油桃山茱萸酿制混合果酒及其香气成分分析  

Mixed Fruit Wine Brewed From Nectarine and Cornus Officinalis and Analysis of its Aroma Components

作　　者：褚学英[1,2] 田龙 贾梦珍[1,2] 苗冰倩 仝奋飞 CHU Xueying;TIAN Long;JIA Mengzhen;MIAO Bingqian;TONG Fenfei(Nanyang Normal University,Nanyang 473061,China;Henan mushroom food engineering technology center,Nanyang 473061,China;Nanyang Jingde beer technology development Co.,Ltd,Nanyang 473000,China;Henan Gongfang beer Engineering Technology Research Center,Nanyang 473000,China)

机构地区：[1]南阳师范学院,河南南阳473061 [2]河南省菌类食品工程技术研究中心,河南南阳473061 [3]南阳市京德啤酒技术开发有限公司,河南南阳473000 [4]河南省工坊啤酒工程技术研究中心,河南南阳473000

出　　处：《酿酒》2022年第5期63-65,共3页Liquor Making

基　　金：南阳师范学院STP项目资助。

摘　　要：为提高农产品的附加值,延长产业链条,利用油桃及山茱萸酿造混合果酒。该果酒色泽鲜艳,酒体饱满,口感醇厚,香气浓郁,极具市场前景。利用气相色谱——质谱联用技术对该果酒的香气成分进行了分析,结果表明,该果酒中主要包含有27种香气成分,占色谱峰总面积的99.51%。该香气物质主要是异戊醇、异丁醇、乙酸乙酯和辛酸乙酯。In order to improve the added value of agricultural products and extend the industrial chain,mixed fruit wine was brewed from nectarine and Cornus officinalis.The fruit wine has bright color,full body,mellow taste and strong aroma.It has great market prospect.The results showed that the wine mainly contained 27 aroma components,accounting for 99.51% of the total chromatographic peak area.The aroma substances are mainly isoamyl alcohol,isobutanol,ethyl acetate and ethyl octanoate.

关 键 词：油桃 山茱萸 果酒 香气成分 气相色谱 

分 类 号：TS262.7[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] TS207.3