| 树莓果酒中游离态和键合态香气物质的鉴定及GC-O分析 |
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| 引用本文： | 董曼,任婧楠,杨子玉,台亚楠,邵晋辉,潘思轶,范刚. 树莓果酒中游离态和键合态香气物质的鉴定及GC-O分析[J]. 现代食品科技, 2015, 31(12): 345-354 |
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| 作者姓名： | 董曼 任婧楠 杨子玉 台亚楠 邵晋辉 潘思轶 范刚 |
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| 作者单位： | （环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070）,（环境食品学教育部重点实验室，华中农业大学食品科技学院，湖北武汉 430070） |
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| 基金项目： | 中央高校基本科研业务费专项资金资助项目（2013PY097）；“十二五”国家科技支撑计划项目（2012BAD31B10-6）；国家自然科学基金资助项目（31101239）。 |
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| 摘 要： | 采用Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(SPME-GC-MS)研究了自然发酵和接种发酵树莓酒中的香气物质,并对其进行感官分析,GC-O确定特征香气活性物质。结果表明,自然发酵、接种发酵树莓酒和模拟酒的香气轮廓相似,醇香最突出,但与树莓汁感官分析相差很大。发酵后,有15种香气物质消失,但产生了具有醇香味的酯类物质。自然发酵和接种发酵果酒中分别检出19、18种游离态香气物质,其中酯类最多;发现3和5种键合态香气物质,主要为苯系物。采用GC-O嗅闻技术分别从模拟酒、自然发酵和接种发酵果酒中检出到10、21和17种游离态香气活性物质,并鉴定出其中的8种、18种和14种化合物,主要为乙酸乙酯、苯乙醇等。从自然发酵和接种发酵树莓果酒键合态组分中分别检出了5种和8种有气味的物质,并鉴定出了其中的3种和4种化合物,主要为庚酸、苯甲酸等。
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| 关 键 词： | 树莓果酒；游离态香气物质；键合态香气物质；GC-O |
| 收稿时间： | 2015-02-11 |
Identification of Free and Bound Aroma Compounds in Raspberry Wine by Gas Chromatography-olfactometry |
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| DONG Man,REN Jing-nan,YANG Zi-Yu,TAI Ya-nan,SHAO Jin-hui,PAN Si-yi and FAN Gang. Identification of Free and Bound Aroma Compounds in Raspberry Wine by Gas Chromatography-olfactometry[J]. Modern Food Science & Technology, 2015, 31(12): 345-354 |
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| Authors: | DONG Man REN Jing-nan YANG Zi-Yu TAI Ya-nan SHAO Jin-hui PAN Si-yi FAN Gang |
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| Affiliation: | (Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) and (Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) |
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| Abstract: | Gas chromatography-mass spectrometry was used to analyze the type and content of free and bound aroma compounds in raspberry juice after spontaneous and inoculated fermentation. Sensory analysis was also performed. In addition, Gas chromatography- olfactometry (GC-O) was used to identify their volatiles. The results showed that volatiles in spontaneous and inoculated fermentation wines were similar to those in control wines, where alcohol was the most prominent mellow. However, obvious differences were detected in sensory analysis. After fermentation, 15 volatiles disappeared, but new aromatic esters were detected. GC-O analysis revealed that 10, 21, and 17 free aroma compounds were detected in control, spontaneous, and inoculated raspberry wines, respectively. Of these compounds, eight, 18 and 14 volatiles were identified as ethyl acetate and phenylethyl alcohol, respectively. There were five and eight volatiles found in bound state, while and 3 and 4 compounds were detected respectively, including heptanoic acid and benzenecarboxylic acid. |
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