不同浓度SO2处理对低度番茄酒中挥发性物质的影响

以发酵前添加0×10-6、10×10-6、20×10-6SO2所生产的低度番茄酒为样品,采用气相色谱-质谱联用技术直接进样,分析番茄酒中的挥发性成分,研究添加不同浓度SO2对低度番茄酒中挥发性成分的影响。结果表明番茄酒中主要的挥发性成分为酯类香气物质、挥发酸和醇,主要包括3-甲基-1-丁醇、辛酸、己酸、乙酸-3-甲基丁酯、乙酸乙酯、苯乙醇、己酸乙酯、辛酸乙酯、异丁醇、乙酸-3-己烯酯、1-己醇、乙酸苯乙酯、乙酸酐、丁酸乙酯等。这3份不同浓度SO2发酵处理的酒样分别检测出49、55、54种挥发性成分,各占总峰面积的94.87%、96.18%、97.41%,相对含量存在明显差异。感官评价的结果表明以发酵前添加10×10-6SO2处理的番茄酒香气和口感品质最佳。

Study of SO2 Dosage Effects on Volatile Compounds in Low Alcohol Tomato Wines

The major volatile compounds in low alcohol tomato wines with different dosage of SO2 treatment before fermentation were analyzed by gas chromatography-mass spectrometry. In 0×10-6, 10×10-6, 20×10-6 SO2 treatments respectively on 49, 55, 54 kinds of volatile components were detected: they are esters, volatile acids and alcohols, which represented 94.87%, 96.18%, 97.41% of the total peak area respectively. The characteristic aroma components in low alcohol tomato wines include: 3-methyl-1-butanol,o ctanoic,h exanoic,1 -butanol-3-methyla cetate,e thyl acetate, phenylethanol, ethylh exanoate, ethylo ctanote, 2-methyl-1-propanol, 1-hexanol, phenylethyl acetate, and ethyl butanoate, etc. Sensory evaluation showsd that 10×10-6 SO2 treatment is the best on aroma and taste.