刺葡萄利口酒的香气轮廊及其在瓶储过程的变化

采用顶空固相微萃取（HS-SPME）与气相色谱-质谱联用（GC-MS）技术分析了刺葡萄利口基酒、蒸馏酒（强化酒精）及两者调配而成的4个不同酒精度的刺葡萄利口酒中的香气物质，并跟踪其在瓶储过程中的变化。结果表明，刺葡萄利口基酒和蒸馏酒中的香气物质均以酯类和醇类为主，且大部分物质的含量在后者中均显著高于前者（P＜0.05）。在刺葡萄利口酒中共检测到48种香气物质，主要包括酯类、醇类和酸类，且大部分物质的含量随酒精度增加而升高。根据香气组分的气味活性值（OAV）判断，乙酸乙酯、丁酸乙酯、己酸乙酯等13种物质是刺葡萄利口酒的主要呈香组分。K-means聚类分析结果表明，多数醇类和酯类物质的含量在瓶储期间逐渐下降，而挥发性酸类物质的含量逐渐上升。瓶储期间原来较强的果香气味逐渐减弱，而原来较弱的薰衣草气味逐渐增强。

Aroma profile of spine grape liqueur and its variation during bottle storage

The aroma compounds in spine grape base wine, distilled spirit (fortified alcohol), and four spine grape liqueurs that blended with the former two liqueurs with different alcohol contents were determined by HS-SPME and GC-MS, and the variation of aroma compounds was investigated. The results showed that the aroma compounds of the base wine and the distilled spirit of spine grape were mainly esters and alcohols, and most of aroma compounds in the distilled spirit displayed significantly higher concentration than those in the base wine (P＜0.05). A total of 48 aroma compounds were detected in the spine grape liqueur, mainly including esters, alcohols and acids, and the content of most compounds increased with alcohol content. Based on odor activity values (OAV) of the aroma components, it was inferred that 13 kinds of compounds such as ethyl acetate, ethyl butyrate and ethyl hexanoate could be the main odorants of spine grape liqueurs. The cluster analysis of K-means revealed that most of alcohols and esters contents gradually declined during bottle storage, while the concentrations of volatile fatty acids gradually increased. During bottle storage, the original strong fruity odor gradually weakened, while the original weak lavender odor gradually increased.