Promotion Center of Grape and Grape Wine in Penglai City,Yantai 265600,China;Yijia Food Co.Ltd in Shandong Province,Weifang 262600,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]山东省蓬莱市葡萄与葡萄酒技术研究推广中心,山东烟台265600 [3]山东亿佳食品有限公司,山东潍坊262600

出　　处：《食品与发酵工业》2018年第12期229-236,共8页Food and Fermentation Industries

基　　金：潍坊市科学技术发展计划(2018ZJ1112).

摘　　要：采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。In order to evaluate the aroma profile characteristics in various fruit wines,volatile compounds in six kinds of wines were examined by gas chromatogram with hydrogen flame ionization detection( GC-FID),headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry( HS-SPME-GC-MS) and electronic nose( E-nose). The results showed the contents of isoamyl alcohol,active amyl alcohol and β-phenylethanol were the highest while the ethyl acetate content was the lowest in wild cherry plum wine. The contents of n-propanol,2,3-butanediol,ethyl decanoate and acetic acid were the highest in papaya wine. 3-Hydroxy-2-butanone content was the highest in wild cherry plum wine whereas the lowest in hawthorn wine and sweet orange wine. 94 volatile compounds determined by GC-MS mainly consisted of 23 alcohols,43 esters,10 aldehydes and ketones,eight aicds,two phenols,five aromatic hydrocarbons and three alkanes. 34,44,45,45,33 and 47 volatile compounds were detectable in various wines fermented with hawthorn,papaya,pineapple,sweet orange,fig and wild cherry plum,respectively.Phenols and alkanes were not detectable in hawthorn wine,papaya wine and fig wine. The difference among volatile compounds could be well identified by E-nose. The sensor signed W5 S has the strongest ability to distinguish the wine aroma. In addition,the taste of pineapple wine and wild cherry wine was more comfortable,the flavor was more joyful,and the sensory scores were the highest.

关 键 词：果酒 挥发性成分 气相色谱-氢火焰离子化检测器(gas chromatography with hydrogen flame ionization detection GC-FID) 气相色谱-质谱(gas chromatography-mass spectrometry GC-MS) 电子鼻 感官评价 

分 类 号：O657[理学—分析化学] TS261.7[理学—化学]