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Article(id=1152687436359451186, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250228002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1740672000000, receivedDateStr=2025-02-28, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751700725, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751700725, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751700725, creator=13701087609, updateTime=1752751700725, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator=13701087609, updateTime=1756708585928, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=48, endPage=55, ext={EN=ArticleExt(id=1152687438070727232, articleId=1152687436359451186, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Analysis of volatile substances in Marselan wines from the eastern foot of Helan Mountain during different aging periods, columnId=1152687436237812322, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Application of Fermentation Technology in Food, runingTitle=null, highlight=null, articleAbstract=

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.

, correspAuthors=Li-Zhi ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Li-Zhi ZHANG, Miao ZHOU, Meng JIN), CN=ArticleExt(id=1152687461151981729, articleId=1152687436359451186, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析, columnId=1152687436393001573, journalTitle=食品安全质量检测学报, columnName=本期专题：发酵技术在食品中的应用, runingTitle=null, highlight=null, articleAbstract=

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。

, correspAuthors=张丽芝, authorNote=null, correspAuthorsNote=
* 张丽芝(1983—), 女, 硕士, 副教授, 主要研究方向为葡萄酒酿造与加工。E-mail:
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Biology Open, 2016, 5(6): 829-836., articleTitle=Metabolomics reveals significant variations in metabolites and correlations regarding the maturation of walnuts (Juglans regia L. ), refAbstract=null)], funds=[Fund(id=1169272813136392877, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, awardId=NYG2024267, language=CN, fundingSource=2024年自治区教育厅高等学校科学研究项目(NYG2024267), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1169272810745639555, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, xref=null, ext=[AuthorCompanyExt(id=1169272810754028164, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, companyId=1169272810745639555, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Chemical Engineering Institute, Yinchuan University of Energy, Yinchuan 750100, China), AuthorCompanyExt(id=1169272810762416773, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, companyId=1169272810745639555, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=银川能源学院化工学院, 银川 750100)])], figs=[ArticleFig(id=1169272812050068125, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Fig.1, caption=Three-dimensional total ion current plots for Marselan wine GC×GC-TOF MS analysis, figureFileSmall=FCD7zOxTQV2QAezzX7Fkyw==, figureFileBig=XeG9SAwhjGzWQAE5o1bxMQ==, tableContent=null), ArticleFig(id=1169272812121371294, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=图1, caption=马瑟兰葡萄酒GC×GC-TOF MS分析三维总离子流图, figureFileSmall=FCD7zOxTQV2QAezzX7Fkyw==, figureFileBig=XeG9SAwhjGzWQAE5o1bxMQ==, tableContent=null), ArticleFig(id=1169272812180091551, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Fig.2, caption=Content of volatile compounds in Marselan wine, figureFileSmall=8C+djwv97GVC9NGyZ/EzEg==, figureFileBig=QAnOC2j/r8n8e1b8XghPGQ==, tableContent=null), ArticleFig(id=1169272812243006112, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=图2, caption=马瑟兰葡萄酒挥发性物质种类含量, figureFileSmall=8C+djwv97GVC9NGyZ/EzEg==, figureFileBig=QAnOC2j/r8n8e1b8XghPGQ==, tableContent=null), ArticleFig(id=1169272812305920673, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Fig.3, caption=Score plot of OPLS-DA, figureFileSmall=gKtTfBM2vvjvw10Toy4p7Q==, figureFileBig=hhEyg1PCVLX0NM9dxqtKGg==, tableContent=null), ArticleFig(id=1169272812360446626, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=图3, caption=OPLS-DA 得分图

注: 横坐标表示第一主成分解释度, 纵坐标方向第二主成分解释度, 点表示样本, 颜色表示不同分组。

, figureFileSmall=gKtTfBM2vvjvw10Toy4p7Q==, figureFileBig=hhEyg1PCVLX0NM9dxqtKGg==, tableContent=null), ArticleFig(id=1169272812414972579, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Fig.4, caption=Displacement test of OPLS-DA, figureFileSmall=RxQOkEdnuU4HA9gH34jDSQ==, figureFileBig=sOuNXk9YI2s7wj/h6Q4fGA==, tableContent=null), ArticleFig(id=1169272812461109924, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=图4, caption=OPLS-DA 置换检验, figureFileSmall=RxQOkEdnuU4HA9gH34jDSQ==, figureFileBig=sOuNXk9YI2s7wj/h6Q4fGA==, tableContent=null), ArticleFig(id=1169272812515635877, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Fig.5, caption=Heat map of 21 kinds of characteristic differentiating substances in wine, figureFileSmall=uqQsfMAGZODWHCLpVtD8gw==, figureFileBig=9dIVoEHcWjQTGVgqZQXLpA==, tableContent=null), ArticleFig(id=1169272812565967526, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=图5, caption=葡萄酒21种特征差异性物质的热图, figureFileSmall=uqQsfMAGZODWHCLpVtD8gw==, figureFileBig=9dIVoEHcWjQTGVgqZQXLpA==, tableContent=null), ArticleFig(id=1169272812616299175, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Table 1, caption=

