柑橘酒酿造过程香气成分变化的研究

The Change of Flavoring Components During the Fermenting Process of Citrus Fruit Wine

通过固相微萃取结合GC-MS技术分析柑橘汁与柑橘酒的香气成分及其变化趋势。结果表明,柑橘汁的香气物质主要是烯类和酯类;随着酿造过程的进行,烯类物质逐渐减少,到了发酵后期,烯类物质几乎消失;酯类物质随着酿造的进行呈逐步上升变化趋势,醇类是先上升后下降,然后持平趋势;酚类、酮类、醛类含量都较少,而且在发酵、贮存过程中没有大变化。

The flavoring components in citrus juice and in citrus fruit wine and their change rules in the fermenting process were analyzed by solid phase micro-extraction combined with GC-MS. The results showed that,the main flavoring components of citrus juice were esters and ter-penes, during the fermenting process, terperes gradually reduced and almost disappeared in the late fermenting period;however, esters kept in-creasing during the fermenting process, and alcohols increased at first and reduced afterwards and then kept stable;no major change of phenols, ketones, and aldehydes observed in the fermenting and storage process.