不同处理柑橘果汁发酵果酒中游离态及键合态风味物质分析

分别以大叶尾张蜜柑澄清果汁及带渣果汁为原料，接种酿酒酵母后以固相微萃取-气相色谱-质谱法分别分析酿造90 d后果酒中的游离态及键合态风味物质，并采用气相色谱-质谱-嗅闻法描述化合物的气味性质并确定气味强度。结果表明：不同处理的果酒发酵原料对柑橘果酒的酯类风味组成有重要的影响；果酒中的游离态及键合态风味物质的种类及含量均有较大的差异。具体表现为：在不同组果酒中，风味化合物主要可以归纳为烃类、醇类、醛类、酮类、酯类、酸类，并且游离态风味物质种类明显多于键合态风味物质。酯类及醇类是柑橘果酒中主要的风味物质；在发酵果酒中不存在以键合态存在的酸类风味前体物质。采用气相色谱-质谱-嗅闻检测技术得出，2 种不同原料对果酒的键合态及游离态特征风味物质有重要的影响；对以柑橘澄清果汁为原料（组1）的果酒的香气做出主要贡献的特征香味的物质主要有8 种，占总量的67.81%；检测到的键合态特征风味物质5 种，占总量的56.47%；而对于以带榨果汁为原料的果酒中（组2），游离态及键合态特征风味物质分别有7 种和5 种，各占总量的48.35%、24.21%。因此可以看出，在果酒中键合态及游离态特征风味物质差异较大，并且以带渣果汁及澄清果汁为原料酿造的柑橘果酒在特征风味物质中存在较大差异。

Analysis of Free and Bound Flavor Compounds in Fruit Wines Produced from Satsuma Mandarin Juice with Different Treatments

In this study, the free and bound flavor compounds of the fruit wines produced by Saccharomyces cerevisiae
fermentation for 90 days of Satsuma mandarin (Citrus unshiu Marc. cv. Owari) juice with and without filtration were
analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). Gas
chromatography-mass spectrometry olfactometry (GC-MS-O) was used to evaluate the odor properties and intensity. The
results showed that the juice filtration had a significant impact on the flavor compounds of Satsuma mandarin wine and
gave rise to significant differences in the types and contents of free and bound flavor compounds. The flavor compounds of
Satsuma mandarin wine were summarized into the following groups: hydrocarbons, alcohols, aldehydes, ketones, esters,
and acids, and the contents of free flavor compounds were higher than those of the bound ones. Esters and alcohols were the
main flavor compounds but the bound acids which act as flavor precursors were not detected in the wine. The results of GCMS-
O indicated that the two wines were significantly different in the composition of free and bound flavor compounds. A
total of 8 characteristic free flavor substances were found in the wine without pomace, accounting for 67.81% of total flavor
compounds, among which 5 compounds existed in bound form, accounting for 56.47% of total flavor compounds. A total
of 7 and 5 characteristic free and bound flavor substances were found in the wine with pomace, accounting for 48.35% and
24.21% of total flavor compounds, respectively. Thus, there are large differences in the characteristic flavor substances in
orange wines with and without pomace.