超高压处理对黑莓酒香气成分的影响

运用超高压技术处理黑莓酒以期改善其香气品质,并采用固相微萃取与气相色谱-质谱联用对不同超高压条件处理的黑莓酒挥发性香气成分进行检测,探究超高压处理对黑莓酒香气成分的影响及作用机理.结果表明:经超高压处理的黑莓酒香气种类与未处理样品相同,但含量发生较大变化,200MPa处理20min的黑莓酒醇类、酯类和醛类无显著变化(p＞0.05),酸类减少了7.44％；600MPa处理20min的黑莓酒醇类、酯类分别增加了4.63％、13.38％,醛类、酸类无显著变化(p＞0.05);400MPa处理20min的黑莓酒醇类、酯类和醛类分别增加了4.89％、43.04％和1.12％,酸类减少了11.28％,整体香气趋向柔和、协调、饱满,达到改善黑莓酒香气品质的目的.

Effect of high pressure processing on the aromatic compounds of blackberry wine

The effect of High pressure processing（HPP） on aroma components of blackberry wine was studied by Solid-phase microextraction （SPME） combined with Gas chromatography-mass spectrometry （GC-MS）. Results showed that HPP had no significant effect on the categories of aromatic compounds. However, the contents of different aroma components were varied. Acids content of blackberry wine decreased by 7.44% after HPP treatment at 200MPa for 10 min, while there were no significant differences （p〉0.05） in the contents of alcohols, esters and aldehydes. Alcohols and esters increased by 4.63% and 13.38% respectively as a result of HPP treatment at 600MPa for 20 min, on the contrast, aldehydes and acids were not significantly changed （P〉0.05）. HPP treatment at 400MPa for 20 min brought about increasing of alcohols, esters, and aldehydes by 4.89%, 43.04% and 1.12% respectively, while acids decreased by 11.28%. Treatment at 400MPa for 20 min resulted in the development of comfortable, harmonious and complexity aroma.