发酵型和配制型山楂酒中主要呈香物质组成分析  

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine

作　　者：谷佩珊 陈亦新 王春光 朱雨萱 常晓敏 王思思 朱保庆 汪厚银[2] GU Peishan;CHEN Yixin;WANG Chunguang;ZHU Yuxuan;CHANG Xiaomin;WANG Sisi;ZHU Baoqing;WANG Houyin(Beijing Key Laboratory of Forestry Food Processing and Safety,College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;Food and Agriculture Standardization Institute,China National Institute of Standardization,Beijing 100191,China)

机构地区：[1]北京林业大学生物科学与技术学院,林业食品加工与安全北京市重点实验室,北京100083 [2]中国标准化研究院农业食品标准化研究所,北京100191

出　　处：《食品科学》2023年第14期326-335,共10页Food Science

基　　金：北京林业大学科技创新计划项目(2021ZY65);2020年大学生创新创业项目(G202010022093)。

摘　　要：运用液液萃取-溶剂辅助风味蒸发(liquid-liquid extraction-solvent assisted flavor evaporation,LLE-SAFE)、顶空固相微萃取(headspace solid phase microextraction extraction,HS-SPME)、气相色谱-四极杆质谱(gas chromatography-quadrupole-mass spectrometry,GC-Quadrupole-MS)联用、气相色谱-静电场轨道阱质谱(gas chromatography-orbitrap-mass spectrometry,GC-Orbitrap-MS)联用、气相色谱-质谱嗅闻(gas chromatographyolfactometry-mass spectrometry,GC-O-MS)方法对发酵型山楂酒圣八礼金标(SBL-J)和配制型山楂酒丰收(FS)中的呈香化合物进行鉴定,结合感官分析结果、量化强度(modified frequency,MF)值和气味活性值(odor activity value,OAV)进行分析。结果表明:LLE-SAFE-GC-O-MS共鉴定出89种香气化合物,SBL-J和FS分别有29种和38种香气化合物的MF大于20%。HS-SPME-GC-Quadrupole-MS和HS-SPME-GC-Orbitrap-MS共检测到123种挥发性组分,SBL-J和FS中分别有29种和33种香气化合物的OAV大于1(酯类大于0.1)。其中,2-甲基丁酸乙酯、己酸乙酯、辛酸乙酯、苯乙醇是2个样品中的共有重要香气化合物。本研究鉴定到山楂酒中的重要香气成分有2-甲基丁酸乙酯、异戊酸乙酯、(E,E)-2,4-己二烯酸乙酯和丁酸乙酯。In this study,liquid-liquid extraction-solvent assisted flavor evaporation(LLE-SAFE),headspace solid phase microextraction extraction(HS-SPME),gas chromatography-quadrupole-mass spectrometry(GC-Quadrupole-MS),gas chromatography-orbitrap-mass spectrometry(GC-Orbitrap-MS)and gas chromatography-olfactometry(GC-O)were used in combination to identify the volatile components in a fermented hawthorn wine(SBL-J)and a prepared hawthorn wine(FS),and the results of sensory analysis,modified frequency(MF)and odor activity value(OAV)were used to determine the key aroma compounds.Totally 89 aroma compounds were identified by LLE-SAFE/GC-O-MS.In addition,29 and 38 aroma compounds with MF values of more than 20%were found in SBL-J and FS,respectively.A total of 123 volatile components were detected by HS-SPME/GC-Quadrupole-MS and HS-SPME/GC-Orbitrap-MS and there were 29 and 33 aroma compounds with OAV of greater than 1(0.1 for esters)identified in SBL-J and FS,respectively.2-Methybutyl acetate,ethyl hexanoate,ethyl octanoate and phenylethyl alcohol were the key aroma compounds in the two samples.To our knowledge,2-methybutyl acetate,ethyl isovalerate,(E,E)-2,4-hexadienoic acid ethyl ester and ethyl butyrate,were identified for the first time as the key aroma components of hawthorn wine.

关 键 词：山楂酒 气相色谱-质谱嗅闻法 气相色谱-静电场轨道阱质谱联用法 气味活性值 香气成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]