石榴酒发酵过程中香气动态变化规律
|
摘要
该文采用SPME-GC-MS,对红玛瑙石榴发酵过程不同时期香气成分进行测定分析,结果表明,在石榴酒发酵全过程中,共检测出123种游离态物质。发酵初始(石榴汁)共检出25种,发酵第1天到发酵结束时第8天分别检出29、44、55、59、64、63、67、67种。在石榴果酒的发酵过程中,很多来源于石榴汁中的香气物质发生了迁移,随着发酵的进行,石榴酒中挥发性风味物质的种类也愈发增加。酯类、醇类、酸类无论是数量还是相对含量在整个发酵过程中一直均处于较高的水平。醛类、酮类、烷烃类等化合物则随着发酵的进行相对含量显著降低。此外,萜烯类化合物种类显著增加。该研究明确了石榴果酒酿制过程中香气物质组成的变化规律。
Analysis of flavor compounds is a basis for regulating pomegranate wine flavor and improving its quality. This study analyzed the aroma compounds of pomegranate wine at different fermentation stages by solid phase microextraction combined gas chromatography-mass spectrometry( SPME-GC-MS). The results showed that during the whole fermentation process,a total of 123 free compounds were detected. Among them,twenty-five compounds were detected at the beginning of fermentation. There were twenty-nine,forty-four,fifty-five,fifty-nine,sixty-four,sixtythree,sixty-seven and sixty-seven compounds detected from the first day of fermentation to the end( day 8). It was found that many aroma compounds migrated from pomegranate juice during fermentation,and the types of flavor compounds in pomegranate wine increased. Esters,alcohols,and acids always existed at high levels during fermentation.In comparison,the relative contents of aldehydes,ketones,and alkanes declined significantly. In addition,the kinds of terpenoids increased significantly. This study clarified the changes in aroma compounds during fermentation process of pomegranate wine.
Analysis of flavor compounds is a basis for regulating pomegranate wine flavor and improving its quality. This study analyzed the aroma compounds of pomegranate wine at different fermentation stages by solid phase microextraction combined gas chromatography-mass spectrometry( SPME-GC-MS). The results showed that during the whole fermentation process,a total of 123 free compounds were detected. Among them,twenty-five compounds were detected at the beginning of fermentation. There were twenty-nine,forty-four,fifty-five,fifty-nine,sixty-four,sixtythree,sixty-seven and sixty-seven compounds detected from the first day of fermentation to the end( day 8). It was found that many aroma compounds migrated from pomegranate juice during fermentation,and the types of flavor compounds in pomegranate wine increased. Esters,alcohols,and acids always existed at high levels during fermentation.In comparison,the relative contents of aldehydes,ketones,and alkanes declined significantly. In addition,the kinds of terpenoids increased significantly. This study clarified the changes in aroma compounds during fermentation process of pomegranate wine.
引文
[1]濮智颖,翟文俊,杨春霞,等.全发酵石榴酒的营养价值和保健作用[J].食品科技,2007,32(8):278-281.
[2]冯玉增,王松林,王运钢.我国石榴研究概况[C]∥中国石榴研究进展,2010.
[3]邓红梅,庄依晴,马玉刚.石榴酒的酿造工艺研究与成分分析[J].食品工业,2018,39(8):164-167
[4]林雨晴,秦丹.石榴果酒营养成分及加工工艺进展[J].农产品加工,2018(13):44-46.
[5]武云亮.石榴资源的开发利用与产业化发展[J].资源开发与市场,1999,15(4):208-209.
[6] EBELER S E. Analytical chemistry:Unlocking the secrets of wine flavor[J]. Food Review Intational,2001,17(1),45-64.
[7] TANG K,MA L,HAN Y H,et al. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of Chinese wines[J]. Journal of Food Science,2015,80(1):20-28.
[8] TANG K,LI J M,WANG B. et al. Evaluation of nonvolatile flavor compounds in Vidal icewine from China[J]. American Journal of Enology and Viticulture,2013,64(1):110-117.
[9] ANDREU-SEVILLA A J,MENA P,MARTI N,et al.Volatile composition and descriptive sensory analysis of pomegranate juice and wine[J]. Food Research International,2013,54(1):246-254.
[10] WASILA H,LI X,LIU L,et al. Peel effects on phenolic composition,antioxidant activity,and making of pomegranate juice and wine[J]. Journal of Food Science,2013,78(7):1 166-1 172.
[11]张宪宇.石榴酒发酵工艺初探[J].酿酒科技,1998(1):61-62.
[12]刘月永,高红心.干型石榴酒的研制[J].食品工业,2000(4):88-90.
[13]唐虎利,谢亚玲.浸渍发酵法酿制干红石榴酒[J].酿酒科技,2004(6):74-76.
[14]杜琨,刘钊.低度石榴果酒的生产工艺[J].酿酒科技,2006(11):81-82.
[15]田晓菊,张宝善,张百刚.影响石榴酒发酵过程中甲醇和杂醇油生成量的几个工艺因素[J].安徽农业科学,2009,37(33):1 6705-16 707.
