中国野生毛葡萄酒的香味成分分析

毛葡萄酒的香味成分由醇、酯、醛、酮等构成,3-甲基-1-丁醇是最主要的香气成分,分别占总量的34.1％（83-4-67）、34.12％（泰-12）、41.78％（商-24）;其单宁、总酚含量高,颜色深浓。毛葡萄种内3个系酒的香味成分总量、种类和各类成分的含量均存在明显差异。毛葡萄酒具有青草、烟熏、肥皂、焦糖及酸涩等香味特征。     

2种生物有机肥对葡萄芳香物质组分的影响

于7月22日对5年生‘贵人香’葡萄分别用生物有机肥Ⅰ号和Ⅱ号进行0.02%根施和0.01%叶面喷施处理,待果实成熟后(9月22日),采用固相微萃取技术及气相-质谱联用技术测定葡萄果实的芳香物质含量,以探讨2种生物有机肥对‘贵人香’葡萄果实香气组分的影响。结果表明,(1)2种生物有机肥各处理的芳香化合物的检出种类分别为33、28、31、27种,均显著高于对照的22种,但对芳香化合物检出率的影响不显著。(2)使用生物有机肥对‘贵人香’葡萄果实中相对含量最多的4种芳香化合物2-己烯醛、己醛、2-己烯-1-醇、1-己醇的影响不显著,但可显著提高具有特殊香味的橙花醇、里那醇、松油醇、大马酮的相对含量,其中根施0.02%生物有机肥Ⅰ号与对照的差异最显著,橙花醇、里那醇、大马酮相对含量较对照分别提高了320.0%、485.7%、860.0%,松油醇的相对含量为0.63%,在对照中未检测出。(3)使用生物有机肥可以显著提高葡萄果实中酮、酯、酸、苯衍生物、烯烃类化合物相对含量,各处理均显著高于对照。     

木瓜果实贮藏期间香气成分的变化研究

采用同步蒸馏萃取(SDE)法提取不同贮藏期木瓜果实的香气成分,通过GC-MS进行分析,结果表明:木瓜果实成熟后随着贮藏期延长,香气成分总体呈现出醇类、酮类、醛类相对含量下降,酯类、烯烃及萜烯类上升趋势。贮藏初期果实的主要香气成分包括4-甲基-5-(1,3-二戊烯基)-四氢呋喃-2-酮、二氢-β-紫罗兰醇、(Z)-3-己烯醇等。当8℃贮藏40 d时,香气物质主要以萜烯类、酯类和醇类为主,相对含量分别为21.07%、18.73%和16.34%。当贮藏90 d时脂肪酸乙酯类相对含量明显增加,达到34.86%,其中3-壬烯酸乙酯相对含量最高(21.67%),成为构成木瓜香气的关键物质。α-金合欢烯相对含量在整个贮藏期间不断上升,由贮藏初期的3.63%上升到贮藏40 d时的19.00%,当贮藏90 d时达到35.22%。     

水果中的香气成份

水果中的香气成份在各种食品的香味中,以水果香味为最佳。在天然芳香味中,植物的花与果实香味最为宜人。植物果实的香气成份与花的香气成份略有不同。植物果实的香味成份因其种类之不同而异,但都属于挥发性成分,分子量比较小。大体上可分为苯诱导体那样的环式化合物、...     

