红心火龙果果酒特征香气分析
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摘要
采用顶空固相微萃取-气相色谱-质谱联用(solidphase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术与气相色谱-闻香法(gas chromatography-olfactometry,GC-O)中时间强度法和香气活度值(odor activity value,OAV)相结合的方法,探究红心火龙果果酒中特征香气物质。自制红心火龙果果酒中特征香气物质主要为己酸乙酯(OAV=276. 45,下同)、乙酸异戊酯(103. 54)、辛酸乙酯(50. 45)、异戊醇(4. 32)、乙酸乙酯(3. 50)、苯乙醇(3. 36);市售红心火龙果果酒样品1中主要为己酸乙酯(95. 41)、乙酸异戊酯(41. 97)、丁二酸二乙酯(19. 00)、乙酸乙酯(12. 12)、辛酸乙酯(11. 67)、异戊醇(4. 36);市售红心火龙果果酒样品2中主要为己酸乙酯(53. 80)、丁二酸二乙酯(25. 08)、乙酸异戊酯(17. 64)、乙酸乙酯(16. 55)。该研究首次分析确定了红心火龙果果酒中的特征香气物质,明晰香气物质对果酒的贡献程度,为火龙果果酒品质的调控和提升提供理论依据。
The objective of this study was to investigate the characteristic aroma compounds in red pitaya wine.SPME-GC-MS combined with gas chromatography-olfactometry( GC-O) and odor active values( OAV) were applied.It was found that the main aroma components in home-made pitaya wine were ethyl caproate( OAV = 276. 45,the same as below),isoamyl acetate( 103. 54),ethyl octoate( 50. 45),isoamyl alcohol( 4. 32),ethyl acetate( 3. 50),and phenylethanol( 3. 36). Ethyl caproate( 95. 41),isoamyl acetate( 41. 97),diethyl succinate( 19. 00),ethyl acetate( 12. 12),ethyl caprylate( 11. 67),and isoamyl alcohol( 4. 36) were the main components in commercial pitaya wine 1. Ethyl caproate( 53. 80),diethyl succinate( 25. 08),isoamyl acetate( 17. 64),and ethyl acetate( 16. 55) were the main components in commercial pitaya wine 2. This study analyzed the characteristic aroma compounds in red pitaya wine for the first time and clarified the contribution degree of these compounds to wine flavor,which provides a theoretical basis for quality control and promotion of red pitaya wine.
The objective of this study was to investigate the characteristic aroma compounds in red pitaya wine.SPME-GC-MS combined with gas chromatography-olfactometry( GC-O) and odor active values( OAV) were applied.It was found that the main aroma components in home-made pitaya wine were ethyl caproate( OAV = 276. 45,the same as below),isoamyl acetate( 103. 54),ethyl octoate( 50. 45),isoamyl alcohol( 4. 32),ethyl acetate( 3. 50),and phenylethanol( 3. 36). Ethyl caproate( 95. 41),isoamyl acetate( 41. 97),diethyl succinate( 19. 00),ethyl acetate( 12. 12),ethyl caprylate( 11. 67),and isoamyl alcohol( 4. 36) were the main components in commercial pitaya wine 1. Ethyl caproate( 53. 80),diethyl succinate( 25. 08),isoamyl acetate( 17. 64),and ethyl acetate( 16. 55) were the main components in commercial pitaya wine 2. This study analyzed the characteristic aroma compounds in red pitaya wine for the first time and clarified the contribution degree of these compounds to wine flavor,which provides a theoretical basis for quality control and promotion of red pitaya wine.
引文
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[14]陈双.中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学,2013.
[15]张志龙,韩舜愈,祝霞,等.武威地区‘黑比诺’干红葡萄酒挥发性香气成分分析[J].甘肃农业大学学报,2014,49(5):164-170.
[16] HUANG Ling,MA Yue,TIAN Xin,et al. Chemosensory characteristics of regional Vidal icewines from China and Canada[J]. Food Chemistry,2018,261:66-74.
[17] VAN GEMERT L J. Flavour thresholds:Compilations of Flavour Threshold Values in Water and Other Media[M].(second enlarged and revised edition)Oliemans,Punter&Partners BV,2011.
[18] SELLI S,CABAROGLU T,CANBAS A,et al. Volatile composition of red wine from cv. Kalecik Karasιgrown in central Anatolia[J]. Food Chemistry,2004,85(2T):207-213.
