三种猕猴桃酒发酵过程中挥发性香气成分的变化
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摘要
目的:分析不同的果实品种和发酵时间对猕猴桃发酵酒挥发性香气成分的影响。方法:采用顶空固相微萃取/气相色谱-质谱联用技术分析"金艳"、"红阳"和"米良一号"三种猕猴桃发酵酒在发酵过程中的挥发性香气成分。结果:三种猕猴桃酒的主要香气成分包括17种酯类、5种醇类和2种酸类物质,对24种香气成分进行主成分分析,提取出4个主成分。第一主成分包括绝大部分酯类物质,体现猕猴桃酒的花香和果香气息。红阳和米良一号的花香和果香形成于发酵12 d内,金艳的花香和果香形成于发酵5 d内,随后逐渐减弱;在整个发酵过程中金艳的酯类物质总含量高于红阳和米良一号。在第二主成分中主要组分苯乙醇赋予猕猴桃酒玫瑰花香,在整个发酵过程中米良一号的苯乙醇含量明显高于其他两种,具有更为突出的玫瑰花香;红阳、金艳和米良一号的苯乙醇含量分别在发酵5、19和12 d时达到最高。第三主成分反映的是异丁醇和异戊醇,前发酵结束时高级醇含量达到最高,后发酵阶段高级醇含量不断降低;米良一号和红阳的高级醇含量明显高于金艳。第四主成分中乙醇是主要贡献组分,其构成猕猴桃酒的酒香,三种猕猴桃酒在发酵5 d时乙醇含量达到较高水平,12 d时含量略有降低,19 d时含量回升至之前的水平。结论:猕猴桃酒的主体香气成分形成于前发酵阶段,各种挥发性香气成分的含量在后发酵阶段逐渐降低并趋于稳定。金艳猕猴桃酒的酯类物质含量明显高于其他两种,具有更明显的花香和果香,米良一号猕猴桃酒的苯乙醇含量明显高于其他两种,具有更为突出的玫瑰花香。
Objective: To investigate the influences of different cultivars and fermentation periods on the volatile components of kiwifruit wines.Methods: The head space solid phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) technology were used to analyze the volatile aroma components of three kiwifruit wines fermented from "Jinyan" kiwifruit,"Hongyang" kiwifruit and "Miliang 1 hao" kiwifruit.Results: During the whole fermentation process,the main aroma components of these kiwifruit wines included 17 esters,5 alcohols and 2 acids.Four principal components were screened through the principal component analysis in terms of these 24 aroma components detected.The first principal component involved almost all esters,which presented flower and fruit fragrances.The flower and fruit fragrances of "Hongyang" and "Miliang 1 hao" kiwi wines formed within 12 d,and this fragrances of "Jinyan" Kiwifruit wine formed within 5 d,thereafter the fragrances gradually weakened.The esters total content of "Jinyan" Kiwifruit wine was higher than that of the other two kiwifruit wines during the whole fermentation process. About the second principal component,phenethyl alcohol was the most important aroma,which reflected the rose fragrance.The contents of phenethyl alcohol from "Hongyang","Jinyan" and "Miliang 1 hao" kiwifruit wines reached the most value on the 5th,19th and 12th day,respectively.The content of phenethyl alcohol from "Miliang 1 hao" was higher than that of the other two kiwifruit wines,so that "Miliang 1 hao" kiwifruit wine showed outstanding rose fragrances.The third principal component included isobutyl alcohol and isoamyl alcohol,which reflected the main higher alcohols of fruit wine.The contents of higher alcohols increased to the maximum after fermentation for 5 d,following with a decrease trend. The contents of higher alcohols from "Miliang 1 hao" and "Hongyang" kiwifruit wines were significantly higher than that of "Jinyan" kiwifruit wine.The fourth principal component was ethanol,and the ethanol contents of these three kiwifruit wines reached the most values after 5 days fermentation,then it slightly decreased on the 12th day,finally it returned to the before on the 19th day. Conclusions: The main fragrance of kiwifruit wine was formed during the pre-fermentation process,and thecontents of most aroma components decreased then tended to be stable during the post-fermentation process.The esters contents of "Jinyan" kiwi wine were higher than that of the other two kiwifruit wines,with more abvious floral and fruity aromas and the phenethyl alcohol content of "Miliang 1 hao" kiwifruit wine was higher than that of the other two kiwifruit wines with more rose fragrance.