Basic physical and chemical indicators of wine before aging

, figureFileSmall=null, figureFileBig=null, tableContent=
糖/(g/L) 总酸/(g/L) 酒精度/%vol 干浸出物/(g/L) pH 总酚/(mg/L) 单宁/(mg/L) 色度 色调
2.6 4.6 13.7 25.3 4.9 862 1230 7.3 0.80
), ArticleFig(id=1169272812679213736, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=表1, caption=

葡萄酒酒陈酿前的基本理化指标

, figureFileSmall=null, figureFileBig=null, tableContent=
糖/(g/L) 总酸/(g/L) 酒精度/%vol 干浸出物/(g/L) pH 总酚/(mg/L) 单宁/(mg/L) 色度 色调
2.6 4.6 13.7 25.3 4.9 862 1230 7.3 0.80
), ArticleFig(id=1169272812737933993, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Table 2, caption=

OPLS-DA model validation parameters

, figureFileSmall=null, figureFileBig=null, tableContent=
对比组 pre R2X/cum R2Y/cum Q2/cum
MSL0 vs MSL3 vs MSL6 1+1+o 0.351 0.992 0.594
MSL0 vs MSL6 1+1+o 0.544 0.999 0.771
MSL3 vs MSL6 1+1+o 0.56 0.999 0.766
MSL0 vs MSL3 1+1+o 0.543 0.998 0.629
), ArticleFig(id=1169272812792459946, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=表2, caption=

OPLS-DA模型验证参数

, figureFileSmall=null, figureFileBig=null, tableContent=
对比组 pre R2X/cum R2Y/cum Q2/cum
MSL0 vs MSL3 vs MSL6 1+1+o 0.351 0.992 0.594
MSL0 vs MSL6 1+1+o 0.544 0.999 0.771
MSL3 vs MSL6 1+1+o 0.56 0.999 0.766
MSL0 vs MSL3 1+1+o 0.543 0.998 0.629
), ArticleFig(id=1169272812863763115, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=EN, label=Table 3, caption=

