食品工业科技2026，Vol.47Issue(9)：11-20,10.DOI:10.13386/j.issn1002-0306.2025050291
天然增香物质对甘蔗果酒香气的影响
Effect of Natural Aroma Substances on Aroma of Sugarcane Fruit Wine
摘要
Abstract
In order to solve the common problems of commercial sugarcane wine,such as light fruit aroma and thin wine body,this study aimed to investigate the effects of passion fruit and Liu Pao tea as flavor enhancers on the aromatic components of sugarcane fruit wine.The aromatic components of three sample groups were qualitatively and quantitatively analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS).The results showed that a total of 98 volatile compounds were detected,with 71 in the sugarcane fruit wine group,83 in the Liu Pao tea group,and 80 in the passion fruit group.Odor activity value(OAV)analysis revealed that 14 compounds exhibited an OAV greater than 1,while 15 compounds showed a relative odor activity value(ROAV)greater than 1.Orthogonal partial least squares discriminant analysis(OPLS-DA)identified 25 key flavor compounds(VIP>1).Among these,γ-terpinene and 3-hydroxy-2-butanone contributed grassy and citrus aromas to the Liu Pao tea group,whereas damascenone and β-ionone enhanced fruity and floral aromas in the passion fruit group.Both passion fruit and Liu Pao tea were found to effectively enrich the aromatic composition of sugarcane fruit wine,with each enhancing the aroma profile in distinct ways.Comprehensive aromatic quality analysis indicated that passion fruit exhibited superior aromatic enhancement effects and was determined to be more suitable as an aromatic enhancer for sugarcane fruit wine.关键词
甘蔗果酒/百香果/六堡茶/挥发性风味化合物/香气/顶空固相微萃取-气相色谱-质谱联用Key words
sugarcane fruit wine/passion fruit/Liu Pao tea/volatile compounds/aroma/headspace-solid phase microextraction-gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
牛德宝,张梓杰,彭寅啸,王双飞,李凯,杭方学,陈智能,俸斌..天然增香物质对甘蔗果酒香气的影响[J].食品工业科技,2026,47(9):11-20,10.基金项目
广西科技基地和人才专项(桂科AD23026214) （桂科AD23026214）
国家自然科学基金青年科学基金项目(32102133) （32102133）
广西自然科学基金面上项目(2022GXNSFAA035559) （2022GXNSFAA035559）
国家现代农业产业技术体系广西大豆油料产业创新团队油料岗位功能专家项目(nycytxgxcxtd-2023-22-03) （nycytxgxcxtd-2023-22-03）
广西大学甘蔗与制糖产业学院专项科研项目(ASSI-2023002,2024007,2022018). （ASSI-2023002,2024007,2022018）
