食品与发酵工业2024，Vol.50Issue(11)：294-300,7.DOI:10.13995/j.cnki.11-1802/ts.038300
顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味
Flavor analysis of blueberry wines with different residual sugar contents by headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic tongue
摘要
Abstract
The flavor of blueberry wine affects its quality and sensory evaluation,so it is necessary to study the flavor compounds in blueberry wine.In this paper,the flavor of two semi-sweet blueberry wines and two semi-dry blueberry wines were investigated via head-space solid phase microextraction gas chromatography-mass spectrometry and electronic tongue.It was found that the bitterness and astrin-gency of the four blueberry wines showed a gradual increase with the decrease of residual sugar content,and there was no significant differ-ence in the sourness,post-bitterness,and post-astringency.Among the four blueberry wines,the semi-sweet blueberry wine contained higher levels of esters than the semi-dry blueberry wine,while the semi-dry blueberry wine contained higher levels of alcohol than the semi-sweet blueberry wine.Volatile flavor compounds,such as ethyl acetate,terpinolene,and ethyl dodecanoate were higher in semi-sweet blueberry wines,whereas compounds such as ethyl cinnamate,ethyl benzoate,and ethyl phenylacetate were higher in semi-dry blueberry wines,and l-octanol and acetic acid had no significant correlation with the degree of fermentation.In addition,partial least-squares discrimination analysis was used to identify 13 potential differential markers in the four blueberry wines,and combined with the odour active values study,it was found that meso-2,3-butanediol and linalool only contributed to the overall flavor of semi-sweet and semi-dry,respectively,whereas β-damascenone,2-phenylethanol,3-methyl-butanol,and acetic acid with odour active values＞500 made a significant contribution to the overall flavor of the blueberry wines with different residual sugar contents.关键词
发酵蓝莓酒/顶空固相微萃取-气相色谱-质谱联用技术/电子舌/偏最小二乘法判别分析/香气活度值Key words
fermented blueberry wine/headspace solid phase microextraction gas chromatography-mass spectrometry/electronic tongue/partial least-squares discrimination analysis/odour active values引用本文复制引用
王利萍,丁昱文,吴颜欣,邱树毅,戴怡凤,周鸿翔..顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味[J].食品与发酵工业,2024,50(11):294-300,7.基金项目
国家自然科学基金地区基金项目(32260640) （32260640）
蓝莓酒技术研发(黔科合支撑[2022]重点006号) （黔科合支撑[2022]重点006号）
国家自然科学基金青年科学基金项目(31801509) （31801509）
北京食品营养与人类健康高精尖创新中心开放基金项目(20182010) （20182010）
贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号) （黔人领发[2018]3号）
科技平台及人才团队计划项目(黔科合平台人才(2018)5251) （黔科合平台人才(2018）
2022年贵州省高等学校教学内容和课程体系改革项目-酒类风味化学 （）
