基于顶空固相微萃取-气相色谱-质谱和主成分分析法研究不同发酵原料对草莓酒香气成分的影响  

Effect of different fermentation materials on aroma components of strawberry wines based on HS-SPME-GC-MS and PCA

作　　者：李涛 周颖 张军 杨梅 冯翰杰 张顺屹 杜晴云 LI Tao;ZHOU Ying;ZHANG Jun;YANG Mei;FENG Hanjie;ZHANG Shunyi;DU Qingyun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《食品与发酵工业》2023年第5期261-268,共8页Food and Fermentation Industries

基　　金：中央引导地方科技发展专项(21ZYCGSN00410);天津市特支计划青年拔尖人才项目(TJTZJHQNBJRC-1-19);天津市技术创新引导专项(21YDTPJC00910)。

摘　　要：以草莓为原料,研究不同发酵原料(去梗草莓和带梗草莓)对草莓酒基本理化指标、香气成分和感官特性的影响。采用顶空固相微萃取-气相色谱-质谱和主成分分析方法对草莓汁及草莓酒进行香气成分分析。结果表明:2种草莓酒的理化指标均符合国标要求,其中带梗发酵草莓酒中总酸和总酚含量较高,与去梗发酵草莓酒相比差异显著。草莓酒样品中共检测出40种香气化合物,其中共有成分24种,去梗发酵草莓酒中酯类物质含量最高,为65.35%;带梗发酵草莓酒中醇类物质含量最高,为68.80%。主成分分析显示,2种不同原料酿造的草莓酒香气风格差异区分明显,辛酸乙酯、癸酸乙酯、乙酸异戊酯和正己酸乙酯是去梗发酵草莓酒的主要香气成分,异戊醇和苯乙醇是带梗发酵草莓酒的主要香气成分。感官评价结果显示,去梗发酵草莓酒香气浓郁、果香细腻,具有较好的色泽和典型性,感官评分较高。去梗发酵草莓酒酯类物质含量较高,香气以草莓香和果香为主,酒体轻盈,口感清爽,适用于草莓酒的酿造,而带梗发酵草莓酒总酸和总酚含量较高,香气复杂,酒体略粗糙,有苦涩味。Strawberry was used as raw material, the effects of different fermentation materials(stem removal fermentation and stem fermentation) on the basic physical and chemical indexes, aroma components and sensory characteristics of strawberry wine were studied. The aroma components of strawberry juice and strawberry wine were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry and principal component analysis. The results showed that the physicochemical indexes of the two strawberry wines met the requirements of the national standard. The total acid and total phenol contents of strawberry wine fermented with stem were higher than those of strawberry wine fermented without stem. A total of 40 kinds of aroma compounds were detected in strawberry wine samples, including 24 kinds of common components. The content of esters in wine fermented by stem removal was the highest, accounts for 65.35%. The content of alcohols in wine fermented with stem was the highest, which was 68.80%. Principal component analysis showed that the aroma styles of strawberry wine fermented by two different materials were obviously different. Ethyl octanoate, ethyl decanoate, isoamyl acetate and ethyl caproate were the main aroma components of stem removal sample. Isoamyl alcohol and phenylethyl alcohol were the main aroma components of strawberry wine fermented with stem. The sensory evaluation results showed that the strawberry wine fermented with stem removal had strong aroma, delicate fruit aroma, good color and typicality, and high sensory score. In conclusion, strawberry wine fermented by stem removal has high ester content, mainly strawberry and fruit aroma, light body and refreshing taste. Strawberry wine fermented with stem has high total acid and total phenol content, complex aroma, slightly rough body, and bitter taste.

关 键 词：草莓酒 顶空固相微萃取-气相色谱-质谱 香气成分 主成分分析 感官评价 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]