食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 253 - 261

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036341

分析与检测

基于智能感官和气相色谱质谱联用的中国三产区市售马瑟兰葡萄酒感官特征总结与差异分析

  • 王悦 ,
  • 葛谦 ,
  • 张静 ,
  • 马婷婷 ,
  • 房玉林 ,
  • 李彩虹 ,
  • 孙翔宇
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  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(宁夏农产品质量标准与检测技术研究所,宁夏 银川,750002)
    3(西北农林科技大学 食品学科与工程学院,陕西 杨凌,712100)
第一作者:硕士研究生(李彩虹副研究员和孙翔宇教授为共同通信作者,E-mail:lch.6868@163.com;sunxiangyu@nwafu.edu.cn)

收稿日期: 2023-06-02

  修回日期: 2023-08-07

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金 (32260628);宁夏回族自治区自然科学基金(2021AAC02023,2022AAC03437);陕西省重点研发计划(2022ZDLNY04,2022NY-039,(8)陕西省科协青年人才托举计划(20210203))

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Analysis of characteristics and differences between commercial Marselan wines from three Chinese origins based on of intelligent sensory and GC-MS

  • WANG Yue ,
  • GE Qian ,
  • ZHANG Jing ,
  • MA Tingting ,
  • FANG Yulin ,
  • LI Caihong ,
  • SUN Xiangyu
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Ningxia Institute of Agricultural Products Quality Standards and Testing Technology, Yinchuan 750002, China)
    3(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Received date: 2023-06-02

  Revised date: 2023-08-07

  Online published: 2024-06-11

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摘要

为增进了解中国不同产区马瑟兰葡萄酒的感官特征,采用电子鼻和电子眼对中国3个产区(河北、宁夏和山东)马瑟兰市售酒的智能感官特征进行了分析与比较,并结合顶空固相微萃取-气相色谱质谱联用对挥发性化合物成分进行定量分析。结果显示,河北地区马瑟兰葡萄酒b*值显著高于其他地区,宁夏地区具有最高的a*值和最低的L*值。马瑟兰葡萄酒总体呈现了随着年份变老而黄色调(b*值)增加和亮度(L*值)提高的颜色老化现象。不同地区电子鼻响应值雷达图轮廓具有相同的特点,传感器S2对马瑟兰葡萄酒的响应值最高且S1响应值最低。河北地区轮廓与山东区分最明显。马瑟兰样品共检测出100种挥发性化合物,以酯类和醇类为主。β-大马烯酮和癸酸乙酯是所计算的气味活度值最大的挥发性物质。花香、甜香和果香是3个地区马瑟兰葡萄酒中主要的香气特征。基于挥发性物质含量的线性判别分析可以实现地区之间的明显区分。

关键词： 马瑟兰; 市售酒; 电子鼻; 香气; 智能感官

本文引用格式

王悦 , 葛谦 , 张静 , 马婷婷 , 房玉林 , 李彩虹 , 孙翔宇 . 基于智能感官和气相色谱质谱联用的中国三产区市售马瑟兰葡萄酒感官特征总结与差异分析[J]. 食品与发酵工业, 2024 , 50(8) : 253 -261 . DOI: 10.13995/j.cnki.11-1802/ts.036341

Abstract

To improve the understanding of the sensory characteristics of Marselan wines from different regions in China, intelligent sensory characteristics of commercial Marselan wines from three regions(Hebei, Ningxia and Shandong) in China were analyzed and compared using e-nose and e-eye, and quantitative analysis of volatile compound components was conducted by headspace solid-phase microextraction gas chromatographymass.Results showed that the b* values of Marselan wines in Hebei were significantly higher than those in other regions, and Ningxia had the highest a* values and the lowest L* values.Marselan wines in general showed an aging phenomenon of increasing yellow tones (b* values) and brightness (L* values) with ageing.E-nose response value radar map profiles of different regions had the same characteristics, with sensor S2 showing the highest response value and S1 the lowest response value.The profile of Hebei region was most clearly distinguished from Shandong.A total of 100 volatile compounds were detected in the Marselan samples, mainly esters and alcohols.β-damascenone and ethyl caprate were the volatiles with the highest calculated odor activity values.Floral, sweet and fruity aromas were the main aroma characteristics in the Marselan wines from the three regions.Linear discriminant analysis based on volatile compounds content showed a clear distinction between regions.

Key words： Marselan; commercial wine; e-nose; aroma; intelligent sensory

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