香蕉果酒低温发酵过程中挥发性香气成分的变化

以香蕉果肉为原料,低温条件下酿制香蕉果酒,并采用顶空固相微萃取-气相色谱-质谱联用技术对不同发酵阶段香蕉果酒的易挥发性成分进行分析鉴定,研究香蕉果酒发酵过程中主要香气成分的变化规律。结果表明,在香蕉果酒低温发酵期间(9 d),香气成分总相对含量呈先上升后下降,之后趋于平稳的趋势,其中醇类、酸类和酚类物质含量逐渐增加,分别为31.576%、3.155%、0.705%,而酯类、羰基类和烷烃类占比先增加后减少,总体呈下降趋势,含量分别为35.74%、1.209%、5.388%。同时,香气成分的种类也呈现先增加后减少的趋势,由前期(1 d)的57种降至末期(9 d)的51种。香蕉果酒中主要香气成分为:辛酸乙酯、癸酸乙酯、2-甲基丁基乙酸酯、己酸乙酯、乙酸苯乙酯、乙醇、异戊醇、异丁醇、辛酸、2-戊酮、2-丁烯,这些挥发性成分共同形成了香蕉果酒的独特风味品质。

Changes of Volatile Flavor Substances in Fermentation Process of Banana Wine Produced by Low Temperature Fermentation

Using banana pulp as raw material,banana wine was brewed under low temperature conditions,and the volatile flavor substances of banana wine in different fermentation stages were analyzed and identified by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPEM-GC-MS),and the variation of main aroma components in the fermentation process of banana wine was studied. Results showed that,during the low-temperature fermentation of banana wine(9 d),the total relative content of aroma components increased first,then decreased,and then stabilized,in which the content of alcohols,acids and phenols increased gradually,which were 31.576%,3.155%,0.705% respectively,while the proportion of esters,carbonyls and alkanes increased first and then decreased,and showed a downward trend,the contents were 35.74%,1.209%,5.388% respectively. Similarly,the types of aroma components also showed a trend of first increase and then decrease, from 57 species in early stage(1 d) to 51 species in late stage(9 d). The main aroma components in banana wine were:Ethyl citrate,2-methylbutyl acetate,ethyl hexanoate,phenylethyl acetate,ethanol,isoamyl alcohol,isobutanol,octanoic acid,2-pentanone,2-butene,which constituted the unique flavor quality of banana wine.