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基于GC-IMS鸭绿江河谷‘北冰红’冰酒挥发性成分差异分析

Analysis on the differences in volatile components of ’Beibinghong’ icewine from the Yalu River valley based on GC-IMS

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【作者】 袁永旭张敏景李明夏光辉徐玉孔庆森崔艳艳何文兵

【Author】 YUAN Yongxu;ZHANG Minjing;LI Ming;XIA Guanghui;XU Yu;KONG Qingsen;CUI Yanyan;HE Wenbing;College of Food Science and Engineering,Tonghua Normal University;Jilin Province Jointly and Technology Innovated Laboratory of University and Enterprise for Changbai Mountain Indigenous Ice Wine Brewing and Quality Control;College of Food and Health,Zhejiang A&F University;Jilin Provincial Science and Technology Innovation Center of Winemaking of Vitis amurensis Rupr,Ji’an Yajiang Valley Winery Co.,Ltd.;

【通讯作者】 何文兵;

【机构】 通化师范学院食品科学与工程学院长白山本土冰葡萄酒酿造与质量控制吉林省校企联合技术创新实验室浙江农林大学食品与健康学院集安市鸭江谷酒庄有限公司吉林省山葡萄酒酿造科技创新中心

【摘要】 该研究采用便携式色度计和顶空-气相色谱-离子迁移谱(HS-GC-IMS)技术及感官评价对7款‘北冰红’冰葡萄酒(编号为BBH1~BBH7)的颜色参数、挥发性风味成分及感官品质的差异进行分析,基于检测结果进行主成分分析及正交偏最小二乘-判别分析(OPLS-DA),并结合变量重要性投影(VIP)值>1筛选差异挥发性风味物质。结果表明,7款冰葡萄酒样品间存在一定颜色差异,整体呈现特有的深宝石红色;HS-GC-IMS从7款冰葡萄酒样品中共鉴定出47种挥发性风味化合物,包括酯类17种、醇类9种、酮类8种、醛类6种、醚类3种、单萜类、噻唑类、呋喃类以及烃类化合物各1种;通过VIP值>1筛选出乙酸己酯、乙酸乙酯、甲酸乙酯、2-甲基-1-丙醇丁酸酯和萜品油烯等17种差异挥发性风味物质,赋予其甜香、果香、花香、果仁香等风味特征;感官评价结果表明,该产区‘北冰红’冰葡萄酒香气风格类似,均表现出浓郁的蜂蜜、果仁和水果复合香气,部分冰葡萄酒样品兼具山楂、青苹果和水蜜桃的独特果香。该研究为‘北冰红’冰葡萄酒的品质评价提供了科学依据。

【Abstract】 In this study, the differences in color parameters, volatile flavor compounds and sensory quality of 7 ’Beibinghong’ icewines(numbered as BBH1-BBH7) were analyzed using the portable colorimeter, headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS) techniques, and sensory evaluation. The principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA) were conducted based on detection results, and the differential volatile flavor substances were screened in combination with variable importance in the projection(VIP) value>1. The results showed that there were certain differences in color among the 7 icewine samples, all of which exhibited a characteristic deep ruby red color. A total of 47 volatile flavor compounds were identified in the 7 icewine samples by HS-GC-IMS, including 17 esters, 9 alcohols,8 ketones, 6 aldehydes, 3 ethers, 1 monoterpene, 1 thiazole, 1 furan, and 1 hydrocarbon. A total of 17 differential volatile flavor compounds, such as hexyl acetate, ethyl acetate, ethyl formate, 2-methyl-1-propanol butyrate, and terpinolene, were selected based on VIP value>1, contributing to their sweet, fruity, floral, and nutty aroma profiles. Sensory evaluation results indicated that the aroma styles of the ’Beibinghong’ icewines from this region were similar, all displaying rich composite aromas of honey, nuts and fruits, with some samples also featuring unique fruity notes of hawthorn, green apple and peach. This study provided a scientific basis for the quality evaluation of ’Beibinghong’ icewines.

【基金】 吉林省科技发展计划项目(YDZJ202201ZYTS664);国家青年自然科学基金(22408342);吉林省教育厅科学研究项目(JJKH20230594KJ)
  • 【分类号】TS261.7;O657
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