Objective: To investigate the influences of different cultivars and fermentation periods on the volatile components of kiwifruit wines.Methods: The head space solid phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) technology were used to analyze the volatile aroma components of three kiwifruit wines fermented from "Jinyan" kiwifruit,"Hongyang" kiwifruit and "Miliang 1 hao" kiwifruit.Results: During the whole fermentation process,the main aroma components of these kiwifruit wines included 17 esters,5 alcohols and 2 acids.Four principal components were screened through the principal component analysis in terms of these 24 aroma components detected.The first principal component involved almost all esters,which presented flower and fruit fragrances.The flower and fruit fragrances of "Hongyang" and "Miliang 1 hao" kiwi wines formed within 12 d,and this fragrances of "Jinyan" Kiwifruit wine formed within 5 d,thereafter the fragrances gradually weakened.The esters total content of "Jinyan" Kiwifruit wine was higher than that of the other two kiwifruit wines during the whole fermentation process. About the second principal component,phenethyl alcohol was the most important aroma,which reflected the rose fragrance.The contents of phenethyl alcohol from "Hongyang","Jinyan" and "Miliang 1 hao" kiwifruit wines reached the most value on the 5th,19th and 12th day,respectively.The content of phenethyl alcohol from "Miliang 1 hao" was higher than that of the other two kiwifruit wines,so that "Miliang 1 hao" kiwifruit wine showed outstanding rose fragrances.The third principal component included isobutyl alcohol and isoamyl alcohol,which reflected the main higher alcohols of fruit wine.The contents of higher alcohols increased to the maximum after fermentation for 5 d,following with a decrease trend. The contents of higher alcohols from "Miliang 1 hao" and "Hongyang" kiwifruit wines were significantly higher than that of "Jinyan" kiwifruit wine.The fourth principal component was ethanol,and the ethanol contents of these three kiwifruit wines reached the most values after 5 days fermentation,then it slightly decreased on the 12th day,finally it returned to the before on the 19th day. Conclusions: The main fragrance of kiwifruit wine was formed during the pre-fermentation process,and thecontents of most aroma components decreased then tended to be stable during the post-fermentation process.The esters contents of "Jinyan" kiwi wine were higher than that of the other two kiwifruit wines,with more abvious floral and fruity aromas and the phenethyl alcohol content of "Miliang 1 hao" kiwifruit wine was higher than that of the other two kiwifruit wines with more rose fragrance.
引文
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[12]王琪凯,杨丹,张晓琴,等.‘金艳’猕猴桃果实生长动态规律和贮藏性能[J].食品科学,2016,37(9):129-133.
[13]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律[J].食品科学,2010,31(20):473-476.
[14]石泽亮,裴昌俊,刘泓.美味猕猴桃新品系---‘米良1号’[J].果树学报,1992,9(4):243-245.
[15]李锐,冯奎,吴婧,等.不同来源酿酒酵母对柑橘果酒香气成分的影响[J].食品科学,2010,31(17):206-212.
[16]何英霞,蒋玉梅,李霁昕,等.不同酶和酵母对干红葡萄酒香气影响的差异分析[J].农业工程学报,2016,32(1):325-332.
[17]李娜娜,王华,唐国冬,等.低温处理葡萄对爱格丽干白葡萄酒香气成分的影响[J].食品科学,2016,37(13):71-76.
[18]Rapp A,Versini G.Influence of nitrogen compounds in grapes on aroma compounds of wines[J].Developments in Food Science,1995,37(6):1659-1694.
[19]De-la-Fuente-Blanco A,Sáenz-Navajas M P,Ferreira V.On the effects of higher alcohols on red wine aroma[J].Food Chemistry,2016,210:107-114.
[20]魏运平.低产高级醇猕猴桃酒酵母菌株的筛选[D].无锡:江南大学,2004:33-35.
