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投稿时间：2021-05-14
投稿时间：2021-05-14
中文摘要: 黑果花楸酒是一种新型小浆果酒。采用高效液相色谱（high performance liquid chromatography，HPLC）和固相萃取-气相色谱-质谱联用（solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）技术探究其主要风味成分，并结合各物质的香气活性值（aroma activity value，OAV）进行主成分分析（principal component analysis，PCA）和香气轮分析。结果表明：黑果花楸酒中含有6种有机酸，乳酸含量最高，为7.981 g/L，其次为苹果酸和丙酸，草酸、酒石酸、柠檬酸和丙酸含量较低，乳酸对酒体风味贡献较大。主要挥发性物质为异丁醇、异戊醇、苯甲醇、苯乙醇、乙酸乙酯、丁二酸二乙酯、苯甲酸乙酯、乙酸、癸酸和苯甲醛等10种物质。
Abstract:Sorbus pohuashanensis wine is a new type of small berry wine.In this experiment，high-performance liquid chromatography（HPLC）and solid-phase microextraction-gas chromatography-mass spectrometry（HSSPME-GC-MS）were used to explore the main flavor components，and principal component analysis（PCA）and aroma profile analysis were carried out according to the aroma activity value（OAV）of each substance.The results showed that there were six types of organic acids in S.pohuashanensis wine.In terms of content，lactic acid was the highest（7.981 g/L），followed by malic acid and propionic acid，while oxalic acid，tartaric acid，citric acid and propionic acid were the lowest.Lactic acid made a great contribution to the wine flavor.The main volatile substances were isobutanol，isoamylol，phenylcarbinol，phenylethanol，ethyl acetate，diethyl succinate，ethyl benzoate，acetic acid，decanoic acid and benzaldehyde.
keywords: Sorbus pohuashanensis wine organic acids principal component analysis aroma profile volatile substance
文章编号：202209021 中图分类号： 文献标志码：
基金项目:2020年省预算内基本建设资金（创新能力建设）（2020C036-7）；吉林省教育厅科“十三五”科学技术项目（JJKH20200578KJ）；长大学者攀登计划（ZKP202006、ZKP202016）
| Author Name | Affiliation |
| WANG Yu-chao，LIU Si-qi，YANG Ding-kuan，XIN Jing，DUAN Cui-cui，LI Xiao-lei，LI Dan | Key Laboratory of Agricultural Products Processing，Jilin University，Changchun 130022，Jilin，China |
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