橄榄发酵型果酒的品质特征与香气组分研究

Study on Quality Characteristics and Aroma Components of Fermented Fruit Wine of Chinese Olive

为揭示发酵型橄榄果酒的品质特征与香气组分,试验以‘长营’橄榄果实为原料进行发酵型果酒制备,并进行主要品质指标测定、香气组分鉴定和感官品评分析。品质测定结果表明,果酒的总多酚、总黄酮、钙、维生素C和总氨基酸的含量分别为0.270±0.014%、0.032±0.002%、106.50±6.36 mg·kg^(-1)、28.00 mg·kg^(-1)和113.57 mg·(100 mL)^(-1),总酸、总糖的含量分别为6.0±0.1 g·(100 g)^(-1)、3.3±0.1 g·(100 g)^(-1)。气相色谱-质谱联用仪共检测到30种香气组分,其中酯类化合物最多,占82.66%。感官品评分析结果显示,果酒澄清、透明,橄榄果香、酒香良好,酒体单薄但酸涩适中。研究表明,橄榄发酵型果酒果香较浓,其中酯类物质是橄榄果酒香气风味的主要化合物。

To reveal the quality characteristics and aroma components of fermented fruit wine of Chinese olive,fruit of Chinese olive‘Changying’was used as material to ferment fruit wine,and the main quality indexes,aroma components and sensory evaluation analysis were carried out.The results showed that the contents of total polyphenols,total flavonoids,calcium,vitamin C and total amino acids were 0.270±0.014%,0.032±0.002%,106.50±6.36 mg·kg^(-1),28.00 mg·kg^(-1) and 113.57 mg·(100 mL)^(-1),respectively.The contents of total acid and total sugar were 6.1±0.1 g·(100 g)^(-1) and 3.3±0.1 g·(100 g)^(-1),respectively.By GC-MS analysis,30 kinds of aroma components were detected,among which esters were the most,and accounting for 82.66%.Sensory evaluation analysis found that,the fermented fruit wine was clear and transparent,with good fruit aroma and wine aroma,and wine body was light but moderately acerb.The results indicated that the fermented fruit wine of Chinese olive had strong aroma,and esters were the main aroma compounds.