芦笋猕猴桃复合果酒发酵过程中挥发性香气物质的变化

Analysis of Changes of Volatile Aroma Compounds in Asparagus-Kiwifruit Wine during Fermentation

以芦笋副产物为原料,经榨汁与猕猴桃汁混合,发酵制备芦笋猕猴桃复合果酒,并采用固相微萃取-气相色谱-质谱联用对芦笋猕猴桃复合果酒在发酵前期、中期、后期、后发酵、陈酿期中挥发性香气物质成分进行分析。整个发酵阶段共检测出78种挥发性香气物质,各发酵阶段中含量较高的挥发性香气物质均为酯类和醇类。其中,乙酯含量在总酯所占比例相对较大,分别为54.72%、79.20%、72.92%、76.60%和70.14%。随着发酵的进行,挥发性香气物质种类呈逐渐下降并趋于平稳的趋势,质量浓度呈先上升后下降并趋于平稳的状态。乙酸异戊酯、己酸乙酯、苯乙酸甲酯、辛酸乙酯、苯乙酸乙酯、癸酸乙酯、异戊醇、异丁醇、苯乙醇和2,4-二叔丁基苯酚为整个发酵阶段中共有的挥发性香气物质。采用气味活性值分析法得到13种特征香气物质,己酸乙酯和辛酸乙酯为整个发酵阶段中共有的特征香气物质,其中辛酸乙酯是在各发酵阶段中OAV值最大的化合物。发酵前期的主要特征香气物质为辛酸乙酯、苯乙醛;发酵中期和发酵后期的的主要特征香气物质为辛酸乙酯、己酸乙酯;后发酵和陈酿期的主要特征香气物质为辛酸乙酯、2-甲基丁基乙酸酯。该研究分析了芦笋猕猴桃复合果酒的特征风味,为其产业化开发提供理论参考。

Asparagus-kiwifruit wine was prepared by mixed fermentation of squeezed asparagus byproducts and kiwifruit juice. The volatile aroma components of asparagus-kiwifruit wine in the early, middle, late, post-fermentation and aging stages were analyzed by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS). A total of78 volatile aroma components were detected during the whole fermentation stage, and the most volatile aroma components in each fermentation stage were esters and alcohols. Among them, ethyl ester accounted for a relatively large proportion of the total ester, which was 54.72%, 79.20%, 72.92%, 76.60% and 70.14%, respectively. As the fermentation progressed, the types of volatile aroma substances gradually decreased and tended to stabilize, and the mass concentration first increased and then decreased and stabilized. Isoamyl acetate, ethyl caproate, methyl phenylacetate, ethyl octanoate, ethyl phenylacetate, ethyl decanoate, isoamyl alcohol, isobutanol, phenylethanol and 2,4-di-tert-butylphenol were common volatile aroma substances in the whole fermentation stage. 13 kinds of characteristic aroma substances were obtained by the method of odor activity value(OAV), and ethyl caproate and ethyl octanoate were the characteristic aroma substances shared in the whole fermentation stage, among which ethyl octanoate was the compound with the largest OAV value in each fermentation stage. The main characteristic aroma substances in the early stage of fermentation were ethyl octanoate and phenylacetaldehyde. The main characteristic aroma substances in the middle and late fermentation were ethyl octanoate and ethyl caproate. The main characteristic aroma substances during post fermentation and aging were ethyl octanoate and 2-methyl butyl acetate. This study analyzed the characteristic flavor of asparagus-kiwifruit wine, and provided a theoretical reference for the development of asparagus-kiwifruit wine.