气质联用测定分析橡木片对蓝莓果酒香气的影响

利用顶空固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）技术分析橡木片的添加对蓝莓果酒中主要香气物质的影响。结果表明：通过GC-MS检测两种果酒，未添加橡木片的蓝莓果酒中共检测到26种挥发性物质，其中醇类3种，酯类17种，其他6种（包括醛类、酸类、酮类）；而添加了橡木片的蓝莓果酒共检测到29种挥发性物质，其中醇类4种，酯类18种，其他7种（包括醛类、酸类、酮类）。结果表明，添加橡木片的蓝莓果酒获得了更多的香气物质如辛酸乙酯、顺-1,3-二甲基环戊烷、3-甲基丁酸乙酯等，使得添加橡木片的蓝莓果酒香气也更加浓郁，提高了蓝莓果酒的品质。

Effects of oak chips on the aroma of blueberry wine by GC-MS

The effects of oak chips on the aroma substance of blueberry wine were investigated by HS-SPME coupled with GC-MS. The results showed that there were 26 volatiles in blueberry wines without oak chips, including 3 kinds of alcohols, 17 kinds of esters and 6 others(including aldehydes, acids, ketone). However, there were 29 volatiles in blueberry wines with oak chips, including 4 kinds of alcohols, 18 kinds of esters and 7 others (including aldehydes, acids, ketone). Results showed that the blueberry wines with oak chips had more aroma substances such as octylic acid ethyl ester, cis-1,3-dimethylcyclopentane, 3-methyl ethyl butyrate and so on, so the blueberry wines had stronger flavor and improved quality.