[21]李华,涂正顺,王华,等.猕猴桃果酒香气成分的气相色谱/质谱分析[J].分析化学研究简报,2002,30(6):695-698.
[22]刘树文,涂正顺,李华,等.猕猴桃果酒陈酿期间香气成分的变化[J].西北农林科技大学学报:自然科学版,2005,33(11):34-38.
[23]郭静,岳田利,袁亚红,等.基于SPME-GC/MS的猕猴桃酒香气成分研究[J].西北农林科技大学学报:自然科学版,2007,35(6):89-93.
[2]黄宏文.猕猴桃属分类资源驯化栽培[M].北京:科学出版社,2013.
[3]齐秀娟,徐善坤,林苗苗,等.红肉猕猴桃果实着色机制研究进展[J].果树学报,2015,32(6):1232-1240.
[4]祝义伟,冯璨,费华熙,等.重庆四区县不同猕猴桃品种营养成分检测与比较[J].中国食物与营养,2014,20(4):73-75.
[5]郭秀兰,陈易珊,许淳,等.红心果肉猕猴桃的营养评价[J].食品科技,2014,39(11):71-73.
[6]王岸娜,吴立根,王晓曦.猕猴桃加工、研究现状[J].食品与机械,2006,22(3):67-70.
[7]李加兴,孙金玉,陈双平,等.猕猴桃综合加工利用[J].食品科学,2006,27(11):575-578.
[8]朱春华,龚琪,李进学,等.猕猴桃果实加工综合利用研究进展[J].保鲜与加工,2013,13(1):57-62.
[9]Soufleros E H,Pissa Irini,Petridis D,et al.Instrumenta analysis of volatile and compounds of Greek kiwi wine;sensory evaluation and optimization of its composition[J].Food Chemistry,2001,75:487-500.
[10]Li X,Xing Y,Cao L,et al.Effects of six commercial Saccharomyces cerevisiae strains on phenolic attributes,antioxidant activity,and aroma of Kiwifruit(Actinidia deliciosa cv.)wine[J].Biomed Research International,2017:2934743.
[11]陈亮,危晴,辛秀兰,等.不同品种猕猴桃发酵酒香气成分的GC-MS分析[J].江苏农业科学,2017,45(18):182-186.
[12]王琪凯,杨丹,张晓琴,等.‘金艳’猕猴桃果实生长动态规律和贮藏性能[J].食品科学,2016,37(9):129-133.
[13]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律[J].食品科学,2010,31(20):473-476.
[14]石泽亮,裴昌俊,刘泓.美味猕猴桃新品系---‘米良1号’[J].果树学报,1992,9(4):243-245.
[15]李锐,冯奎,吴婧,等.不同来源酿酒酵母对柑橘果酒香气成分的影响[J].食品科学,2010,31(17):206-212.
[16]何英霞,蒋玉梅,李霁昕,等.不同酶和酵母对干红葡萄酒香气影响的差异分析[J].农业工程学报,2016,32(1):325-332.
[17]李娜娜,王华,唐国冬,等.低温处理葡萄对爱格丽干白葡萄酒香气成分的影响[J].食品科学,2016,37(13):71-76.
[18]Rapp A,Versini G.Influence of nitrogen compounds in grapes on aroma compounds of wines[J].Developments in Food Science,1995,37(6):1659-1694.
[19]De-la-Fuente-Blanco A,Sáenz-Navajas M P,Ferreira V.On the effects of higher alcohols on red wine aroma[J].Food Chemistry,2016,210:107-114.
[20]魏运平.低产高级醇猕猴桃酒酵母菌株的筛选[D].无锡:江南大学,2004:33-35.
[21]李华,涂正顺,王华,等.猕猴桃果酒香气成分的气相色谱/质谱分析[J].分析化学研究简报,2002,30(6):695-698.
[22]刘树文,涂正顺,李华,等.猕猴桃果酒陈酿期间香气成分的变化[J].西北农林科技大学学报:自然科学版,2005,33(11):34-38.
[23]郭静,岳田利,袁亚红,等.基于SPME-GC/MS的猕猴桃酒香气成分研究[J].西北农林科技大学学报:自然科学版,2007,35(6):89-93.