首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201604

威代尔甜葡萄酒主要呈香物质和香气特征的鉴定(25)

作者: 王家梅1,张军翔1,薛 洁2,刘 娜1,张峰玮1

地址:1.宁夏大学农学院,宁夏 银川 750021; 2.中国食品发酵工业研究院,北京 100015
摘要 通过气相色谱-质谱联用(GC-MS)对威代尔甜葡萄酒中的呈香物质进行鉴定,准确定量出了35种挥发性香气成分,并结合各物质的感官阈值对每种物质的香气活性值(OAV)进行计算,寻找出威代尔甜葡萄酒中的主要呈香物质。同时,通过感官评鉴对4款威代尔甜葡萄酒的香气特征和轮廓进行了分析。结果表明,4种威代尔甜葡萄酒中共有18种香气成分具有气味活性,其中4-甲基-4-巯基-2-戊酮的气味活性值最高,使甜葡萄酒表现出苦味和葡萄柚的风味;辛酸乙酯、乙酸异戊酯、己酸乙酯、乙酸乙酯主要为甜葡萄酒提供水果香;丁香酚、2-苯乙醇使葡萄酒具有花香。威代尔甜葡萄酒的香气特征整体表现出蜜香、甜苹果、葡萄柚的香气特征,其中,兰月谷甜白苦杏仁味、脂肪味突出;张裕冰酒花香突出,有玫瑰和焦糖的独特味道;巴格斯冰酒果香突出,植物味明显;加拿大云惜甜白有菠萝和麦芽的香气,符合分析的结果。
关键词 甜葡萄酒; 威代尔; GC-MS; OAV; 香气轮廓; 葡萄酒
中图分类号: TS262.6;TS261.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2016)04-0025-05

英文标题: Identification of Main Aroma Components and Aroma Characteristics of Vidal Sweet Wine

英文作者: WANG Jiamei1, ZHANG Junxiang1, XUE Jie2, LIU Na1 and ZHANG Fengwei1

英文地址: 1.College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021; 2. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China

英文摘要 In the experiments, 35 kinds of volatile aroma compounds in Vidal sweet wine were identified and quantified accurately by GC-MS. Odor activity value (OAV) of each compound was calculated in combination with its sensory threshold value. Then the main aroma compounds in Vidal sweet wine were determined. Meanwhile, the aroma characteristics of four kinds of Vidal sweet wine were analyzed through sensory evaluation and aroma profile analysis. The results showed that, 18 kinds of aroma compounds in the four kinds of Vidal sweet wine presented odor activity, among them, OAV of 4-mercapto-4-methyl-2-pentanone was the highest (it endowed the sweet wine bitter taste and grapefruit flavor), ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl acetate mainly provided the sweet wine with fruity aroma, and eugenol and 2-phenylethanol provided the sweet wine with flower smell. The four kinds of Vidal sweet wine displayed honey and grapefruit aroma, among them, Moon Valley sweet white wine had prominent apricot kernel and fat flavor, Changyu ice wine had outstanding flower aroma with unique taste of rose and caramel, Bacchus ice wine had prominent fruit aroma and evident plant aroma, and Yancy sweet white wine had the aroma of pineapple and malt, which was in accordance with the analysis results.
英文关键词 sweet wine; Vidal; GC-MS; OAV; aroma profile; wine
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2018
电子邮件:NJKJ@263.net