全果发酵与果渣发酵对欧李果酒香气特征的影响-食品科学.PDF

※成分分析 食品科学 2016, Vol.37, No.12 99 全果发酵与果渣发酵对欧李果酒香气特征的影响 刘婷婷，马岩石，李 娜，赵 鑫，王大为* （吉林农业大学食品科学与工程学院，吉林长春 130118 ） 摘  要：分别以欧李全果及欧李果渣为原料发酵生产欧李果酒，采用顶空固相微萃取和气相色谱-质谱联用技术检 测2 种果酒中芳香成分，并结合不同香气成分的阈值与相对香气活度值，分析2 种欧李果酒香气特征。结果表明： 全果发酵欧李果酒检出香气成分50 种，欧李果渣发酵果酒检出香气成分49 种，2 种酒皆含有的香气成分33 种。全 果发酵果酒独有香气成分17 种，果渣发酵果酒独有香气成分16 种。2 种欧李果发酵酒的主要香气成分都为辛酸乙 酯。在2 种果酒中相对香气活度较大并有突出香气的化合物为辛酸乙酯、 -大马酮、3- 甲基丁醛、里哪醇、己酸乙β 酯、乙酸苯乙酯以及苯乙醇。全果发酵酒具有类似杏仁香气，兼具脂香及果香。果渣发酵果酒具有明显果香，兼 具花香、甜香，香气持久稳定。欧李全果发酵与果渣发酵果酒香气成分相对含量及相对香气活度值无显著性差异 P （＞0.05 ）。欧李果渣发酵酒具有典型果酒香型特点，风格明显，同时充分利用欧李果汁生产副产物果渣，更具 经济及社会效益。 关键词：欧李果酒；顶空固相微萃取；气相色谱-质谱；香气成分 Comparison of Aroma Characteristics of Cerasus humilis Wines Fermented from Whole Fruits and Pomace * LIU Tingting, MA Yanshi, LI Na, ZHAO Xin, WANG Dawei (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract: In this study, the aroma components of wines respectively fermented from whole fruits and pomace of Cerasus humilis were detected by headspace-solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), and then aroma characteristics were analyzed by the odor thresholds and relative odor activity values (ROAV) of different aroma components. The results showed that a total of 50 and 49 aroma components were detected from Cerasus humilis wines fermented from whole fruits and pomace, respectively, 33 components of which were common to both. Seventeen and 16 aroma components were exclusively present in the two wines, respectively. In addition, according to their ROAV, octanoic acid ethyl ester, β-damascenone, 3-methyl butyraldehyde,