摘要
采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)方法,探讨13℃与18℃两种发酵温度对荔枝酒香气成分的影响。结果表明,两种发酵温度下从荔枝酒中分别检测出14和15种香气成分,其中酯类含量最高,其次是醇类。从两种荔枝酒中共同检出辛酸乙酯、己酸乙酯、癸酸乙酯、3-甲基-1-丁醇醋酸酯、2-甲基-1-丁醇醋酸酯、乙酸乙酯、3-甲基-1-丁醇、2-甲基-1-丁醇8种特征香气成分。两种荔枝酒的香气成分表现出种类的一致性,但平均含量存在较大的差异。这种差异为研究不同发酵温度对荔枝酒香气成分的影响提供了理论依据。
Effect of 13 ℃ and 18 ℃fermentation temperatures on Aroma Component of Litchi Wine was studied by using Head Space solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. The result showed that 14 and 15 kinds of Aroma components were detected in Litchi Wine at 13℃C and 18 ℃, respectively. Esters content was the highest, and followed by the alcohol. In addition, octanoic acid ethyl ester, hexanoic acid ethyl ester, decanoic acid ethyl ester, 3-methyl-l-butanol acetate, 2-methyl-l-butanol acetate, ethyl Acetate, 3-methyl-1- butanol and 2-methyl-l-butanol were detected in the two kinds of wine. The aroma components in two kind of wine represented an consistency, but relative content also showed greater differences.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期206-210,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
广州市难题招贤项目(2009C6-I051)
关键词
GC—MS
荔枝酒
发酵温度
香气成分
GC-MS
Litchi wine
fermentation temperature
aroma component
