发酵原料对苹果酒挥发性香气物质影响的分析

【目的】研究发酵原料对苹果酒挥发性香气物质的影响。【方法】采用固相微萃取和气相色谱-质谱联用（SPME/GC/MS）技术，对苹果浓缩汁及10个苹果品种鲜榨汁酿造的苹果酒的香气进行了定性定量分析。【结果】多元统计分析发现，93%的变量可以用函数图像表示，用以区别浓缩汁和新鲜果汁酿造的苹果酒；乙酸乙酯和乙酸异戊酯分别是浓缩汁和新鲜果汁发酵的苹果酒的重要判定变量；酿酒专用品种发酵的苹果酒香气成分中，乙酸异戊酯、乙酸苯乙酯、乙酸丁酯的含量较高。而鲜食和制汁品种发酵的苹果酒香气成分中，正己醇、正丁醇、己酸的含量较高。【结论】本研究为判定苹果酒的发酵原料提供了有效的分析方法。

Analysis of Influence on Different Raw Materials on Volatile Aroma Compounds of Ciders

【Objective】The aim is to analyze the influence on different raw materials including apple juice concentration and ten varieties of fresh apple juices on volatile aroma compounds of ciders.【Method】Multivariate analysis was carried out by SPME/GC/MS to detect the major volatiles. 【Result】Significant principal components allowed the structure of the database to be visualized as a function of the raw material, that is, cider made from fresh apple juice versus cider made from apple juice concentrate. Feasible and robust discriminant rules could be used to classify the fresh and concentrated cider and the obtained classification was >93%. The most discriminating variables for typifying ciders according to their raw materials were 3-methyl-1-butyl acetate and ethyl acetate. The main volatile aroma compounds of ciders on the basis of cider varieties are 3-methyl-1- butyl acetate, 2-phenylethyl acetate, butyl acetate; ones of ciders on the basis of dessert and juice varieties were 1-hexanol, 1-butanol, haxanoic acid. 【Conclusion】We thus have an analytical tool to detect fraudulent practices.