基于GC-MS和嗅闻联用的不同品种黑莓果酒香气成分分析

Analysis of aroma compounds in blackberry wine by GC/MS and olfactometry

分析了4个品种黑莓果酒的香气成分和差异,为选用酿酒用黑莓品种提供依据。用顶空固相微萃取法提取黑莓果酒香气成分,用GC-MS进行定性和定量分析,应用峰面积归一法测定各成分的相对含量,同时根据嗅闻校正确定4种黑莓果酒的特征香气。结果表明,4种黑莓果酒的香气成分分别为切斯特果酒33种、赫尔果酒34种、宁8果酒32种和刺莓果酒32种,其主要的香气物质是酯类和醇类。确定4种黑莓果酒共有的特征香气成分是辛酸乙酯、癸酸乙酯、乙酸乙酯、异戊醇、β-苯乙醇等。

To provide evidence for selecting blackberry, the aroma compounds in wines made from four blackberry varieties and their differences were analyzed. The aroma compounds in blackberry wines were extracted using the headspace solid phase microextraction （HS-SPME） and analyzed qualitatively and quantitatively by GC-MS. Their relative contents were determined by peak area normalization method. Based on relative contents of aroma and olfactometry, the characteristic aromas in four blackberry wines were determined. 33,34,32 and 32 types of aroma compounds were identified in the chester, hull, boysen and brazos wine, respectively, which were mainly esters and alcohols. The same characteristic aroma components in four blackberry wines were ethyl octanoate, ethyl decanoate, ethyl acetate, pentanol, phenylethyl alcohol, and so on.