不同发酵方式对鸭梨酒香气成分的影响

采用顶空固相微萃取法和气相色谱-质谱联用技术,分析四种不同发酵方式所酿制的鸭梨酒的香气成分,并结合不同香气成分的阈值与相对香气活度值,分析四种鸭梨酒的主体香气成分。四种鸭梨酒共检测到56种香气成分,其中清汁发酵和加酶带渣发酵鸭梨酒检测出38种香气成分,浊汁发酵鸭梨酒检测出32种香气成分,而带渣发酵鸭梨酒检测出31种香气成分。四种鸭梨酒的香气成分主要是酯类、醇类、酸类和醛类物质,但这些香气物质的种类及含量却有较大的差异。四种鸭梨酒的主体香气成分共有19种,其中共有的主体香气成分有11种,即乙酸异戊酯、丁酸乙酯、乙酸己酯、琥珀酸二乙酯、辛酸乙酯、苯乙醇、1-壬醇、苯甲醛、癸醛、萜品油烯和β-大马酮。本研究的结果表明,发酵方式对鸭梨酒的香气成分种类及其含量具有显著影响。清汁发酵的鸭梨酒香气种类更丰富,感官品质也更优。

Effect of Different Fermentation Styles on Aroma Components of Ya Pear Wines

In this study,Ya pear wines were brewed using four different fermentation styles,and the aroma components of these pear wines were detected by headspace-solid phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS),and then aroma characteristics were analyzed by the odor thresholds and relative odor activity values(ROAV)of different aroma components. A total of 56 kinds of aroma components were identified from four Ya pear wines. Of these aroma components,38 was both detected in Ya pear wines fermented with clarified juice alone and in presence of pectinase and pomace,32 and 31 were determined from Ya pear wines fermented with turbid juice and in presence of pomace,respectively. The major aroma components in those Ya pear wines were esters,alcohols,acids and aldehydes,but their types and contents had significant differences. In addition,according to their ROAV,19 kinds of aroma components made a major contribution to the aroma of Ya pear wines,11 components of which were common,and they were isoamyl acetate,ethyl butyrate,hexyl acetate,ethyl succinate,ethyl caprylate,phenylethyl alcohol,1-nonanol,benzaldehyde,decyl aldehyde,terpinolene and β-damascenone.The results showed that fermentation style had significant effect on types of aroma components and their contents in Ya pear wines. The pear wine fermented with clarified juice had more aroma components,and its sensory quality was better.