SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质

采用固相微萃取-气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用和电子鼻技术对徐香、海沃德和黄金果猕猴桃酿造的3 种猕猴桃酒中香气物质进行测定和分析。结果表明：3 种猕猴桃酒中共检出63 种挥发性香气物质，其中最主要的为醇类、酯类、酸类及萜烯类。徐香酒、海沃德酒和黄金果酒中分别检出52、45 种和46 种香气物质，总质量浓度分别为81.56、43.92 mg/L和15.07 mg/L，且3 种酒共有特征香气物质包括丁酸甲酯、乙酸异戊酯、正己酸乙酯、丁香酚、辛酸、桉叶油醇和对乙烯基愈创木酚。此外，电子鼻与GC-MS测定结果基本一致，均表明不同猕猴桃酒间香气特性有较大差异，其中徐香酒与海沃德酒风味差异最显著；且利用主成分分析法可完全将3 种酒区分。

Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

The volatile components of kiwifruit wines made from three different cultivars, namely Actinidia deliciosa ‘Hayward’, ‘Xuxiang’ and A. chinensis ‘Hort16A’, were investigated by the combined use of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (E-nose). The results showed that a total of 63 volatiles were identified in the three wines, with the most abundant being alcohols, esters, acids and terpenoids. Out of the 63 compounds, 52, 45 and 46 were found in ‘Xuxiang’, ‘Hayward’ and ‘Hort16A’ wines, respectively, with total concentrations of 81.56, 43.92 and 15.07 mg/L, respectively. Methyl butyrate, isoamyl acetate, ethyl hexanoate, eugenol, octanoic acid, eucalyptol and 2-methoxy-4-vinylphenol were the characteristic aroma compounds common to the three wines. Meanwhile, the results of E-nose and GC-MS were consistent with each other, showing that there were significant differences?in?the?aroma?profiles?of the kiwifruit wines,?especially between ‘Xuxiang’ and ‘Hayward’ wines. The kiwifruit wines could?be completely discriminated using principal?component analysis (PCA).