促溶工艺对赤霞珠葡萄汁香气成分及感官评价的影响

Effect of solubilization process on aroma components and sensory evaluation of Cabernet Sauvignon grape juice

为研究不同促溶工艺对赤霞珠葡萄汁中挥发性香气成分种类的影响,并结合感官评价以确定工艺。以赤霞珠葡萄为原料,通过对其进行5种不同的工艺(破碎、冷冻、微波、冷冻-微波、冷冻-水浴)处理,并采用固相微萃取和气相色谱质谱联用技术(SPME/GC-MS)富集赤霞珠葡萄和葡萄汁中的挥发性香气成分,并进行定性、定量检测分析,最后运用模糊综合评判对5种不同处理方式的赤霞珠葡萄汁进行感官评价。结果表明,经过不同处理方式的赤霞珠葡萄汁中分别检测出17、20、14、22、13种香气化合物成分,其中冷冻-微波联合处理的赤霞珠葡萄汁香气化合物种类最多,酯类化合物种类高于其他处理组,且用该处理方式处理的赤霞珠葡萄汁品质有所提高。通过模糊综合评判和定量描述分析(QDA),冷冻-微波联合处理的赤霞珠葡萄汁保留了赤霞珠葡萄特有的香味,酸甜适口、口感纯正。

In order to study the effects of different solubilization processes on the types of volatile aroma components in Cabernet Sauvignon grape juice,combined with sensory evaluation to determine the process.Cabernet Sauvignon grapes are used as raw materials for 5 different processes(crushing,freezing,microwave,freeze-microwave,freeze-water bath),and solid phase microextraction and gas chromatography-mass spectrometry(SPME/GC-MS)enriched the volatile aroma components in Cabernet Sauvignon grape and grape juice,and carried out qualitative and quantitative detection and analysis.Finally,the sensory evaluation of Cabernet Sauvignon grape juice in five different treatment methods was carried out by fuzzy comprehensive evaluation.The results showed that 17,20,14,22 and 13 aroma compounds were detected in different treatments of Cabernet Sauvignon grape juice.Among them,the frozen-microwave combined treatment of Cabernet Sauvignon grape juice had the most aroma compounds.The type ester compounds is higher than other treatment groups,and the quality of Cabernet Sauvignon grape juice treated by this treatment method is improved.Through fuzzy comprehensive evaluation,the frozen-microwave combined treatment of Cabernet Sauvignon grape juice retains the unique aroma of Cabernet Sauvignon grapes,which is sweet and sour,and tastes pure.