应用定量描述分析和气相色谱-闻香/质谱法研究黄土高原赤霞珠干红葡萄酒香气特征

摘要

采用定量描述分析(quantitative descriptive analysis,QDA)法对黄土高原两个小产区(驮腰坡、十里铺)赤霞珠干红葡萄酒进行香气感官分析,同时应用液液萃取(liquid-liquid extraction,LLE)的前处理方法,通过气相色谱-闯香法(gas chromatography-olfactometry,GC-O)和气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)技术相结合进行香气活性成分分析.结果表明,从黄土高原两个小产区赤霞珠干红葡萄酒中分别检测出54种和55种对香气有贡献的化合物.其中驮腰坡香气强度较大(FD≥81)的化合物有乙酸乙酯、乳酸乙酯、癸酸乙酯、2,3-丁二酮、异丁酸、β-大马酮、反式-橙花叔醇、3-甲硫基丙醛、糠醛、γ-丁内酯,十里铺香气强度较大(FD≥81)的化合物有乳酸乙酯、辛酸乙酯、3-羟基丁酸乙酯、己酸己酯、癸酸乙酯、2,3-丁二酮、醋酸、异丁酸、丁酸、香茅醇、β-大马酮、反式-橙花叔醇、乙酸苯乙酯、苯乙醇、3-甲硫基丙醛、3-甲硫基丙醇、糠醛.QDA结果显示,驮腰坡产区的赤霞珠干红葡萄酒表现出很强的黑醋栗、李子干和烟熏的香气特征.而十里铺产区的赤霞珠干红葡萄酒更多呈现出果香、花香、蜂蜜等甜美的香气特征.该研究为深入研究黄土高原赤霞珠葡萄酒的特征风味提供了基础数据和理论依据.%Quantitative description analysis (QDA) was conducted to analyze two Cabernet sauvignon red wine from two different regions (TYP,SLP) of loess plateau slope.The aroma active compounds were extracted by liquidliquid extraction (LLE) extraction.Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) were adopted to identify aroma active compounds.54 and 55 kinds of aroma compounds were respectively detected in these two cabernet sauvignon wines from loess plateau.The compounds with high aroma intensity (FD ≥ 81) in TYP wine were ethyl acetate,ethyl lactate,ethyl caprate,2,3-butanedione,isobutyric acid,β-damascenone,trans-nerolidol,3-(Methyhhio) propanal,furfural,and β-butyrolactone.While,lactic acid ethyl ester,ethyl caprylate,3-hydroxy ethyl butyrate,hexyl hexanoate,ethyl caprate,2,3-butanedione,acetic acid,isobutyric acid,butyric acid,citronellol,β-damascenone,trans-nerolidol,phenethyl acetate,phenethyl alcohol,3-(Methylthio) propanal,and 3-methylthio-propanoland furfural made great contributions to aroma of SLP wine.QDA results showed that TYP Cabernet sauvignon wine had the aroma of black currant and dried pruneand smoked.While SLPC abernet sauvignon wine was relative fruity,flowery and honey.This study provides basic data and theoretical basis for further study of the characteristics of Cabernet wine from Loess Plateau.