[16] BERENGUER M,VEGARA S,BARRAJON E,et al.Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains[J]. Food Chemistry,2016,190:848-855.
[17] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[18] MA Y,TANG K,XU Y,et al. Characterization of the key aroma compounds in chinese vidal icewine by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission tests[J]. Journal of Agricultural and Food Chemistry,2017,65:394-401
[19] HUANG L,MA Y,TIAN X,et al. Chemosensory characteristics of regional vidal icewines from China and Canada[J]. Food Chemistey,2018,261:66-74.
[20]田晓菊.石榴发酵酒加工工艺的研究[D].西安:陕西师范大学,2007.
[21]李美萍,苗潇潇,张生万. HS-SPME-GC-MS分析石榴酒中易挥发性成分[J].食品科学,2014,35(8):263-268.
[22] LAN Y L,WU J,WANG X J,et al. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process[J]. Food Chemistry,2017,232:777-787.
[23]范刚,王可兴,潘思轶.水果中糖苷键合态香气物质的研究进展[J].中国农业科学,2010,43(24):5 100-5 111
[24] MAICAS S,MATEO J J. Hydrolysis of terpenyl glycosides in grape juice and other fruit juices:A review[J].Applied microbiology and biotechnology,2005,67(3):322-335
[25] CABRITA M J,FREITAS A M C,LAUREANO O,et al.Glycosidic aroma compounds of some Portuguese grape cultivars[J]. Journal of the Science of Food and Agriculture,2006,86(6):922-931.
[2]冯玉增,王松林,王运钢.我国石榴研究概况[C]∥中国石榴研究进展,2010.
[3]邓红梅,庄依晴,马玉刚.石榴酒的酿造工艺研究与成分分析[J].食品工业,2018,39(8):164-167
[4]林雨晴,秦丹.石榴果酒营养成分及加工工艺进展[J].农产品加工,2018(13):44-46.
[5]武云亮.石榴资源的开发利用与产业化发展[J].资源开发与市场,1999,15(4):208-209.
[6] EBELER S E. Analytical chemistry:Unlocking the secrets of wine flavor[J]. Food Review Intational,2001,17(1),45-64.
[7] TANG K,MA L,HAN Y H,et al. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of Chinese wines[J]. Journal of Food Science,2015,80(1):20-28.
[8] TANG K,LI J M,WANG B. et al. Evaluation of nonvolatile flavor compounds in Vidal icewine from China[J]. American Journal of Enology and Viticulture,2013,64(1):110-117.
[9] ANDREU-SEVILLA A J,MENA P,MARTI N,et al.Volatile composition and descriptive sensory analysis of pomegranate juice and wine[J]. Food Research International,2013,54(1):246-254.
[10] WASILA H,LI X,LIU L,et al. Peel effects on phenolic composition,antioxidant activity,and making of pomegranate juice and wine[J]. Journal of Food Science,2013,78(7):1 166-1 172.
[11]张宪宇.石榴酒发酵工艺初探[J].酿酒科技,1998(1):61-62.
[12]刘月永,高红心.干型石榴酒的研制[J].食品工业,2000(4):88-90.
[13]唐虎利,谢亚玲.浸渍发酵法酿制干红石榴酒[J].酿酒科技,2004(6):74-76.
[14]杜琨,刘钊.低度石榴果酒的生产工艺[J].酿酒科技,2006(11):81-82.
[15]田晓菊,张宝善,张百刚.影响石榴酒发酵过程中甲醇和杂醇油生成量的几个工艺因素[J].安徽农业科学,2009,37(33):1 6705-16 707.
[16] BERENGUER M,VEGARA S,BARRAJON E,et al.Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains[J]. Food Chemistry,2016,190:848-855.
[17] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[18] MA Y,TANG K,XU Y,et al. Characterization of the key aroma compounds in chinese vidal icewine by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission tests[J]. Journal of Agricultural and Food Chemistry,2017,65:394-401
[19] HUANG L,MA Y,TIAN X,et al. Chemosensory characteristics of regional vidal icewines from China and Canada[J]. Food Chemistey,2018,261:66-74.
[20]田晓菊.石榴发酵酒加工工艺的研究[D].西安:陕西师范大学,2007.
[21]李美萍,苗潇潇,张生万. HS-SPME-GC-MS分析石榴酒中易挥发性成分[J].食品科学,2014,35(8):263-268.
[22] LAN Y L,WU J,WANG X J,et al. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process[J]. Food Chemistry,2017,232:777-787.
[23]范刚,王可兴,潘思轶.水果中糖苷键合态香气物质的研究进展[J].中国农业科学,2010,43(24):5 100-5 111
[24] MAICAS S,MATEO J J. Hydrolysis of terpenyl glycosides in grape juice and other fruit juices:A review[J].Applied microbiology and biotechnology,2005,67(3):322-335
[25] CABRITA M J,FREITAS A M C,LAUREANO O,et al.Glycosidic aroma compounds of some Portuguese grape cultivars[J]. Journal of the Science of Food and Agriculture,2006,86(6):922-931.