葡萄酒香气成分的仪器分析方法评述

Analytical Methods of Wine Aroma Compounds

葡萄酒香气成分的研究对葡萄酒产品的质量评价及葡萄酒产品的真伪鉴别意义重大,而香气成分的分析结果及其区分价值取决于分析方法,尤其是香气成分的萃取方法。文章综述了近几年葡萄酒香气成分分析方法的研究进展,分析了"电子鼻"等非色谱方法分析葡萄酒香气的特点,阐述了葡萄酒香气成分气相色谱分析的不同检测器方法,比较了影响葡萄酒香气色谱分析结果的不同香气成分萃取方法,并对今后该领域的研究重点进行了展望。

The analyses of wine aroma compositions are very important to evaluate the quality of wine products and to make wine authentication. The results of such analyses and their discriminative values depend on the methods of analyses, especially, the methods to extract the aroma compositions. This paper reviews the advances of methods of analyses of wine aroma compositions in recent years. The concept of ＂electronic noses＂ for wine aroma is explained, together with several detectors of gas chromatography. Different extraction methods are compared. Finally, research emphases of the future wine aroma researches are discussed.