基于电子鼻和气相色谱-质谱联用技术分析不同品种苹果酒香气物质

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。

Analysis of aroma substances in apple wines brewed with different varieties of apple by electronic nose combined with GC-MS

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.