Wine differentiation substances

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物名称 注释种类 CAS 一维保留时间/s 二维保留时间/s 统计学P值 -log10 (P值) VIP
双环[3.1.0]己-3-烯-2-醇 醇类 97631-68-0 2185.88 1.27 0.03 1.52 1.19
2,6,6-三甲基环己-2烯-1-甲醇 醇类 6627-74-3 1525.92 1.55 0.01 2.21 1.92
环丙基甲醇 醇类 2516-33-8 543.32 1.44 0.02 1.75 1.52
2-戊醇 醇类 6032-29-7 693.98 1.44 0.03 1.60 1.23
2-丙基-1-庚醇 醇类 10042-59-8 1465.93 1.61 0.01 2.21 1.53
(R)-(-)-2-戊醇 醇类 31087-44-2 694.98 1.44 0.03 1.58 1.36
十二烷醛 醛类 112-54-9 1525.48 2.02 0.01 1.99 1.14
庚醛 醛类 111-71-7 809.97 1.80 0.01 2.01 1.48
3-(甲硫基)丙醛 醛类 3268-49-3 1205.95 1.39 0.03 1.46 1.49
双环[4.2.0]辛-1,3,5-三烯 苯环型化合物 694-87-1 921.96 1.64 0.02 1.66 1.29
苯乙烯 苯环型化合物 100-42-5 921.96 1.64 0.02 1.66 1.18
乙酸,氯-,2-苯基乙酯 苯环型化合物 7476-91-7 1721.91 1.65 0.03 1.46 1.45
苯 苯环型化合物 71-43-2 422.00 1.64 0.02 1.72 1.46
4-叔丁基苯甲醇 苯环型化合物 877-65-6 1699.52 1.54 0.01 2.06 1.29
2-苯基-1-亚甲基环丙烷 苯环型化合物 29817-09-2 2011.23 1.21 0.02 1.76 1.09
2,6-二甲基萘 苯环型化合物 581-42-0 1854.34 1.55 0.03 1.54 1.06
1,2,4,5-四甲基苯 苯环型化合物 95-93-2 1169.95 1.90 0.01 1.93 1.34
(S)-1-苯乙醇 苯环型化合物 1445-91-6 1638.92 1.31 0.01 2.26 1.23
异丁酸酐 羧酸及衍生物 97-72-3 1217.95 2.06 0.02 1.62 1.45
乙酸 羧酸及衍生物 64-19-7 1193.95 1.18 0.03 1.47 1.28
丁酸酐 羧酸及衍生物 106-31-0 1842.70 1.75 0.03 1.49 1.03
壬酸乙酯 酯类 123-29-5 1307.72 2.15 0.02 1.81 1.63
邻苯二甲酸二甲酯 酯类 131-11-3 2081.89 1.31 0.03 1.56 1.03
甲基琥珀酸二乙酯 酯类 4676-51-1 1442.43 1.60 0.01 2.25 1.35
丙酸异戊酯 酯类 105-68-0 817.97 2.05 0.01 2.21 1.57
乙氧基环己烷 醚类 932-92-3 1113.95 2.48 0.04 1.43 1.09
缩醛 醚类 105-57-7 354.00 2.02 0.00 2.30 2.05
甲氧基乙醛 醚类 10312-83-1 418.00 1.33 0.00 2.37 1.35
2-甲氧基乙胺 醚类 109-85-3 493.99 1.42 0.03 1.47 1.25
一氧化二氮 均相非金属化合物 10024-97-2 378.00 1.55 0.03 1.58 1.33
1-庚烯,4-甲基 烃类 13151-05-8 1949.90 1.64 0.02 1.80 1.55
3-氯-1-丁烯 烃类 21020-24-6 839.97 1.42 0.00 2.33 1.48
1,8-环戊并癸二炔 烃类 4722-42-3 1736.58 1.59 0.01 2.04 1.27
环丙基乙炔 烃类 6746-94-7 2222.32 1.34 0.01 1.91 1.74
3,6,6-三甲基-2-环己烯-1-酮 酮类 23438-77-9 1205.95 1.72 0.01 2.04 1.17
1-环丙基丙-1-酮 酮类 6704-19-4 825.97 1.58 0.02 1.61 1.17
β-水芹烯 脂质和类脂分子 555-10-2 845.97 2.44 0.03 1.60 1.32
6,10-十二碳二烯-1-醇,
3,7,11-三甲基		 脂质和类脂分子 51411-24-6 2049.89 1.50 0.01 2.19 1.14
β-紫罗兰酮 脂质和类脂分子 79-77-6 1785.91 1.73 0.01 2.24 1.64
异戊酸 脂质和类脂分子 503-74-2 1473.93 1.22 0.02 1.62 1.26
芳樟醇 脂质和类脂分子 78-70-6 1313.94 1.58 0.00 2.35 1.34
(2Z,6E)-法尼醇 脂质和类脂分子 3790-71-4 2109.89 1.53 0.02 1.63 1.13
2-(4-甲基-3-环己烯基)丙醛 脂质和类脂分子 29548-14-9 1423.93 1.74 0.03 1.53 1.25
甲酸芳樟醇酯 脂质和类脂分子 115-99-1 1313.94 1.58 0.00 2.35 1.37
2-硝基乙基丙酸酯 有机的1,3-偶极的
化合物		 5390-28-3 1308.94 1.20 0.03 1.60 1.33
叔丁基过氧化氢 75-91-2 1415.53 1.47 0.02 1.70 1.11
O-甲基羟胺 67-62-9 1888.57 1.10 0.03 1.54 1.18
4-甲基-5-乙烯基噻唑 有机杂环化合物 1759-28-0 1293.94 1.50 0.03 1.56 1.97
2-呋喃甲醇 有机杂环化合物 5989-33-3 1189.95 1.71 0.01 2.29 1.54
玫瑰醚 有机杂环化合物 16409-43-1 1061.95 2.10 0.01 2.27 1.49
六氢-1,3,5-三硝基-1,3,5-三嗪 有机杂环化合物 13980-04-6 455.99 1.47 0.01 2.14 1.55
茶螺烷 有机杂环化合物 36431-72-8 1281.94 2.45 0.05 1.30 1.02
DL-泛内酯 有机杂环化合物 79-50-5 1873.90 1.21 0.04 1.35 1.81
4-乙基-5-羟基-3,5-
二甲基呋喃-2(5H)-酮		 有机杂环化合物 50461-82-0 1833.91 1.53 0.01 2.04 1.31
4,5-二氢-5-丙基-1H-吡唑 有机杂环化合物 75011-90-4 842.47 1.69 0.01 1.96 1.61
2,2,4,4-四甲基四氢呋喃 有机杂环化合物 3358-28-9 1209.44 1.83 0.04 1.45 1.26
2(5H)-呋喃酮, 4,5,5-三甲基-3-
(3-甲基-2-亚甲基丁基)		 有机杂环化合物 89902-33-0 1445.93 1.96 0.00 2.31 1.24
亚硝基甲烷 有机含氮化合物 865-40-7 1354.94 1.12 0.02 1.65 1.24
N-甲基己胺 有机含氮化合物 35161-70-7 479.99 1.33 0.00 2.31 1.49
1-氮丙啶乙胺 有机含氮化合物 4025-37-0 495.32 1.49 0.02 1.75 1.45
二甲基二硫化物 有机含硫化合物 624-92-0 628.65 1.63 0.01 2.03 1.77
丙酸 79-09-4 1307.54 1.20 0.05 1.33 1.30
四硼烷(10) 18283-93-7 1681.47 1.80 0.03 1.51 1.49
苯酚,2-甲氧基 90-05-1 1696.91 1.31 0.02 1.65 1.27
), ArticleFig(id=1169272812960232108, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687436359451186, language=CN, label=表3, caption=