不同光质补光对促早栽培‘瑞都香玉’葡萄果实品质的影响

以4年生‘贝达’嫁接的早熟葡萄品种‘瑞都香玉’为试材,研究设施促早栽培条件下,紫外光、蓝光和红蓝光不同光质补光对果实品质的影响,结果表明: 促早栽培节能日光温室内环境属于典型的弱蓝紫光和弱紫外光环境.与对照(未补光)相比,夜间6 h的蓝光和紫外光补光处理可显著加快葡萄果实发育过程中质量和果粒纵横径的增大、果实糖含量的升高以及酸含量的下降,红蓝光效果不明显.果实成熟期紫外光补光处理果实的单粒质量最高,蓝光与红蓝光处理显著高于对照;蓝光补光处理果实葡萄糖、果糖和总糖含量最高,紫外光次之,红蓝光略高于对照.与对照相比,蓝光补光处理可显著加快果实中里那醇、α-萜品醇、橙花醇等萜烯类组分含量高峰的出现,而紫外光、红蓝光补光处理差异较小.果实成熟期蓝光补光处理果实中里那醇、香茅醇等萜烯类物质含量最高,紫外光补光处理里那醇含量较高,香叶醇、己醛、E-2-己烯醛等主要香气物质的含量最高,而红蓝光补光处理里那醇的含量与对照相比有所降低.紫外光、蓝光和红蓝光3种光质补光处理均增加了果实中醛酮类物质的种类及含量.表明蓝光补光处理果实发育最快,成熟最早,糖含量最高,里那醇等萜烯类物质含量高峰出现的时间最早;紫外光补光处理果实的单粒质量最大,主要萜烯类组分含量高;红蓝光补光处理对改善果实品质的效果不明显.     

枇杷品种香甜和解放钟及两者杂交子代优系果实香气成分分析

采用顶空固相微萃取和气质联用技术,分析测定了果实无明显香味的枇杷品种解放钟和香味明显的品种香甜及其正反交子代中香味明显的优系香钟11号和钟香25号的果肉香气成分。结果表明,4个枇杷品种(系)共检测出11类91种香气成分,其中萜类物质D-柠檬烯相对含量最高(62.59%~68.32%),其次是醛类物质(12.53%~18.15%);亲本香甜香气成分种类最多(62种)、解放钟最少(44种),子代香钟11号、钟香25号介于双亲之间,香甜与2个子代共有成分为38种和36种,解放钟与2个子代共有成分为27种和26种,子代香气成分更多遗传自香甜;主要特征香气成分有D-柠檬烯、(E)-2-已烯醛、正辛醛、正己醛、乙酸苏合香酯、2-甲基丁酸甲酯、庚酸烯丙酯、2-甲基丁酸乙酯等;并讨论了解放钟果肉香味不明显可能的原因。     

SO2对采后葡萄某些生理生化特性的影响（简报）

以100μl·L(-1)SO2处理保鲜葡萄1h后,SOD、POD和CAT活性增高,膜脂的过氧化受抑制,MDA不积累,细胞膜电导率略有增加,细胞膜相对透性基本保持不变,有机酸、抗坏血酸及糖等营养成分损失率减小,葡萄呈新鲜状态。SO2剂量过高（达到300μl·L(-1)）,处理1h时,SOD、POD和CAT活性下降,MDA大量积累,细胞膜伤害率增大,葡萄呈漂白状伤害。     

红芒6号果实成熟阶段香气成分研究

对商熟期及完熟期的红芒6号芒果果实采用顶空固相微萃取法(HS-SPME)提取香气成分,以气相色谱—质谱分析进行鉴定。共检出22种香气成分,其中商熟期14种,完熟期10种,主要为萜烯类、醛类、酸类等。两个阶段都具有的成分是α-桂叶烯、α-蛇麻烯等;商熟期主要的香气成分是( )-2-蒈烯;完熟期的主要香气成分是δ-3-蒈烯。     

‘伦晚脐橙’成熟果实及其留树保鲜果实的香气成分分析

采用顶空固相微萃取-气质联用技术测定了‘伦晚脐橙’成熟果实和留树保鲜果实的香气成分,结果表明,成熟采收（3月30日）后的果实中香气物质有28种,占挥发性物质总量的97.69%,主要成分为烃类、醛类、醇类、酯类和酮类化合物;而留在树上保鲜（5月7日）的果实中香气成分仅检测到15种,占挥发性物质总量的87.11%,特征香气成分D-柠檬烯和β-月桂烯明显减少,且未检测到醇类和酮类化合物,但巴伦西亚桔烯的相对含量剧增,相对含量高达20.27%,成为主要香气物质之一。     

