山东潍坊地区“公酿1号”桃红葡萄酒及蒸馏酒香气成分分析  

Aroma components analysis of"Gongniang No.1"rose wine and distilled spirits from Weifang area of Shandong province

作　　者：丁文慧 王夷路 沈慧杰 赵志超 DING Wenhui;WANG Yilu;SHEN Huijie;ZHAO Zhichao(School of Food and Drug,Weifang Vocational College,Weifang 261000,China)

机构地区：[1]潍坊职业学院食品药品学院,山东潍坊261000

出　　处：《中国酿造》2024年第10期217-221,共5页China Brewing

基　　金：潍坊市科技发展计划项目(2021GX022)。

摘　　要：以山东省潍坊市栽培的“公酿1号”葡萄为原料制备桃红葡萄酒及蒸馏酒。采用顶空固相微萃取结合全二维气相-高通量高分辨质谱法(HS-SPME-GC×GC-HRMS)对酒样香气成分进行定性定量分析,并运用气味活性值(OAV)评价香气物质活性,分析其香味贡献。结果表明,在“公酿1号”桃红葡萄酒及蒸馏酒中共检测出76种香气成分,其中桃红葡萄酒58种、蒸馏酒45种,香气成分主要包括酯类、醇类、脂肪酸类、挥发性酚类、醛酮类等化合物。在“公酿1号”桃红葡萄酒中超出嗅觉阈值的香气成分有乙酸乙酯、丁酸乙酯、己酸乙酯、β-大马士酮等,共26种;在蒸馏酒中超出嗅觉阈值的香气成分有水杨酸甲酯、乙酸乙酯、丁酸乙酯、β-紫罗兰酮等,共20种。这些香气成分赋予“公酿1号”桃红葡萄酒及蒸馏酒花香与热带水果的香气。A rose wine and a distilled spirit were prepared from"Gongniang No.1"grape cultivated in Weifang area of Shandong province.Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase microextraction combined with full two-dimensional gas-high-throughput high-resolution mass spectrometry(HS-SPME-GC×GC-HRMS).Aroma substance activity was evaluated by odor activity value(OAV)and aroma contribution was analyzed.The results showed that a total of 76 aroma components were detected in the rose wine and the distilled spirits,58 in the rose wine and 45 in the distilled spirits.The aroma components mainly included esters,alcohols,fatty acids,volatile phenols,aldehydes and ketones.In"Gongniang No.1"rose wine,there were 26 aroma components that exceeded the olfactory threshold,such as ethyl acetate,ethyl butyrate,ethyl caproate andβ-damastone.In distilled spirits,there were 20 aroma components that exceed the olfactory threshold,such as methyl salicylate,ethyl acetate,ethyl butyrate andβ-ionone.These aroma components gave"Gongniang No.1"rose wine and distilled spirits aromas of floral and tropical fruits.

关 键 词：顶空固相微萃取 公酿1号 桃红葡萄酒 蒸馏酒 香气成分 气味活性值 

分 类 号：TS262.6[轻工技术与工程—发酵工程]