樱桃酒发酵过程中的主要香气成分及其变化

采用固相微萃取-气相色谱质谱联用技术(SPME-GC/MS)调查了甜樱桃酒发酵过程中,醇醛酸酯等各类香气成分的变化情况。假定各待测组分的相对校正因子均为1的情况下,采用2-辛醇作为内标对检测出的樱桃果汁与樱桃酒香气成分进行定量分析。结果表明:甜樱桃果汁中检测到49种化合物,其中醇类以苯甲醇(2.24 mg/L)、异戊醇(2.01 mg/L)和己醇(1.27 mg/L)含量最多,酯类以乙酸乙酯(0.99 mg/L)含量最多,醛类以苯甲醛(0.99 mg/L)含量最多;樱桃发酵酒中共检测出48种香气物质,其中15 d发酵结束后的樱桃酒液中含量最大的为异戊醇(18.76 mg/L),其次为苯甲醛(5.49 mg/L)、乙酸乙酯(3.62 mg/L)、苯甲醇(3.43 mg/L)、辛酸(2.97 mg/L)、苯乙醇(2.68 mg/L);大部分醇类是在发酵前5d产生的,之后其浓度基本维持在该浓度范围左右;发酵刚开始时,醛类物质的种类较多,随着发酵过程的进行,多数醛类化合物被迅速消耗,但苯甲醛的浓度迅速升高;酯类和酸类的浓度也随着发酵过程的进行而增加。

Aromatic Compounds and Variation of the Compounds During Fermentation of Cherry Wine

The variation of main volatile aromatic compounds such as alcohols,aldehydes,acids and esters in the fermentation of cherry wine was investigated by solid phase micro-extraction coupled with gas chromatography/mass spectrometry(SPME-GC/MS).To quantify the volatiles,the integrated areas based on the total ion chromatogram were normalized to the area of internal standard(2-octanol),assuming the response factor was 1.The results had showed that 49 compounds were detected in cherry juice,of which benzyl alcohol(2.24 mg/L),1-butanol,3-methyl-(2.01 mg/L) and 1-hexanol(1.27 mg/L) were the most alcohols,ethyl acetate(0.99 mg/L) most in esters,benzaldehyde(0.99 mg/L) most in aldehydes.During the fermentation of cherry wine,48 compounds were detected with the maximum content of 1-butanol,3-methyl-(18.76 mg/L),followed by benzaldehyde(5.49 mg/L),ethyl acetate(3.62 mg/L),benzyl alcohol(3.43 mg/L),octanoic acid(2.97 mg/L) and phenylethyl alcohol(2.68 mg/L).Most alcohols were produced during the first 5 days of the fermentation,and the concentration did not change after the fifth day.There were various kinds of aldehydes at the beginning of fermentation and the majority of aldehydes were quickly consumed as for the fermentation progressed,but there was a rapid increase in the concentration of benzaldehyde.The concentration of acids and esters also increased in the fermentation.