基于电子鼻与GC-MS技术研究萨兹酒花葡萄酒挥发性风味成分

采用电子鼻和气相色谱-质谱（GC-MS）联用技术，并结合化学计量分析方法分析添加不同浓度的萨兹酒花对葡萄酒挥发性风味的贡献。结果表明，通过采集各样品气味信息，电子鼻能够灵敏地检测到各酒样的香气差异，经主成分分析（PCA），可以很好地区分不同浓度的萨兹酒花葡萄酒。添加0.8 g/L、1.0 g/L萨兹酒花葡萄酒风味较为接近，但与空白酒样有明显差异，萨兹酒花的加入能使葡萄酒风味产生变化。采用GC-MS进一步分析，共检测到24种香气成分，萨兹酒花的加入丰富了酯类物质种类，提高了酒样中酒花特征香气物质含量，整体萨兹酒花葡萄酒香气以花果香为主。对香气成分建模分析，得出添加0.5 g/L萨兹酒花葡萄酒香气品质最好。

Volatile flavor components in Saaz-hops wine based on electronic nose and GC-MS technology

The contribution of different concentration of Saaz-hops to volatile flavor in wine was analyzed by electronic nose, GC-MS and stoichiometric analysis method. The results showed that the electronic nose could sensitively detect the aroma difference of each wine samples by collecting odor information of each wine sample, which could well distinguish the different concentration Saaz-hops wine through principal component analysis (PCA). The flavors of wine with Saaz-hops mass concentrations 0.8 g/L and 1.0 g/L were similar, but had significant difference with blank wine sample, indicating that the addition of Saaz-hops changed the flavor of wine. A total of 24 aroma components were detected by GC-MS. The addition of Saaz-hops enriched the types of ester substances and increased the content of hops characteristic aroma substances in wine samples, and the overall aroma of Saaz-hops wine was mainly floral and fruity. The results of aroma components modeling analysis showed that the quality of wine with Saaz-hops mass concentration 0.5 g/L was optimal.