文献类型：期刊文献

中文题名：基于智能感官和HS-SPME-GC-MS技术分析火龙果发酵酒的风味

英文题名：Analysis of fermented dragon fruit wine flavor based on intelligent sensory and HS-SPME-GC-MS

作者：于志海 何书成 董文轩 石明芝 袁叶鑫 张美星 黄名正 刘晓柱 刘晓辉 龚勋

第一作者：于志海

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003

第一机构：贵州理工学院食品药品制造工程学院

年份：2023

卷号：42

期号：9

起止页码：223-229

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州理工学院高层次人才科研启动经费项目(XJGC20190662);贵州省教育厅高等学校科学研究项目(黔教技[2022]050号);贵州省自然科学基金项目(黔科合基础-ZK[2023]一般137)。

语种：中文

中文关键词：产地;采收时间;火龙果发酵酒;风味;主成分分析

外文关键词：producing area;harvest time;fermented dragon fruit wine;flavor;principal component analysis

摘要：该研究采用智能感官技术(电子鼻和电子舌)对不同采收时间(8月、9月、10月)及贵州产地(关岭、罗甸、贞丰)火龙果的发酵酒香气和滋味特征进行研究,对其进行主成分分析(PCA),并采用顶空固相微萃取-气质(HS-SPME-GC-MS)联用仪对其挥发性风味成分进行分析。结果表明,9月份罗甸采收火龙果制备的发酵酒对甲基类化合物、无机硫化合物、长链烷烃等化合物响应值最高,8月份采收火龙果制备的发酵酒酸味响应值最高。样品共检出67种挥发性风味化合物,其中,酯类35种、醇类17种、酸类2种、芳香族化合物3种、醛酮类3种和其他类7种。其中,相对风味活性值(ROAV)>1的挥发性风味成分14种,特征香气成分4种(乙酸-3-甲基丁酯、己酸乙酯、辛酸乙酯和(Z)-2,3-丁二醇)。结果表明,季节对滋味和气味的影响大于产地,但对发酵酒的特征香气成分没有影响。
The smell and taste characteristics of fermented wine from dragon fruit harvested at different time(August,September and October)and Guizhou producing areas(Guanling,Luodian and Zhenfeng)were studied,the results were analyzed with principal component analysis(PCA),and the volatile flavor components were analyzed by HS-SPME-GC-MS.The results showed that the fermented wine of dragon fruit harvested from Luodian in September had the highest response value to methyl compounds,inorganic sulfur compounds,long chain alkane and other compounds.The acidity response value of fermented wine of dragon fruit harvested in August was the highest.A total of 67 volatile flavour compounds were detected in the samples,including 35 esters,17 alcohols,2 acids,3 aromatic compounds,3 aldehydes and 7 other compounds.Among them,there were 14 volatile flavor components with relative flavor activity value(ROAV)>1,and 4 characteristic aroma components(3-methyl butyl acetate,ethyl caproate,ethyl caprylate and(Z)-2,3-butanediol).The results showed that the influence of season on taste and smell was greater than that of producing areas,but it had no influence on the characteristic aroma components of fermented wine.