东方蜜蜂和西方蜜蜂对红阳猕猴桃雌花挥发性气味响应的差异

【目的】植物的挥发性气味对传粉者的选择具有重要的影响,为探究红阳猕猴桃Actinidia chinensis ‘Hongyang’雌花的挥发性气味对东方蜜蜂Apis cerana和西方蜜蜂Apis mellifera行为反应的差异。【方法】利用顶空固相微萃取与气质联用技术（Headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS）鉴定红阳猕猴桃雌花挥发性物质成分及相对含量,并通过气相色谱-触角电位联用测量系统（GC-EAD）和Y型嗅觉仪测定东方蜜蜂和西方蜜蜂对红阳猕猴桃雌花气味的触角电位和行为反应。【结果】GC-MS结果表明,红阳猕猴桃雌花挥发性气味含有33种成分,包括醇类、酯类、酮类、烃类、萜烯类、醛类、胺类和盐类。GC-EAD结果表明,红阳猕猴桃雌花挥发性物质中7种化合物芳樟醇、壬醛、苯乙醇、2,6,6-三甲基-2-环己烯-1,4-二酮、苯甲酸乙酯、水杨酸甲酯和顺式-3-己烯醇2-甲基丁酸酯能够引起东方蜜蜂和西方蜜蜂的触角反应,而3种化合物乙酸叶醇酯、水杨酸乙酯和β-紫罗酮只引起东方蜜蜂的触角反应。嗅觉行为反应结果表明,红阳猕猴桃雌花的气味对东方蜜蜂具有引诱作用（P> 0.05）,引诱率为60%;对西方蜜蜂具有驱避作用（P <0.01）,驱避率是67.5%。【结论】东方蜜蜂和西方蜜蜂对红阳猕猴桃雌花挥发性气味的响应存在显著差异,东方蜜蜂对红阳猕猴桃雌花的气味无明显趋性,而西方蜜蜂对红阳猕猴桃雌花的气味具有明显驱避。因此,为红阳猕猴桃授粉时,东方蜜蜂相对于西方蜜蜂更理想。     

Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME, J-BE, J-LE, and J-LEE supplemented with peppermint, basil, lavender, and lemongrass ethanolic extracts, respectively. Peppermint extract was significantly scavenged 88% of DPPH radicals and inhibited the growth of tested gram-positive, gram-negative bacteria and fungi followed by the lemongrass extract. The antioxidant activity of cucumber juices increased due to polyphenols and aroma compounds in the added extracts. However, the antioxidant content was decreased after two months of storage at 4 °C, due to the decrease in polyphenols. The flavor compounds were determined using GC mass, wherein hydrocarbons, acids, alcohols, and carbonyl compounds were the main aroma contents in cucumber juices, and their contents decreased with storage time. Peppermint and lemongrass extracts were significantly (p ≤ 0.05) increased the whiteness of J-PME, and J-LEE, respectively. The highest score of flavor and taste was observed in J-PME that scored 8.3 based on panelists' reports followed by J-LEE. The PME was significantly maintained 91% of the odor and color of J-PME as compared to other juices.     

不同石斛兰香气成分的GC-MS分析

利用GC/MS技术分析了四种石斛兰Dendrobium Nora Tokunaga、Dendrobium Green Lantern、Dendrobium Spider Lily和Dendrobium Little Green Apples花朵的香气成分.结果表明,四种石斛兰香气成分的种类和含量存在明显差异,其中Den...     

