不同品种梨发酵果酒品质评价及挥发性化合物分析  

Quality evaluation and volatile compounds analysis of fermented fruit wines of different pear varieties

作　　者：牛佳佳[1] 张柯[1] 崔巍[1] 郭超峰 徐振玉 鲁云风[3] 苗建银[4] 张四普[1] NIU Jia-Jia;ZHANG Ke;CUI Wei;GUO Chao-Feng;XU Zhen-Yu;LU Yun-Feng;MIAO Jian-Yin;ZHANG Si-Pu(Horticulture Research Institute of Henan Agricultural Science Academy,Zhengzhou 450002,China;Agricultural Bureau of Ningling County,Shangqiu 476700,China;College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China;College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,China)

机构地区：[1]河南省农业科学院园艺研究所,郑州450002 [2]宁陵县农业农村局,商丘476700 [3]南阳师范学院生命科学与农业工程学院,南阳473061 [4]华南农业大学食品学院,广东省功能食品活性物重点实验室,广州510642

出　　处：《食品安全质量检测学报》2022年第17期5468-5476,共9页Journal of Food Safety and Quality

基　　金：河南省大宗水果产业技术体系项目(S2014-11-G04);河南省农业科学院科技创新团队资助项目(2022TD23)。

摘　　要：目的分析不同品种梨发酵果酒的品质指标及挥发性化合物,探究适宜的梨酒加工品种。方法以河南省主栽的酥梨、圆黄、早酥红、中梨1号和晚秋黄5个梨品种为原料制备发酵果酒,比较采用不同品种梨所酿梨酒的酒精度、色度、总糖含量、总酸含量、总酚和黄酮含量等理化指标,对发酵梨酒的外观、香气、滋味和典型性进行感官评价,对理化指标和感官评分进行相关性分析,并对不同品种梨发酵果酒进行挥发性化合物鉴定。结果梨品种是决定梨果酒品质的首要因素,发酵梨酒的总酚含量对酒体色泽和口感有决定性作用;晚秋黄梨酒的感官评分最高,酒精度(12.83%vol)、糖酸比(0.96)、黄色度(0.225)、黄酮含量(683.63 mg/100 mL)最高,总酚含量较低(5.45 mg/100 mL)。5种梨发酵果酒样品中共定性出19种挥发性化合物,其中,酯类7种、醇类5种、醛类4种、酮类2种、酸类1种,Gallery Plot指纹图谱和主成分分析(principal components analysis,PCA)结果均可将5种梨发酵果酒样品有效区分。结论晚秋黄梨为适宜的酿酒品种,所酿梨酒色泽金黄、果香浓郁、酒体丰满、醇厚协调、典型性突出。Objective To analyze the quality evaluation and volatile compounds of fermented fruit wines of different pear varieties, and explore suitable pear wine processing varieties. Methods Five pear varieties including DangshanSuli, Wonhwang, Zaosuhong, Zhongli No.1 and Wanqiuhuangli mainly planted in Henan Province were used as test materials to prepare fermented fruit wines, the physical and chemical indexes including alcohol content,color, total sugar content, total acid content, total phenol and flavonoid content of fermented pear wine were compared, the appearance, aroma, taste and typicality of pear wine were evaluated, and correlation analysis was conducted between physical and chemical indexes and sensory evaluation scores, and volatile compounds of fermented fruit wines of different pear varieties were identified. Results Pear variety was the primary factor to determine the quality of pear wine, the total phenol content had a decisive effect on the taste and color of fermented pear wine. Wanqiuhuang pear wine had the highest sensory score, the content of alcohol(12.83% vol), sugar/acid ratio(0.96), yellowness(0.225) and flavonoid content(683.63 mg/100 mL) were the highest, and the total phenol content was relatively low(5.45 mg/100 mL). A total of 19 volatile compounds were identified in 5 kinds of fermented pear wine samples, including 7 kinds of ester substances, 5 kinds of alcohols, 4 kinds of aldehydes, 2 kinds of ketone and 1 kinds of acids, Gallery Plot fingerprint and principal components analysis(PCA) results could differentiate 5 kinds of fermented pear wine samples and find out the characteristics volatile compounds. Conclusion Wanqiuhuang pear is a suitable wine making variety. The pear wine is golden in color, rich in fruit flavor, full bodied, mellow and harmonious, and outstanding in typicality.

关 键 词：梨 发酵果酒 理化指标 感官评价 气相色谱-离子迁移谱 挥发性化合物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]