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1.
《农产品加工．学刊》2020,(9)
筛选网络市场畅销的8款赤霞珠干红葡萄酒,加入1款线下超市购买酒样进行内部特征分析。采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)进行香气物质检测,采用半定量法进行香气物质浓度计算。由19名葡萄酒行业业内人士对9款样品进行感官评价。结果表明,9款赤霞珠干红葡萄酒中均含有癸酸乙酯、丁二酸二乙酯、3-甲基丁基琥珀酸乙酯、苯乙醇、苯甲醇,共有特点是果实香气浓郁、植物香气较浓,感官评价结果与GC-MS试验结果匹配。 相似文献
2.
为区分不同年份赤霞珠干红葡萄酒,并建立其香气特征,选取2007、2009、2011、2013四个年份的赤霞珠葡萄酒作为研究对象,对其香气物质进行测定和分析,采用搅拌棒吸附萃取法进行前期处理,以2-辛醇为内标物进行气相色谱-质谱(GC-MS)检测,对结果进行香气特征分类和主成分分析。结果表明,赤霞珠葡萄酒香气物质中醇类、酯类含量最高,其次为有机酸类;萜烯类、降异戊二烯类和其他类物质含量相对较少,在对不同年份赤霞珠干红葡萄酒酒样香气成分进行香气活力值计算统计后得出,果香味是其主要香气特征,浓郁程度和年份相关。 相似文献
3.
以武陵山区山葡萄为原料,研究山葡萄酒酿造工艺和酿造过程中香气成分的动态变化。采用正交试验优化山葡萄酒发酵工艺条件,即酵母菌接种量0.15%,发酵p H值3.4,发酵温度30℃,发酵时间72 h。在此条件下,山葡萄发酵液酒精度实测值为8.4%(V/V),且带有浓郁的山葡萄果酒芳香。采用顶空固相微萃取与气相色谱-质谱联用技术,分析山葡萄酒陈酿期间香气成分的变化情况。结果表明,山葡萄酒的主要香气成分有壬酸乙酯和3-甲基-1-丁醇,同时乙酸乙酯、癸酸乙酯、丁二酸二乙酯、苯乙醇等酯类和醇类也对其香气有重要贡献。 相似文献
4.
《农产品加工．学刊》2019,(24)
利用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS),分析大鲵低聚糖肽对葡萄酒发酵香气成分的影响。结果表明,大鲵低聚糖肽葡萄酒中共检测到30种香气成分,包括7种醇类物质、9种酯类物质和2种酮类物质。与不添加大鲵低聚糖肽的葡萄酒相比较,大鲵低聚糖肽葡萄酒具有较高含量的乙醇、异丁醇、异戊醇、2-甲基丁醇、苯乙醇、3,4-二甲基苯甲醇、乙酸乙酯及丁二酸二乙酯。因此,大鲵低聚糖肽是一类潜在的可以影响酿酒酵母香气化合物合成的活性物质,实现大鲵低聚糖肽在葡萄酒酿造中的应用奠定了基础。 相似文献
5.
顶空固相微萃取-气相色谱/质谱对红象牙芒果香气成分的分析 总被引：3，自引：0，他引：3
【研究目的】对红象牙芒果品种绿熟期和完熟期进行香气成分分析鉴定。【方法】采用顶空固相微萃取法（HS-SPME）以及气相色谱-质谱（GC-MSD）fV法。【结果】共检出55种香气成分,其中绿熟期检测出18种成分,完熟时检测出41种成分。两个阶段相同成分有1-甲基-4-（1-甲基亚乙基）-环戍烯。反-丁子香烯,2-甲基-1-十六烷醇,Z-9-十八碳烯酸,十八碳烯酸,Z-9-十八碳烯酰胺,邻苯二甲酸二辛酯等,但是在不同阶段含量有差异。【结论】绿熟期主要的香气成分是十六（烷）酸、E-十八碳烯酸,完熟时主要的香气成分是E-肉桂醛、十六烷酸、1-甲基-4-（1-甲基亚乙基）-环戍烯等。 相似文献
6.
