不同果酒挥发性风味物质对比分析

以4种不同果酒（青梅酒、桃花酒、杨梅酒、桑葚酒）为研究对象，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用法（GC-MS）对其挥发性风味成分进行测定，并对其挥发性风味物质进行主成分分析（PCA），建立综合评分模型对不同果酒挥发性成分进行综合评价。结果表明，4种不同果酒中共检测出79种挥发性风味成分，其中，醇类17种、醛类16种、酮类8种、酯类18种、脂肪酸类5种、萜烯类11种及其他类4种，醇类物质相对含量最高，青梅酒、桃花酒、杨梅酒、桑葚酒的醇类相对含量分别为30.17%、25.15%、28.08%、28.41%。PCA结果表明，4种果酒综合得分按高低顺序依次为青梅酒>桑葚酒>杨梅酒>桃花酒。

Comparative analysis of volatile flavor compounds in different varieties of fruit wines

Taking four different varieties of fruit wines (green plum wine, peach blossom wine, bayberry wine and mulberry wine) as the research objects, the volatile flavor components of the different wines were determinated by HS-SPME combined with GC-MS, and the volatile flavor compounds were analyzed by principle component analysis (PCA), a comprehensive scoring model was established to evaluate the volatile components of different fruit wines. The results showed that a total of 79 volatile flavor components were detected in 4 different varieties of fruit wines, mainly alcohols (17 kinds), aldehydes (16 kinds), ketones (8 kinds), esters (18 kinds), fatty acids (5 kinds), terpenes (11 kinds) and others (4 kinds). The relative content of alcohols was the highest, and the relative contents in green plum wine, peach blossom wine, bayberry wine and mulberry wine were 30.17%, 25.15%, 28.08% and 28.41%, respectively. The results of PCA showed that the comprehensive score in order of high to low of four kinds of fruit wines were green plum wine＞mulberry wine＞bayberry wine＞peach blossom wine.