GC-MS法分析柠檬蒸馏酒与发酵酒挥发性风味物质  

Analysis of volatile flavor compounds in distilled lemon spirit and fermented lemon wine by GC-MS

作　　者：文凌云 徐祥林 赵冬 孙卉 陈艳萍 柏羽纯 何志贵 WEN Lingyun;XU Xianglin;ZHAO Dong;SUN Hui;CHEN Yanping;BAI Yuchun;HE Zhigui(College of Leisure and Health,Guilin Tourism University,Guilin 541006,China;Guangxi Guilin RID Testing and Certification Technology Co.,Ltd.,Guilin 541100,China)

机构地区：[1]桂林旅游学院休闲与健康学院,广西桂林541006 [2]广西桂林锐德检测认证技术有限公司,广西桂林541100

出　　处：《中国酿造》2020年第8期202-205,共4页China Brewing

基　　金：桂林市科学研究与技术开发计划资助(20170103-4);广西重点研发计划资助(2018AB49021)。

摘　　要：采用定量描述性感官评价法对柠檬发酵酒与蒸馏酒进行感官评定,检测其理化指标,并利用气质联用(GC-MS)技术分析其挥发性风味物质组分及含量。结果表明,2种柠檬酒口感接近,除涩味外,苦、酸、甜味无显著差异(P>0.05);总酸、还原糖和可溶性固形物含量差异均显著(P<0.05);通过GC-MS技术从柠檬发酵酒与蒸馏酒中分别检测出40种、33种挥发性风味物质,且均以酯类物质种类(20种、15种)及相对含量(53.63%、48.43%)最高。与柠檬发酵酒相比,除检测到酯类、醇类、酸类、醛类物质外,柠檬蒸馏酒中还检测到烷烃类、杂环类及烯类物质。The sensory properties of fermented lemon wine and distilled spirit were evaluated by quantitative descriptive sensory evaluation method,the physicochemical indicators were detected,and the components and contents of volatile flavor compounds were detected and analyzed by GC-MS.The results showed that the taste of the lemon wine and spirit was close,and the bitterness,sourness and sweetness were not significantly different except for astringency(P>0.05).The physicochemical indicators,including total acid,reducing sugar and soluble solids content,were not significantly different between the lemon wine and spirit(P>0.05).A total of 40 and 33 volatile flavor compounds were detected from the fermented lemon wine and distilled lemon spirit by GC-MS,respectively.Both types and relative contents of the esters were the highest,which were 20 and 15,53.63%and 48.43%,respectively.In addition,the alkanes,heterocycles and alkenes were also detected from the distilled lemon spirit,besides esters,alcohols,acids and aldehydes,compared with the fermented lemon wine.

关 键 词：柠檬蒸馏酒 柠檬发酵酒 气相色谱-质谱联用 挥发性风味物质 理化指标 感官评价 

分 类 号：O657.7[理学—分析化学]