对复合型和单一型水果酿造的果酒的挥发性香气成分和感官特征进行了研究。采用顶空气相固相微萃取(headspace solid-phase micro extraction, HS-SPME)提取香气成分,并用GC-MS进行鉴定。在3种复合型果酒和1种单一型果酒中共鉴定出15种挥发性化合物。结果显示,果酒中的挥发性化合物主要是高级醇,其次是醛类和酯类。通过偏最小二乘法(partial least squares regression, PLSR)对特征呈味物质与感官属性之间的相关性进行了研究,与单一果酒W4相比,复合果酒W1、W2、W3的香气均更浓郁、更丰富。W3果酒被描述为乳酸味、乙酸味、苦味和麦芽香,与乙醛、正丁醇、正丙醇和异戊醇相关。W2果酒呈现出花香、水果香和甜味,与糠醛和异丁醇相关。W1果酒的感官描述与挥发性成分之间的相关性较弱,可能的原因之一是原料成分比较复杂,有待进一步研究。该研究可为复合果酒风味特征的研究及果酒产品的开发和推广提供有价值的参考信息。
The volatile aroma compounds and sensory characteristics in wines produced from compound and single type of fruit were investigated. The aroma compounds were extracted by headspace solid-phase micro extraction (HS-SPME) and identified by GC-MS. A total of 15 volatile compounds were identified in three compound fruit wine samples and a single-fruit wine. The main volatile compounds found in the fruit wines were higher alcohols, followed by aldehydes and esters. Partial least square regression (PLSR) was used to study the correlation between characteristic taste substances and sensory attributes. The results showed that compared with single fruit wine W4, the aroma properties of compound fruit wines W1, W2, and W3 were richer and more intense. W3 wine was described as lactic, acetate, bitter, and malt notes, which was found to be associated with acetaldehyde, 1-butanol, 1-propanol, and 3-methyl-1-butanol. W2 wine was associated with floral, fruity, and sweet, and these descriptors were related to furfural and 2-methyl-1-propanol. However, the correlation between sensory description and volatile components of W1 was weak, one possible reason was the influence of complex ingredients. This study was expected to provid valuable information for the research of compound fruit wine flavor characteristics and the development and promotion of fruit wine products.
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