基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析  

Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry

作　　者：柴瑞雪 安朝严 刘涛 孙延峰 吴广枫 石英[1,2] 段长青 兰义宾[1,2] CHAI Ruixue;AN Zhaoyan;LIU Tao;SUN Yanfeng;WU Guangfeng;SHI Ying;DUAN Changqing;LAN Yibin(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Ji’an Ginseng Industry Development Center,Tonghua 134000,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,北京100083 [2]农业农村部葡萄酒加工重点实验室,北京100083 [3]集安市人参特产业发展中心,吉林通化134000

出　　处：《食品科学》2022年第4期175-182,共8页Food Science

基　　金：北京市自然科学基金项目(6222035);现代农业(葡萄)产业技术体系建设专项(CARS-29)。

摘　　要：利用液液萃取-溶剂辅助风味蒸发、气相色谱-嗅闻-质谱联用和香气活性值(odor activity values,OAV)联合技术鉴定‘双红’(Vitis amurensis Shuanghong)干红葡萄酒游离态和糖苷结合态关键香气物质。结果表明,‘双红’干红葡萄酒游离态香气物质中有37种物质的气味稀释因子高于8,23种物质的OAV大于1。通过香气重构和感官定量描述性分析发现,‘双红’干红葡萄酒原酒与采用42种香气物质重构酒样在山楂味、烟熏味/动物味、脂肪味和煮蔬菜的香气强度差异较小,而后者在生青味和黑色浆果的香气强度显著低于前者,利用香气缺失实验进一步证实了脂肪酸乙酯、β-大马士酮、C6醇类和挥发性酚类物质对‘双红’干红葡萄酒的整体香气有显著影响。The key free and glycosidically bound aroma compounds of ‘Shuanghong’ red wine were identified by liquidliquid extraction-solvent assisted flavor evaporation(LLE-SAFE) combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS) and odor activity value(OAV) analysis. The results showed that 37 free aroma compounds with flavor dilution(FD) factors higher than 8, and 23 free aroma compounds with OAVs higher than 1 were identified. Based on the results from aroma reconstitution and quantitative descriptive sensory analysis, there was no significant difference in the intensity of hawthorn-like, smoky/animal-like, fatty, and cooked vegetable-like aromas between the original wine and reconstituted wine prepared by mixing 42 aroma compounds, but the intensity of green and black berry-like aromas in the latter was significantly lower than that in the former. Aroma omission tests confirmed that fatty acid ethyl esters, β-damascenone, C6 alcohols, and volatile phenolic compounds had significant effects on the overall aroma of ‘Shuanghong’ wine.

关 键 词：‘双红’ 香气 气相色谱-嗅闻-质谱法 香气重构 香气缺失 

分 类 号：TS261.4[轻工技术与工程—发酵工程]