摘要
为了研究超高压处理对赤霞珠葡萄果实挥发性物质的影响,该试验利用顶空固相微萃取与GC-MS技术,通过单因素与响应面试验对超高压处理条件进行优化,并在此基础上结合主成分分析与香气轮廓描述对其特征香气进行分析。结果表明,在超高压处理压力为386 MPa、处理时间为24 min、处理温度为33℃时,赤霞珠葡萄挥发性物质的综合评分最高。利用优化后的条件处理赤霞珠葡萄果实,共检测到43种挥发性物质,和对照相比挥发性物质的个数与总浓度显著增加(P<0.05),主成分分析下处理样品与对照样品有明显的区分,香气轮廓描述发现超高压处理可显著提高赤霞珠葡萄的草本香与花果香。该试验结果将为超高压技术在葡萄酒生产中的应用与推广提供一定的数据参考和技术支持。
To explore the influence of high hydrostatic pressure processing on the volatile compounds of Cabernet Sauvignon grape,headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to optimize the high hydrostatic pressure conditions by single factor and response surface test.On this basis,the characteristic aroma was analyzed by combining the principal components analysis and aroma profile description.Results showed that Cabernet Sauvignon grapes had the best comprehensive score of volatile substances when the high hydrostatic pressure treatment pressure was 386 MPa,the treatment time was 24 min,and the treatment temperature was 33℃.A total of 43 volatile substances were detected in the treated grapes under the optimized conditions,and the total amount increased significantly compared with the control(P<0.05),and the principal component analysis could quite distinguish the treatment group from the control,aroma profile analysis showed that the high hydrostatic pressure treatment could significantly improve the herbaceous,fruity and floral intensity of Cabernet Sauvignon grapes.These test results will provide data reference and technical support for applying and promoting high hydrostatic pressure technology in wine production.
作者
王学庆
张波
杨培玉
张煜
张潇方
陈建军
张军强
张竹林
杜建梅
WANG Xueqing;ZHANG Bo;YANG Peiyu;ZHANG Yu;ZHANG Xiaofang;CHEN Jianjun;ZHANG Junqiang;ZHANG Zhulin;DU Jianmei(College of Food Science and Engineering,Gansu Agricultural University,Gansu Key Laboratory of Viticulture and Enology,Research and Development Center of Wine Industry in Gansu Province,Lanzhou 730000,China;Gansu Zhangye Guofeng Wine Industry Co.Ltd.,Zhangye 734000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第8期121-129,共9页
Food and Fermentation Industries
基金
甘肃省农业农村厅:甘肃省现代水果产业体系项目(GARS-SG-7)
甘肃省陇原青年英才项目(GSRC-202311173)
甘肃省自然科学基金项目(20JR10RA519)
甘肃省葡萄酒产业发展专项资金项目(GSPTJZX-2020-4)。
关键词
超高压
挥发性物质
响应面分析
主成分分析
香气轮廓分析
high hydrostatic pressure
volatile compounds
response surface analysis
principal component analysis
aroma profile analysis
