食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 261 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031972

分析与检测

基于顶空固相微萃取-气相色谱-质谱和主成分分析法研究不同发酵原料对草莓酒香气成分的影响

  • 李涛 ,
  • 周颖 ,
  • 张军 ,
  • 杨梅 ,
  • 冯翰杰 ,
  • 张顺屹 ,
  • 杜晴云
展开
  • (天津农学院 食品科学与生物工程学院,天津,300392)
李涛硕士研究生和周颖硕士研究生为共同第一作者(张军教授为通信作者,E-mail:zjaiwa@163.com)

收稿日期: 2022-04-13

  修回日期: 2022-06-01

  网络出版日期: 2023-04-06

基金资助

中央引导地方科技发展专项(21ZYCGSN00410);天津市特支计划青年拔尖人才项目(TJTZJHQNBJRC-1-19);天津市技术创新引导专项(21YDTPJC00910)

收起

Effect of different fermentation materials on aroma components of strawberry wines based on HS-SPME-GC-MS and PCA

  • LI Tao ,
  • ZHOU Ying ,
  • ZHANG Jun ,
  • YANG Mei ,
  • FENG Hanjie ,
  • ZHANG Shunyi ,
  • DU Qingyun
Expand
  • (College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China)

Received date: 2022-04-13

  Revised date: 2022-06-01

  Online published: 2023-04-06

Fold

摘要

以草莓为原料,研究不同发酵原料(去梗草莓和带梗草莓)对草莓酒基本理化指标、香气成分和感官特性的影响。采用顶空固相微萃取-气相色谱-质谱和主成分分析方法对草莓汁及草莓酒进行香气成分分析。结果表明:2种草莓酒的理化指标均符合国标要求,其中带梗发酵草莓酒中总酸和总酚含量较高,与去梗发酵草莓酒相比差异显著。草莓酒样品中共检测出40种香气化合物,其中共有成分24种,去梗发酵草莓酒中酯类物质含量最高,为65.35%;带梗发酵草莓酒中醇类物质含量最高,为68.80%。主成分分析显示,2种不同原料酿造的草莓酒香气风格差异区分明显,辛酸乙酯、癸酸乙酯、乙酸异戊酯和正己酸乙酯是去梗发酵草莓酒的主要香气成分,异戊醇和苯乙醇是带梗发酵草莓酒的主要香气成分。感官评价结果显示,去梗发酵草莓酒香气浓郁、果香细腻,具有较好的色泽和典型性,感官评分较高。去梗发酵草莓酒酯类物质含量较高,香气以草莓香和果香为主,酒体轻盈,口感清爽,适用于草莓酒的酿造,而带梗发酵草莓酒总酸和总酚含量较高,香气复杂,酒体略粗糙,有苦涩味。

关键词： 草莓酒; 顶空固相微萃取-气相色谱-质谱; 香气成分; 主成分分析; 感官评价

本文引用格式

李涛 , 周颖 , 张军 , 杨梅 , 冯翰杰 , 张顺屹 , 杜晴云 . 基于顶空固相微萃取-气相色谱-质谱和主成分分析法研究不同发酵原料对草莓酒香气成分的影响[J]. 食品与发酵工业, 2023 , 49(5) : 261 -268 . DOI: 10.13995/j.cnki.11-1802/ts.031972

Abstract

Strawberry was used as raw material, the effects of different fermentation materials (stem removal fermentation and stem fermentation) on the basic physical and chemical indexes, aroma components and sensory characteristics of strawberry wine were studied. The aroma components of strawberry juice and strawberry wine were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry and principal component analysis. The results showed that the physicochemical indexes of the two strawberry wines met the requirements of the national standard. The total acid and total phenol contents of strawberry wine fermented with stem were higher than those of strawberry wine fermented without stem. A total of 40 kinds of aroma compounds were detected in strawberry wine samples, including 24 kinds of common components. The content of esters in wine fermented by stem removal was the highest, accounts for 65.35%. The content of alcohols in wine fermented with stem was the highest, which was 68.80%. Principal component analysis showed that the aroma styles of strawberry wine fermented by two different materials were obviously different. Ethyl octanoate, ethyl decanoate, isoamyl acetate and ethyl caproate were the main aroma components of stem removal sample. Isoamyl alcohol and phenylethyl alcohol were the main aroma components of strawberry wine fermented with stem. The sensory evaluation results showed that the strawberry wine fermented with stem removal had strong aroma, delicate fruit aroma, good color and typicality, and high sensory score. In conclusion, strawberry wine fermented by stem removal has high ester content, mainly strawberry and fruit aroma, light body and refreshing taste. Strawberry wine fermented with stem has high total acid and total phenol content, complex aroma, slightly rough body, and bitter taste.