软儿梨果酒发酵过程中挥发性风味物质变化分析

软儿梨是西北地区特有的一种“冻果”产品,酸甜可口、果香浓郁,是酿造果酒的上乘原料。为明确果酒发酵过程中果香的保留情况,并探究发酵时间的延长对软儿梨果酒品质的影响,以青海省民和县软儿梨冻果为原料,基于带皮渣发酵工艺,先采用顶空固相微萃取（solid?phase microextraction, SPME）,再结合气相色谱?质谱联用技术（gas chromatography?mass spectrometry, GC?MS）对原汁（0 d）、前发酵（7、14、28 d）、后发酵（100 d）3个不同时期样品中挥发性风味物质进行了动态跟踪分析,并结合相对气味活度值（relative odor activity value,ROAV）和主成分分析（principal component analysis,PCA）法分别探讨了软儿梨果酒原果香味保留情况和后发酵时间的延长对果酒风味的影响。结果显示：整个发酵过程共检出88种挥发性化合物,其中酯类33种、醇类29种、酸类6种、萜烯类7种以及13种其他类化合物,且风味物质的总含量随发酵的进行呈先上升后略有下降的趋势。ROAV结果表明：软儿梨原汁关键风味物质共8种,分别是丁酸乙酯、己酸乙酯、2?甲基丁酸乙酯、正辛醇、大马士酮、芳樟醇、丁香酚和癸醛;其中果香物质己酸乙酯、正辛醇、芳樟醇、丁香酚和大马士酮在果酒发酵中得到了很好的保留,是决定软儿梨果酒风味的关键物质。主成分分析表明：发酵初期主要的香气贡献物质是具有水果香的丁酸乙酯、3?羟基丁酸乙酯、2?甲基丁酸乙酯;发酵100 d时,乙酸乙酯、α?松油醇、柠檬烯和芳樟醇对香气贡献较大,这些香气化合物共同赋予软儿梨果酒幽香清雅、馥香浓郁的独特风味品质。研究获得了软儿梨果酒关键风味物质及其在不同发酵阶段特征风味物质的变化规律,可为研发高品质软儿梨果酒产品、改进软儿梨果酒发酵工艺提供理论支撑和参考。     

Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.)

In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.     

Wine flavor and aroma

The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of “terroir” (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.     

燕山山脉一种香料型乳菇的香味成分分析

利用固相微萃取技术（SPME）偶联气相色谱-质谱（GC-MS）分析燕山山脉一种香料型乳菇——香亚环乳菇Lactarius subzonarius的挥发性成分。共检出25种挥发性成分,其中氧杂环化合物3种、醛类1种、酯类13种、烯烃类3种、芳香族化合物2种和烷烃类3种。具有葫芦巴感官气味的挥发性组分3-羟基-4,5-二甲基-2(5H)-呋喃酮的相对含量35.76%,该成分是其近缘种Lactarius helvus的主要香味化合物,故推测3-羟基-4,5-二甲基-2(5H)-呋喃酮是其关键香味成分。     

葡萄果实香气成分的厌氧萃取研究

采用厌氧液-液萃取对葡萄果实中的香气成分进行了萃取,用气相色谱-质谱联用技术对其进行成分分析,并与葡萄果实常规萃取方法得到的香气成分进行比较。结果显示,采用厌氧萃取方法得到的萃取物含有的香气成分较多,一次性萃取可分析得到39种香气成分,且以内标物2-辛醇表示的香气成分含量明显高于常规萃取方法;香气成分归属的化学类别更多,比分液漏斗萃取方法多出2类香气成分。结果表明,厌氧萃取所得果实香气成分更真实,更典型,为葡萄果实香气成分的分析提供了一种有效的提取方法。     

Studies on the volatile compounds of roasted spotted shrimp

The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds. In addition, we synthesized all possible stereoisomers of the pyrrolidine derivatives 1 and 4, and of the imine derivatives 16 and 18-20, which are very characteristic for the aroma. The odor evaluation of these chemicals revealed distinct differences, each possessing different aroma characteristics.     

成熟度对印度块菌香气成分的影响

研究成熟度对印度块菌Tuber indicum香气成分的影响,并测定成熟印度块菌的关键香气成分。将3种不同成熟度的印度块菌,以固相微萃取(SPME)技术为香气富集方法,利用气相色谱-质谱联用(GC-MS)分析其香气成分。结果表明未成熟印度块菌中仅检测出4种香气成分,中度成熟阶段检测出8种,成熟阶段检测出13种,而且成熟阶段检测出的香气成分大多都是前人报道过对块菌香气有贡献的成分;通过计算成熟块菌各香气组分的香气活度值(OAV),可知二甲基硫醚、2,3-丁二酮、3-甲基正丁醛、2-甲基正丁醛、己醛、1-辛烯-3-醇这6种物质是印度块菌的关键香气成分(OAV>1)。