柿子、草莓复合果酒发酵过程中香味成分比较分析

采用液液萃取法和气相色谱-质谱联用技术(GC/MS)测定柿子、草莓复合果酒发酵过程中第1、4、7、17、27、37天的香味成分。使用峰面积归一法计算各香味成分的相对含量。结果表明：复合果酒在发酵的过程中总共检测出的香味成分有64种，其中12种酯类，11种醇类，10种酸类，5种酮类，26种其它成分。其中正戊醇、异戊醇、苯乙醇、亚油酸和对羟基苯醇等香味成分的含量较高，含量最高时分别为57.68%、45.67%、38.06%、17.97%和4.81%。在发酵过程中，各类香味成分的种类和相对含量都各不相同，随着发酵的进行香味成分的种类数量随之增多。

关键词：复合果酒；气相色谱-质谱；香味成分
Comparative Analysis of Flavor Components in Fermentation Process of Persimmon and Strawberry Fruit
 
Abstract: The aroma components of persimmon and strawberry fruit were determined by liquid-liquid extraction and gas chromatography-mass spectrometry (GC / MS) in the fermentation process of 1, 4, 7, 17, 27 and 37 days. The relative content of each flavor component was calculated using the peak area normalization method. The results showed that there were 64 kinds of aroma components in the fermentation process, including 12 kinds of esters, 11 kinds of alcohols, 10 kinds of acids, 5 kinds of ketones, 26 other components. Among different aroma components, the main content of aroma components such as n-amyl alcohol, isoamyl alcohol, phenylethyl alcohol, linoleic acid and p-hydroxyphenyl alcohol was 57.68%, 45.67%, 38.06%, 17.97% and 4.81%. During the fermentation process, the types and relative contents of the various flavor components are different, and the number of the flavor components is increased as the fermentation proceeds.

Key words: Compound fruit wine; Gas chromatography - mass spectrometry; Fragrance ingredient

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