板枣酒发酵过程中的香气变化规律及特征香气分析

Aroma variation and characteristic aroma analysis of jujube wine during fermentation

中文关键词:  板枣酒，香气成分，顶空固相微萃取，气象色谱-质谱联用，香气活性值

英文关键词:jujube wine  aroma composition  headspace solid phase microextraction  gas chromatography-mass spectrometry  aroma activity value

中文摘要:

      目的 探究板枣酒发酵过程中的香气变化规律以及特征香气。方法 采用顶空固相微萃取将DVB/CAR/PDMS提取纤维置于顶空部分, 从而吸附样品中的挥发性有机化合物。再利用气相色谱-质谱法对挥发性物质进行测定, 结合香气活性值与感官评价标准等对其进行分析评价。结果 发酵过程中共出现了57种挥发性物质, 醇类14种, 酯类19种, 酸类8种, 醛酮类8种, 芳香烃类8种。己酸乙酯, 辛酸乙酯, 苯乙酸乙酯, 月桂酸乙酯, 3-苯丙酸乙酯, 正辛醛, 苯乙醛, 大马士酮和丁香酚为板枣发酵酒中的主要香气成分。通过主成分分析可将发酵过程分为3个阶段, 并分析不同阶段的发酵过程得到香气变化规律, 结合偏最小二乘分析(partial least squares, PLS)确定发酵过程中对感官评分影响最大的萘、苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇5种香气成分。结论 部分香气成分的含量在发酵过程中逐渐消失, 同时也产生新香气成分。苯乙醛、葵酸乙酯、苯甲酸乙酯、异戊醇这4种特征香气成分的含量与感官评分呈正相关, 因此可以调控发酵过程, 更多生成这些香气成分, 使酒体的香气更丰富, 酒体更醇厚。

英文摘要:

      Objective To investigate the pattern of change of aroma and the characteristic aroma during the fermentation of jujube wine. Methods The DVB/CAR/PDMS extracted fiber was placed in the headspace by headspace solid phase microextraction to adsorb volatile organic compounds in the sample. The volatile substances were determined by gas chromatography-mass spectrometry, and the aroma activity value and sensory evaluation criteria were combined to analyze and evaluate the volatile substances. Results A total of 57 volatile substances appeared in the fermentation process, including 14 kinds of alcohols, 19 kinds of esters, 8 kinds of acids, 8 kinds of aldehydes and ketones, and 8 kinds of aromatic hydrocarbons. The main aroma components in jujube fermented wine were ethyl caproate, ethyl caprylate, ethyl phenylacetate, ethyl laurate, ethyl 3-phenylpropionate, n-octyl aldehyde, phenylacetaldehyde, dammasone and eugenol. The fermentation process could be divided into three stages through principal component analysis, and the aroma change patterns could be obtained by analyzing the fermentation process at different stages. Combined with partial least squares (PLS) analysis, the five aroma components that had the greatest impact on sensory scores during the fermentation process, namely naphthalene, phenylacetaldehyde, ethyl sunflower acid, ethyl benzoate, and isoamyl alcohol, were determined. Conclusion The content of some aroma components gradually disappears during the fermentation process, while also producing new aroma components. The content of 4 kinds of characteristic aroma components, namely phenylacetaldehyde, ethyl sunflower acid, ethyl benzoate, and isoamyl alcohol, is positively correlated with sensory evaluation. Therefore, the fermentation process can be regulated to generate more of these aroma components, making the aroma of the wine richer and the wine more mellow.