河源南高丛蓝莓酒精发酵前后挥发性成分变化

目的明确广东河源地区南高丛蓝莓特征风味成分以及蓝莓发酵后香挥发性成分变化规律。方法采用顶空固相微萃取-气质联用法分析了河源南高丛蓝莓的风味成分,以及发酵成蓝莓酒后的风味成分变化。结果河源南高丛蓝莓主要风味成分为柠檬烯以及其他烯烃、醛类等物质,发酵成蓝莓酒后主要特征风味成分为乙酸乙酯、辛酸乙酯等酯类和醇类物质。结论河源南高丛蓝莓在挥发性成分上与以往报道的温带地区蓝莓有一定的区别,蓝莓发酵成蓝莓酒后烯烃、醛类物质显著减少或消失,而酯类和醇类显著增加,同时生成了长链烷烃和脂肪酸酯类物质。

Aroma compounds of southern high-bush blueberry in Heyuan area before and after alcohol fermentation

Objective To determine the key aroma compounds of southern high-bush blueberry varieties in Heyuan area and analyze the aroma compounds before and after alcohol fermentation. Methods By solid-phase microextraction and gas chromatograph-mass spectrometer-computer (GC-MS), the flavor components of Heyuan high-bush blueberry before and after alcohol fermentation were analyzed. Results The main aroma components of Heyuan southern high-bush blueberry were d-limonene and other kinds of alkenes and aldehydes. The main aroma compoents of blueberry wine were ethyl acetate, octanoic acid ethyl ester and other kinds of ester and alcohols. Conclusion There are some different aroma compounds between blueberry in Heyuan area and northern area. After blueberry fermented into blueberry drink olefins, aldehydes were significantly reduced or disappeared, and esters, alcohols, some long chain alkane and fatty acid esters increased significantly.