不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析

Analysis of volatile substances in Marselan wines from the eastern foot of Helan Mountain during different aging periods

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250228002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	张丽芝*, 周苗, 金萌,
作者单位	银川能源学院化工学院
摘要	目的探究贺兰山东麓产区马瑟兰葡萄酒陈酿0、3、6个月挥发性芳香物质的差异。方法采用全二维气相色谱-飞行时间质谱联用仪(comprehensive two-dimensional gas chromatography-time of flight mass spectrometer, GC×GC-TOF MS)检测葡萄酒中挥发性芳香物质, 根据变量重要性投影(variable importance in projection, VIP)值和正交偏最小二乘法判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)筛选关键差异性挥发物质。结果葡萄酒陈酿期挥发性芳香物质种类主要包括醇类、酯类、酸类、酚类等, 3个陈酿期共检测出1286种物质。挥发性芳香物质相对含量比较高的是醇类、酯类、烃类, 随着陈酿期的增加, 酯类物质含量由16.9%上升至27.9%, 烃类物质含量由13.6%上升至21.5%, 均呈明显上升趋势, 而醇类物质含量由53.8%下降至30.3%, 呈下降趋势。以VIP≥1.22及P<0.01为指标, 确定不同陈酿期葡萄酒重要贡献挥发性芳香物质共21种, 分别为2,6,6-三甲基环己二烯-1-甲醇、2-丙基-1-庚醇、庚醛、4-叔丁基苯甲醇、(S)-1-苯乙醇、甲基琥珀酸二乙酯、丙酸异戊酯、缩醛、甲氧基乙醛、3-氯-1-丁烯、1,8-环戊并癸二炔、β-紫罗兰酮、芳樟醇、甲酸芳樟酯、2-呋喃甲醇、玫瑰醚、六氢-1,3,5-三硝基-1,3,5-三嗪、4-乙基-5-羟基-3,5-二甲基呋喃-2(5H)-酮、2(5H)-呋喃酮、4,5,5-三甲基-3-(3-甲基-2-亚甲基丁基)、N-甲基己胺、二甲基二硫化物。结论本研究通过分析不同陈酿期马瑟兰葡萄酒中挥发性芳香物质, 为葡萄酒陈酿期的风味品质控制提供理论基础。
Abstract	Objective To explore the differences in volatile aromatic substances of Marselan wine from the eastern foot of Helan Mountain production area during the aging periods of 0, 3 and 6 months. Methods Comprehensive two-dimensional gas chromatography-time of flight mass spectrometer (GC×GC-TOF MS) was used to detect the volatile aromatic substances in the wine. Key differential volatile substances were screened according to the variable importance in projection (VIP) value and orthogonal partial least squares-discriminant analysis (OPLS-DA). Results The types of volatile aromatic substances during the wine aging period mainly included alcohols, esters, acids, phenols, etc. A total of 1286 kinds of substances were detected in the 3 aging periods. The relatively high contents of volatile aromatic substances were alcohols, esters and hydrocarbons. With the increase of the aging period, the content of esters increased from 16.9% to 27.9%, and the content of hydrocarbons increased from 13.6% to 21.5%, both showing a significant upward trend. However, the content of alcohols decreased from 53.8% to 30.3%, showing a downward trend. Taking VIP≥1.22 and P<0.01 as the indicators, a total of 21 kinds of volatile aromatic substances with important contributions to the wine in different aging periods were determined, which were 2,6,6-trimethylcyclohexadiene-1-methanol, 2-propyl-1-heptanol, heptanal, 4-tert-butylbenzyl alcohol, (S)-1-phenylethanol, diethyl methylsuccinate, isoamyl propionate, acetal, methoxyacetaldehyde, 3-chloro-1-butene, 1,8-cyclopentadeca- 1,3-diyne, β-ionone, linalool, linalyl formate, 2-furanmethanol, rose oxide, hexahydro-1,3,5-trinitro-1,3,5-triazine, 4-ethyl-5- hydroxy-3,5-dimethylfuran-2(5H)-one, 2(5H)-furanone,4,5,5-trimethyl-3-(3-methyl-2-methylidenebutyl), N-methylhexylamine, and dimethyl disulfide. Conclusion This study, by analyzing the volatile aromatic substances in Marselan wine during different aging periods, provides a theoretical basis for the control of the flavor quality during the wineaging period.
关键词	陈酿期;马瑟兰葡萄酒;挥发性芳香物质;差异物质
KeyWord	aging period; Marselan wine; volatile flavor; differential substances
基金项目
页码	48-55

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张丽芝*, 周苗, 金萌. 不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析 [J]. 食品安全质量检测学报. 2025; 16; (9). 48 - 55.

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