食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 271 - 277

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026730

分析与检测

基于HS-SPME-GC-MS和PCA分析陈酿条件对蓝莓酒品质的影响

  • 郭营营 ,
  • 韩焱 ,
  • 张彦聪 ,
  • 孙艺 ,
  • 张军
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  • 1(天津农学院 食品科学与生物工程学院,天津,300384)
    2(江苏省射阳县市场监督管理局,江苏 盐城,224300)
硕士研究生(张军教授为通讯作者,E-mail:zjaiwa@163.com)

收稿日期: 2021-01-20

  修回日期: 2021-03-16

  网络出版日期: 2021-11-18

基金资助

天津市特支计划青年拔尖人才项目资助(TJTZJHQNBJRC-1-19)

收起

Effects of aging conditions on the quality of blueberry wine analyzed by HS-SPME-GC-MS and PCA

  • GUO Yingying ,
  • HAN Yan ,
  • ZHANG Yancong ,
  • SUN Yi ,
  • ZHANG Jun
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  • 1(School of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China)
    2(Sheyang County Market Supervision Administration, Jiangsu Province, Jiangsu, Yancheng 224300, China)

Received date: 2021-01-20

  Revised date: 2021-03-16

  Online published: 2021-11-18

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摘要

为了研究陈酿条件对蓝莓酒品质的影响,采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和主成分分析(principal component analysis,PCA)对2017年低温贮藏蓝莓酒、2017年常温贮藏蓝莓酒和2018年常温贮藏蓝莓酒进行香气成分、理化指标分析,结合感官品评探究蓝莓酒的贮藏条件对蓝莓酒品质的影响。结果表明,经香气成分检测发现3种酒样中有123种香气化合物,其中共有香气成分34种,醇类、酯类是蓝莓酒香气的重要组成部分。香气成分检测结果和感官品评结果相符。2017年常温贮藏的蓝莓酒的色泽、香气、典型性和口感方面表现突出,挥发性香气含量最高,特点明显。利用PCA对蓝莓酒理化指标分析得到还原糖、有机酸、酚类和醇类物质对蓝莓酒的感官风味影响较大。

关键词： 蓝莓酒; 香气成分; 理化指标; 感官品评; 顶空固相微萃取-气相色谱-质谱; 主成分分析

本文引用格式

郭营营 , 韩焱 , 张彦聪 , 孙艺 , 张军 . 基于HS-SPME-GC-MS和PCA分析陈酿条件对蓝莓酒品质的影响[J]. 食品与发酵工业, 2021 , 47(20) : 271 -277 . DOI: 10.13995/j.cnki.11-1802/ts.026730

Abstract

In order to study the effect of aging conditions on the quality of blueberry wine, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and principal component analysis (PCA) were used to analyze the aroma components and physicochemical indexes of blueberry wine stored at low temperature in 2017, at room temperature in 2017 and at room temperature in 2018. Combined with sensory evaluation, the effect of storage conditions on the quality of blueberry wine was explored. Through the detection of aroma components, it was found that there were 123 aroma compounds in these three wine samples, of which there were 34 aroma components. Alcohols and esters were important components of the aroma of blueberry wine. The aroma component test results were consistent with the sensory evaluation results. The color, aroma, typicality and taste of the blueberry wine stored at room temperature in 2017 were outstanding, with the highest volatile aroma content and obvious characteristics. Using PCA to analyze the physical and chemical indexes of blueberry wine, it was found that reducing sugars, organic acids, phenols and alcohols had a greater impact on the sensory flavor of blueberry wine.

Key words： blueberry wine; aroma composition; physical and chemical indicators; sensory evaluation; headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry; principal component analysis

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