摘要
以赤霞珠葡萄酒为参照分析黑果腺肋花楸发酵酒的香气物质组成并进行感官品评,评价其酿酒潜质,为开发适宜消费者口味的黑果腺肋花楸酒提供参考。采用顶空固相微萃取结合气相色谱-质谱分析酒的香气物质成分。结果显示:黑果腺肋花楸酒香气物质含量为赤霞珠葡萄酒的2.73倍,香气物质种类分别为41种和40种,其中共有的18种。醇类物质含量最高,分别占总香气的62.11%和73.87%。依据香气活度值,酯类物质对酒的香气贡献最大,分别为36.57%和22.04%。黑果腺肋花楸酒的主体香气物质是大马士酮、辛酸乙酯、正己酸乙酯和乙酸异戊酯,而赤霞珠葡萄酒则为α-紫罗酮、辛酸乙酯、正己酸乙酯和苯乙醛。2款酒中共有香气物质对香气贡献占比分别为34.20%和21.81%,说明具有一定的相似性,而大马士酮和α-紫罗酮对酒香气值的贡献分别为63.22%和76.36%,形成了各自酒的特色。经感官品评,黑果腺肋花楸酒比赤霞珠葡萄酒总得分高2分,黑果腺肋花楸作为黑色浆果具有开发酿酒的价值。
In order to provide an experimental basis for the development of black chokeberry wine with good consumer acceptance,the aroma components of black chokeberry wine were analyzed head space-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and sensory evaluation was conducted in comparison to the reference Cabernet Sauvignon wine.The results showed that the aroma content of black chokeberry wine was 2.73 times higher than that of Cabernet Sauvignon wine,and 41 and 40 aroma compounds were detected from black chokeberry and Cabernet Sauvignon wines,respectively.A total of 18 aroma compounds were common to both.In the two wines,alcohols were the most dominant compounds,accounting for 62.11%and 73.87%of the total aroma compounds,respectively.According to odor activity values(OAVs),esters contributed mostly to the aroma of wine,with contribution rates of 36.57%and 22.04%for black chokeberry and Cabernet Sauvignon wines,respectively.The main aroma components of black chokeberry wine wereβ-damascenone,ethyl octanoate,ethyl n-hexanoate and isoamyl acetate,while in Cabernet Sauvignon wine,α-ionone,ethyl octanoate,ethyl caproate and phenylacetaldehyde were dominant.The aroma components found in both black chokeberry and Cabernet Sauvignon wines accounted for 34.20%and 21.81%of the total aroma compounds,respectively,indicating a certain similarity,while the contribution ratio ofβ-damascenone andα-ionone to the odor activity values of black chokeberry and Cabernet Sauvignon wines were 63.22%and 76.36%,respectively.Both wines had their own characteristics.The sensory evaluation score of black chokeberry wine was 2 points higher than that of Cabernet Sauvignon wine.The above results indicated that the black chokeberry can be used for winemaking as a black berry.
作者
毛建利
李艳
MAO Jianli;LI Yan(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Fermentation Engineering Technology Research Center,Shijiazhuang 050018,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第22期270-276,共7页
Food Science
基金
2018年度河北省重点研发计划项目(18227131D)
关键词
黑果腺肋花楸发酵酒
赤霞珠葡萄酒
香气物质分析
顶空固相微萃取
气相色谱-质谱联用仪
black chokeberry wine
Cabernet Sauvignon wine
aroma substance analysis
head space-solid phase microextraction
gas chromatography-mass spectrometry
