油橄榄酒的酿造及香气成分分析.PDF

※分析检测 食品科学 2014, Vol.35, No.18 161 油橄榄酒的酿造及香气成分分析 马腾臻，李 颍，张 莉，张彦芳，盛文军，祝 霞，韩舜愈* （甘肃农业大学食品科学与工程学院，甘肃省葡萄与葡萄酒工程学重点实验室，甘肃省葡萄酒产业技术研发中心，甘肃兰州 730070 ） 摘  要：以制取橄榄油后的果汁为原料，通过调配、发酵等工艺制得油橄榄酒，进行理化指标及感官评价分 析，并采用顶空固相微萃取结合气相色谱-质谱技术检测其香气成分，以期为油橄榄的综合开发利用，进一步 提高其附加值提供理论依据。结果表明：产品酒精体积分数（6.42% ）、总糖含量（7.84 g/L ）、挥发酸含量 （1.04 g/L）、总二氧化硫含量（103.05 mg/L）及干浸出物含量（27.66 g/L ）等理化指标与感官评价结果均符合 GB 15037—2006 《葡萄酒、果酒通用分析方法》规定；油橄榄酒中共鉴定出69 种香气成分，总含量约23.44 mg/L， 包括12 种醇类、25 种酯类、6 种有机酸、8 种羰基类（醛和酮）、14 种萜烯类和4 种酚类，通过香气成分的气味活 性值初步确定主要香气成分有香叶醇、苯甲酸乙酯、辛酸乙酯和愈创木酚。 关键词：油橄榄酒；香气成分；顶空固相微萃取；气相色谱-质谱法 Volatile Compound Analysis of Olea europaea L. Wine * MA Teng-zhen, LI Ying, ZHANG Li, ZHANG Yan-fang, SHENG Wen-jun, ZHU Xia, HAN Shun-yu (Key Laboratory of Viticulture and Enology in Gansu Province, Research and Development Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract: Olea europaea . Olea europaea L wine, fermented by L. juice (which arises from the production of olive oil and) with sugar/acid ratio, were evaluated for physicochemical parameters and sensory characteristics, gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction was used to profile the volatile compounds. The results showed that the alcohol degree (6.42%), total sugar (7.84 g/L), violate acid (1.04 g/L), total sulfur dioxide Olea europaea . (103.05 mg/L), and dry extract (27.66 g/L) of L wine measured up to the Chinese national standard GB