香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定

发布时间：2019-05-27 10:17

【摘要】：采用固相微萃取-气相色谱-质谱对市售3种梨酒香气物质进行分离鉴定,共检出43种挥发性成分,其中醇类16种、酯类15种、醛类4种、酮类2种、酚类1种、酸类3种和其他化合物2种。结合香气活度值(odor activity value,OAV)和偏最小二乘回归(partial least squares regression,PLSR)确定梨酒特征香气物质并推断其对梨酒香气的贡献程度。OAV结果表明:梨酒特征香气物质主要为异丁醇、1-辛醇、1-壬醇、苯乙醇、丁酸乙酯、3-甲基丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、β-大马士酮、丁香酚。建立6个感官属性(发酵香、酸香、果香、花香、甜香、清香)与43种香气物质的PLSR模型表明,苯甲醇、正丁醇、丁二酸二乙酯的OAV小于1,但对梨酒的香气有贡献,经OAV确定的梨酒特征香气物质与发酵香和甜香属性具有很好的相关性,而在清香、酸香、果香和花香上的相关性不明显。
[Abstract]:Three kinds of aroma substances of pear wine were isolated and identified by solid phase microextraction-gas chromatography-mass spectrometry. A total of 43 volatile components were detected, including 16 alcohols, 15 esters, 4 aldes, 2 ketones and 1 phenols. There are 3 kinds of acids and 2 kinds of other compounds. Combined with aroma activity value (odor activity value,OAV and partial least squares regression (partial least squares regression,PLSR), the characteristic aroma substances of pear wine were determined and their contribution to pear wine aroma was inferred. OAV results showed that the characteristic aroma substances of pear wine were mainly isobutol. 1-octanol, 1-nonyl alcohol, phenylethanol, ethyl butyrate, ethyl 3-methylbutyrate, isoamyl acetate, ethyl caproate, ethyl octanoate, 尾-Damascus ketone, eugenol. The PLSR models of six sensory properties (fermented, sour, fruit, flower, sweet, fragrant) and 43 aroma substances were established. The results showed that the OAV of benzyl alcohol, n-butanol and diethyl succinate was less than 1, but contributed to the aroma of pear wine. The characteristic aroma substances of pear wine determined by OAV had a good correlation with fermented aroma and sweet aroma, but there was no obvious correlation between fragrant aroma, sour aroma, fruit aroma and flower aroma.
【作者单位】：石河子大学食品学院;
【基金】：国家自然科学基金面上项目(31571846) 石河子大学名校名师结对子项目(SDJDZ201517)
【分类号】：O657.63;TS262.7

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