枇杷酒陈酿期间香气成分的变化

Changes of Aroma Components in Loquat Wine during Aging Process

为探讨陈酿对枇杷酒香气形成的影响,采用顶空固相微萃取与气相色谱-质谱联用技术检测枇杷酒陈酿期间香气成分的变化,并用面积归一化法计算各成分的相对含量。结果表明:在陈酿期间,共检出27种香气成分;正己醇、正庚醇、1-辛醇等19种为共有成分,其中1-壬醇、乙酸戊酯、辛酸乙酯等8种成分相对含量较高;陈酿各阶段,虽各类香气成分的相对含量高低依次均为酯类、醇类、酸类、萜烯类和醛类,但香气成分种类、主要香气组分及其相对含量均有不同;醇类和醛类香气成分相对含量总体有所减少;酯类、酸类和萜烯类香气成分相对含量总体有所增加。不同陈酿时期香气组分的不同使枇杷酒呈现不尽相同的香气表现。

In order to explore the effect of natural aging process on aroma components in loquat wine, headspace solid phase microextraction coupled to gas chromatography-mass spectrometry （HS-SPME-GC-MS） was used to analyze the aroma components in original and naturally aged samples of loquat wine. Quantification was performed by the area normalization method. The results indicated that 27 aroma components were identified in wine samples aged for 0, 3, 6, 9 months, of which 19 such as 1-hexanol, n-heptanol, 1 -octanol and so on were found in all of the four samples and 8 such as 1 -nonanol, amyl acetate, ethyl caprylate and otherwise were the predominant compounds. At the four aging stages, esters were the most predominant aroma components, followed by alcohols, acids, terpenoids and aldehydes, and the types of aroma components and major aroma components and their relative contents revealed differences. The relative contents of alcohols and aldehydes exhibited a downward trend, and of esters, acids and terpenoids an upward trend. Difference aroma composition provided loquat wine with different aroma performance at different aging stages.