食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 294 - 300

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038300

分析与检测

顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味

  • 王利萍 ,
  • 丁昱文 ,
  • 吴颜欣 ,
  • 邱树毅 ,
  • 戴怡凤 ,
  • 周鸿翔
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  • 1(贵州大学 酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
    2(贵州茅台(集团)生态农业产业发展有限公司,贵州 丹寨,557500)
    3(北京食品营养与人类健康高精尖创新中心,北京工商大学,北京,100048)
第一作者:硕士研究生(戴怡凤教授为通信作者,E-mail:yifengdai2010@163.com)

收稿日期: 2023-12-19

  修回日期: 2024-02-06

  网络出版日期: 2024-07-12

基金资助

国家自然科学基金地区基金项目(32260640);蓝莓酒技术研发(黔科合支撑[2022]重点 006 号);国家自然科学基金青年科学基金项目(31801509);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);科技平台及人才团队计划项目(黔科合平台人才(2018)5251);2022年贵州省高等学校教学内容和课程体系改革项目-酒类风味化学

收起

Flavor analysis of blueberry wines with different residual sugar contents by headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic tongue

  • WANG Liping ,
  • DING Yuwen ,
  • WU Yanxin ,
  • QIU Shuyi ,
  • DAI Yifeng ,
  • ZHOU Hongxiang
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  • 1(Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Kweichow Moutai (Group) Ecological Agriculture Industry Development Co.Ltd., Danzhai 557500, China)
    3(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2023-12-19

  Revised date: 2024-02-06

  Online published: 2024-07-12

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摘要

蓝莓酒的风味会影响其质量与感官评价,因此研究蓝莓酒中的风味物质十分必要。该文利用顶空固相微萃取-气相色谱-质谱联用技术结合电子舌研究2种半甜、2种半干蓝莓酒风味,发现4种蓝莓酒的苦味、涩味均表现出随残糖含量下降而逐渐升高的趋势,酸味、后苦味、后涩味无显著性差异。4种蓝莓酒中,半甜型蓝莓酒中酯类化合物含量高于半干型蓝莓酒,而半干型蓝莓酒中醇类化合物高于半甜型蓝莓酒。乙酸乙酯、萜品油烯、月桂酸乙酯等挥发性风味化合物在半甜型蓝莓酒中含量较高,肉桂酸乙酯、苯甲酸乙酯、苯乙酸乙酯等化合物在半干型蓝莓酒中含量较高, 正辛醇、乙酸与发酵程度无显著性关联。此外,利用偏最小二乘法判别分析,分析发现4种蓝莓酒中13种潜在差异标志物,并结合香气活度值研究发现meso-2,3-丁二醇与芳樟醇分别仅为半甜型与半干型的整体风味做出贡献,而大马酮、苯乙醇、异戊醇、乙酸的香气活度值＞500,为不同残糖含量蓝莓酒的整体风味做出了重要贡献。

关键词： 发酵蓝莓酒; 顶空固相微萃取-气相色谱-质谱联用技术; 电子舌; 偏最小二乘法判别分析; 香气活度值

本文引用格式

王利萍 , 丁昱文 , 吴颜欣 , 邱树毅 , 戴怡凤 , 周鸿翔 . 顶空固相微萃取-气相色谱-质谱联用技术结合电子舌分析不同残糖含量蓝莓酒体风味[J]. 食品与发酵工业, 2024 , 50(11) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.038300

Abstract

The flavor of blueberry wine affects its quality and sensory evaluation, so it is necessary to study the flavor compounds in blueberry wine.In this paper, the flavor of two semi-sweet blueberry wines and two semi-dry blueberry wines were investigated via headspace solid phase microextraction gas chromatography-mass spectrometry and electronic tongue.It was found that the bitterness and astringency of the four blueberry wines showed a gradual increase with the decrease of residual sugar content, and there was no significant difference in the sourness, post-bitterness, and post-astringency.Among the four blueberry wines, the semi-sweet blueberry wine contained higher levels of esters than the semi-dry blueberry wine, while the semi-dry blueberry wine contained higher levels of alcohol than the semi-sweet blueberry wine.Volatile flavor compounds, such as ethyl acetate, terpinolene, and ethyl dodecanoate were higher in semi-sweet blueberry wines, whereas compounds such as ethyl cinnamate, ethyl benzoate, and ethyl phenylacetate were higher in semi-dry blueberry wines, and 1-octanol and acetic acid had no significant correlation with the degree of fermentation.In addition, partial least-squares discrimination analysis was used to identify 13 potential differential markers in the four blueberry wines, and combined with the odour active values study, it was found that meso-2,3-butanediol and linalool only contributed to the overall flavor of semi-sweet and semi-dry, respectively, whereas β-damascenone, 2-phenylethanol, 3-methy1-butanol, and acetic acid with odour active values >500 made a significant contribution to the overall flavor of the blueberry wines with different residual sugar contents.

Key words： fermented blueberry wine; headspace solid phase microextraction gas chromatography-mass spectrometry; electronic tongue; partial least-squares discrimination analysis; odour active values

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