发酵型茶酒香气成分的GC-MS初步分析

采用溶剂萃取法提取发酵型茶酒中的香气物质,经气相色谱-质谱联用(GC-MS)分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各组分的相对含量。结果表明,共鉴定出72种香气成分,相对含量较高的香气成分主要有丁二酸单乙酯、苯乙醇、4-羟基苯乙醇、4-羟基丁酸、咖啡因、2,3-丁二醇、己酸、丁二酸二乙酯、辛酸、辛酸乙酯、苹果酸、对羟基肉桂酸乙酯、没食子酸乙酯、棕榈酸乙酯等。     

黑加仑果与果酒香气成分的GC-MS分析

采用顶空-固相微萃取法(HS-SPME)和气相色谱-质谱联用仪(GC-MS)萃取检测鉴定黑加仑果实和果酒酵母1399酿造的黑加仑果酒芳香物质的成分和含量,对比黑加仑果实和黑加仑果酒的香气成分变化。从果实中鉴定出50种成分,占峰面积的84.22%,香气成分主要为2-甲基-3-丁烯-2-醇、4-甲基-1-戊醇、辛酸乙酯、癸酸乙酯、正戊烯、正辛醛、壬醛、己醛、戊醛等;从果酒中鉴定出48种成分,占峰面积的92.65%,主要香气成分为苯乙醇、3-甲基-1-丁醇、乙酸乙酯、辛酸乙酯、正己酸乙酯、癸酸乙酯、乙酸苯乙酯、苯乙醛等。     

茅台酱香型酒糟香气成分分析

采用水蒸气蒸馏法提取茅台酱香型酒糟的香气成分,并采用气相色谱-质谱法(GC-MS)对其分离和鉴定,鉴定出32种成分,其中糠醛、亚油酸乙酯、棕榈酸乙酯、油酸乙酯、5-甲基-2-糠醛、苯乙醇、吡咯-2-甲醛、苯甲醛、苯乙醛、2-乙酰呋喃、糠醇、2,3,5,6-四甲基吡嗪、9-十五碳烯酸乙酯、2-羟基-3-苯基丙酸乙酯、硬脂酸乙酯、3-乙酰基吡咯、植烷等是构成茅台酱香型酒糟香气的主要成分,占香气成分的93.9%。     

基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分

为了研究采用"赣南早"品种脐橙为原料经过发酵等工序酿造的脐橙酒的香气成分,本文通过顶空固相微萃取技术富集酒中香味成分并采用气相-质谱联用技术测定香味中所含物质及其相对含量。通过优选萃取头以及优化萃取条件,"赣南早"脐橙酒中共鉴定香气成分35种,其中酯类成分17种,主成分为辛酸乙酯(26.94%)、癸酸乙酯(15.52%)、己酸乙酯(9.76%)、月桂酸乙酯(5.85%)、棕榈酸乙酯(4.69%)、乙酸苯乙酯(3.58%),占总含量的66.34%,它们构成了酒中香气成分的整体骨架,其中辛酸乙酯以其高含量、低阈值成为酒中的主体香味;鉴定醇类成分8种,主成分为苯乙醇(10.18%)和2,3-丁二醇(1.45%),占总含量的11.63%;鉴定酸类、烯烃类、烷烃类、酚类、醛类共计10种,其中含有柑橘类植物中特有的巴伦西亚橘烯,占总含量的1.89%。     

药曲紫薯酒香气成分的GC-MS分析

采用溶剂萃取法和气相色谱-质谱联用技术(GC-MS),分别对红景天药曲发酵紫薯酒和纯米曲发酵紫薯酒的香气成分进行了分析、鉴定与比较。结果表明,在药曲紫薯酒和纯米曲紫薯酒中,分别鉴定出43种和31种香气成分,其含量分别占香气总量的97.83%和92.95%。纯米曲紫薯酒的主要香气物质为苯乙醇(39.53%)、异戊醇(9.79%)、己酸乙酯(5.17%)、乙酸苯乙酯(4.96%);药曲紫薯酒中的主要香气物质,除以上几种之外还包括辛酸异戊酯(5.74%)、辛酸乙酯(10.26%)等。药曲对紫薯酒中香气物质的形成有一定的促进作用。     

