红心猕猴桃蒸馏果酒风味物质分析及研究

Study on the Flavoring Components of Kiwifruit Liquor

研究了采用红心猕猴桃发酵蒸馏制得猕猴桃蒸馏酒和白兰地,利用顶空固相微萃取技术和气相色谱-质谱联用技术(HS-SPME-GC-MS)分析了红心猕猴桃蒸馏酒和红心猕猴桃白兰地的风味物质。从果酒样品中分别鉴定出14种香气成分,其中醇类6种、酯类5种、醛酮类1种、其他类3种。乙酸乙酯、乙醇、异戊醇、糠醛、乳酸乙酯和丁二酸二乙酯等化合物为主要香气物质;白兰地经过橡木桶陈酿一年后,风味物质种类基本相同,但其含量有所差异,其中乙醇、乳酸乙酯、糠醛、丁二酸二乙酯和苯乙醇香气成分显著性下降,而乙酸乙酯、异丁醇、异戊醇含量明显有所上升。

In this study,red-ringed kiwifruit was used to produce kiwifruit liquor and kiwifruit brandy,then HS-SPME-GC-MS was adopted to analyze the flavoring components in the liquor and the brandy.14 kinds of volatile flavoring compounds were identified,including 6 alcohols,5 esters,1 aldehyde,and 3 other compounds.The dominant flavoring compounds in the kiwifruit liquor were ethyl acetate,ethanol,isoamyl alcohol,furfural,ethyl lactate and diethyl dibutyrate,etc.After one-year aging in oak barrels,the types of flavoring compounds in the kiwifruit brandy were similar to that in the kiwifruit liquor,but the content was different,with less ethanol,ethyl lactate,furfural,diethyl dibutyrate and phenyl ethanol,and more ethyl acetate,isobutyl alcohol and isoamyl alcohol.