基于HS-GC-IMS分析樱桃酒中的挥发性风味物质  

Analysis of the volatile flavor compounds in cherry wine by HS-GC-IMS

作　　者：刘宝祥 苏政波 马闯 刘建军[1] LIU Baoxiang;SU Zhengbo;MA Chuang;LIU Jianjun(Shandong Provincial Key Laboratory of Food and Fermentation Engineering,Shandong Food Ferment Industry Research&Design Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China;Heilongjiang Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]齐鲁工业大学(山东省科学院),山东省食品发酵工业研究设计院,山东省食品发酵工程重点实验室,山东济南250013 [2]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《中国酿造》2021年第9期186-190,共5页China Brewing

基　　金：山东省发改委新旧动能转换重大工程重大课题攻关项目。

摘　　要：以日照产樱桃为原料酿造苹果酒,利用顶空气相色谱-离子迁移谱(HS-GC-IMS)分析樱桃酒中挥发性风味成分,并对樱桃酒中挥发性物质进行指纹图谱、离子图谱和香气特征分析。结果表明,樱桃酒中共检出23种挥发性成分,其中酯类9种,醇类5种,醛类4种,酮类3种,吡嗪类1种和有机酸1种,大部分挥发性物质由酿酒酵母(Saccharomyces cerevisiae)在樱桃酒发酵过程中产生,这些物质构成了樱桃酒的主要风味,樱桃酒的香气类型主要为水果香、柔和果香和青香。Using cherry produced in Rizhao as the raw material to brew cherry wine,the volatile compounds in cherry wine were detected by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The volatile compounds of the cherry wine were established by fingerprint,ion spectrum and aroma characteristics analysis.The results showed that 23 compounds were identified,among them,there were 9 esters,5 alcohols,4 aldehydes,3 ketones,1 pyridine and 1 organic acid.Most of the volatile compounds were produced by Saccharomyces cerevisiae during the fermentation process,and those compounds formed the main flavor of cherry wine.The flavor type of cherry wine was mainly fruity and ethereal and green fragrance.

关 键 词：樱桃酒 挥发性风味物质 气相色谱离子迁移谱 风味特征 

分 类 号：TS262.7[轻工技术与工程—发酵工程]