食品科学技术学报2025，Vol.43Issue(6)：42-52,67,12.DOI:10.12301/spxb202500347
不同蒸馏方式对国光苹果白兰地挥发性风味物质及金属元素的影响
Effect of Different Distillation Methods on Volatile Flavor Substances and Metal Elements in Guoguang Apple Brandy
摘要
Abstract
To investigate the effect of different distillation methods on the brandy made from Guoguang apples,triple-pot distillation and column distillation were used to distill apple ciders.The aroma substances and metal elements in apple brandy were determined by gas chromatography-flame ionization detector,gas chromatography-mass spectrometry,and inductively coupled plasma-mass spectrometry,and the key aroma substances and sensory characteristics were analyzed by odor activity value and quantitative descriptive analysis.The results showed that a total of 68 aroma substances were detected in the column distilled apple brandy and the triple-pot distilled apple brandy.Compared to column distillation,triple-pot distillation significantly increased the concentration of key volatile flavor substances,such as esters,alcohols,and volatile organic acids in apple brandy,and significantly reduced the proportions of methanol and higher alcohols in the total volatile flavor.The odor activity values of most key aroma compounds in triple-pot distilled apple brandy were significantly higher than those in column distilled apple brandy.Furthermore,sensory evaluation results indicated that triple-pot distilled apple brandy exhibited more prominent notes of tropical fruit,floral,and nutty aromas.α-Farnesene is an important terpene compound in Guoguang apple brandy,and triple-pot distillation could significantly increase its content.12 compounds were screened using orthogonal partial least squares discriminant analysis,including isoamyl caprylate,3-methylbutyl decanoate,ethyl acetate,ethyl butyrate,hexyl 2-methylbutyrate,isoamyl hexanoate,3-methyl-1-butanol,1-propanol,isobutyl alcohol,acetaldehyde,Cu and Ca as characteristic markers to distinguish the two distillation methods of apple brandy.It was hoped that this study would provide a theoretical basis and practical guidance for selecting distillation equipment for Guoguang apple brandy,thereby promoted the development of deep processing industry for apples.关键词
国光苹果/蒸馏酒/塔式蒸馏/三釜蒸馏/香气Key words
Guoguang apples/distilled liquor/column distillation/triple-pot distillation/aroma分类
轻工纺织引用本文复制引用
WANG Xia,HE Qing,ZHOU Zihao,WANG Tianhao,TAN Xili,LIU Wei,HAN Xiao,ZHANG Cuiying..不同蒸馏方式对国光苹果白兰地挥发性风味物质及金属元素的影响[J].食品科学技术学报,2025,43(6):42-52,67,12.基金项目
国家自然科学基金资助项目(32472317) （32472317）
天津市科技计划项目(23YFZCSN00300).National Natural Science Foundation of China(32472317) （23YFZCSN00300）
Tianjin Science and Technology Project(23YFZCSN00300). （23YFZCSN00300）