为研究罗马洋甘菊精油与德国洋甘菊精油的挥发性成分及其香气特征的异同,构建特色芳香植物风味数据库,筛选适宜工业化生产的具香原料,利用气相色谱-质谱联用技术分析经水蒸气蒸馏法提取的2种洋甘菊精油的挥发性成分,结合感官评价对其香气性能进行分析,并初步探索洋甘菊精油在饮料中的应用性能。罗马洋甘菊、德国洋甘菊精油中共鉴定挥发性成分49种,分别有43、46种挥发性成分在2种精油中得到鉴定,均以酯类、醇类和萜烯类成分为主。2种精油中具有共性挥发性成分40种,其中反式-松香芹醇、α-蒎烯、惕各酸烯丙酯及2-甲基环丙烷-1-甲酸乙酯是2种精油的共性丰量成分;洋甘菊油烃只在德国洋甘菊精油中得到鉴定。感官评价结果表明,罗马洋甘菊精油的药草香透发,花香、果甜香显,刺激感和土味较弱,香气性能较好。0.5%(w/w)罗马洋甘菊精油添加到花草茶饮料基础液中,可制备出澄清透明、具特征风味、稳定性较好的饮料产品。研究结果可为洋甘菊的品种选育、香气品质提升、精油提取及制备,以及洋甘菊精油的工业化生产及产品开发利用提供一定的理论依据。 相似文献
7.
3个杏品种果实香气顶空固相微萃取气质联用分析 总被引：1，自引：0，他引：1
对三个杏品种“金太阳”、“鲁杏1号”、“鲁杏2号”成熟期果实顶空微萃取果肉中的挥发性物质进行气相色谱—质谱分析鉴定。金太阳杏检测出33种香气成分,占总峰面积的82.37%,主要香气物质为乙酸己酯、乙酸－4－己烯－1－酯、二羟乙酸、6－甲基－5－烯基－2－庚酮;“鲁杏1号”检测出10种香气成分,占总峰面积的51.18%,主要香气物质为二羟乙酸、苯乙醇、二乙基邻苯二甲酸酯、2-苯并噻吩;“鲁杏2号”检出10种香气成分,占总峰面积的48.06%。主要香气物质为乙醇、乙酸己酯、顺-3-己烯基-乙酸酯。三个品种间香气成分和含量均存在差异,杏香气成分是杏选育评价标准的重要指标之一。 相似文献
8.
采用顶空固相微萃取与GC-MS联用技术,对以山西老陈醋传统工艺酿造的燕麦醋香气成分进行了分析研究,共得到45种香气成分,这些物质的共同作用形成了燕麦醋独特月的风味。分析发现,这些成分主要是酸、酯、醇、酮和杂环类化合物,其中2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪、4-咪唑甲醛、乙酸、乙酸乙酯、3-羟基丁酮、辛酸乙酯、5-甲基糠醛和2,3-丁二酮的含量较高,可能对山西老陈醋的香气产生较大的影响。 相似文献
9.
《农产品加工．学刊》2017,(21)
以菠萝皮渣为原料,选取CY3079,DV10,K1和QA23这4种酵母进行发酵,利用固相微萃取和气质联用技术分别对4种菠萝酒主发酵结束后的香气成分进行比较。结果表明,酒液中共检测出38,30,26,26种香气成分,其中QA23酵母发酵的菠萝酒香气成分种类较多,菠萝酒的香气成分以酯类和醇类为主,QA23,K1,DV10和CY3079中酯类相对含量分别为51.71%,45.01%,30.27%,19.86%;主要的酯类成分为乙酸异戊酯、正己酸乙酯、辛酸乙酯、癸酸乙酯和月桂酸乙酯,酒液中除乙醇外,2,3-丁二醇、(2R,3R)-(-)-2,3-丁二醇和苯乙醇含量较高,其中苯乙醇含量最高,分别达到11.74%,12.15%,14.98%,18.27%。 相似文献
10.
