新型嘉宝果起泡酒香气成分及特征香气分析

Analysis of Volatile Aroma Compounds and Aromatic Characteristics from Jaboticaba Sparkling Wine

以热带水果嘉宝果为原料,采用新型发酵工艺酿造香气怡人的嘉宝果起泡酒。通过搅拌棒萃取法提取酒样香气成分,利用气相色谱-质谱联用结合内标法进行定性定量分析。共检测到104种香气成分,其中主要有酯类、醇类、有机酸类、醛酮类、萜烯类以及芳香族化合物。根据气味活性值,从中筛选出12种特征香气成分,其活性值由大到小依次为:肉桂酸乙酯、反-肉桂酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、丁酸乙酯、乙酸异戊酯、乙酸苯乙酯、苯甲酸甲酯、里那醇、异戊酸乙酯、月桂酸。这些特征香气成分的描述词均以果香和花香为主。由30名经过葡萄酒标准香气物质培训的品尝员进行感官量化分析,得到的实际特征香气与筛选鉴定出的香气成分的气味描述相符程度较高。验证采用新型工艺酿造的嘉宝果起泡酒具有以草莓等果香和花香为主体,并伴随着蜂蜜和其他复杂香气的香气特征。

A jaboticaba sparkling wine displaying well-defined flavor features was brewed by a unique sparkling wine fermentation process using jaboticaba fruits from the tropics as the main material. Volatile aroma compounds present in the wine were extracted by stir bar sportive extraction(SBSE) and analyzed by gas chromatography-mass spectrometry(GCMS). Meanwhile, quantitation was carried out using an internal standard method. Totally, 104 compounds were identified. The results showed that esters, alcohols, organic acids, carbonyls, terpenes and aromatic compounds were the major volatile aroma compounds of the sparkling wine. Odor active value(OAV) analysis indicated that 12 of the 104 volatile compounds contributed to the critical characteristic aroma, which were ranked in decreasing order of active value as: ethyl cinnamate, methyl trans-cinnamate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl butyrate, isoamyl acetate, phenethyl acetate, methyl benzoate, linalool, ethyl isovalerate, and lauric acid. The main descriptors for all these characteristic aroma components were floral and fruity. Sensory analysis was conducted by 30 panelists who had been trained by using 'Le Nez du Vin' wine aroma kit, and the actual aroma characteristics closely agreed with the descriptions of aroma components. Thus it was verified that the jaboticaba sparkling wine was dominated by delicately floral and fruity aroma together with strawberry-like aroma and other sophisticated aroma characteristics.