葡萄酒差异性物质

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物名称 注释种类 CAS 一维保留时间/s 二维保留时间/s 统计学P值 -log10 (P值) VIP
双环[3.1.0]己-3-烯-2-醇 醇类 97631-68-0 2185.88 1.27 0.03 1.52 1.19
2,6,6-三甲基环己-2烯-1-甲醇 醇类 6627-74-3 1525.92 1.55 0.01 2.21 1.92
环丙基甲醇 醇类 2516-33-8 543.32 1.44 0.02 1.75 1.52
2-戊醇 醇类 6032-29-7 693.98 1.44 0.03 1.60 1.23
2-丙基-1-庚醇 醇类 10042-59-8 1465.93 1.61 0.01 2.21 1.53
(R)-(-)-2-戊醇 醇类 31087-44-2 694.98 1.44 0.03 1.58 1.36
十二烷醛 醛类 112-54-9 1525.48 2.02 0.01 1.99 1.14
庚醛 醛类 111-71-7 809.97 1.80 0.01 2.01 1.48
3-(甲硫基)丙醛 醛类 3268-49-3 1205.95 1.39 0.03 1.46 1.49
双环[4.2.0]辛-1,3,5-三烯 苯环型化合物 694-87-1 921.96 1.64 0.02 1.66 1.29
苯乙烯 苯环型化合物 100-42-5 921.96 1.64 0.02 1.66 1.18
乙酸,氯-,2-苯基乙酯 苯环型化合物 7476-91-7 1721.91 1.65 0.03 1.46 1.45
苯 苯环型化合物 71-43-2 422.00 1.64 0.02 1.72 1.46
4-叔丁基苯甲醇 苯环型化合物 877-65-6 1699.52 1.54 0.01 2.06 1.29
2-苯基-1-亚甲基环丙烷 苯环型化合物 29817-09-2 2011.23 1.21 0.02 1.76 1.09
2,6-二甲基萘 苯环型化合物 581-42-0 1854.34 1.55 0.03 1.54 1.06
1,2,4,5-四甲基苯 苯环型化合物 95-93-2 1169.95 1.90 0.01 1.93 1.34
(S)-1-苯乙醇 苯环型化合物 1445-91-6 1638.92 1.31 0.01 2.26 1.23
异丁酸酐 羧酸及衍生物 97-72-3 1217.95 2.06 0.02 1.62 1.45
乙酸 羧酸及衍生物 64-19-7 1193.95 1.18 0.03 1.47 1.28
丁酸酐 羧酸及衍生物 106-31-0 1842.70 1.75 0.03 1.49 1.03
壬酸乙酯 酯类 123-29-5 1307.72 2.15 0.02 1.81 1.63
邻苯二甲酸二甲酯 酯类 131-11-3 2081.89 1.31 0.03 1.56 1.03
甲基琥珀酸二乙酯 酯类 4676-51-1 1442.43 1.60 0.01 2.25 1.35
丙酸异戊酯 酯类 105-68-0 817.97 2.05 0.01 2.21 1.57
乙氧基环己烷 醚类 932-92-3 1113.95 2.48 0.04 1.43 1.09
缩醛 醚类 105-57-7 354.00 2.02 0.00 2.30 2.05
甲氧基乙醛 醚类 10312-83-1 418.00 1.33 0.00 2.37 1.35
2-甲氧基乙胺 醚类 109-85-3 493.99 1.42 0.03 1.47 1.25
一氧化二氮 均相非金属化合物 10024-97-2 378.00 1.55 0.03 1.58 1.33
1-庚烯,4-甲基 烃类 13151-05-8 1949.90 1.64 0.02 1.80 1.55
3-氯-1-丁烯 烃类 21020-24-6 839.97 1.42 0.00 2.33 1.48
1,8-环戊并癸二炔 烃类 4722-42-3 1736.58 1.59 0.01 2.04 1.27
环丙基乙炔 烃类 6746-94-7 2222.32 1.34 0.01 1.91 1.74
3,6,6-三甲基-2-环己烯-1-酮 酮类 23438-77-9 1205.95 1.72 0.01 2.04 1.17
1-环丙基丙-1-酮 酮类 6704-19-4 825.97 1.58 0.02 1.61 1.17
β-水芹烯 脂质和类脂分子 555-10-2 845.97 2.44 0.03 1.60 1.32