广西南部属于亚热带季风气候区,冬季光热资源丰富,降水稀少。利用反季节栽培技术,采用避雨栽培,人工诱发萌芽等措施,使赤霞珠和梅露辄葡萄在该地区成功种植。经检测赤霞珠和梅露辄的冬果总糖含量均达到130 g/L,总酸分别为7.58 g/L和7.42 g/L,利用GC-MS分析了两种单品种酒的挥发性成分,两种酒中检测并鉴定出的化合物达40种以上,赤霞珠干红葡萄酒中酯类占56.82%,醇类20.45%,酸类15.9%,其他6.8%。梅露辄干红葡萄酒中酯类占55.0%,醇类17.5%,酸20.0%,其他7.5%。研究结果表明反季节栽培的赤霞珠和梅露辄在桂南亚热带地区生长表现良好,葡萄酒表现出品种的特征香气。 相似文献
11.
《Postharvest Biology and Technology》2007,43(1):67-77
Mountain or highland papaya (Vasconcellea pubescens) is a climacteric fruit which develops a strong and characteristic aroma during ripening. The dynamics of aroma volatile production during ripening of whole papaya fruit were analysed by headspace-SPME. The main compounds produced by the fruit were esters (aliphatic and branched) and alcohols: the most abundant esters were ethyl acetate, ethyl butanoate, methyl butanoate and butyl acetate, comprising 88% of the volatiles in fully ripe fruit; butanol was the most abundant alcohol. Among the volatiles produced, ethyl butanoate, ethyl acetate, ethyl hexanoate and ethyl 2-methylbutanoate were found to be the most potent odour compounds. During ripening of mountain papaya fruit there was an increase in the total content of both esters and alcohols. In order to clarify the role of ethylene in aroma formation, mature fruit were treated with 0.3 μL L−1 of 1-MCP (16 h at 20 °C) or with 2 g L−1 Ethrel, and then allowed to ripen at 20 °C. The treatment of the fruit with 1-MCP inhibited the rise in ethylene production in the fruit, while Ethrel advanced the development of the climacteric phase. Most esters identified in mountain papaya were dependent on ethylene, showing an increase in production during ripening and in response to Ethrel treatment, and a strong reduction in response to 1-MCP treatment. The data presented provide evidence that most esters produced by mountain papaya are derived from fatty acids and amino acid metabolic pathways, both of them being affected by ethylene. 相似文献
12.
为了考察不同蒸汽爆破处理对芒草降解产物的影响,采用离子色谱和气质联用仪,测定不同蒸汽爆破条件下处理的芒草水提液中可发酵性糖以及副产物的含量。结果表明：随着爆破条件的加剧,葡萄糖、木糖和还原糖产量呈现先增加后减少的趋势,但葡萄糖的产量变化则不明显。当处理条件为爆破温度220℃、维压时间为5 min时,还原糖的产量达到了最高值117.4 mg/g。在芒草蒸汽爆破处理水提液乙酸乙酯萃取物中,共检测出19种芳香类化合物、11种弱酸类物质和2种呋喃化合物,其中含量最高的是3-甲基-2-呋喃甲酸,最高相对含量达9.02%,占呋喃化合物总相对含量的80.50%。 相似文献
13.
固相微萃取—气质联用分析杨桃酒的主要香气成分 总被引：1，自引：0，他引：1
采用固相微萃取和气相色谱—质谱联用技术,分析杨桃酒的香气成分。顶空固相微萃取(HS—SPME)方法共检出57种化合物,鉴定出占总挥发性成分71.9%的41种物质,主要成分是苯乙醇(10.85%)、异戊醇(7.178%)、辛酸(4.039%)、丁二酸二乙酯(3.851%)和邻苯二甲酸异丁基辛酯(3.591%)。浸入固相微萃取(IM-SPME)方法共检出56种化合物,鉴定出占总挥发性成分71.4%的40种物质,主要成分是邻苯二甲酸二异丁酯(10.93%)、苯乙醇(5.957%)、异戊醇(4.230%)、苯甲酸乙酯(2.277%)和辛酸(2.158%)。 相似文献
14.
Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O2:0.03 kPa CO2) or under three different controlled atmospheres (CAs): LO (2 kPa O2:2 kPa CO2), ULO1 (1 kPa O2:1 kPa CO2), or ULO2 (1 kPa O2:2 kPa CO2). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 °C.Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values. 相似文献
15.
研究叶幕整形方式对厂形树形红色酿酒葡萄叶幕和果域微环境、光合特性、果实品质的影响,为提高新疆酿酒葡萄品质提供有效方法。设置篱壁形和V形2个叶幕整形方式,于果实膨大期、转色期、成熟期对叶幕下果域温度、湿度以及2种叶幕形不同位置叶片光合有效辐射强度与光合生理指标进行测定;于果实成熟期对果实外观品质及可溶性固形物与可滴定酸,果皮和种子中的黄酮、多酚、原花青素、单宁等含量进行测定。试验结果表明,与篱壁形叶幕相比,V形叶幕改善叶幕整体光照情况较好,可提高日差值、果域湿度、叶幕内部叶片的光合能力、果穗松散度、可溶性固形物、可滴定酸和酚类物质含量。因此在新疆天山北麓生态条件下,采用V形叶幕整形方式更有助于提高果实品质。 相似文献
16.
《Postharvest Biology and Technology》2009,51(2-3):135-144
Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of ‘Mondial Gala®’ apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O2:0.03 kPa CO2) or under three different controlled atmospheres (CAs): LO (2 kPa O2:2 kPa CO2), ULO1 (1 kPa O2:1 kPa CO2), or ULO2 (1 kPa O2:2 kPa CO2). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 °C.Apples stored in CA maintained better standard quality parameters than AIR-stored fruit. The volatile compounds that contributed most to the characteristic aroma of ‘Mondial Gala®’ apples after storage were butyl, hexyl and 2-methylbutyl acetate, hexyl propanoate, ethyl butanoate, ethyl hexanoate, ethyl, butyl and hexyl 2-methylbutanoate. Data obtained from fruit analysis were subjected to principal component analysis (PCA). The apples most accepted by consumers showed the highest emission of ethyl 2-methylbutanoate, ethyl hexanoate, tert-butyl propanoate and ethyl acetate, in addition to the highest titratable acidity and firmness values. 相似文献
17.
In order to evaluate the effect of ethanol vapor treatments (0.5 mL/kg and 3 mL/kg) on postharvest storage at 23 °C, quality of oriental sweet melons, and to clarify the mechanism of the inhibition of senescence, we investigated physiological and quality changes induced by ethanol vapor, decay incidence, internal ethylene concentration (IEC) and ethylene-related enzymes activities as well as gene expression. Both ethanol vapor treatments, irrespective of concentration, significantly (P < 0.5) delayed skin color changes, retarded softening and suppressed fruit decay in ethanol vapor-treated fruit. Between the two treatments, 0.5 mL/kg of ethanol vapor maintained better quality in storage than that of 3 mL/kg. Compared with the control, both ethanol vapor treatments resulted in different profiles and composition of aromatic volatile compounds of fruit during storage, and a significant increase of ethyl esters, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl 2-methylbutanoate, 3-(methylthio) propionate and 2-phenethyl acetate, and five new ethyl esters were also detected. Both treatments increased alcohol acyl-transferase (AAT) activity levels, which peaked earlier than in the control, but there were no significant differences in activities of alcohol dehydrogenase (ADH). Both treatments significantly (P < 0.5) suppressed internal ethylene concentrations (IEC) during storage at 23 °C, which was evident from reducing 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC oxidase (ACO) activities, and inhibiting ACC biosynthesis, and the effect of the 0.5 mL/kg treatment was better than that of 3 mL/kg. Real-time quantitative PCR (Q-PCR) analysis showed that the expression patterns of CM-ACO1, CM-ACO2, CM-ACS1 and CM-ACS2 were consistent with ethylene production during storage. These results suggest that postharvest ethanol vapor treatments markedly delayed the senescence of harvested oriental sweet melons, maintained better quality in storage and improved levels of volatile aroma compounds, especially the ethyl esters, through suppressing the expression of particular members of ethylene-forming enzyme gene families as well as ethylene biosynthesis, and the effect is dose dependent. 相似文献
18.
