不同蓝莓品种发酵酒香气物质的检测分析研究

Detection and Analysis of Aroma Components in Fermented Wines Made From 8 Blueberry Varieties

为探究不同品种蓝莓发酵酒香气物质的差异,采用顶空固相微萃取-气相色谱-质谱联用技术进行香气物质的检测与分析,并从香气感官特征层面进行评价。结果表明,8个蓝莓品种发酵酒中共检测到97种香气物质;巴尔德温Baldwin、北陆Northland、灿烂Britewell、粉蓝Powderblue、杰兔Prrmier、蓝雨Bluerain、梯夫蓝Tifblue、园蓝Gardenblue分别检出36种、41种、19种、36种、43种、36种、31种、29种香气物质;巴尔德温、北陆、粉蓝、杰兔、蓝雨、梯夫蓝和园蓝发酵酒中以酯类为主体香气,灿烂发酵酒中以其他香气物质为主;从香气感官系列分析得到灿烂发酵酒主要以植物香为主,其他7个蓝莓品种发酵酒以果香和花香为主。通过对香气物质的测定分析,为生产不同品质的蓝莓发酵酒提供理论依据。

In order to explore the differences in aroma components of fermented wines made from different varieties of blueberry,headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect and analyze the aroma components,and the aroma sensory characteristics were evaluated and analyzed.A total of 97 aroma substances were detected in the fermented wines made from 8 blueberry varieties;Baldwin,Northland,Britewell,Powderblue,Prrmier,Bluerain,Tifblue and Gardenblue had 36,41,19,36,43,36,31 and 29 kinds of aroma substances respectively;esters were the main aroma substances in Baldwin,Northland,Powderblue,Prrmier,Bluerain,Tifblue and Gardenblue fermented wines,and other aroma substances were the main aroma substances in Britewell fermented wine.According to the analysis of aroma sensory characteristics,Britewell fermented wine mainly had plant aroma,and the fermented wines of the other 7 blueberry varieties mainly had fruit aroma and flower aroma.This study has provided a theoretical basis for the production of blueberry wine with different quality.