基于工业规模的原酒生产因素对哈密瓜蒸馏酒挥发性物质的影响

为研究生产因素（原料品种、原料产区、酵母、氮源）对工业规模哈密瓜蒸馏酒挥发性物质的影响，采用顶空固相微萃取-气相色谱质谱联用（HS-SPME-GC-MS）仪对哈密瓜蒸馏酒挥发物质进行分析。结果表明，不同的哈密瓜蒸馏酒样品中共检出76种挥发性物质，包括醇类12种，萜烯类8种，醛酮类5种，酸类3种，酯类23种，苯环类15种，含硫化合物3种，呋喃类4种，其他类化合物2种。其中共有化合物12种，包括1-壬醇、含硫化合物等，含量主要受到原料品种和产区的影响；主成分分析（PCA）结果表明，产区对哈密瓜蒸馏酒挥发性物质影响最大。相同产区下，氮源的添加、原料品种和酵母也对蒸馏酒的挥发性成分有显著影响（P＜0.05）。

Effects of raw wine production factors on volatile substances in Hami melon spirits based on industrial scale

In order to study the effects of production factors (raw material variety, raw material producing area, yeast and nitrogen source) on the volatiles of industrial scale Hami melon spirits, the volatiles components were analyzed by headspace solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 76 volatile compounds were detected in different Hami melon spirits, including 12 alcohols, 8 terpenes, 5 aldehydes and ketones, 3 acids, 23 esters, 15 benzene rings, 3 sulfur compounds, 4 furans and 2 other compounds. Among them, there were 12 kinds of components in common, such as 1-nonanol and sulfur-containing compounds, and their contents were affected by raw materials and producing area. The results of principal component analysis (PCA) showed that the producing area had the greatest influence on the volatiles of Hami melon spirit. Under the same production area, the addition of nitrogen source, raw material variety and yeast also had significant effects on the volatile components of the spirit (P＜0.05).