红枣发酵酒香气成分分析及感官品质评价

以甘肃地区3 个红枣品种（临泽小枣、小口枣和民勤圆枣）为原料酿造红枣酒，测定其基本理化指标和挥发性香气成分，并进行感官评价分析，以期对红枣酒的酿造及枣酒品质分析提供依据。结果表明：3 种枣酒的理化指标均符合国标要求，但临泽小枣酒样的总酸含量和色度值最高且差异显著；香气成分结合香气轮分析表明，小口枣酒样中的酯类、醇类和萜烯类香气物质含量显著较高，民勤圆枣酒样中酸类和醛酮类香气化合物含量显著较高，大马士酮、苯乙醛、己酸乙酯、乙酸异戊酯、丁酸乙酯和异戊醇可能是构成红枣酒花香、果香和溶剂味的主要成分；感官评价结果显示，小口枣酒样香气最为浓郁优雅，临泽小枣酒样具有较好的色泽和典型性，2 种枣酒的感官品质均较佳，可用于甘肃特色枣酒的生产。

Aroma Components and Sensory Properties of Fermented Jujube Wine

In this study,Chinese jujube fruit from three varieties(Linzexiaozao,Xiaokouzao and Minqinyuanzao)produced in Gansu province were used to brew jujube wine.The physicochemical parameters,volatile components and sensory properties were analyzed,aiming to provide technical support for jujube wine production and quality analysis.The results showed that physiochemical parameters of all wine samples met the requirements of the national standard of China.Among these,Linzexiaozao jujube wine contained the highest total acid content and highest chroma value.Volatile composition analysis and aroma profile analysis displayed that the contents of esters,alcohols and terpenes were higher in Xiaokouzao wine while the contents of acids,aldehydes and ketons were higher in Minqinyuanzao wine.Damascenone,phenyl acetaldehyde,hexanoate ethyl,acetate isoamyl,butyrate ethyl and isoamyl alcohol could be the main compounds which contribute to the floral,fruity and solvent-like aroma notes of jujube wine.Sensory evaluation indicated that Xiaokouzao wine presented the most intense and elegant aroma,while Linzexiaozao wine showed better color and typicality,and both wines had good sensory quality.The two varieties could be used for the production of domestic jujube wine in Gansu province.