食品与发酵工业2017，Vol.43Issue(10)：212-219,8.DOI:10.13995/j.cnki.11-1802/ts.014710
应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响
Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine
摘要
Abstract
The effect of different commercial Saccharomyces cerevisiae on aroma components of Muscat Hamburg wines were studied.Headspace solid-phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry technology were used for quantitative analysis.54 kinds of aroma components were detected in Muscat Hamburg wines,included 9 kinds of terpenes,30 kinds of esters,9 kinds of alcohols,4 kinds of ketones,1 kind of fatty acid and 1 kind of arene.Difference be foundin total contents of aroma components among wine samples.Alcohols and esters were two of the most abundant kinds of aroma components.Principal component analysis revealed that Muscat Hamburg wines were scattered in three-dimensional diagram formed by the first three principal components.Meanwhile,rose oxide,citronellol,1-hexanol and styrene were related to yeast K1.α-terpineol,ethyl isobutyrate,ethyl lactate and isobutanol were related to yeast R-HST;methyl octanoate,ethyl octanoate,ethyl decanoate and octanoic acid were related to yeast DV10.2-octenoic acid,ethyl ester and 1-decanol were related to yeast Angel;D-limonene,ethyl-2-methylbutyrate,heptyl acetate,diethyl succinate,ethyl trans-4-decenoate,2-methyl-1-butanol,1-heptanol and 1-octanol were related to yeast E491.The content of aroma componentsmentionedabove in correlated wine wereobviouslyhigher than thatin other wines.Odor activity value was used to find the key odorants,results showed that linalool,rose oxide,citronellol,geraniol,ethyl acetate,ethyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl octanoate,3-methyl-1-butanol,2-phenylethanol,β-damascenone,6-methyl-5-hepten-2-one and octanoic acid were key odorants in wine fermented by RC212.Besides the 14 kinds of key odorants above,ethyl isobutyrate was also included in other five wines.Key odorants are important factors that may form characteristic aroma of wine.However,due to different OAV and interaction between aroma components,aroma profiles of wines fermented by different commercial Saccharomyces cerevisiae were different.关键词
玫瑰香/酿酒酵母/香气成分/顶空固相微萃取/气相色谱质谱技术Key words
Muscat Hamburg/Saccharomyces cerevisiae/aroma composition/headspace solid-phase micro extraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS)引用本文复制引用
李凯,商佳胤,黄建全,黄春芳,田淑芬..应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响[J].食品与发酵工业,2017,43(10):212-219,8.基金项目
现代农业产业技术体系建设专项资金(CARS-30) （CARS-30）
天津市农业科学院院长基金(16013) （16013）