为了更好地开发利用新疆太阳能资源,用统计学等方法分析了新疆太阳高度和太阳辐射能的季节变化特征和区域分布特征。结果表明：（1）同一地区一天中不同太阳高度的延续时间不同,日出、日落的延续时间少于中午;随着纬度的增高,相同太阳高度在不同地区延续的时间逐渐增长,北疆的延续时间长于南疆;太阳高度的最大值随着纬度的增高而降低,北疆的太阳高度最大值低于南疆。（2）夏季太阳高度最高,冬季最低。太阳高度最大值变化范围南疆要大于北疆。（3）夏季的太阳辐射最强,冬季的太阳辐射最弱。随着太阳辐射能强度的增大,辐射能延续时间占据当天时间的百分比也越大。同一太阳辐射能,南疆地区维持的时间短于北疆地区。通过对新疆太阳高度和太阳辐射能的变化特征的认识,能更好地为开发利用南北疆太阳能资源提供更可靠的科学依据。 相似文献
19.
Dong Sik Yang René R. Balandrán-Quintana Carlos F. Ruiz Romeo T. Toledo Stanley J. Kays 《Postharvest Biology and Technology》2009,51(3):334-341
The effect of hyperbaric (HP) and controlled atmosphere (CA) storage and prestorage treatment with ultra violet (UV) radiation on the volatile chemistry of peach [Prunus persica (L.) Batsch] fruit was assessed. Peach volatiles were analyzed using a dynamic headspace system with Tenax trap, automated short path thermal desorption, and GC–MS. The composition of volatile compounds emanating from the fruit varied quantitatively and qualitatively with storage (4 weeks). A total of 65 volatiles were identified, 21 prior to storage and 59 after 4 weeks storage. Six of the prestorage volatiles were not found after storage. The concentration of total volatiles and esters, the highest relative proportion of primary classes increased 32.5- and 36.5-fold, respectively, during storage. Ethyl butanoate, ethyl hexanoate, and ethyl heptanoate contributed to peach aroma due to their low odor thresholds and high concentrations. Using a factorial design (2 × 2 × 2), the main effects [storage pressure (P), storage gas atmosphere (A), and UV pretreatment] and interactions (P × A, P × UV, A × UV, and P × A × UV) were determined. P contributed most to the concentration of total volatile compounds followed by A; HP and HP + CA with or without UV significantly reduced the concentration of total volatiles and esters. Prestorage UV irradiation treatment did not affect the emission of volatile compounds. Principal component analysis (PCA) using 59 volatile compounds emanating from stored fruit indicated a significant effect of P and A on the emission of volatiles that were divided into four treatment groups accounting for 67.5% of the total variance, i.e., AP + Air, AP + CA, HP + Air, and HP + CA. The PCA distribution indicated which compounds contributed most to differences in volatile pattern among treatments: ethyl (Z)-4-octenoate, ethyl heptanoate, ethyl octanoate, and decanal (AP + Air); 3-methylbutyl acetate, ethyl butanoate, ethyl hexanoate, and 2-methylbutanoate (HP + CA); nonanal and hexanal (AP + CA); and hexyl acetate (HP + Air). 相似文献