不同护色处理的枇杷果酒挥发性风味成分对比

以万州大五星枇杷为研究对象，采用不同的护色工艺酿造枇杷果酒。分别采用液相色相仪、氨基酸自动分析仪与顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术检测不同果酒样品中有机酸、氨基酸及挥发性风味物质，并结合主成分分析（PCA）和聚类分析（CA）对其挥发性风味物质进行分析。结果表明，添加抗坏血酸、柠檬酸结合热处理的护色处理酿造枇杷果酒护色效果最佳，与未经护色处理样品相比，该护色处理有利于增加果酒中有机酸（苹果酸、柠檬酸、丁二酸）、氨基酸（苦味、芳香族及甜味氨基酸）含量；共检出挥发性风味物质38种，其中酯类、醇类、酮类、其他类物质分别增加2种、3种、1种、1种；PCA结果表明，不同枇杷果酒样品中主要挥发性风味物质为辛酸乙酯、乙酸苯乙酯、癸酸乙酯、苯乙醇等，聚类分析将样品聚集为三大类。

Comparison of volatile flavor components of loquat fruit wine with different color-protection treatment

Using Wanzhou Dawuxing loquat as the research object, loquat fruit wine was produced by different color-protection treatment. The organic acids, amino acids and volatile flavor compounds in the different fruit wine samples were determined separately by liquid phase chromatograph, automatic amino acid analyzer, and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), its volatile flavor compounds were analyzed by principal component analysis (PCA) and cluster analysis (CA). The results showed that the loquat fruit wine produced by adding ascorbic acid and citric acid combined with heat treatment had the optimal color-protection effect. Compared with the samples without color-protection treatment, the color-protection treatment assisted to increase the contents of organic acids (malic acid, citric acid, succinic acid) and amino acids (bitter, aromatic and sweet amino acids) in fruit wine. A total of 38 kinds of volatile flavor components, and the number of esters, alcohols, ketones and other substances increased by 2, 3, 1 and 1, respectively. The result of PCA showed that the main volatile flavor compounds in different loquat fruit wine samples were ethyl octanoate, phenylethyl acetate, ethyl decanoate, phenylethyl alcohol, etc., and the samples were divided into 3 groups by cluster analysis.