摘要
为探究法格酒花(不同浓度)对酿造葡萄酒风味物质的影响,试验利用气相色谱质谱联用(gas chromatography-mass spectrometry,GC-MS)分析不同酒花添加量的葡萄酒挥发性物质,并结合感官评价分析不同酒花添加量对香味和色泽的影响。试验结果表明:GC-MS共检测到33种挥发性物质,其中酯类16种,占总比的48.48%;醇类11种,占总比的33.33%,酸类物质1种,占总比的3.03%其他化合物5种,占总比的15.15%。主成分和聚类分析表明C00和E04最为相似,E01与其他4个样品差异大。研究结果表明:酒花浓度必须达到一定剂量才会对葡萄酒的香味和色泽产生积极影响。
In order to explore the effect of fage hops(different concentration)on the aromatic components in brewed grape wine,gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile substances in grape wine with different hops amount,and sensory evaluation was conducted to analyze the effect of different hops amount on flavor and color.The results showed that 33 volatile compounds were detected by GC-MS,including 16 esters(48.48%),11 alcohols(33.33%),1 acid(3.03%)and 5 other compounds(15.15%).Principal component analysis and cluster analysis showed that C00 and E04 were the most similar,and E01 differed greatly from the other four samples.The results showed that the concentration of hops must reach a certain dose to have a significant impact on the flavor and color of wine.The results showed that the concentration of hops must reach a certain dose to have a significant impact on the flavor and color of grape wine.
作者
段丽丽
姜良珍
何莲
田怡
王淑雅
杨晓仪
易宇文
DUAN Li-li;JIANG Liang-zhen;HE Lian;TIAN Yi;WANG Shu-ya;YANG Xiao-yi;YI Yu-wen(College of Food,Sichuan Tourism University,Chengdu 610100,Sichuan,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu 610100,Sichuan,China;Culinary Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第13期176-183,共8页
Food Research and Development
基金
四川省川菜发展研究中心项目(CC18Z12)
四川省教育厅自然科学项目(16ZB0345)
四川省大学生创新创业训练项目(201811552098)
四川旅游学院校级大学生创新创业项目(2018XKZ30)。
作者简介
段丽丽(1980-),女(汉),副教授,博士,研究方向:食品分析与检测;通信作者:易宇文(1980-),男(汉),研究员,硕士,研究方向:食品检测。
