本文已被：浏览 0次 下载 0次
投稿时间：2026-10-26 修订日期：2026-10-26
投稿时间：2026-10-26 修订日期：2026-10-26
中文摘要: 为比较不同苹果品种冰酒的色泽与挥发性风味特征，以秦脆（QC）、瑞阳（RY）、香妃海棠（XH）、维纳斯黄金（WNS）、秋立蒙（QL）和蜜脆（MC）冰酒为对象。采用CIE L*a*b*色度、电子鼻、HS-SPME-GC-MS、HS-GC-IMS和PTR-TOF-MS进行多平台分析。结果表明，6种冰酒的L*、a*和b*分别为86.67～92.43、?2.98～?0.38和3.41～21.16，RY和XH明度较高，MC黄色特征较弱。各样品对W5S传感器响应较强，WNS整体气味响应较高。HS-SPME-GC-MS筛选出60种代表性挥发性化合物，QL酯类相对比例最高（69.99%），WNS酚类和MC醇类相对比例较高，分别为48.62%和40.84%；GC-MS与GC-IMS共同检出2-甲基丁酸乙酯和1-戊醇。PTR-TOF-MS前2个主成分累计解释84.8%的总体变异。跨平台分析显示，GC-IMS与PTR-TOF-MS的样品空间构型一致性最高（Procrustes相关系数为0.854，M2=0.293，P=0.011），GC-MS与GC-IMS也具有较高构型相关性（相关系数为0.802，P=0.056），表明各平台可从整体气味、具体化合物、二维迁移指纹及快速离子指纹层面提供部分交叉验证和互补信息。综合色泽与挥发性风味特征，RY整体表现较为均衡，XH和QL分别呈现清新型和果香导向型冰酒的开发潜力。本研究为不同苹果品种的冰酒加工适用性评价及差异化开发提供参考。
Abstract:To compare the color and volatile flavor characteristics of ice wines produced from different apple cultivars and evaluate their suitability for ice-wine production and potential for differentiated product development. Ice wines produced from Qin Cui (QC), Rui Yang (RY), Xiangfei Crabapple (XH), Venus Gold (WNS), Qiulimeng (QL), and Honeycrisp (MC) apples were analyzed using a multiplatform approach combining CIE L*a*b* colorimetry, an electronic nose, headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS). The L*、a*,and b* values of the six ice wines ranged from 86.67 to 92.43, ?2.98 to ?0.38, and 3.41 to 21.16, respectively. RY and XH exhibited higher lightness, whereas MC showed a weaker yellow color. All samples showed strong responses to the W5S sensor, while WNS exhibited a higher overall odor response. A total of 60 representative volatile compounds were identified by HS-SPME-GC-MS. QL had the highest relative proportion of esters (69.99%), whereas WNS and MC had relatively high proportions of phenolic compounds (48.62%) and alcohols (40.84%), respectively. Ethyl 2-methylbutyrate and 1-pentanol were detected by both GC-MS and GC-IMS. The first two principal components derived from PTR-TOF-MS cumulatively explained 84.8% of the total variance. GC-IMS and PTR-TOF-MS showed the highest consistency in sample spatial configurations (Procrustes correlation = 0.854, M2=0.293, P=0.011), while GC-MS and GC-IMS showed a relatively high trend of configurational correlation (correlation=0.802, P=0.056). Considering both color and volatile flavor characteristics, RY exhibited a relatively balanced overall profile, while XH and QL showed potential for developing fresh-style and fruit-aroma-oriented apple ice wines, respectively. The analytical platforms provided partial cross-validation and complementary information at the levels of overall odor response, specific compounds, two-dimensional migration fingerprints, and rapid ion fingerprints. This study provides a reference for evaluating the suitability of different apple cultivars for ice-wine production and their differentiated product development.
文章编号：QY20260957 中图分类号： 文献标志码：
基金项目:自治区“天山英才”培养计划项目（2023TSYCJC0024）
| 作者 | 单位 | 邮编 |
| 石游 | 伊犁哈萨克自治州林业科学研究院 | 843300 |
| 谭苗林 | 伊犁师范大学 | 843300 |
| 汪子涵 | 伊犁师范大学 | 843300 |
| 张烨* | 伊犁师范大学 | 843300 |
| 马友福 | 伊犁哈萨克自治州林业科学研究院 | 843300 |
| 罗秉瑜 | 伊犁哈萨克自治州林业科学研究院 | 843300 |
| Author Name | Affiliation | Postcode |
| 843300 | ||
| 843300 | ||
| 843300 | ||
| 843300 | ||
| 843300 | ||
| 843300 |
引用文本：
津公网安备12011602301139号