[19] BOWEN A J,REYNOLDS A G. Odor potency of aroma compounds in riesling and vidal blanc table wines and icewines by gas chromatography–olfactometry–mass spectrometry[J]. Journal of Agricultural and Food Chemistry,2012,60(11):2 874-2 883.
[20] OBENLAND D,CANTWELL M,LOBO R,et al. Impact of storage conditions and variety on quality attributes and aroma volatiles of pitahaya(Hylocereus spp.)[J]. Scientia horticulturae,2016,199:15-22.
[21]沈林章,陈心源,陆玫丹,等. 2种火龙果不同采收成熟度品质性状比较[J].浙江农业科学,2017,58(10):1 772-1 775.
[22]曾凡逵,欧仕益.咖啡风味化学[M].广州:暨南大学出版社,2014.
[2]郭芬,吴坚,马巾媛.火龙果果酒加工[J].粮食流通技术,2017(21):110-113.
[3] GONG Xiao,YANG Yaxuan,MA Lina,et al. Fermentation and characterization of pitaya wine[C]//IOP Conference Series:Earth and Environmental Science. IOP Publishing,2017,100(1):012029.
[4]殷俊伟,龚霄,王晓芳,等.红心火龙果果酒挥发性成分分析[J].中国酿造,2016,35(9):159-162.
[5]肖作兵,周璇,牛云蔚,等. GC-O结合OAV分析樱桃酒的特征香气成分[J].中国食品学报,2017,17(8):246-254.
[6]贾青青,邵威平,辛秀兰,等.黑加仑果与果酒香气成分的GC-MS分析[J].中国酿造,2014,33(3):141-146.
[7] GONG Xiao,MA Lina,LI Liuji,et al. Analysis of aroma compounds of pitaya fruit wine[C]//IOP Conference Series:Earth and Environmental Science,IOP Publishing,2017,100(1):012125.
[8] FERRARI G,CANTAGREL R,PAYOT T,et al. Determination of key odorant compounds in freshly distilled cognac using GC-O,GC-MS,and sensory evaluation[J].Journal of Agricultural&Food Chemistry,2004,52(18):5 670-5 676.
[9]周文杰,张芳,王鹏,等.基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J].食品科学,2018,39(10):228-233.
[10] MOLINAA M,GUADALUPE V,VARELA C,et al. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains[J]. Food Chemistry,2009,117(2):189-195.
[11] GUTH H. Quantitation andsensory studies of character impact odorants of different white wine varieties[J]. Journal of Agricultural and Food Chemistry,1997,45(8):3 027-3 032.
[12]任晗堃.气相色谱-闻香器(GC-O)技术研究进展[C].第九届中国香料香精学术研讨会论文集,2012.
[13]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11):183-188.
[14]陈双.中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学,2013.
[15]张志龙,韩舜愈,祝霞,等.武威地区‘黑比诺’干红葡萄酒挥发性香气成分分析[J].甘肃农业大学学报,2014,49(5):164-170.
[16] HUANG Ling,MA Yue,TIAN Xin,et al. Chemosensory characteristics of regional Vidal icewines from China and Canada[J]. Food Chemistry,2018,261:66-74.
[17] VAN GEMERT L J. Flavour thresholds:Compilations of Flavour Threshold Values in Water and Other Media[M].(second enlarged and revised edition)Oliemans,Punter&Partners BV,2011.
[18] SELLI S,CABAROGLU T,CANBAS A,et al. Volatile composition of red wine from cv. Kalecik Karasιgrown in central Anatolia[J]. Food Chemistry,2004,85(2T):207-213.
[19] BOWEN A J,REYNOLDS A G. Odor potency of aroma compounds in riesling and vidal blanc table wines and icewines by gas chromatography–olfactometry–mass spectrometry[J]. Journal of Agricultural and Food Chemistry,2012,60(11):2 874-2 883.
[20] OBENLAND D,CANTWELL M,LOBO R,et al. Impact of storage conditions and variety on quality attributes and aroma volatiles of pitahaya(Hylocereus spp.)[J]. Scientia horticulturae,2016,199:15-22.
[21]沈林章,陈心源,陆玫丹,等. 2种火龙果不同采收成熟度品质性状比较[J].浙江农业科学,2017,58(10):1 772-1 775.
[22]曾凡逵,欧仕益.咖啡风味化学[M].广州:暨南大学出版社,2014.