基于GC-FID、HS-SPME-GC-MS与电子鼻技术评价不同水果发酵酒的香气特征
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摘要
采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。
In order to evaluate the aroma profile characteristics in various fruit wines,volatile compounds in six kinds of wines were examined by gas chromatogram with hydrogen flame ionization detection( GC-FID),headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry( HS-SPME-GC-MS) and electronic nose( E-nose). The results showed the contents of isoamyl alcohol,active amyl alcohol and β-phenylethanol were the highest while the ethyl acetate content was the lowest in wild cherry plum wine. The contents of n-propanol,2,3-butanediol,ethyl decanoate and acetic acid were the highest in papaya wine. 3-Hydroxy-2-butanone content was the highest in wild cherry plum wine whereas the lowest in hawthorn wine and sweet orange wine. 94 volatile compounds determined by GC-MS mainly consisted of 23 alcohols,43 esters,10 aldehydes and ketones,eight aicds,two phenols,five aromatic hydrocarbons and three alkanes. 34,44,45,45,33 and 47 volatile compounds were detectable in various wines fermented with hawthorn,papaya,pineapple,sweet orange,fig and wild cherry plum,respectively.Phenols and alkanes were not detectable in hawthorn wine,papaya wine and fig wine. The difference among volatile compounds could be well identified by E-nose. The sensor signed W5 S has the strongest ability to distinguish the wine aroma. In addition,the taste of pineapple wine and wild cherry wine was more comfortable,the flavor was more joyful,and the sensory scores were the highest.
In order to evaluate the aroma profile characteristics in various fruit wines,volatile compounds in six kinds of wines were examined by gas chromatogram with hydrogen flame ionization detection( GC-FID),headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry( HS-SPME-GC-MS) and electronic nose( E-nose). The results showed the contents of isoamyl alcohol,active amyl alcohol and β-phenylethanol were the highest while the ethyl acetate content was the lowest in wild cherry plum wine. The contents of n-propanol,2,3-butanediol,ethyl decanoate and acetic acid were the highest in papaya wine. 3-Hydroxy-2-butanone content was the highest in wild cherry plum wine whereas the lowest in hawthorn wine and sweet orange wine. 94 volatile compounds determined by GC-MS mainly consisted of 23 alcohols,43 esters,10 aldehydes and ketones,eight aicds,two phenols,five aromatic hydrocarbons and three alkanes. 34,44,45,45,33 and 47 volatile compounds were detectable in various wines fermented with hawthorn,papaya,pineapple,sweet orange,fig and wild cherry plum,respectively.Phenols and alkanes were not detectable in hawthorn wine,papaya wine and fig wine. The difference among volatile compounds could be well identified by E-nose. The sensor signed W5 S has the strongest ability to distinguish the wine aroma. In addition,the taste of pineapple wine and wild cherry wine was more comfortable,the flavor was more joyful,and the sensory scores were the highest.
引文
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[21]胡江瑛.干红山楂酒香气成分的GC-MS分析[J].酿酒科技,2016(9):125-127.
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[23] MELUCCI D,BENDINI A,TESINI F,et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chemistry,2016,204:263-273.
[24]曾辉,刘璇,吴欣烨,等.基于电子鼻技术的不同苹果品种香气的表征与识别[J].食品与发酵工业,2016,42(4):197-203.
[2]彭传涛,刘浩,牟含,等.媚丽葡萄酒品种香气成分的气味贡献研究[J].中国食品学报,2015,15(10):230-239.
[3]陈红梅,王莎莎,尹何南,等.不同工艺处理对野生猕猴桃酒品质的影响[J].食品科学,2018,39(4):233-240.
[4] EDUARDO D,TRENCHS O,LAURA F,et al. Pineapple(Ananascomosus L. Merr.)wine production in Angola:Characterisation of volatile aroma compounds and yeast native flora[J]. International Journal of Food Microbiology,2017,241:161-167.
[5] XIAO Z B,ZHOU X,NIU Y W,et al. Optimization and application of headspace-solid-phasemicro-extraction coupled with gas chromatography-massspectrometry for the determination of volatile compounds in cherry wines[J].Journal of Chromatography B,2015,978-979:122-130.
[6] NIU Y W,ZHANG X M,XIAO Z B,et al. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry,gas chromatography-olfactometry and their correlation with sensory attributes[J]. Journal of Chromatography B,2011,879:2 287-2 293.
[7]吴燕燕,王悦齐,李来好,等.基于电子鼻与HS-SPMEGC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1 931-1 940.
[8] RODRIGUEZ-MENDEZ M L,APETREI C,GAY M,et al. Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue[J]. Food Chemistry,2014,155:91-97.
[9] CHEN Q Q,SONG J X,BI J F,et al. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose[J].Food Research International,2018,105:605-615.
[10] ZHANG Q X,DU J H,JIN Y H,et al. SO2reduction in distilled grape spirits by three methods[J]. Journal of the Institute of Brewing,2013,119:314-320.
[11]肖作兵,马胜涛,牛云蔚,等.气相色谱嗅闻技术结合主成分分析鉴定甜橙油特征香气成分[J].中国食品学报,2017,17(1):252-257.
[12] PINO J A,QUERIS O. Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques[J]. Food Chemistry,2010,122:1 241-1 246.
[13] GU X Z,SUN Y,TU K,et al. Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose[J]. Meat Science,2017,133:1-9.
[14]崔方超,李婷婷,杨兵,等.电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J].食品科学,2014,35(20):126-130.
[15] CORTES S,RODRIGUEZ R,SALGADO J M,et al.Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds[J]. Food Control,2011,22(5):673-680.
[16] FRANCRIS I L,NEWTON J L. Determining wine aroma from compositional data[J]. Australian Journal of Grape and Wine Research,2005,11(2):114-126.
[17]柴倩倩,王利军,吴本宏,等.中国李和樱桃李及其种间杂种果实香气成分分析[J].园艺学报,2011,42(4):197-203.
[18]孔祥琪,施瑞城,张彦军,等.气相色谱-质谱联用技术分析热处理前后番木瓜汁挥发性香气[J].食品与发酵工业,2016,42(1):189-194.
[19] AIT-OUAZZOU A.,LORAN S,ARAKRAK A,et al. Evaluation of the chemical composition and antimicrobial activity of Mentha pulegium,Juniperus phoenicea,and Cyperus longus essential oils from Morocco[J]. Food Research International,2012,45:313-319.
[20]罗佳丽,王雪莹,王孝荣,等.甜橙果酒酵母筛选及发酵特性[J].食品科学,2013,34(11):222-227.
[21]胡江瑛.干红山楂酒香气成分的GC-MS分析[J].酿酒科技,2016(9):125-127.
[22]邓星星,江英,马越,等.无花果及其果酒挥发性成分的研究[J].中国酿造,2016,35(3):98-103.
[23] MELUCCI D,BENDINI A,TESINI F,et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chemistry,2016,204:263-273.
[24]曾辉,刘璇,吴欣烨,等.基于电子鼻技术的不同苹果品种香气的表征与识别[J].食品与发酵工业,2016,42(4):197-203.