洋葱酒陈酿前后香气成分变化研究

摘要

将发酵制得的洋葱酒置于10℃～15%陈酿180d,采用固相微萃取法提取、富集陈酿前后洋葱酒的香气成分,经气质联用进行分离与分析,比较陈酿前后洋葱酒的香气成分之间的差异.结果表明,分别鉴定出陈酿前后各40种香气化学成分.共占其色谱流出组分总量的95.02%和97.49%.其主要是酯类、含硫化合物、醇类和酸类等,并对其陈酿前后香气物质的变化进行了初步的分析.结果表明,陈酿后洋葱酒具有较好的感官质量.%Fermented onion wine had been aged for 180d at 10℃～15℃. The aroma compounds of onion wine before and aft er aging were extracted and concentrated with solid phase micro-extraction(SPME), followed with separation and analysis with gas chromatography-mass spectrometer (GC-MS). The results showed that about 40 kinds of volatile compounds wereidentified from onion wine before and after aging, which occupied 95.02％ and 97.49％ of total peak areas, respectively. The main components were esters, sulfur compounds, alcohols, acids and other chemical groups. The sensory quality of aged onion wine was better than that of raw wine.