摘要
以陕西白水的嘎啦、红星、瑞雪、瑞阳4种苹果为原料酿造苹果酒,采用电子鼻(E-nose)和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析4种苹果酒香气物质。结果表明,电子鼻检测到4种苹果酒的香气特性差异较大,利用主成分分析(PCA)法和线性判别分析(LDA)法可完全将其区分开;HS-SPME-GC-MS共检测出76种挥发性香气物质,包括醇类11种、酯类43种、醛类7种、酮类3种、酸类7种、萜烯和其他5种;嘎啦、红星、瑞雪、瑞阳苹果酒分别有66种、43种、45种、47种香气物质,总含量分别为7.17 mg/L、7.08 mg/L、6.64 mg/L、7.56 mg/L,且4种酒共有特征香气物质包括:丁酸乙酯、2-甲基丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、癸酸乙酯。电子鼻结合HS-SPME-GC-MS分析可以成功区分不同品种苹果酿造苹果酒的挥发性成分。
The apple wine was brewed using 4 kinds of apples including Gala,Starking,Ruixue and Ruiyang from Baishui,Shaanxi.The aroma substances in the 4 kinds of apple wines were analyzed by electronic nose(E-nose)and HS-SPME-GC-MS.The results showed that the aroma characteristics of 4 kinds of apple wines were greatly different by E-nose analysis,which could be distinguished by principal component analysis(PCA)and linear discriminant analysis(LDA).A total of 76 aroma substances were detected in 4 kinds of apple wines by HS-SPME-GC-MS,including alcohols(11),esters(43),aldehydes(7),ketones(3),acids(7),terpenes and others substances(5).There were 66,43,45 and 47 kinds of aroma substances in the Gala,Starking,Ruixue and Ruiyang apple wines,respectively,and the total contents were 7.17 mg/L,7.08 mg/L,6.64 mg/L and 7.56 mg/L,respectively.The ethyl butyrate,ethyl 2-methyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl caprylate,ethyl caprate were the common characteristic aroma substances in 4 kinds of apple wines.In conclusion,E-nose combined with HS-SPME-GC-MS analysis could successfully distinguish the volatile components of apple wines brewed with different varieties of apple.
作者
曹有芳
刘丹
徐俊南
赵宁
魏新元
樊明涛
CAO Youfang;LIU Dan;XU Junnan;ZHAO Ning;WEI Xinyuan;FAN Mingtao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《中国酿造》
CAS
北大核心
2020年第2期182-188,共7页
China Brewing
基金
农业部公益性行业专项(201503142-10)
陕西省科技统筹项目(2016KTCQ02-13)
