柑橘果酒酿造过程中挥发性风味化合物的变化

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-质谱联用法分别分析酿造7、14、21、28、35 d后果酒中的挥发性风味物质，并采用气相色谱-质谱-嗅觉测量法描述化合物的气味性质并确定气味强度。结果表明：澄清果汁组及带渣果汁组中分别检测出78 种及76 种，主要包括烃类、醇类、醛类、酮类、酯类、酸类；其中酯类是最主要的风味物质，占总量的60%以上，其次是醇类物质，二者在整个过程中均占总量的80%以上。其中，辛酸乙酯、癸酸乙酯及正己酸乙酯是主要的酯类化合物；苯乙醇及1-戊醇是含量最多的高级醇类，在酿造过程中分别呈现降低和升高的趋势，澄清果汁组及带渣果汁组在酿造35 d后含量分别为10.72、59.58 μg/L和8.75、83.17 μg/L。采用气相色谱-嗅觉测量法结合质谱检测技术得出，2 种不同原料对果酒的挥发性风味物质有重要的影响：以柑橘澄清果汁为原料的果酒香气做出主要贡献的特征香味的物质主要有7 种，分别为甲酸异戊酯、正己酸乙酯、D-柠檬烯、苯乙醛、苯乙醇、辛酸乙酯、癸酸乙酯，占总量的68.04%；而对于以带渣果汁为原料的果酒中，分别是丙烯酸2-乙基己酯、正己酸乙酯、苯乙醛、辛酸乙酯、苯乙醇、癸酸乙酯，占总量的48.10%，略有差异。

Changes in Volatile Compounds in Satsuma Mandarin Wine with Different Fermentation Periods

In this study, Satsuma mandarin juices with and without pomace were used to ferment wine after being
inoculated with active dry wine yeast. The volatile flavor compounds of orange wines fermented for 7, 14, 21, 28, and
35 d were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). Gas
chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to describe the odor properties and determine their
intensities. The results showed that 78 and 76 volatile compounds were detected in the juice wines with and without pomace,
including hydrocarbons, alcohols, aldehydes, ketones, esters, and acids. Among them, esters were the most important flavor
compounds, accounting for more than 60% of the total volatile compounds, followed by alcohols. Octanoic acid ethyl ester,
ethyl decanoate, and caproicacidethylester were the main ester compounds while phenylethyl alcohol and 1-amyl alcohol
were the main alcohols with contents of 10.72, 59.58 μg/L and 8.75, 83.17 μg/L in the 35-d fermented juices with and
without pomace. The results of GC-MS-O indicated that the presence of pomace had a significant impact on the volatile
flavor compounds of wine. Seven characteristic flavor substances were found in the wine without pomace: isopentyl formate,
ethyl caproate, D-limonene, phenylacetaldehyde, ethyl caprylate, ethyl decanoate and phenethyl alcohol, and ethyl caproate,
phenylacetaldehyde, phenethyl alcohol, ethyl caprylate, and ethyl decanoate were the characteristic flavor compounds in the
wine with pomace, accounting for more than 68.04% and 48.10%, respectively. Slight difference existed.