基于HS-SPME-GC-MS分析不同龙眼果酒中香气成分

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS

徐佳 ¹李嘉俊 ²朱文海 ²彭萱 ²梁丽宝 ²傅力²

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作者信息

1. 漯河食品职业学院食品检测系,河南漯河 462000
2. 韩山师范学院生命科学与食品工程学院,广东潮州 521041
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摘要

该研究以龙眼为原料,3种酿酒酵母(LABA、CRI、L-EL)为发酵菌种制备龙眼果酒,采用顶空固相微萃取气质联用(HS-SPME-GC-MS)法对其香气成分进行分析,并结合相对气味活度值(ROAV)评价各香气成分对龙眼果酒总体风味的贡献程度,以确定关键香气成分.结果表明,3种酿酒酵母酿造的龙眼果酒中共检出挥发性风味物质58种,其中,酯类19种、醇类8种、醛类7种、烯类2种、酸类4种、醚类3种、酚类5种、醛酮类6种、呋喃类4种.CRI酵母发酵果酒挥发性风味物质的种类最丰富(43种),酯类物质含量最高(1.54 g/L),关键香气成分(ROAV≥1)有7种,分别为丁酸乙酯、己酸乙酯、庚酸乙酯、辛酸乙酯、水杨酸甲酯、丁二酸二乙酯、苯乙酸乙酯.因此,酵母CRI更适合酿造龙眼果酒.

Abstract

In this study,longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae(LABA,CRI,L-EL)as fermentation strains.The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)method,and the contribution of each aroma component to the overall flavor of longan fruit wine was evaluated by combining relative odor activity value(ROAV)to identify key aroma components.The results showed that 58 kinds of volatile flavor compounds were detected in longan fruit wine brewed by 3 kinds of S.cerevisiae,including 19 esters,8 alcohols,7 aldehydes,2 alkenes,4 acids,3 ethers,5 phenols,6 aldehydes and ketones and 4 furans.There were 43 kinds of volatile flavor substances in fruit wine fermented by CRI yeast,the highest ester content(1.54 g/L),and 7 key aroma components(ROAV≥ 1),namely ethyl butyrate,ethyl caproate,ethyl enanthate,ethyl caprylate,methyl salicylate,diethyl succinate and ethyl phenylacetate.Therefore,yeast CRI is suitable for brewing longan fruit wine.

关键词

顶空固相微萃取-气相色谱质谱法/酿酒酵母/龙眼果酒/香气成分

Key words

headspace solid phase microextraction-gas chromatography-mass spectrometry/Saccharomyces cerevisiae/longan fruit wine/aroma com-ponent

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基金项目

广东省粤东药食资源功能物质与治未病研究重点实验室项目(2021B1212040015)

出版年

2024

中国酿造

中国调味品协会北京食品科学研究院

中国酿造

CSTPCD北大核心

影响因子：0.759

ISSN：0254-5071

参考文献量31

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