全果发酵与果渣发酵对欧李果酒香气特征的影响

分别以欧李全果及欧李果渣为原料发酵生产欧李果酒,采用顶空固相微萃取和气相色谱-质谱联用技术检测2种果酒中芳香成分,并结合不同香气成分的阈值与相对香气活度值,分析2种欧李果酒香气特征。结果表明:全果发酵欧李果酒检出香气成分50种,欧李果渣发酵果酒检出香气成分49种,2种酒皆含有的香气成分33种。全果发酵果酒独有香气成分17种,果渣发酵果酒独有香气成分16种。2种欧李果发酵酒的主要香气成分都为辛酸乙酯。在2种果酒中相对香气活度较大并有突出香气的化合物为辛酸乙酯、β-大马酮、3-甲基丁醛、里哪醇、己酸乙酯、乙酸苯乙酯以及苯乙醇。全果发酵酒具有类似杏仁香气,兼具脂香及果香。果渣发酵果酒具有明显果香,兼具花香、甜香,香气持久稳定。欧李全果发酵与果渣发酵果酒香气成分相对含量及相对香气活度值无显著性差异(P0.05)。欧李果渣发酵酒具有典型果酒香型特点,风格明显,同时充分利用欧李果汁生产副产物果渣,更具经济及社会效益。

Comparison of Aroma Characteristics of Cerasus humilis Wines Fermented from Whole Fruits and Pomace

In this study, the aroma components of wines respectively fermented from whole fruits and pomace of Cerasus
humilis 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. The results showed that a total of 50 and 49 aroma components were detected from Cerasus
humilis wines fermented from whole fruits and pomace, respectively, 33 components of which were common to both.
Seventeen and 16 aroma components were exclusively present in the two wines, respectively. In addition, according to their
ROAV, octanoic acid ethyl ester, β-damascenone, 3-methyl butyraldehyde, farnesol, ethyl caproate, phenylethyl acetate,
benzyl carbinyl acetate and phenethyl alcohol made a major contribution to the aroma of both wine samples. The whole
fruit wine possessed an almond-like aroma in addition to fatty and fruity aromas. The pomace wine had a fruity, floral and
sweet aroma, which was stable and long-lasting. Moreover, there was no significant difference (P > 0.05) in the relative
contents and ROAV of aroma components in the two wines. The pomace wine had the typical characteristics of wine flavor
and obvious style. The value-added utilization of Cerasus humilis fruit pomace, a by-product of the production of Cerasus
humilis juice, could bring about significant economic and societal benefits.