苹果酒主要风味成分的分析研究

对苹果酒中的有机酸、氨基酸、酚类物质、香气成分等进行了系统的研究。共分析出7种有机酸和17种氨基酸。其中,苹果酸含量最高(3513.49mg/L),富马酸的含量最低(17.0mg/L);含量最高的氨基酸是丝氨酸(5.39mg/L)、最低的是半胱氨酸(0.0076mg/L);香气成分的总量变化在139.7～1018.92mg/L之间,平均为665.39g/L。酯类、醇类、低级脂肪酸分别占苹果酒香气成分总量的15.54%、51.78%、34.6%。含量最高的单酚是原花青素(58.27mg/L),最低的是原儿茶素(0.38mg/L),前者是后者的153.34倍;辛酸甲酯、水杨酸乙酯、异戊酸乙酯、绿原酸、咖啡酸等由于在不同类型苹果酒之间变异最大,可以做为反映不同苹果酒风味差异的指标。     

番茄酒酒精蒸馏后香味成分的GC-MS分析

采用CH2CI2萃取番茄酒酒精蒸馏后的香气成分,经GC-MS分析共分离鉴定出3种化合物,其含量占测定成分的99.99%,其中主要成分依次为苯乙醇(65.52%)、4-羟基丁酸乙酸乙酯(31.66%)和1,3-丙二醇二乙酯(2.81%).     

大枣香醋中香味成分的GC-MS分析

为评价新郑大枣香醋的香气品质,采用同时蒸馏萃取提取大枣香醋的香味物质,利用气相色谱-质谱联用仪对挥发性的香味成分进行分离和鉴定,确认了其中的45种成分,占总质量分数的92.64%。并用面积归一化法测定了各种成分的质量分数,其主要成分为醋酸(40.85%)、糠醛(10.72%)、异戊醇(9.05%)、-β苯乙醇(8.64%)、丁二酸二乙酯(1.74%),葵酸(1.61%)、辛酸(1.60%)、己酸(1.51%)等。     

脐橙果汁与果酒香气成分的GC-MS分析

采用溶剂萃取法分别提取脐橙果汁和经发酵后的果酒中的香气成分,经气相色谱质谱联用仪(GC-MS)分析,从果汁中鉴定出19种成分,占峰面积的83.5％,香气成分主要为苯乙醇、4-羟基-苯乙醇3-甲基-1-丁醇、D-柠檬烯、2,3丁二醇、巴伦西亚桔烯、亚油酸、油酸等:从果酒中鉴定出30种成分,占峰面积的91.13％,主要香气成分为苯乙醇、3-甲基-1-丁醇、d-柠檬烯、2,3丁二醇、乙酸乙酯、香叶醇、棕榈酸乙酯、3-乙氧基-1-丙醇、巴伦西亚桔烯、吲哚-3-乙醇、乙酸戊酯等.     

红枣格瓦斯香气成分的研究

以红枣为原料,经过酵母菌和乳酸菌30℃混合发酵18 h,采用顶空固相萃取和气相色谱法/三重四级杆质谱联用法测定发酵前后香气成分。结果表明:红枣汁和红枣格瓦斯样品中分别鉴定出34、20种香气成分。红枣汁中主要香气成分为酯类(7种,占29.2%),红枣格瓦斯中主要香气成分为醇类(4种,占77.87%),确定红枣格瓦斯的主要呈香成分为异戊醇、β-苯乙醇、喹哪啶酸、辛酸乙酯等。     

Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider

ABSTRACT:  Malolactic fermentation (MLF), the conversion of malate to lactate, is an important process leading to the deacidification of hard apple cider. MLF is dependent on the levels of inhibitory factors such as sulfur dioxide and ethanol. To assess the effect of these 2 factors on MLF, hard apple cider was produced from pasteurized, unfiltered apple cider ( Malus domestica  cvs Red Delicious, Golden Delicious, Braeburn, and Fuji). Apple cider was treated with 2 levels of sulfur dioxide (50 and 80 ppm) and then fermented using  Saccharomyces cerevisiae  montrachet. After the primary fermentation, 1 set of the samples remained unadjusted and 100% ethyl alcohol was used to adjust other sets of samples to 7%, 9%, or 11% (v/v) ethanol. Following the ethanol adjustment,  Oenococcus oeni  MCW was used to initiate the MLF in half of the samples. Cider parameters monitored throughout the fermentations included organic acid content, titratable acidity, pH, ethanol production, and sugar content. Since samples containing either sulfur dioxide level had similar sugar utilization rates and ethanol production it was concluded that sulfur dioxide had no effect on the primary fermentation. Sulfur dioxide content was shown to have an impact on MLF. There was no difference in the rate of malic acid consumption, but lactic acid production was faster in the 50-ppm sulfur dioxide samples. MLF was not inhibited by ethanol content.     

Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

Headspace solid-phase microextraction (SPME) coupled to high-speed gas chromatography with FID detector (HSGC-FID) and with quadrupole mass spectrometric detector (GC–MS) was employed to study the volatile compounds in Asturian cider apples. The optimised conditions used for characterisation of cider apple were: sample equilibration at 25 °C for 12 h, followed by PDMS–DVB fibre exposure to the headspace above the sample for 5 min and finally thermal desorption of the adsorbed substances in the injector port for GC analysis. The use of high-speed gas chromatography allowed the separation of 27 compounds in less than 8 min, reducing the analysis time in 80% compared to conventional gas chromatography. A simple, rapid and reliable method to analyze volatile compounds in cider apples has been developed. The aromatic profile of 59 apple samples included in eight apple varieties was analysed. The different apples were obtained from two consecutive harvests (2005 and 2006). The apples volatile compounds together with chemometric techniques such as principal components analysis (PCA), Bayesian analysis and linear discriminant analysis (LDA), allowed us to differentiate apples on the basis of the sweet or sharp category to which the cider apple variety belongs. Volatile compounds such as ethyl heptanoate, E-farnesene, ethyl butyrate and hexyl caprylate are closely related to cider apple cultivars of the sweet category, while propyl butyrate and butyl acetate are related to the sharp class.     

库尔勒香梨酒的挥发性成分分析

以极性聚丙烯酸酯(Polyacrylate,PA)和非极性聚二甲基硅氧烷(Polydimetllylsiloxcane,PDMS)两种纤维头萃取浓缩,与GC／MS联用,对新疆库尔勒香梨果酒中挥发性物质进行了分析测定,前者共检测出挥发性成分55种,后者检测出34种。分别占峰面积90％左右。其中香梨果酒主要成分(除乙醇外)为3-甲基-1-丁醇(7．18％),乙酸乙酯(4．5％),1-壬醇(4．16％),1-己醇(3．98％),2-甲基-1-丙醇(3．88％),甲酸辛酯(2．57％),辛醇(2．57％),苯乙醇(2．29％),2-羟基丙酸乙酯(2．2％),4-甲基-2-甲氧基苯酚(1．74％)等。     

Characterization of Cider Brandy on the Basis of Aging Time

ABSTRACT: To characterize cider brandies on the basis of age, chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesean analysis) together with contents of volatile, furanic, and phenolic compounds were used. Significant principal components computed by a double cross-validation procedure allowed us to visualize the structure of the database as a function of the aging time to which the cider brandies had been subjected. Feasible and robust discriminant rules were computed and validated by a cross-validation procedure that allowed suitable classification of fresh and aged brandies, obtaining classification hits >; 90%. The most discriminant variables for characterizing cider brandies according to their aging level were as follows: ethyl caprylate > ethyl isovalerate > 1-propanol > hexyl acetate.     

Evolution of aroma compounds in sparkling ciders

This paper reports the influence of yeast strain and aging time on the volatile composition of sparkling cider made according to the traditional method. Two sparkling ciders were obtained from the same base cider using a selected cider yeast strain (Saccharomyces bayanus) and a commercial wine yeast strain (Saccharomyces cerevisiae). Analysis of volatile compounds (alcohols, esters and carbonylic compounds) were performed every 3 months, from 3 to 15 months. The analysis of variance revealed that the majority of differences between sparkling ciders are due to the aging time. Acetaldehyde and acetoin decrease with time, while higher alcohols, ethyl acetate, ethyl lactate and ethyl octanoate significantly increase during aging in contact with lees. The concentrations of methanol, 2-phenyletanhol, ethyl lactate and ethyl octanoate were higher in the cider made with the selected yeast strain (S. bayanus).     

