顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味

Flavor analysis of blueberry wines with different residual sugar contents by headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic tongue

蓝莓酒的风味会影响其质量与感官评价,因此研究蓝莓酒中的风味物质十分必要。该文利用顶空固相微萃取-气相色谱-质谱联用技术结合电子舌研究2种半甜、2种半干蓝莓酒风味,发现4种蓝莓酒的苦味、涩味均表现出随残糖含量下降而逐渐升高的趋势,酸味、后苦味、后涩味无显著性差异。4种蓝莓酒中,半甜型蓝莓酒中酯类化合物含量高于半干型蓝莓酒,而半干型蓝莓酒中醇类化合物高于半甜型蓝莓酒。乙酸乙酯、萜品油烯、月桂酸乙酯等挥发性风味化合物在半甜型蓝莓酒中含量较高,肉桂酸乙酯、苯甲酸乙酯、苯乙酸乙酯等化合物在半干型蓝莓酒中含量较高,正辛醇、乙酸与发酵程度无显著性关联。此外,利用偏最小二乘法判别分析,分析发现4种蓝莓酒中13种潜在差异标志物,并结合香气活度值研究发现meso-2,3-丁二醇与芳樟醇分别仅为半甜型与半干型的整体风味做出贡献,而大马酮、苯乙醇、异戊醇、乙酸的香气活度值> 500,为不同残糖含量蓝莓酒的整体风味做出了重要贡献。

The flavor of blueberry wine affects its quality and sensory evaluation,so it is necessary to study the flavor compounds in blueberry wine.In this paper,the flavor of two semi-sweet blueberry wines and two semi-dry blueberry wines were investigated via headspace solid phase microextraction gas chromatography-mass spectrometry and electronic tongue.It was found that the bitterness and astringency of the four blueberry wines showed a gradual increase with the decrease of residual sugar content,and there was no significant difference in the sourness,post-bitterness,and post-astringency.Among the four blueberry wines,the semi-sweet blueberry wine contained higher levels of esters than the semi-dry blueberry wine,while the semi-dry blueberry wine contained higher levels of alcohol than the semi-sweet blueberry wine.Volatile flavor compounds,such as ethyl acetate,terpinolene,and ethyl dodecanoate were higher in semi-sweet blueberry wines,whereas compounds such as ethyl cinnamate,ethyl benzoate,and ethyl phenylacetate were higher in semi-dry blueberry wines,and 1-octanol and acetic acid had no significant correlation with the degree of fermentation.In addition,partial least-squares discrimination analysis was used to identify 13 potential differential markers in the four blueberry wines,and combined with the odour active values study,it was found that meso-2,3-butanediol and linalool only contributed to the overall flavor of semi-sweet and semi-dry,respectively,whereasβ-damascenone,2-phenylethanol,3-methy1-butanol,and acetic acid with odour active values>500 made a significant contribution to the overall flavor of the blueberry wines with different residual sugar contents.