不同柑橘品种对柑橘果酒香气成分的影响

采用顶空固相微萃取-气质联用技术对由脐橙、锦橙、椪柑和蜜柑所酿造的柑橘果酒的香气成分进行分析。结果表明,在4种柑橘果酒中共分离鉴定出43种香气化合物,其中包含酯类、醇类、酸类、醛类、酮类、烃类等,主要的香气贡献成分是酯类化合物,相对含量在58%~68%之间。柑橘果酒主体香气成分有乙酸乙酯、乙酸异戊酯、3-苯丙酸乙酯、乳酸乙酯、己酸乙酯、庚酸乙酯、壬酸乙酯、癸酸异戊酯、癸酸乙酯、月桂酸乙酯、苯甲酸乙酯、异戊醇、苯乙醇、2-乙基己醇、辛酸、月桂酸、2-氨基苯乙酸、苯乙醛、4-苯基丁醛、苯乙烯等,这些成分是决定柑橘果酒酒香和果香的重要组分。而锦橙果酒中这类化合物含量最高,且其感官评分也最高。因此,川南地区宜选锦橙用于柑橘果酒的制作。

Effects of different orange varieties on the aromatic composition of orange wine

The aroma components of orange wine from umbilical orange, glorious orange, ponkan, satsuma were analyzed by head-space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 43 aroma components including esters, alcohols, acids, aldehydes, ketones and hydrocarbon were detected in four orange wine, and the major aroma compounds were esters with relative contents of 58%~68%. Ethyl acetate, isoamyl acetate, ethyl 3-phenylpropionate, ethyl lactate, ethyl caproate, ethyl oenanthate, ethyl pelargonate, isoamyl decanoate, ethyl caprate, ethyl laurate, ethyl benzoate, isoamyl alcohol, phenethyl alcohol, 2-ethyl hexanol, caprylic acid, lauric acid, 2-aminophenylacetic acid, phenylacetaldehyde, 4-phenyl butyl aldehyde, styrene and others, which were the important components that forms the bouquet and fruity aroma in orange wine. The content of these compounds were the highest in glorious orange wine, which was consistent with the highest sensory score of glorious orange wine. Therefore, glorious orange was suitable to produce orange wine in southern Sichuan.