顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味  

Flavor analysis of blueberry wines with different residual sugar contents by headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic tongue

作　　者：王利萍 丁昱文 吴颜欣 邱树毅 戴怡凤 周鸿翔[1] WANG Liping;DING Yuwen;WU Yanxin;QIU Shuyi;DAI Yifeng;ZHOU Hongxiang(Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Kweichow Moutai(Group)Ecological Agriculture Industry Development Co.Ltd.,Danzhai 557500,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州茅台(集团)生态农业产业发展有限公司,贵州丹寨557500 [3]北京食品营养与人类健康高精尖创新中心,北京工商大学,北京100048

出　　处：《食品与发酵工业》2024年第11期294-300,共7页Food and Fermentation Industries

基　　金：国家自然科学基金地区基金项目(32260640);国家自然科学基金青年科学基金项目(31801509);蓝莓酒技术研发(黔科合支撑[2022]重点006号);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);科技平台及人才团队计划项目(黔科合平台人才(2018)5251);2022年贵州省高等学校教学内容和课程体系改革项目-酒类风味化学。

摘　　要：蓝莓酒的风味会影响其质量与感官评价,因此研究蓝莓酒中的风味物质十分必要。该文利用顶空固相微萃取-气相色谱-质谱联用技术结合电子舌研究2种半甜、2种半干蓝莓酒风味,发现4种蓝莓酒的苦味、涩味均表现出随残糖含量下降而逐渐升高的趋势,酸味、后苦味、后涩味无显著性差异。4种蓝莓酒中,半甜型蓝莓酒中酯类化合物含量高于半干型蓝莓酒,而半干型蓝莓酒中醇类化合物高于半甜型蓝莓酒。乙酸乙酯、萜品油烯、月桂酸乙酯等挥发性风味化合物在半甜型蓝莓酒中含量较高,肉桂酸乙酯、苯甲酸乙酯、苯乙酸乙酯等化合物在半干型蓝莓酒中含量较高,正辛醇、乙酸与发酵程度无显著性关联。此外,利用偏最小二乘法判别分析,分析发现4种蓝莓酒中13种潜在差异标志物,并结合香气活度值研究发现meso-2,3-丁二醇与芳樟醇分别仅为半甜型与半干型的整体风味做出贡献,而大马酮、苯乙醇、异戊醇、乙酸的香气活度值> 500,为不同残糖含量蓝莓酒的整体风味做出了重要贡献。The flavor of blueberry wine affects its quality and sensory evaluation,so it is necessary to study the flavor compounds in blueberry wine.In this paper,the flavor of two semi-sweet blueberry wines and two semi-dry blueberry wines were investigated via headspace solid phase microextraction gas chromatography-mass spectrometry and electronic tongue.It was found that the bitterness and astringency of the four blueberry wines showed a gradual increase with the decrease of residual sugar content,and there was no significant difference in the sourness,post-bitterness,and post-astringency.Among the four blueberry wines,the semi-sweet blueberry wine contained higher levels of esters than the semi-dry blueberry wine,while the semi-dry blueberry wine contained higher levels of alcohol than the semi-sweet blueberry wine.Volatile flavor compounds,such as ethyl acetate,terpinolene,and ethyl dodecanoate were higher in semi-sweet blueberry wines,whereas compounds such as ethyl cinnamate,ethyl benzoate,and ethyl phenylacetate were higher in semi-dry blueberry wines,and 1-octanol and acetic acid had no significant correlation with the degree of fermentation.In addition,partial least-squares discrimination analysis was used to identify 13 potential differential markers in the four blueberry wines,and combined with the odour active values study,it was found that meso-2,3-butanediol and linalool only contributed to the overall flavor of semi-sweet and semi-dry,respectively,whereasβ-damascenone,2-phenylethanol,3-methy1-butanol,and acetic acid with odour active values>500 made a significant contribution to the overall flavor of the blueberry wines with different residual sugar contents.

关 键 词：发酵蓝莓酒 顶空固相微萃取-气相色谱-质谱联用技术 电子舌 偏最小二乘法判别分析 香气活度值 

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]