3种不同原料发酵枣酒香气主成分的分析

Principal Component Analysis of Volatile Flavoring Components in Jujube Wine Produced by Three Different Raw Materials

分别以枣肉、枣渣、枣核为原料发酵生产红枣蒸馏酒,应用顶空固相微萃取-气相色谱-质谱联用法(HSSPME-GC-MS)对不同原料发酵枣蒸馏酒的挥发性香气成分进行分离鉴定,结合香气阈值确定不同挥发性成分的相对气味活度值(ROAV),运用主成分分析法(PCA)评价发酵枣酒的香气成分,确定关键风味物质。结果表明,3种枣酒共检测到50种香气成分,其中枣肉发酵酒检测到36种,枣渣发酵酒35种,枣核发酵酒38种,占各自总挥发性成分的70.50%、69.11%、81.72%;3种枣酒中检测出25种相同的挥发性风味成分,有己酸乙酯、癸酸乙酯、月桂酸乙酯、辛酸乙酯、庚酸乙酯、苯乙醛、壬醛等关键风味化合物。提取了2个主成分,有效解释了不同枣酒与各种挥发性成分的相关性。

In this study, jujube wine was produced with jujube flesh, jujube residues and jujube pits as raw materials respectively. Then the vola- tile flavoring components in jujube wine produced by different raw materials were isolated and identified by HS-SPME-GC-MS, and the rela- tive odor activity values （ROAV） of each flavoring component were determined combined with odor threshold values, then the contributions of the flavoring components to the overall flavor of the wine were evaluated by PCA, and the key flavoring components were determined eventual- ly. The results suggested that, a total of 50 kinds of flavoring components was detected in three kinds of jujube wine samples, among them, 36 kinds detected in jujube wine produced by jujube flesh, 35 kinds detected in jujube wine produced by jujube residues, and 38 kinds detected in jujube wine produced by jujube pits, accounting for 70.50 %, 69.11% and 81.72 % of the total volatile components of each kind of jujube wine. 25 kinds of flavoring components were common in all three kinds of wine samples including ethyl hexanoate, ethyl decanoate, ethyl laurate, ethyl caprylate, ethyl heptanoate, phenyl acetaldehyde, and nonanal etc. PCA results demonstrated that 2 principal components could explain ef- fectively the correlations between different jujube wine and the volatile flavoring components.