6,10-十二碳二烯-1-醇,
3,7,11-三甲基		 脂质和类脂分子 51411-24-6 2049.89 1.50 0.01 2.19 1.14
β-紫罗兰酮 脂质和类脂分子 79-77-6 1785.91 1.73 0.01 2.24 1.64
异戊酸 脂质和类脂分子 503-74-2 1473.93 1.22 0.02 1.62 1.26
芳樟醇 脂质和类脂分子 78-70-6 1313.94 1.58 0.00 2.35 1.34
(2Z,6E)-法尼醇 脂质和类脂分子 3790-71-4 2109.89 1.53 0.02 1.63 1.13
2-(4-甲基-3-环己烯基)丙醛 脂质和类脂分子 29548-14-9 1423.93 1.74 0.03 1.53 1.25
甲酸芳樟醇酯 脂质和类脂分子 115-99-1 1313.94 1.58 0.00 2.35 1.37
2-硝基乙基丙酸酯 有机的1,3-偶极的
化合物		 5390-28-3 1308.94 1.20 0.03 1.60 1.33
叔丁基过氧化氢 75-91-2 1415.53 1.47 0.02 1.70 1.11
O-甲基羟胺 67-62-9 1888.57 1.10 0.03 1.54 1.18
4-甲基-5-乙烯基噻唑 有机杂环化合物 1759-28-0 1293.94 1.50 0.03 1.56 1.97
2-呋喃甲醇 有机杂环化合物 5989-33-3 1189.95 1.71 0.01 2.29 1.54
玫瑰醚 有机杂环化合物 16409-43-1 1061.95 2.10 0.01 2.27 1.49
六氢-1,3,5-三硝基-1,3,5-三嗪 有机杂环化合物 13980-04-6 455.99 1.47 0.01 2.14 1.55
茶螺烷 有机杂环化合物 36431-72-8 1281.94 2.45 0.05 1.30 1.02
DL-泛内酯 有机杂环化合物 79-50-5 1873.90 1.21 0.04 1.35 1.81
4-乙基-5-羟基-3,5-
二甲基呋喃-2(5H)-酮		 有机杂环化合物 50461-82-0 1833.91 1.53 0.01 2.04 1.31
4,5-二氢-5-丙基-1H-吡唑 有机杂环化合物 75011-90-4 842.47 1.69 0.01 1.96 1.61
2,2,4,4-四甲基四氢呋喃 有机杂环化合物 3358-28-9 1209.44 1.83 0.04 1.45 1.26
2(5H)-呋喃酮, 4,5,5-三甲基-3-
(3-甲基-2-亚甲基丁基)		 有机杂环化合物 89902-33-0 1445.93 1.96 0.00 2.31 1.24
亚硝基甲烷 有机含氮化合物 865-40-7 1354.94 1.12 0.02 1.65 1.24
N-甲基己胺 有机含氮化合物 35161-70-7 479.99 1.33 0.00 2.31 1.49
1-氮丙啶乙胺 有机含氮化合物 4025-37-0 495.32 1.49 0.02 1.75 1.45
二甲基二硫化物 有机含硫化合物 624-92-0 628.65 1.63 0.01 2.03 1.77
丙酸 79-09-4 1307.54 1.20 0.05 1.33 1.30
四硼烷(10) 18283-93-7 1681.47 1.80 0.03 1.51 1.49
苯酚,2-甲氧基 90-05-1 1696.91 1.31 0.02 1.65 1.27
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不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析
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张丽芝 * , 周苗 , 金萌
食品安全质量检测学报 | 本期专题：发酵技术在食品中的应用 2025,16(9): 48-55
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食品安全质量检测学报 | 本期专题：发酵技术在食品中的应用 2025, 16(9): 48-55
不同陈酿期贺兰山东麓马瑟兰葡萄酒挥发性物质分析
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张丽芝* , 周苗, 金萌
作者信息
  • 银川能源学院化工学院, 银川 750100

