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投稿时间：2015-03-17
投稿时间：2015-03-17
中文摘要: 采用顶空固相微萃取和气相色谱-质谱联用技术对蓝莓发酵酒进行两次蒸馏得到的蓝莓白兰地香气成分进 行分析。结果表明蓝莓白兰地中共检出 66 种香气成分，其中醇类 3 种、酯类 20 种、酸类 1 种、苯酚类 9 种、烃类 22种、其 他类 11 种，酯类在两次蒸馏白兰地中含量最高，一次蒸馏和二次蒸馏分别为 42.3 %和 29.43 %，表明酯类化合物是蓝 莓白兰地的主要香气成分。基于感官评价，一次蒸馏白兰地的感官评分要优于二次蒸馏的白兰地，其色泽清澈透明、 晶亮，无悬浮物、无沉淀，果香纯正，口味醇厚、爽净，具有和谐的蓝莓特征风味。
Abstract:Aroma components of blueberry brandy distilled two times from blueberry fermented wine were analyzed by headspace solid-phase micro-extraction（SPME） coupled to gas chromatography-mass spectrometry （GC-MS）. The results showed that 66 of aroma components were detected in the blueberry brandy， of which 3 kinds of alcohols， 20 kinds of esters， 1 kind of acid， 9 kinds of phenol species， 22 kinds of alkanes and 11 of other kinds. Esters relative content was the highest， of which one time distillation and two distillations were 42.3 % and 29.43 % respectively. Ester compounds were the main aroma components of blueberry brandy. According to sensory evaluation， one time distilled brandy in the sensory score was superior to the two distillation brandy. One time distilled brandy's color was clear， transparent， and bright. It had not suspension and precipitation. It's taste was mellow and of pure fruity， with harmonious blueberry characteristic flavor.
keywords: distillation blueberry brandy aroma components
文章编号：201601024 中图分类号： 文献标志码：A
基金项目:公益性行业（农业）科研专项（201103037）；北京市教委科 技计划面上项目（KM201510858001）
| 作者 | 单位 |
| 陆印1，陈亮2，*，胡仙妹3，李燕2 | 1. 白城师范学院 生命科学学院，吉林 白城 137000；2. 北京电子科技职业学院 生物工程学院，北京 100029；3. 郑州轻工业学院 食品与生物工程学院，河南 郑州 450002 |
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