基于GC-MS、GC-O和电子鼻技术评价百香果酒香气特征

Combined Use of GC-MS,GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine

分别以紫皮百香果全果和果汁为原料发酵百香果酒,通过感官评价,利用顶空固相微萃取-气相色谱-质谱和气相色谱-嗅闻方法,结合电子鼻技术,评价百香果原果汁及其发酵后的果汁酒和全果酒中的香气特征。结果表明:原果汁、果汁酒和全果酒共鉴定出78种香气成分,包括21种醇类、21种酯类、10种萜烯类、7种酮类、4种醛类、3种醚酸类和12种其他类物质;气相色谱-嗅闻结合香气强度法共鉴定出27种特征香气成分,包括12种醇类、7种酯类、4种萜烯类、2种酮类、1种酸类和1种醛类物质,原果汁、果汁酒和全果酒三者香气强度差异显著(P<0.05);气味活度值大于1的特征香气成分分别有15、18种和19种,芳樟醇、β-紫罗酮和己酸乙酯是对三者贡献最大的特征香气成分;主成分分析显示三者差异区分明显,线性判别分析显示果汁酒和全果酒在风味上有重叠,但两者与原果汁间区别较大。

The aroma characteristics of wines made from whole passion fruits and its juice were evaluated by using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS),gas chromatography-olfactometry(GC-O)and electronic nose technology.The results showed that a total of 78 aroma components,including 21 alcohols,21 esters,10 terpenes,7 ketones,4 aldehydes,3 ether acids and 12 other substances,were identified in passion fruit juice and the two wines;a total of 27 characteristic aroma components were identified by GC-O combined with aroma intensity method,including 12 alcohols,7 esters,4 terpenes,2 ketones,1 acid and 1 aldehyde.There were significant differences in aroma intensity among the three samples(P<0.05).In total,15,18 and 19 aroma components with odor-activity value(OAV)greater than 1 were found in the juice and wines made from passion fruit juice and whole fruits,respectively.Linalool,β-violone and ethyl hexanoate were the most important aroma components.Principal component analysis(PCA)showed clear discrimination among the three samples.Linear discriminant analysis(LDA)showed that there were overlaps in flavor between the wines,but they were distinct from the juice.