通讯作者:

* 张丽芝(1983—), 女, 硕士, 副教授, 主要研究方向为葡萄酒酿造与加工。E-mail:
Analysis of volatile substances in Marselan wines from the eastern foot of Helan Mountain during different aging periods
Li-Zhi ZHANG* , Miao ZHOU, Meng JIN
Affiliations
  • Chemical Engineering Institute, Yinchuan University of Energy, Yinchuan 750100, China
出版时间: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228002
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摘要
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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。

陈酿期  /  马瑟兰葡萄酒  /  挥发性芳香物质  /  差异物质

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.

aging period  /  Marselan wine  /  volatile flavor  /  differential substances
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. 食品安全质量检测学报, 2025 , 16 (9) : 48 -55 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228002
Li-Zhi ZHANG, Miao ZHOU, Meng JIN. Analysis of volatile substances in Marselan wines from the eastern foot of Helan Mountain during different aging periods[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 48 -55 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228002
正文
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0 引言
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贺兰山东麓作为我国的葡萄酒主要产区, 马瑟兰葡萄具有抗病、抗旱、酚类物质含量高、单宁结构良好等优势, 该产区是马瑟兰葡萄的主要种植区域[1]。葡萄酒的质量判断的主要指标就是挥发性芳香物质[2], 而葡萄产地、种植技术、发酵工艺、陈酿技术等都会影响葡萄酒的品质[3]。卢冬晴等[4]研究贺兰山东麓产区马瑟兰葡萄酒在不同来源橡木桶中陈酿特性差异分析, 孙健等[5]该产区赤霞珠和马瑟兰葡萄酒发酵中风味物质分析鉴定出86种挥发性物质, 胡瑞祺等[6]研究该产区5个地块的赤霞珠和马瑟兰葡萄酒中挥发性组分轮廓差异主要由呋喃类、内酯类和挥发性酚类物质造成, 刘晶等[7]研究该产区马瑟兰葡萄的香气物质与最佳采收期并不重合, 需要在成熟度指标和香气物质含量间进行平衡。
目前, 国内外葡萄酒香气检测是以气相色谱-质谱技术为主[8-10], 而全二维气相色谱仪具有更高的分辨率, 灵敏度以及峰容量, 可针对一维难以完全分离的组分进一步分离, 已经广泛用于复杂体系样品的分离分析[11-12], 同时结合变量重要性投影(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)对比找出葡萄酒中关键差异性物质[13-14]。本研究运用全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography-time of flight mass spectrometer, GC×GC-TOF MS)方法, 对贺兰山东麓马瑟兰葡萄酒不同陈酿时期的挥发性芳香物质进行研究。比较3个陈酿期葡萄酒挥发性芳香物质的种类和相对含量, 并对其挥发性芳香物质中的关键差异性物质进行分析。该研究将为提升马瑟兰葡萄酒的品质提供一定的指导意义。
1 材料与方法
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1.1 材料
实验使用的马瑟兰葡萄酒为宁夏贺兰山东麓产区宁夏长和翡翠酒庄有限公司小容器酿造, 葡萄酒陈酿期的温度控制在14~16 ℃之间, 相对湿度控制在65%~75%之间。葡萄酒陈酿第0、3、6个月取样分析, 葡萄酒陈酿前的基本理化指标如表1。
1.2 试剂与仪器
乙醇[纯度99.8%, 阿拉丁试剂(上海)有限公司]; 氯化钠(分析纯, 国药集团化学试剂有限公司); 氘代正己醇-d13 (纯度98.5%, 加拿大C/D/N Isotopes公司); 正构烷烃(质量浓度1000 mg/L, 德国SIGMA公司); 正己烷(保证试剂, 永华化学股份有限公司)。
57329-U DVB/CAR/PDMS(德国Supelco公司); Direct-8超纯水机(德国Milli-Q公司); 8890A气相色谱仪、DB-Heavy Wax 色谱柱(30 m×250 μm, 0.5 μm)(美国Agilent科技公司); Pegasus BT 4D质谱仪(美国LECO公司); Rxi-5Sil MS色谱柱(2 m×150 μm, 0.15 μm)(美国Restek公司)。
