樱桃酒发酵过程中的主要香气成分及其变化

Aromatic Compounds and Variation of the Compounds During Fermentation of Cherry Wine

采用固相微萃取-气相色谱质谱联用技术(SPME-GC/MS)调查了甜樱桃酒发酵过程中,醇醛酸酯等各类香气成分的变化情况。假定各待测组分的相对校正因子均为1的情况下,采用2-辛醇作为内标对检测出的樱桃果汁与樱桃酒香气成分进行定量分析。结果表明:甜樱桃果汁中检测到49种化合物,其中醇类以苯甲醇(2.24 mg/L)、异戊醇(2.01 mg/L)和己醇(1.27 mg/L)含量最多,酯类以乙酸乙酯(0.99 mg/L)含量最多,醛类以苯甲醛(0.99 mg/L)含量最多;樱桃发酵酒中共检测出48种香气物质,其中15 d发酵结束后的樱桃酒液中含量最大的为异戊醇(18.76 mg/L),其次为苯甲醛(5.49 mg/L)、乙酸乙酯(3.62 mg/L)、苯甲醇(3.43 mg/L)、辛酸(2.97 mg/L)、苯乙醇(2.68 mg/L);大部分醇类是在发酵前5d产生的,之后其浓度基本维持在该浓度范围左右;发酵刚开始时,醛类物质的种类较多,随着发酵过程的进行,多数醛类化合物被迅速消耗,但苯甲醛的浓度迅速升高;酯类和酸类的浓度也随着发酵过程的进行而增加。

The variation of main volatile aromatic fermentation of cherry wine was investigated by solid compounds such as alcohols, aldehydes, acids and esters in the phase micro-extraction coupled with gas chromatography/mass spectrometry （SPME-GC/MS）. To quantify the volatiles, the integrated areas based on the total ion chromatogram were normalized to the area of internal standard （2-octanol） , assuming the response factor was 1. The results had showed that 49 compounds were detected in cherry juice, of which benzyl alcohol （2.24 mg/L） , 1-butanol, 3-meth- yl- （2.01 mg/L） and 1-hexanol （1.27 mg/L） were the most alcohols, ethyl acetate （0.99 rag/L） most in esters, benzaldehyde （0.99 mg/L） most in aldehydes. During the fermentation of cherry wine, 48 compounds were detected with the maximum content of 1-butanol, 3-methyl- （18.76 mg/L）, followed by benzaldehyde （5.49 mg/L）, ethyl acetate （3.62 mg/L） , benzyl alcohol （3.43 mg/L） , octanoic acid （2.97 mg/L） and phenylethyl alcohol （2.68 mg/L）. Most alcohols were produced during the first 5 days of the fermentation, and the concentration did not change after the fifth day. There were various kinds of aldehydes at the beginning of fermentation and the majority of alde- hydes were quickly consumed as for the fermentation progressed, but there was a rapid increase in the concentration of benzaldehyde. The concentration of acids and esters also increased in the fermentation.