梅尔诺果实成熟过程中芳香化合物的变化

Study on changes of aroma components in Merlot fruit during ripening

采用溶剂萃取法,用气相色谱-质谱联用仪分析了梅尔诺成熟阶段果实中芳香化合物的变化。结果表明,在成熟期间梅尔诺果实中共检测出香气成分45种,其中转色期、转色后第17天和转色后第21天分别检出香气成分32,15和11种,占相对含量的99.42%,99.99%,99.29%。转色期果实与转色后第17天果实相同的香气成分有10种,与转色后第21天果实相同的香气成分有3种;转色后第17天与转色后第21天果实相同的香气成分有2种;成熟期间3个时期共同具有的香气成分有2种。在梅尔诺果实成熟期间,对其香气物质形成有利的挥发性物质,如酯类物质的相对含量和种类都在增加,而不利于香味形成的挥发性物质,如烃类物质一直在减少。

The Aroma components in wine grape Merlot fruit was studied during ripening. According to the analysis of gas chromatography/mass spectrometry, 45 components were identified in Merlot grape from veraison to harvest. There were 32,15 and 11 kinds of aroma components at veraison, 17 days after veraison and 21 days after veraison respectively, 10,3 and 2 same kinds of aroma components existed in the former two,latter two and the first and the last group respectively,and there were 2 same kinds of aroma components among them. And the relative contents of aroma components at the three stages were 99. 42%, 99. 99%,99.29%. During ripening,the positive compounds to the wine volatile profile increased in both variety and relative content ,while the negative compounds decreased.