‘公主白’干白葡萄酒关键香气物质分析  

Analysis of Key Aroma Compounds in‘Gongzhubai’Dry White Wine

作　　者：谢涵 兰义宾 向小凤 安朝严 孙延峰 刘涛 段长青[1,2] 石英 XIE Han;LAN Yibin;XIANG Xiaofeng;AN Zhaoyan;SUN Yanfeng;LIU Tao;DUAN Changqing;SHI Ying(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Chongqing Vocational Institute of Tourism,Chongqing 409099,China;Ji’an Ginseng Industry Development Center,Tonghua 134100,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]农业农村部葡萄酒加工重点实验室,北京100083 [3]重庆旅游职业学院,重庆409099 [4]集安市人参特产业发展中心,吉林通化134100

出　　处：《食品与生物技术学报》2024年第9期116-124,共9页Journal of Food Science and Biotechnology

基　　金：北京市自然科学基金项目(6222035);现代农业产业技术体系(葡萄)建设专项项目(CARS-29)。

摘　　要：以‘公主白’干白葡萄酒为研究对象,采用气相色谱-嗅闻-质谱联用技术(gas chromatographyolfactometry-mass spectrometry,GC-O-MS)结合气味活度值(odor activity value,OAV)法对其进行定性与定量分析。结果表明,菠萝酮、β-大马士酮、芳香族化合物、高级醇乙酸酯和脂肪酸乙酯等38种香气化合物为‘公主白’干白葡萄酒的关键香气物质。通过重构试验对38种香气化合物组成的重构模型和原酒样在草莓/甜香、菠萝、植物、花香、青苹果及桃子这6个香气属性上的强度进行评分,重构模型与原酒样呈现较为一致的香气轮廓。缺失试验进一步验证了菠萝酮、β-大马士酮、芳香族化合物、高级醇乙酸酯和脂肪酸乙酯等化合物在‘公主白’干白葡萄酒特征香气中的重要贡献。研究结果为‘公主白’干白葡萄酒及同类型葡萄酒关键呈香物质的分析提供参考。Gas chromatography-olfactometry-mass spectrometry(GC-O-MS)and odor activity values(OAV)were used for the qualitative and quantitative analysis of‘Gongzhubai’dry white wine.The results identified 38 compounds,including 2,5-dimethyl-4-hydroxy-3(2H)-furanone,β-damascenone,aromatic compounds,higher alcohol acetates,and fatty acid ethyl esters,as key contributors to the aroma profile of‘Gongzhubai’dry white wine.The reconstruction experiment scored the intensity of the reconstruction model composed of 38 aroma compounds and the original wine sample in the 6 aromatic attributes,i.e.,strawberry/sweet,pineapple,plant,floral,green apple,and peach.The reconstructed model closely matched the aroma profile of the original wine.The omission test further confirmed the significant contributions of 2,5-dimethyl-4-hydroxy-3(2H)-furanone,β-damascenone,aromatic compounds,higher alcohol acetates,and fatty acid ethyl esters to the characteristic aroma of‘Gongzhubai’dry white wine.The results provide a theoretical reference for the study of key aroma compounds in‘Gongzhubai’dry white wine and similar wine varieties.

关 键 词：气相色谱-嗅觉测定法 气相色谱-质谱联用 葡萄酒 关键香气物质 

分 类 号：TS262.6[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]