1.3 实验方法
1.3.1 葡萄酒酿造工艺流程
马瑟兰葡萄酒的酿造工艺为小容器酿造法[15], 酿造流程为: 葡萄原料-筛选-除梗破碎-冷浸渍-接种酵母-酒精发酵监控-终止发酵(比重0.992)-倒罐-低温冷藏。
1.3.2 样品前处理
(1)内标溶液配制
移取标准品(氘代正己醇-d13)适量, 用50 %乙醇水溶液溶解, 配制成10 mg/L的单标溶液, 储备液保存在4 ℃冰箱中; 移取1000 mg/L的正构烷烃标准品适量, 用正己烷逐级稀释, 配制成10 mg/L的溶液, 储备液保存在4 ℃冰箱中。
(2)风味物质提取
取适量样本于15 mL离心管中; 用饱和氯化钠水溶液将样本中乙醇浓度稀释到10% (V:V); 精确移取5 mL稀释后的酒类样本至20 mL顶空进样瓶中; 加入10 μL内标溶液于样品中; 将转移后的样本在50 ℃条件下, 孵育10 min; 吸附样本前, 固相微萃取(solid-phase micro-extraction, SPME)萃取头在270 ℃条件下, 老化10 min; 将老化后的SPME萃取头转移至孵育室, 在50 ℃条件下, 吸附样本20 min; 吸附结束后, 将SPME萃取头转移至GC进样口, 在250 ℃条件下, 脱附5 min; 进样后, SPME萃取头在270 ℃条件下, 老化10 min; 取10 μL正构烷烃至20 mL顶空进样瓶中, 孵育提取, 进样[16-18]。
1.3.3 样品检测
(1)色谱条件
LECO Pegasus BT 4D GC×GC-TOF MS色谱系统由Agilent 8890A气相色谱仪, 双级喷射调制器和分流/不分流进样模块组成, 质谱系统为高分辨TOF质谱检测仪。其中分离系统包括一维色谱柱: DB-Heavy Wax (30 m× 250 μm, 0.5 μm)和二维色谱柱Rxi-5Sil MS (2 m×150 μm, 0.15 μm)。高纯氦气作为载气, 恒定流速为1.0 mL/min。一维色谱柱DB-Heavy Wax (30 m×250 μm, 0.5 μm): 初始温度为40 ℃, 保持3 min, 以6 ℃/min的速度升至200 ℃, 以 10 ℃/min的速度升至250 ℃, 保持5 min。二维色谱柱Rxi-5Sil MS (2 m×150 μm, 0.15 μm)的升温程序高于一维色谱柱5 ℃, 调制器温度始终高于二维色谱柱柱温15 ℃, 调制周期为4.0 s, 进样口温度为250 ℃[16-18]。
(2)质谱条件
LECO Pegasus BT 4D质谱检测器, 质谱传输线温度为250 ℃,离子源温度为250 ℃, 采集速率为200 spectra/s, 电子轰击源为70 eV, 检测器电压为1960 V, 质谱扫描范围为m/z 35~550。
1.4 数据处理
基于苏州帕诺米克生物医药科技有限公司GC×GC TOF MS全二维高端色谱质谱平台, 采用NIST2020和PubChem数据库, 使用Chroma TOF搜库软件对下机原始数据进行风味物质注释, Classyfire软件对检测风味物质进行种类注释分析, 并分析各种类对应风味物质数目、相对含量, 使用内标归一化进行归一化。
2 结果与分析
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2.1 不同陈酿期马瑟兰葡萄酒挥发性芳香物质特征分析
经色谱分离流出的组分不断进入质谱, 质谱连续扫描进行数据采集。采用全二维气相色谱与飞行时间质谱联用的方法检测马瑟兰葡萄酒陈酿0、3、6月的挥发性物质, 共检测到1286个色谱峰[19], 其中陈酿6个月的总离子流图如图1。
采用PubChem数据库及Classyfire软件[20]对马瑟兰葡萄酒检测挥发性芳香物质种类进行分析, 陈酿期挥发性物质种类主要包括烃类、醛类、酯类、酸类、酮类、醇类、醚类、酚类和杂环化合物等[21]。其中在葡萄酒陈酿期0个月, 检测出441种物质, 3个月检测出418种物质, 6个月检测出427种物质, 这些物质共同作用组成了葡萄酒香气的复杂多样。
2.2 不同陈酿期马瑟兰葡萄酒挥发性芳香成分含量分析
葡萄酒陈酿期0个月挥发性芳香物质相对含量为醇类物质占53.8%, 酯类占16.9%, 烃类占13.6%, 酸类占3.5%, 酮类占0.2%, 其他物质占12.0%; 陈酿期3个月醇类物质占30.1%, 酯类占25.3%, 烃类占14.9%, 酸类占3.0%, 酮类占0.3%, 其他物质占26.4%; 陈酿期6个月醇类物质占30.3%, 酯类27.9%, 烃类占21.5%, 酸类占6.6%, 酮类占0.4%, 其他物质占13.3%。在不同陈酿期挥发性物质相对含量比较高的物质分别是醇类、酯类、烃类, 随着马瑟兰葡萄酒陈酿期的增加, 葡萄酒中酯类物质含量由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。原因有可能是随着葡萄酒陈酿时间的增加, 葡萄酒中部分香气物质得以释放或转化, 酒中的酸类和醇类之间发生酯化反应而形成酯类, 一些醇类(如乙醇)可能被氧化为相应的醛或酸, 进一步参与其他反应, 导致醇类浓度下降。同时酒中的萜烯类等化合物可能发生氧化或降解, 生成小分子烃类[22]。挥发性芳香物质种类相对含量如图2。
2.3 马瑟兰葡萄酒挥发性芳香成分多元统计分析
OPLS-DA可以最大程度查看马瑟兰葡萄酒3个陈酿期的组间差异[23], 该分析结果OPLS-DA模型验证参数如表2。
由图3可知, 马瑟兰葡萄酒陈酿期0、3、6个月的组内样本都比较聚集, 3个组间的样本相对比较分散, 说明此实验结果相对可靠。同时由图4知所有蓝色的Q2点从左到右均低于最右的原始的蓝色的Q2点(图中最右的蓝色Q2点有可能和绿色R2点重合在最右上角), 点的回归线与纵坐标交叉或者小于0, 说明此实验结果可靠有效。
