摘要
该研究以四款代表性国产冰酒(编号为1号~4号)为研究对象,采用顶空-固相微萃取(HS-SPME)结合气质联用(GC-MS)技术测定冰酒的挥发性香气成分,并构建主成分分析(PCA)-优劣解距离法(TOPSIS)模型对冰酒香气品质进行分析评价。结果表明,四款冰酒共检测出118种挥发性香气成分,其中脂肪酸乙酯类18种、乙酸酯类8种、其他酯类24种、醇类13种、萜烯类12种、降异戊二烯衍生物4种、酸类5种、醛酮类9种、芳香族化合物15种、其他类10种;四款冰酒中香气成分的种类与含量差别显著。通过相对气味活度值(ROAV)筛选出22种重要香气物质(ROAV>0.1),10种关键香气物质(ROAV>1)。相关性结果表明,辛酸乙酯与苯乙醛呈显著负相关(P<0.05)、与大马士酮呈极显著负相关(P<0.01);大马士酮与苯乙醛呈显著正相关(P<0.05)、与癸酸乙酯和辛酸乙酯呈极显著负相关(P<0.01)。PCA-TOPSIS得出四款冰酒的香气评价结果Si(相对接近度)依次为0.804(4号)>0.572(2号)>0.411(1号)>0.229(3号),表明4号冰酒香气品质最优。
Using 4 representative domestic icewines(numbered No.1-No.4) as research subjects,the volatile aroma components in the icewines were determined using headspace solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS).The aroma quality of icewines was analyzed and evaluated by constructing principal component analysis(PCA)-technique for order preference by similarity to ideal solution(TOPSIS) model.The results showed that a total of 118 volative aroma components were detected in the 4 icewines,including 18 fatty acid ethyl esters,8 acetate esters,24 other esters,13 alcohols,12 terpenes,4 norisoprenoids,5 acids,9 aldehydes and ketones,15 aromatic compounds,and 10other compounds.The aroma composition and content of 4 icewines exhibited significant differences.22 important aroma compounds(ROAV>0.1)and 10 key aroma compounds(ROAV>1) were selected through the relative odor activity value(ROAV).The correlation results showed that ethyl octanoate showed a significant negative correlation with phenylacetaldehyde(P<0.05) and an extremely significant negative correlation with damascone(P<0.01),while damascone showed a significantly positive correlation with phenylacetaldehyde(P<0.05) and extremely significant negative correlations with decanoic acid ethyl ester and ethyl caprate(P<0.01).According to PCA-TOPSIS,the aroma evaluation results for 4 icewines,ranked in descending order of Si(relative closeness),were 0.804(No.4),0.572(No.2),0.411(No.1),and 0.229(No.3),indicating that icewine No.4 had the optimal aroma quality.
作者
张杨
曲绎霖
孙永德
孔维府
李红娟
ZHANG Yang;QU Yilin;SUN Yongde;KONG Weifu;LI Hongjuan(Yantai Research Institute,China Agricultural University,Yantai 264670,China)
出处
《中国酿造》
北大核心
2025年第1期258-268,共11页
China Brewing
基金
2022年度烟台市校地融合资金项目。
关键词
冰葡萄酒
香气质量评价
相对气味活度值
主成分分析法
优劣解距离法
icewine
aroma quality evaluation
relative odor activity value
principal component analysis
technique for order preference by similarity to ideal solution
