GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异

doi:10.3969/j.issn.1673-1689.2023.02.009

首页 > 过刊浏览>2023年第42卷第2期 >58-65. DOI:10.3969/j.issn.1673-1689.2023.02.009

GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异
DOI:
                        10.3969/j.issn.1673-1689.2023.02.009
                    
CSTR:
                        
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS 264
基金项目:

Difference of Specific Aroma Substances in Kiwifruit Wine of Different Ages Compared by GC-IMS

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

比较不同酒龄猕猴桃酒挥发性特征香气物质的差异，为建立不同酒龄猕猴桃酒的鉴别方法和进一步建立不同酒龄猕猴桃酒整体品质评价的新方法提供思路。对不同酒龄猕猴桃酒的挥发性物质，采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）进行检测并比较成分变化，结合主成分分析（PCA）和“最近邻”指纹分析分析其挥发性物质的差异。GC-IMS指纹图谱显示，不同酒龄猕猴桃酒的挥发性物质存在差异，明确定性的挥发性物质有单体及部分物质的二聚体共29种；糠醛、3-甲基丁醛、2-甲基丁酸乙酯、异戊酸乙酯等可作为5年酒龄猕猴桃酒的特征挥发性物质；苯甲醛可作为4年酒龄猕猴桃酒的特征挥发性物质；乙酸丁酯、乙酸异丁酯、乙酸等可作为3年酒龄猕猴桃酒的特征挥发性物质。PCA和“最近邻”指纹分析结果显示，各组样品分离度良好。GC-IMS技术结合聚类分析方法证明不同酒龄猕猴桃酒所含挥发性物质存在差异，研究结果可为不同酒龄猕猴桃酒的辨识提供一定的思路。

Abstract:

The differences of volatile specific aroma substances in kiwifruit wine of different ages were compared. This study provided new ideas to establish the identification methods of kiwifruit wine of different ages, and to further establish the quality evaluation of kiwifruit wine of different ages. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect the volatile substances in kiwifruit wine of different ages, and to compare the changes in compositions. Principal Component Analysis (PCA) and "Nearest Neighbor" Fingerprint Analysis (NNFA) were used to analyze the differences of volatile substances. GC-IMS fingerprints showed that there were differences in the volatile substances in kiwifruit wine of different ages. There were 29 kinds of definite volatile compounds, including monomers and dimers of some substances. Furfural, 3-methylbutanal, ethyl 2-methylbutanoate and ethyl 3-methylbutyrate could be used as the specific volatile substances of five-year-old kiwifruit wine. Benzaldehyde could be used as the specific volatile substances of four-year-old kiwifruit wine. Butyl acetate, 2-methylpropyl acetate and acetic acid could be used as the specific volatile substances of three-year-old kiwifruit wine. The results of PCA and NNFA showed that the samples were well separated. The GC-IMS technology combined with cluster analysis could identify the differences of volatile substances in kiwifruit wine of different ages, providing ideas for the identification of kiwifruit wine of different ages

参考文献

相似文献

引证文献

引用本文

宋艺君,庞来祥,袁筱,庞柏均,郭涛. GC-IMS法比较不同酒龄猕猴桃酒特征香气物质差异[J].食品与生物技术学报,2023,42(2):58-65.

SONG Yijun, PANG Laixiang, YUAN Xiao, PANG Baijun, GUO Tao. Difference of Specific Aroma Substances in Kiwifruit Wine of Different Ages Compared by GC-IMS[J]. Journal of Food Science and Biotechnology,2023,42(2):58-65.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2023-03-07
出版日期:

文章二维码

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

相关视频

文章指标

历史

文章二维码

微信公众号二维码

手机版网站二维码