葡萄汁有孢汉逊酵母与酿酒酵母混合发酵对嘎啦苹果酒品质的影响

以嘎啦苹果为实验材料,探究了葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）（云-268）与酿酒酵母（Saccharomyces cerevisiae）混合发酵对苹果酒基本理化指标、酚类物质、香气物质及感官特性的影响。结果表明,相比于酿酒酵母单一发酵,混合发酵苹果酒中乙醇和总酸含量显著降低（P<0.05）,降幅分别为8.72%和9.02%,总酚含量显著增加（P<0.05）,增幅为23.01%;其香气物质种类（36种）明显多于单一发酵苹果酒（31种）,其中香气活度值OAV>1的物质有12种;进一步分析发现,混合发酵苹果酒中具果香味的乙酸酯类和花香味的萜烯类等物质含量显著提高（P<0.05）,具酸腐味的脂肪酸类物质含量显著降低（P<0.05）,对具青草味的C6醇类物质含量影响不大;感官品评结果表明混合发酵苹果酒酒液澄清、禾杆黄色、入口酸度中等偏低,甜度适中,口感平衡,具有丰富的果香味。因此,葡萄汁有孢汉逊酵母与酿酒酵母混合发酵（1:1）能够明显提高苹果酒的品质,增加其发酵香,为低醇果香味的苹果酒酿造奠定了一定的研究基础。     

Aromatic Profile of Ciders by Chemical Quantitative,Gas Chromatography‐Olfactometry,and Sensory Analysis

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2‐phenylethanol, ethyl esters such as 2‐methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2‐phenylethyl acetate, 4‐ethyl guaiacol, and 4‐ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4‐ethyl guaiacol and 4‐ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.     

不同原料苹果酒的酿造特性研究

以‘金世纪’单一苹果品种及‘金世纪’、‘嘎啦’、‘澳洲青苹’混合（1∶1∶1）苹果品种为原料酿造苹果酒,并对其进行理化指标、多酚物质、香气成分测定及感官品评。结果表明,两种苹果酒理化指标差异不显著（P＞0.05）;混合发酵苹果酒中的酚类物质总量（61.88 mg/L）显著高于单独发酵苹果酒（56.90 mg/L）（P＜0.05）,其中以原儿茶酸、儿茶素、原花青素、表儿茶素和绿原酸为主。香气主要以醇类和酯类物质为主,两种苹果酒中醇类物质含量分别为216.83 mg/L和78.85 mg/L;酯类以乙酸乙酯、乙酸丙酯、乳酸乙酯和乙酸己酯为主,前三者在混合发酵苹果酒中含量均显著高于单独发酵苹果酒（P＜0.05）,使其香气更加浓郁和复杂。混合发酵苹果酒在澄清度、回味、香气、风味平衡方面更好,但在色泽方面稍差。因此,混合苹果品种发酵更适合于苹果酒的酿造。     

Analysis of key aroma components in cider from Shaanxi (China) Fuji apple

Aroma components play an important role in the quality of cider. To understand the contribution of every component to cider aroma quality, major aroma components present in ten ciders processed with different technological methods with different yeasts and apple orchards were determined by Headspace-solid phase microextraction–gas chromatography–mass spectrometry and internal standard method. Experimental results by principal component analysis indicated that ethyl acetate, acetic acid isobutylester, isopentylacohol acetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isopentylalcohol, 3,4,5-trimethyl-4-heptanol, nonyl alcohol, 3-methylthio-1-propanol serve as the key aroma components in cider from Shaanxi (China) fuji apple. A model was established and verified for evaluating aroma quality based on factor analysis by comparing with the sensory evaluation method.     

SURVEY OF APPLE GROWING, HARVESTING, AND CIDER MANUFACTURING PRACTICES IN WISCONSIN: IMPLICATIONS FOR SAFETY

To evaluate the safety of current apple growing, harvesting and cider manufacturing practices in Wisconsin, cider manufacturers were contacted in a three-phase survey. Results revealed that seasonal, small-scale production was characteristic of the industry. Most cider mills produced less than 5,000 gal/year; only 6% produced more than 20,000 gal/year. Most cider makers used only tree picked apples (86%), inspected apples before washing (94%), washed (93%) and brushed (87%) apples, but only 16% of mills sanitized washed apples. Most mills (92%) sanitized cider making equipment after each use; however, only a few sanitized between custom pressing apples from different customers. Respondents reported that they strived to improve cider safety by pasteurization (43% of all cider), UV light treatment (4%), use of preservatives (30%), and HACCP (17%). For 31% of all cider, however, processors relied solely on refrigeration and/or freezing. These results show that most cider mills practice many steps believed to enhance cider safety, but results also identify procedures that must be addressed to further improve cider safety.