食品工业科技2018，Vol.39Issue(10)：275-279,284,6.DOI:10.13386/j.issn1002-0306.2018.10.051
不同柑橘品种对柑橘果酒香气成分的影响
Effects of different orange varieties on the aromatic composition of orange wine
摘要
Abstract
The aroma components of orange wine from umbilical orange,glorious orange,ponkan,satsuma were analyzed by head -space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that a total of 43 aroma components including esters,alcohols,acids,aldehydes,ketones and hydrocarbon were detected in four orange wine,and the major aroma compounds were esters with relative contents of 58％ ～68％.Ethyl acetate,isoamyl acetate,ethyl 3-phenylpropionate,ethyl lactate,ethyl caproate,ethyl oenanthate,ethyl pelargonate,isoamyl decanoate,ethyl caprate,ethyl laurate,ethyl benzoate,isoamyl alcohol,phenethyl alcohol,2-ethyl hexanol,caprylic acid,lauric acid,2-aminophenylacetic acid,phenylacetaldehyde,4-phenyl butyl aldehyde,styrene and others,which were the important components that forms the bouquet and fruity aroma in orange wine.The content of these compounds were the highest in glorious orange wine,which was consistent with the highest sensory score of glorious orange wine.Therefore,glorious orange was suitable to produce orange wine in southern Sichuan.关键词
柑橘果酒/香气成分/顶空固相微萃取/气相色谱-质谱分析Key words
orange wine/aroma components/head-space solid-phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis分类
轻工纺织引用本文复制引用
刘琨毅,王琪,郑佳,袁华伟,吴霞..不同柑橘品种对柑橘果酒香气成分的影响[J].食品工业科技,2018,39(10):275-279,284,6.基金项目
发酵资源与应用四川省高校重点实验室开放基金(2015GTY005) （2015GTY005）
宜宾职业技术学院科研项目(ybzysc16-06). （ybzysc16-06）
