食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 360 - 368

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036801

分析与检测

红树莓酒发酵过程中游离态和结合态香气成分分析

  • 马统魏 ,
  • 张波 ,
  • 王红娟 ,
  • 张潇方 ,
  • 钱敏敏 ,
  • 安敏 ,
  • 周彦栋 ,
  • 熊邦 ,
  • 段建玲
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室/甘肃省葡萄酒产业技术研发中心,甘肃 兰州,730070)
    2(临洮好果子生态农业科技发展有限公司,甘肃 定西,730500)
第一作者:硕士研究生(张波教授为通信作者,E-mail:zhangbo@gsau.edu.cn)

收稿日期: 2023-07-17

  修回日期: 2023-08-16

  网络出版日期: 2025-10-16

基金资助

甘肃农业大学伏羲人才“青年英才培养计划”(Ganfx-02Y06);甘肃省农业农村厅:甘肃省现代水果产业体系项目(GARS-SG-7)

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Analysis of free and bound aroma components in red raspberry wine fermentation

  • MA Tongwei ,
  • ZHANG Bo ,
  • WANG Hongjuan ,
  • ZHANG Xiaofang ,
  • QIAN Minmin ,
  • AN Min ,
  • ZHOU Yandong ,
  • XIONG Bang ,
  • DUAN Jianling
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology/ Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)
    2(Lintao Good Fruit Ecological Agricultural Science and Technology Development Co.LTD., Dingxi 730500, China)

Received date: 2023-07-17

  Revised date: 2023-08-16

  Online published: 2025-10-16

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摘要

该研究旨在研究红树莓果酒酒精发酵过程中游离态和结合态香气成分的变化情况。该试验采用顶空固相微萃取结合气相色谱质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)联用仪,分析酒精发酵过程中红树莓酒游离态和结合态香气物质种类及含量的变化。结果显示,红树莓酒精发酵过程中游离态和结合态香气物质共检测出61种,其中游离态香气化合物52种,结合态香气化合物30种,6种主要化合物以游离态和结合态2种形式存在。香气轮廓和主成分分析结果表明,游离态香气化合物在酒精发酵前期以表现青草香型的醇类物质为主,随着酒精发酵的进行,表现果香特征的癸酸乙酯、乙酸异戊酯、己酸乙酯等化合物以及表现花果香特征的辛酸乙酯、庚酸乙酯、癸酸甲酯等化合物的含量增加明显;结合态香气化合物以花果香为主。该研究将为红树莓酒的风味品质研究提供一定的数据参考和理论依据。

关键词： 红树莓; 结合态香气化合物; 游离态香气化合物; 酒精发酵; 香气轮廓; 主成分分析

本文引用格式

马统魏 , 张波 , 王红娟 , 张潇方 , 钱敏敏 , 安敏 , 周彦栋 , 熊邦 , 段建玲 . 红树莓酒发酵过程中游离态和结合态香气成分分析[J]. 食品与发酵工业, 2025 , 51(18) : 360 -368 . DOI: 10.13995/j.cnki.11-1802/ts.036801

Abstract

This study aimed to study the changes of free and bound aroma components in red raspberries during alcohol fermentation.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the variety and content changes of free and bound aromatic compounds in raspberry wine during alcohol fermentation.61 free and bound aroma compounds were detected, including 52 free and 30 bound aroma compounds.6 main compounds existed in free and bound forms.The aroma profile and principal component analysis results showed that free aroma compounds were mainly light-flavor type in the early stage of alcohol fermentation.With the progress of alcohol fermentation, the contents of ethyl decanoate, isoamyl acetate and ethyl hexanoate, which showed fruit-odor characteristics, as well as compounds such as ethyl caprylate, ethyl heptanoate, and methyl decanoate, which exhibited floral and fruity aroma characteristics, increased significantly.The combined aroma compounds were mainly floral and fruity.This study will provide some data references and a theoretical basis for studying the flavor quality of red raspberry wine.

Key words： red raspberry; bound aroma compounds; free aroma compounds; alcohol fermentation; aroma profile; principal component analysis

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