| 红心猕猴桃蒸馏果酒风味物质分析及研究 |
| |
| 引用本文： | 杨国强,韩琳,林木,蔡倪,苟海朝,余丽洁. 红心猕猴桃蒸馏果酒风味物质分析及研究[J]. 酿酒科技, 2020, 0(6): 50-55 |
| |
| 作者姓名： | 杨国强 韩琳 林木 蔡倪 苟海朝 余丽洁 |
| |
| 作者单位： | 六盘水凉都猕猴桃集团有限公司,贵州六盘水553000;贵州轻工业科学研究所,贵州贵阳550007 |
| |
| 基金项目： | 六盘水猕猴桃精深加工技术配套集成与应用及生物功能研究;贵州特色食品产业创新服务平台建设及示范应用-黔科合平台人才5718 |
| |
| 摘 要： | 研究了采用红心猕猴桃发酵蒸馏制得猕猴桃蒸馏酒和白兰地,利用顶空固相微萃取技术和气相色谱-质谱联用技术(HS-SPME-GC-MS)分析了红心猕猴桃蒸馏酒和红心猕猴桃白兰地的风味物质。从果酒样品中分别鉴定出14种香气成分,其中醇类6种、酯类5种、醛酮类1种、其他类3种。乙酸乙酯、乙醇、异戊醇、糠醛、乳酸乙酯和丁二酸二乙酯等化合物为主要香气物质;白兰地经过橡木桶陈酿一年后,风味物质种类基本相同,但其含量有所差异,其中乙醇、乳酸乙酯、糠醛、丁二酸二乙酯和苯乙醇香气成分显著性下降,而乙酸乙酯、异丁醇、异戊醇含量明显有所上升。
|
| 关 键 词： | 红心猕猴桃蒸馏酒 红心猕猴桃白兰地 香气成分 顶空固相微萃取(HS-SPME) 气相色谱-质谱联用仪(GC-MS) |
Study on the Flavoring Components of Kiwifruit Liquor |
| |
| YANG Guoqiang,HAN Lin,LIN Mu,CAI Ni,GOU Haichao,YU Lijie. Study on the Flavoring Components of Kiwifruit Liquor[J]. Liquor-making Science & Technology, 2020, 0(6): 50-55 |
| |
| Authors: | YANG Guoqiang HAN Lin LIN Mu CAI Ni GOU Haichao YU Lijie |
| |
| Affiliation: | (Liangdu Kiwi Fruit Group Co.Ltd.,Liupanshui,Guizhou 553000;Guizhou Institute of Light Industry,Guiyang,Guizhou 550007,China) |
| |
| Abstract: | In this study,red-ringed kiwifruit was used to produce kiwifruit liquor and kiwifruit brandy,then HS-SPME-GC-MS was adopted to analyze the flavoring components in the liquor and the brandy.14 kinds of volatile flavoring compounds were identified,including 6 alcohols,5 esters,1 aldehyde,and 3 other compounds.The dominant flavoring compounds in the kiwifruit liquor were ethyl acetate,ethanol,isoamyl alcohol,furfural,ethyl lactate and diethyl dibutyrate,etc.After one-year aging in oak barrels,the types of flavoring compounds in the kiwifruit brandy were similar to that in the kiwifruit liquor,but the content was different,with less ethanol,ethyl lactate,furfural,diethyl dibutyrate and phenyl ethanol,and more ethyl acetate,isobutyl alcohol and isoamyl alcohol. |
| |
| Keywords: | kiwifruit liquor kiwifruit brandy flavoring components HS-SPME GC-MS |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
