百香果全果与果汁发酵酒滋味成分及香气成分对比

目的：提升百香果酒品质。方法：以百香果全果和果汁为原料酿制百香果酒，分别测定其有机酸、氨基酸和挥发性化合物含量，并结合电子舌试验结果评价百香果酒风味成分。结果：2种百香果发酵酒中主要有机酸为酒石酸、柠檬酸、乳酸和苹果酸，但全果酒的前3种有机酸含量均显著高于果汁酒中的（P<0.05），全果酒和果汁酒中含量最多的有机酸分别为酒石酸（27.20 mg/mL）和柠檬酸（12.49 mg/mL）；除半胱氨酸未检出外，全果酒和果汁酒中16种游离氨基酸总含量分别为88.16，68.88 mg/100 g，且全果酒中4类呈味氨基酸含量高于果汁酒；电子舌测试发现，2种百香果发酵酒中咸味信号强度差异性最大，且全果酒中的鲜味、咸味最强，酸味、涩味和甜味最弱；HS-SPME-GC-MS共检出179种香气成分，全果酒中挥发性风味化合物种类比果汁酒多4种，但其萜烯类物质含量和种类分别比果汁酒的多1，3倍。结论：相比于果汁酒，新型百香果全果酒整体风味（鲜味、咸味、萜烯类物质等）较突出，提升了百香果资源的综合利用度。

Comparison of taste and aroma components between whole passion fruit and fruit juice fermented wine

Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in fruit wine (P<0.05). The most organic acids in whole fruit wine and fruit juice wine were respectively tartaric acid (27.20 mg/mL) and citric acid (12.49 mg/mL). Except for the undetected cysteine, the total content of 16 free amino acids in whole fruit wine and fruit juice wine were 88.16 and 68.88 mg/100 g respectively, and the content of four types of flavored amino acids in the whole fruit wine was higher than that in the fruit wine. The electronic tongue test found that the salty signal strength of the two fermented passion fruit wines had the largest difference, and the umami and salty tastes were the strongest in the whole fruit wine, with the sourness, astringency and sweetness weakest. A total of 179 kinds of aroma components werr detected by HS-SPME-GC-MS. The types of volatile flavor compounds in whole fruit wine were 4, and which wasmore than those in fruit wine. However, the content and types of terpenes were respectively 1 and 3 times more than those in fruit wine. Conclusion: Compared with fruit juice wine, the overall flavor (umami, salty, terpenoids, etc.) of the new passion fruit wine was more prominent, which improved the comprehensive utilization of passion fruit resources.