草莓、柿子复合果酒发酵过程中香味成分比较分析

采用二氯甲烷萃取法和气相色谱-质谱联用技术(GC/MS)测定草莓、柿子复合果酒发酵过程中第0、4、7、17、27、37 d的香味成分,使用峰面积归一法计算各成分的相对含量。结果表明:复合果酒在发酵过程中共检测出香味成分63种,其中12种酯类,11种醇类,10种酸类,5种酮类,13种烷烃类,12种其它成分,其中正戊醇、异戊醇、苯乙醇、亚油酸和对羟基苯乙醇等香味成分的含量较高,含量最高时分别为57.68%、45.67%、38.06%、17.97%和4.81%。随着发酵的进行香味成分的种类数量随之增多,酯类、酮类物质相对含量呈上升趋势,醇类物质呈先下降后上升趋势,酸类物质呈先上升后下降趋势,其中醇类物质相对含量最高,酯类物质次之,发酵至37 d各种香味成分已基本形成,已具有纯正、浓郁、优雅的果酒香气。

Comparative Analysis of Aroma Components in Different Fermentation Stage of Strawberry Persimmon Compound Fruit Wine

In order to investigate the aroma components in the fermentation process of Strawberry and Persimmon,dichloromethane extraction and gas chromatography-mass spectrometry were applied to analyze the aroma components on days 0,4,7,17,27 and 37 of fermentation. The relative contents of aroma components were calculated by a total of 63 aroma components were identified in the fermentation of compound fruit wine. The tested components include twelve esters,eleven alcohols,ten acids,five ketones,thirteen alkanes and twelve other chemical constituents. The major ingredients of the aroma components are namyl alcohol(57.68%),isoamyl alcohol(45.67%),phenylethul alcohol(38.06%),linoleic acid(17.97%)and P-hydroxyphenyl alcohol(4.81%). In the fermentation process,the kinds of aroma components increased with time,the relative content of esters and ketones increased gradually,the relative content of alcohols decreased firstly and then increased,the relative content of acids increased firstly and then decreased,and the relative content of alcohols was the highest,followed by esters,after 37 days of fermentation,the aroma components had almost been basically formed and had a pure,strong and charming fruit wine aroma.