四种脐橙处理方式对脐橙果酒挥发性成分的影响

Effects of four treatments of navel orange on volatile components of navel orange wines

采用顶空固相微萃取和气相色谱-质谱联用技术分别对脐橙全果带渣、全果果汁、果肉果汁带渣、果肉果汁为原料所酿造脐橙果酒的挥发性成分进行了研究。结果表明:从全果带渣酒、全果果汁酒、果肉果汁带渣酒、果肉果汁酒中分别检测出30、21、21、16种挥发性成分,其主要的香气物质为萜烯类和醇类。其中,脐橙全果带渣酒中挥发性成分的种类和含量最丰富,并结合感官评价,脐橙全果带渣酒的色泽金黄饱满、口感丰盈、脐橙香气特征突出、风格典型独特,品质最优良。

The navel orange fruit wines were produced from whole fruit juice with pomace, whole fruit juice, pulp juice with pomace, pulp juice. Volatile compounds were extracted by solid phase extraction (SPE) method, and then analysed by gas chromatography-mass spectrometry (GC/MS). A total of 30, 21, 21 and 16 volatile compounds were identified and quantified in the four navel orange wines, respectively. According to analysis, the main volatile compounds were terpenes and alcohols. Among them, the variety and content of volatile compounds in whole fruit juice with pomace wine was the most abundant. And combined with sensory evaluation, whole fruit juice with pomace wine has the the best quality with golden color, rich taste, prominent aroma characteristics and unique style.