Key words： strawberry wine; headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry; aroma component; principal component analysis; sensory evaluation

参考文献

[1] WANG L S, ARNOLD M, HUANG Y W, et al.Modulation of genetic and epigenetic biomarkers of colorectal cancer in humans by black raspberries:A phase I pilot study[J].Clinical Cancer Research:an Official Journal of the American Association for Cancer Research, 2011, 17(3):598-610.
[2] 刘娜, 潘兴鲁, 杨庆喜, 等.粉唑醇在草莓生长和加工过程中对映体选择性降解行为规律[J].食品科学, 2018, 39(24):297-302.
LIU N, PAN X L, YANG Q X, et al.Stereoselective behavior of flutriafol during strawberry growth and wine making[J].Food Science, 2018, 39(24):297-302.
[3] 张倩茹, 殷龙龙, 尹蓉, 等.果酒主要成分及其功能性研究进展[J].食品与机械, 2020, 36(4):226-230;236.
ZHANG Q R, YIN L L, YIN R, et al.Analysis of components and functionality of fruit wine[J].Food ＆ Machinery, 2020, 36(4):226-230;236.
[4] 王孝荣, 罗佳丽, 潘年龙, 等.草莓果酒酿造工艺的优化及其香气成分分析[J].食品科学, 2014, 35(7):196-201.
WANG X R, LUO J L, PAN N L, et al.Optimization of fermentation process for strawberry wine and analysis of aroma components[J].Food Science, 2014, 35(7):196-201.
[5] 贺莹, 冯彩平.富硒酵母对草莓酒品质的影响[J].食品工业, 2019, 40(5):1-3.
HE Y, FENG C P.Effect of selenium rich yeast on the quality of strawberry wine[J].The Food Industry, 2019, 40(5):1-3.
[6] 周雪艳, 赵一凡, 张晓腾, 等.不同发酵方式对鸭梨酒香气成分的影响[J].食品工业科技, 2018, 39(21):241-247;257.
ZHOU X Y, ZHAO Y F, ZHANG X T, et al.Effect of different fermentation styles on aroma components of Ya pear wines[J].Science and Technology of Food Industry, 2018, 39(21):241-247;257.
[7] 傅力, 周晓明, 阎文梅, 等.新疆赛买提杏发酵杏酒工艺条件的研究[J].酿酒科技, 2011(7):88-91.
FU L, ZHOU X M, YAN W M, et al.Study on the fermentation conditions of Xinjiang Saimaiti apricot wine[J].Liquor-Making Science ＆ Technology, 2011(7):88-91.
[8] 姚文生, 蔡莹暄, 刘登勇, 等.基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析[J].食品与发酵工业, 2021, 47(9):253-261.
YAO W S, CAI Y X, LIU D Y, et al.Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS[J].Food and Fermentation Industries, 2021, 47(9):253-261.
[9] KATAOKA H, LOKD H L, PAWLISZYN J.Applications of solid-phase microextraction in food analysis[J].Journal of Chromatography A, 2000, 880(1):35-62.
[10] 柴瑞雪, 安朝严, 刘涛, 等.基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析[J].食品科学, 2022, 43(4):175-182.
CHAI R X, AN Z Y, LIU T, et al.Analysis of key aroma compounds in ‘Shuanghong’ wine by solvent assisted flavor evaporation combined with gas chromatography-olfactometry-mass spectrometry[J].Food Science, 2022, 43(4):175-182.
[11] 叶文斌, 樊亮, 宫峥嵘, 等.东方草莓酒酿造工艺及香味成分分析[J].酿酒科技, 2015(12):50-52;56.
YE W B, FAN L, GONG Z R, et al.Production techniques of oriental strawberry wine & analysis of its volatile flavoring components[J].Liquor-Making Science ＆ Technology, 2015(12):50-52;56.
[12] 时宽芹. 草莓品种对其发酵酒理化性质与感官品质的影响研究[D].合肥:安徽农业大学, 2020.
SHI K Q.Effects of strawberry breeds on the physicochemical properties and sensory quality of wine[D].Hefei:Anhui Agricultural University, 2020.
[13] 王华. 葡萄酒分析检验[M].北京:中国农业出版社, 2011.
WANG H.Wine Analysis and Testing[M].Beijing:China Agriculture Press, 2011.
[14] 张彦聪, 李昀哲, 张军, 等.柠檬椰汁复合果酒的工艺研究及香气特征分析[J].食品与发酵工业, 2021, 47(4):173-181.
