蜜柚发酵酒与蒸馏酒香气成分的GC-MS分析

为探究巴氏灭菌对新鲜沃尔卡姆柠檬汁香气的影响，采用顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）分析巴氏灭菌前后新鲜柠檬汁的挥发性成分。结果表明，巴氏灭菌前后的柠檬汁中分别共鉴定出86种和94种挥发性成分，主要挥发性风味物质的种类及其相对含量均有不同。巴氏灭菌后，醇类、酯类化合物相对含量分别增加了9.15%和0.86%，而烷烯类、醛酮类物质相对含量分别下降了10.77%、0.40%。巴氏灭菌后原有的挥发性成分有所变化，同时也生成了新的物质，但是柠檬汁中柠檬烯、萜品油烯、β-蒎烯、α-松油醇、4-萜烯醇、月桂烯、香茅醇、1-β-红没药烯等主体挥发性成分没有发生明显变化。

Analysis of aroma components of fermented wine and distilled liquor of pomelo by GC-MS

The aroma components of fermented wine and distilled liquor of pomelo were studied by HS-SPME and GC-MS. A total of 33 aroma components were determined from the fermented wine and the distilled liquor. Among them, alcohols, esters and acids were the main aroma components of pomelo fermented wine, and the content was 343.33 mg/L, 380.99 mg/L, and 455.79 mg/L, respectively, which accounted for 28.19%, 31.28% and 37.42% of the total aroma components of the wine, respectively. Alcohols and esters were also the main aroma components of distilled pomelo liquor, and the content was 537.62 mg/L and 199.28 mg/L, which accounted for 70.11% and 25.98% of the total aroma components of the liquor. Using the odor activity value (OVA) to determine their contribution to the aroma of pomelo, and OAV values showed that there were 9 kinds of OVA＞1 in the wine. The higher contributions were acetic acid (OAV=1519.3) and ethyl palmitate (OAV=138). The liquor had 10 OVA＞1, among which furfural (OAV=220.1) and isoamyl acetate (OAV=100.1) showed higher contributions.