摘要
Abstract
In order to explore the inlfuence of pasteurization on the aroma intensity of rice wine added with Adenophora stricta roots, produced from glutinous rice andAdenophora stricta roots, the volatile aroma compounds of unpasteurized and pasteurized wines were extracted by headspace solid-phase microextraction (HS-SPME) and qualitatively and quantitatively analyzed by gas chromatograghy-mass spectrometry (GC-MS) and area normalization method. The results illustrated that a total of 73 and 71 aroma compounds were detected in the unpasteurized and pasteurized wines, respectively. The major components identified were phenylethyl alcohol, linalool, ethyl lactate, isoamyl acetate, lauryl alcohol, alpha-terpineol, n-hexanol, and terpinen-4-ol. After pasteurization, the relative contents of alcohols and esters were increased by 1.22% and 2.00%, respectively, while the contents of hydrocarbons, aldehydes, ketones, and acids as well as phenols and ethers were all decreased to different extents. After pasteurization, citronellol and phenethyl acetate, which contributed to the pleasing aroma of the wine, were not detected, while octanoic acid and capric acid, which smelled unpleasant, were accordingly decreased and even disappeared. The wine had sweet and fruit lfavors due to the occurrence of ethyl caprylate, tetradecanal and methyl heptenone after pasteurization. In general, pasteurization had little impact on the volatile aroma compounds in rice wine added withAdenophora stricta roots. Thus, pasteurization is suitable for the wine.关键词
沙参/糯米酒/巴氏杀菌/气相色谱-质谱法/香气成分Key words
Adenophora stricta/glutinous rice wine/pasteurization/gas chromatograghy-mass spectrometry (GC-MS)/aroma components分类
轻工纺织