ZHANG Y C, LI Y Z, ZHANG J, et al.Fermentation optimization and aroma characteristic of lemon-coconut compound fruit wine[J].Food and Fermentation Industries, 2021, 47(4):173-181.
[15] 马林龙, 刘艳丽, 曹丹, 等.湖北优良茶树品系绿茶香气成分分析[J].食品科学, 2019, 40(10):251-256.
MA L L, LIU Y L, CAO D, et al.Analysis of aroma components of green teas made from leaves of high-quality tea strains in Hubei Province[J].Food Science, 2019, 40(10):251-256.
[16] 张欣珂, 赵旭, 成池芳, 等.葡萄酒中的酚类物质Ⅰ:种类、结构及其检测方法研究进展[J].食品科学, 2019, 40(15):255-268.
ZHANG X K, ZHAO X, CHENG C F, et al.Phenolics in wines Ⅰ:A review of categories, structures and detection methods[J].Food Science, 2019, 40(15):255-268.
[17] 余欢, 管敬喜, 杨莹, 等.7株野生葡萄酒酵母对‘桂葡3号’干白葡萄酒香气成分的影响[J].食品科学, 2019, 40(4):251-258.
YU H, GUAN J X, YANG Y, et al.Effects of seven wild wine yeast strains on the aroma compounds of ‘Guipu 3’ dry white wines[J].Food Science, 2019, 40(4):251-258.
[18] FALQUÉ E, DARRIET P, FERNÁNDEZ E, et al.Volatile profile and differentiation between Albariño wines from different origins[J].International Journal of Food Science & Technology, 2008, 43(3):464-475.
[19] LIN X, HU X P, WU W Y, et al.Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains[J].Food Science and Biotechnology, 2018, 28(3):657-667.
[20] MOLINA A M, et al.Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains[J].Food Chemistry, 2009, 117(2):189-195.
[21] 马腾臻, 宫鹏飞, 史肖, 等.红枣发酵酒香气成分分析及感官品质评价[J].食品科学, 2021,42(4):247-253.
MA T Z, GONG P F, SHI X, et al.Aroma components and sensory properties of fermented jujube wine[J].Food Science, 2021, 42(4):247-253.
[22] DANMALLAM F A, PIMENOV N V, PIMENOV N V.Study on prevalence, clinical presentation, and associated bacterial pathogens of goat mastitis in Bauchi, Plateau, and Edo states, Nigeria[J].Veterinary World, 2019, 12(5):638-645.
[23] 刘敏, 高伟, 张睿梅.杏汁发酵与杏皮渣发酵对杏酒香气质量的影响[J].食品科学, 2021, 42(22):193-200.
LIU M, GAO W, ZHANG R M.Effect of juice or pomace fermentation on aroma quality of apricot wine[J].Food Science, 2021, 42(22):193-200.
[24] CABRITA M J, FREITAS A M C, LAUREANO O, et al.Glycosidic aroma compounds of some Portuguese grape cultivars[J].Journal of the Science of Food and Agriculture, 2006, 86(6):922-931.
[25] 郭营营, 韩焱, 张彦聪, 等.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.
GUO Y Y, HAN Y, ZHANG Y C, et al.Effects of aging conditions on the quality of blueberry wine analyzed by HS-SPME-GC-MS and PCA[J].Food and Fermentation Industries, 2021, 47(20):271-277.
[26] 马腾臻, 李颍, 张莉, 等.油橄榄酒的酿造及香气成分分析[J].食品科学, 2014,35(18):161-166.
MA T Z, LI Y, ZHANG L, et al.Volatile compound analysis of Olea europaea L.wine[J].Food Science, 2014, 35(18):161-166.
[27] JOLLY N P, VARELA C, PRETORIUS I S.Not your ordinary yeast:Non-Saccharomyces yeasts in wine production uncovered[J].FEMS Yeast Research, 2014, 14(2):215-237.
[28] 王婷婷, 苑伟, 李华, 等.复合小浆果果酒中的酚类物质及其抗氧化活性分析[J].食品与发酵工业, 2019,45(3):183-188.
WANG T T, YUAN W, LI H, et al.Analysis of phenolics and their antioxidant activities in compounded small berry wines[J].Food and Fermentation Industries, 2019, 45(3):183-188.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司