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Updated: Jun 13, 2025

Fruit Volatile Analysis Using an Electronic Nose

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Published on: March 30, 2012

基于挥发性芳香化合物的解码和预测干红酒中的甜香味

Na Li¹, Guanyu Li¹, Xuan Guan¹

¹College of Enology, Northwest A&F University, Yangling 712100, China.

|September 15, 2024

概括

研究人员在马塞兰等红葡萄酒中确定了关键的甜味和果香味标记物. 老化会影响这些挥发性化合物,影响葡萄酒的风味特征,并为葡萄酒质量预测提供洞察力.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
食品化学食品化学
感官科学感官科学

背景情况:

葡萄酒香味的复杂性源于众多挥发性化合物.
鉴定甜果等理想风味的特定标志物对于质量评估至关重要.
马塞兰,卡伯内索维尼翁,梅罗特和卡伯内法兰是具有独特芳香特征的热门红葡萄酒品种.

研究的目的:

识别和验证红葡萄酒中甜味和果香气的挥发性标记物.
为了研究衰老对这些香味标记物的影响.
开发基于挥发性化合物度的葡萄酒风味强度的预测模型.

主要方法:

固态微提取 (SPME) 和液体-液体提取-溶剂辅助风味蒸发 (LLE-SAFE) 用于样品制备.
传感学方法,包括省略测试,用于气味分析.
部分最小平方回归用于标记器验证和模型开发.

主要成果:

与其他品种相比,马赛兰葡萄酒表现出更强烈的甜果香味.
确定了关键的甜味芳香标记物:β-达马斯,异乙酸,2,3-布坦二醇,乙醇.
确定了主要的果香味标记物:格拉尼尔乙,乙异酸盐,乙二甲基酸盐.
果标记物随着年龄的增长而增加,而甜味标记物则减少.
建立了对甜味和果香味强度的准确预测模型.

结论:

特定的挥发性化合物被证实是红葡萄酒中甜味和果香味的关键标志物.
葡萄酒的老化显著改变了这些芳香标记物的度.
该研究为葡萄酒风味表征和风味预测提供了一个强大的分析框架.

关键词:

2,3-丁二醇 (PubChem CID: 262) 是一种化学化合物.化学测量化学测量化学测量干燥的红葡萄酒香味的香气.乙基二甲基丁酸盐 (PubChem CID: 24020) 是一种乙烯酸乙烯酸 (PubChem CID: 8857) 是一种乙烯异黄丁酸盐 (PubChem CID: 7342) 是一种格拉尼尔乙 (PubChem CID: 1549778) 的使用情况异胺乙酸 (PubChem CID: 31276) 是一种这就是LLE-SAFE的安全性.乙乙醇 (PubChem CID: 6054) 是一种化学物质.预测模型的预测模型.斯普梅 (SPME) 公司感觉学方法的方法是感觉学.β-达马斯基诺 (PubChem CID: 5366074) 是一种一种

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