不同商业酵母发酵猕猴桃血橙果酒风味物质的主成分分析及聚类分析

Principal component analysis and cluster analysis of flavor compounds in kiwifruit and blood orange wine fermented by different commercial yeasts

采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME/GC-MS)检测8种商业酵母发酵的猕猴桃血橙果酒风味物质,结合主成分分析(PCA)和聚类分析(CA)法对果酒的风味物质进行分析和样品分类。结果表明,8个样品中共检测出34种挥发性风味物质,并以酯类、醇类、羧酸等为主。PCA结果表明,猕猴桃血橙果酒中主要风味物质为戊酸乙酯、乙酸苯乙酯、琥珀酸氢乙酯、辛酸乙酯、异丙醇、4-萜烯醇、异植物醇、苯丙醇、乙缩醛、辛酸、(-)-柠檬烯等。CA结果将8个样品聚集为两大类,与主成分分类结果基本一致。

The flavor compounds in kiwifruit and blood orange wine fermented by 8 different commercial yeasts were determined by headspace solidphase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The flavor compounds were analyzed and the wine samples were classified by principal component analysis(PCA)and cluster analysis(CA).The results showed that a total of 34 volatile flavor compounds were detected from the 8 wine samples,and the main compounds were esters,alcohols,carboxylic acids and so on.The PCA results showed that the main flavor compounds in kiwifruit and blood orange wine were ethyl valerate,phenylethyl acetate,ethyl hydrogen succinate,ethyl caprylate,isopropyl alcohol,4-terpene alcohol,isophytol,phenylpropanol,acetal,octanoic acid,(-)-limonene,etc.The CA results showed that the 8 wine samples were clustered into 2 groups,which were consistent with the PCA results.