2.4 不同陈酿期马瑟兰葡萄酒挥发性芳香物质成分差异分析
基于OPLS-DA模型得到的VIP值, 可以初步筛选不同马瑟兰葡萄酒陈酿期重要的挥发性芳香物质进行筛选, 从检测结果的物质中寻找差异物质, 筛选条件为在t检验或单因素方差分析检验中P<0.05+VIP>1[24]。葡萄酒3个陈酿期共筛选出64种差异性物质, 包括了醇类、酯类、脂质和类脂分子、苯环型化合物、醛类、醚类、羧酸及衍生物、酮类、有机杂环化合物及其他种类物质, 这些挥发性芳香成分具有不同的香气特征并且彼此互相影响, 组成了葡萄酒香气风味的复杂多样性。具体的差异性物质结果如表3。
VIP值越大, 物质的含量差异越大。为了筛选不同陈酿期马瑟兰葡萄酒重要的差异挥发性芳香物质, 由表3可知, 以VIP≥1.22及P<0.01为指标[25], 确定不同陈酿期葡萄酒重要贡献挥发性物质有21种包括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)-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。这21种物质为不同陈酿期挥差异物质的主要标志物, 其中2,6,6-三甲基环己二烯-1-甲醇是挥发性萜类化合物, 2-丙基-1-庚醇具有特殊的芳香气味, 庚醛具有果子香味, (S)-1-苯乙醇具有淡栀子花香味, 丙酸异戊酯呈杏子和菠萝香气, 李子和杏子香味, β-紫罗兰酮具有紫罗兰香气, 芳樟醇具有浓青带甜的木青气息, 似玫瑰木香气, 甲酸芳樟酯具有水果和玫瑰花的香气, 玫瑰醚具有清甜花香, 2(5H)-呋喃酮具有烟草的香气[26-27]。这些挥发性物质对陈酿期马瑟兰葡萄酒香气具有非常重要贡献, 同时也影响了葡萄酒的香气风格。
为了进一步验证不同陈酿期主要标志物对马瑟兰葡萄酒挥发性芳香物质的影响, 对选出的21种特征差异性物质做层次聚类分析, 结果以热图表示[28-30]。该结果采用凝聚层次聚类, 通过R(v3.3.2)中Pheatmap程序包对数据集进行缩放, 得到物质相对定量值层次聚类图, 由图5可知, 3个陈酿期马瑟兰葡萄酒能显著区分。
3 结论
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本研究采用GC×GC-TOF MS测定不同陈酿期马瑟兰葡萄酒的挥发性芳香物质, 0、3、6个月陈酿期共检测出1286种挥发性物质, 包括烃类、醛类、酯类、酸类、酮类、醇类、醚类、酚类和杂环化合物等物质。物质相对含量比较高的分别是醇类、酯类、烃类, 随着马瑟兰葡萄酒陈酿期的增加, 葡萄酒中酯类物质含量由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, 这些物质共同作用组成了葡萄酒香气的复杂多样。通过OPLS-DA及VIP分析值(VIP≥1.22及P<0.01为指标), 不同陈酿期共筛选出64种差异性物质, 确定不同陈酿期葡萄酒重要贡献挥发性芳香物质有21种, 这些物质为不同陈酿期挥差异物质的主要标志物。其中庚醛具有果子香味, (S)-1-苯乙醇具有淡栀子花香味, 丙酸异戊酯呈杏子和菠萝香气, 李子和杏子香味, β-紫罗兰酮具有紫罗兰香气, 芳樟醇具有浓青带甜的木青气息, 似玫瑰木香气, 甲酸芳樟酯具有水果和玫瑰花的香气, 玫瑰醚具有清甜花香, 这些重要特征的挥发性物质对陈酿期马瑟兰葡萄酒香气具有非常重要贡献, 同时也影响了葡萄酒的香气风格。综上, 3个陈酿期马瑟兰葡萄酒挥发性芳香物质均有显著性差异, 基于葡萄酒在陈酿期3个月物质种类、相对含量变化最明显, 建议其陈酿时间不宜过长, 后续深入探究陈酿期酒的风味物质与感官指标的关联, 为其品质的提高提供理论基础。
基金
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  • 2024年自治区教育厅高等学校科学研究项目(NYG2024267)
文献
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2025年第16卷第9期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228002
  • 接收时间：2025-02-28
  • 首发时间：2025-07-17
  • 出版时间：2025-05-15
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  • 收稿日期：2025-02-28
基金
2024年自治区教育厅高等学校科学研究项目(NYG2024267)
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    银川能源学院化工学院, 银川 750100

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* 张丽芝(1983—), 女, 硕士, 副教授, 主要研究方向为葡萄酒酿造与加工。E-mail:
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2种不同金属材料的力学参数
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genus		 种数
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species		 占总种数比例
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total species (%)		 属
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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