不同陈酿时间苹果白兰地主要香气成分变化分析  

Effect of Aging Time on Volatile Aroma Compounds of Apple Brandy

作　　者：曾朝珍[1] 康三江[1] 张霁红[1] 张芳[1] 张海燕[1] 袁晶[1] ZENG Chaozhen;KANG Sanjiang;ZHANG Jihong;ZHANG Fang;ZHANG Haiyan;YUAN Jing(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所

出　　处：《食品科学技术学报》2019年第3期76-85,共10页Journal of Food Science and Technology

基　　金：甘肃省农业科学院农业科技创新专项项目(2017GAAS87);现代农业产业技术体系建设专项资金资助项目(CARS-27);甘肃省林业科技计划项目(2017kj053)

摘　　要：分析苹果白兰地橡木桶陈酿过程中挥发性香气成分的变化,采用液液萃取和气相色谱-质谱联用技术对不同陈酿时间的苹果白兰地中风味物质进行测定,并就风味物质进行聚类分析。结果表明,陈酿过程中苹果白兰地共鉴定出90种化合物,其中酯类物质43种,醇类物质32种,酸类物质15种。随着陈酿时间的延长,苹果白兰地共同酯类及酸类香气物质的种类数量和总含量呈现增加的趋势,共同醇类香气物质总含量呈现减少的趋势;而酸类香气成分的种类数量呈现先增后减的趋势。陈酿过程中,苹果白兰地中的香气成分发生着生成、更替、消失的动态变化。聚类分析结果表明,整个陈酿过程挥发性物质随变化规律聚集为3类,不同大类的苹果白兰地呈现出不尽相同的风味特征。The volatile aroma compounds of apple brandy with different aging time in oak barrel were determined by liquid-liquid extraction and gas chromatography-mass spectrometry and analyzed by cluster analysis methods. The results showed that 90 kinds of compounds were identified in apple brandy during the aging process, including 43 kinds of esters,32 kinds of alcohols, and 15 kinds of acids. With the prolonging of aging process, the quantity and total content of the common esters and acids of apple brandy were increased, while the total content of common alcohols were decreased. And trends of the number of acid aroma components were increased firstly and then decreased. In the process of aging, the aroma components in apple brandy have a dynamic process of generation, replacement and disappearance. The results of cluster analysis showed that the whole aging process was clustered into 3 groups with the change of volatile aroma compounds. Different kinds of apple brandy showed the different flavor characteristics.

关 键 词：橡木桶陈酿 陈酿时间 苹果白兰地 挥发性香气成分 聚类分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]