红树莓果与发酵酒香气成分变化

Red raspberry fruit and wine aroma composition change

采用顶空-固相微萃取法(HS-SPME)和气相色谱-质谱联用仪(GC-MS)萃取检测鉴定红树莓果实和果酒酵母1399酿造的红树莓果酒香气物质成分和含量,对比红树莓果实、红树莓果酒主发酵、后发酵的香气成分变化。结果表明,红树莓果实、果酒主发酵和后发酵中共检测出醇类26种,酯类35种,酸类7种,烷烃烯烃类26种,胺类25种,醛酮苯酚类物质12种,其他类11种。果实中主要的呈香物质为R-4-甲基-1(-1-甲基乙基)-3-环己烯-1-醇、己醛和2-己烯醛,相对含量分别为8.00%、14.73%、9.08%;果酒主发酵和后发酵中香味变化明显的为乙醇、癸酸乙酯、苯甲酸乙酯、辛酸乙酯,其含量对比变化分别为8.78%、17.24%;22.05%、22.61%;11.37%、17.98%;18.67%、6.58%。在此基础上,初步得出了红树莓汁经发酵和陈酿作用,香气成分的总体变化规律。

Using the headspaee extraction method （HS-SPME）and gas chromatography-mass spectrometry （GC-MS） instrument, we identified aroma components and contents of raspberry fruit and raspberry fruit wine which is femented from 1399 yeast, contented aroma components of red raspberry fruits,raspberry fruit wine through main fermentation and raspberry fruit wine through side fermentation. The results showed that： After main femen- tation and side fermentation, there was detected 26 alcohol species, 35 ester species, 7 acid species, 26alkane and olefine species, 25 amine species, 12 aldehyde, ketone and phenolic compounds, and other 11 kinds of class in red raspberry fi＇uit, fruit wine. The major aroma substance in fruits were R-4-methyl-l-（1-methyl ethyl）-3-cyclohexene-l-alcohol hexanal and 2-hexenal, the relative contents were 8.00%, 14.73% and 9.08% respecitively. The obviously changes of fragrance contents in fruit wine from mainfermentation to sidefementation are ethanol from 8.78% to 11.73%,ethyl decylate from 17.24% to 17.98%, ethyl benzoate from 22.05% to 18.67%, ethyl caprylate from 22.61% to 6.58%. Above all, We got a overall change rule of the aroma components in red raspberry juice after fermentation and aging effect.