外源添加单一氨基酸对桑葚酒风味品质的影响

为探究外源添加氨基酸在改善桑葚酒风味品质中的影响，在桑葚果汁中分别添加400 mg/L的异亮氨酸（Ile）、亮氨酸（Leu）、苯丙氨酸（Phe）和缬氨酸（Val）制备桑葚酒，并分析桑葚酒理化指标、挥发性风味物质和感官品质。结果表明，与对照相比，外源添加单一氨基酸可显著增加桑葚酒的挥发性风味物质含量（42.38～84.58 mg/L）（P＜0.05），添加Ile显著增加活性戊醇、乙酸活性戊酯含量，添加Leu显著增加异戊醇、乙酸异戊酯含量，添加Phe显著增加苯乙醇和乙酸苯乙酯的含量，添加Val显著增加异丁醇和乙酸异丁酯含量，添加四种氨基酸都能增加辛酸乙酯的含量（P＞0.05）；添加Phe可提高桑葚酒花香，添加Ile、Leu或Val提高果香，添加四种氨基酸的桑葚酒的口感评分均显著提高（P＜0.05）。

Effects of exogenous single amino acids addition on flavor and quality of mulberry wine

In order to explore the effects of exogenous amino acids addition on improving flavor and quality of mulberry wine, 400 mg/L isoleucine (Ile), leucine (Leu), phenylalanine (Phe) and valine (Val) were added to mulberry juice, respectively, to prepare mulberry wine, and the physicochemical indexes, volatile flavor compounds and sensory quality of mulberry wine were analyzed. The results showed that compared with the control group, single amino acid addition could significantly increase the volatile flavor compounds contents (42.38-84.58 mg/L) in mulberry wine. Adding Ile could increase the contents of active amyl alcohol, active amyl acetate, adding Leu could increase the contents of isoamyl alcohol, isoamyl acetate, adding Phe could increase the contents of phenylethanol and phenylethyl acetate, and adding Val could increase the contents of isobutanol and isobutyl acetate, in addition, adding four kinds of amino acids could all increase ethyl octanoate content (P＞0.05). Moreover, adding Phe could improve flowery aroma, and adding Ile, Leu or Val could improve fruit aroma, and four kinds of amino acids could all increase the taste of mulberry wine.