Article(id=1320882500457574819, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320882022160126288, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025020043, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1739289600000, receivedDateStr=2025-02-12, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852528919, onlineDateStr=2026-10-24, pubDate=1767196800000, pubDateStr=2026-01-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852528919, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852528919, creator=13701087609, updateTime=1792852528919, updator=13701087609, issue=Issue{id=1320882022160126288, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='1', pageStart='1', pageEnd='498', issueExtLink='null', onlineDate='null', pubDate='1767196800000', pubDateStr='2026-01-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852414884, creator='13701087609', updateTime=1792852414884, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=357, endPage=370, ext={EN=ArticleExt(id=1320882500713427364, articleId=1320882500457574819, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Analysis of Volatile Flavor Compounds in Kiwi Fruit Wines from Different Varieties Fermented with Four Yeasts, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

In order to investigate the influence of various yeast strains on the volatile flavor profile of kiwifruit wines, this study aimed to identify suitable aroma-producing yeasts and optimal kiwifruit cultivars. Four enological yeast strains (ADT, CECA, VIC, and BV818) were employed to ferment wines produced from five kiwifruit varieties (Xu Xiang, Hayward, Hua You, Jin Yan, and Hong Yang). The volatile compounds were analyzed using solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results revealed that alcohols and esters were the predominant volatile compounds. Both principal component analysis and heat map visualization indicated that ethyl n-hexanoate, ethyl caprylate, phenylethanol, ethyl butyrate, and caprylic acid were the primary compounds influencing the aroma profiles of the wines. Among the 93 compounds with an odor activity value (OAV) greater than 1, ethyl butyrate and ethyl caproate were identified as the key flavor contributors common to all samples. Overall, 126 volatile compounds were detected in the wines fermented by the four yeast strains, comprising 21 alcohols, 53 esters, 14 acids, 19 aldehydes and ketones, and 19 other compounds. Notably, the CECA yeast-fermented Hayward kiwifruit wine exhibited the highest concentration of volatiles (874.36 µg/L) and achieved the top aroma score. Electronic nose tests further confirmed that the flavor intensity attributed to alcohols and esters was particularly pronounced in this wine. These findings underscore that ethyl butyrate and ethyl caproate are critical volatile components in kiwifruit wines, and that the CECA yeast-fermented Hayward wine—characterized by a rich profile of alcohols and esters, balanced by acids and aldehydes/ketones—offers a particularly pleasant aroma. This study provides a theoretical foundation and empirical data to support efforts aimed at enhancing the flavor quality of kiwifruit wines.

, authors=Shuo ZENG1, Xinyu GUO2, Dongsheng NIU1, Feng LI1, *, authorsList=Shuo ZENG, Xinyu GUO, Dongsheng NIU, Feng LI, authorCompany=null, correspAuthors=Feng LI, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., 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, fund=null), CN=ArticleExt(id=1320882504744153521, articleId=1320882500457574819, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=四种酵母发酵不同品种猕猴桃果酒的挥发性风味成分分析, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

为探讨不同酵母菌株对猕猴桃果酒挥发性风味的影响,筛选适合的产香酵母菌株与猕猴桃品种组合。本研究选用四种酿酒酵母ADT、CECA、VIC和BV818,分别对徐香、海沃德、华优、金艳和红阳五种猕猴桃进行发酵,采用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)分析其挥发性成分。结果表明,挥发性化合物主要为醇类、酯类物质。主成分分析和热图显示,正己酸乙酯、辛酸乙酯、苯乙醇、丁酸乙酯和辛酸是影响果酒香气特征的主要挥发性化合物。此外,在93种香气活力值(OAV)大于1的化合物中,丁酸乙酯和正己酸乙酯被确认为所有猕猴桃果酒中共有的主要风味贡献成分。四种酵母菌株发酵的猕猴桃果酒中共检测出126种挥发性成分,包括21种醇类、53种酯类、14种酸类、19种醛酮类及19种其它类化合物,其中,CECA酵母发酵的海沃德猕猴桃酯香型果酒的挥发性物质含量最高(874.36 µg/L),香气得分最高。电子鼻测试进一步证实,CECA酵母发酵的海沃德猕猴桃果酒中,醇类和酯类挥发性化合物的风味强度表现尤为突出。研究结果揭示了丁酸乙酯和正己酸乙酯是猕猴桃果酒中的关键挥发性成分。酵母CECA发酵的海沃德猕猴桃果酒富含醇类和酯类挥发物,酸类与醛酮类物质平衡且香气宜人。研究结果为猕猴桃果酒风味品质的提升提供了理论依据与数据支撑。

, authors=曾硕1, 郭新宇2, 牛东升1, 李峰1, *, authorsList=曾硕, 郭新宇, 牛东升, 李峰, authorCompany=null, correspAuthors=李峰, authorNote=

曾硕(2002−),男,大学本科,研究方向:食品质量与安全,E-mail:

, correspAuthorsNote=
李峰(1990−),女,博士,讲师,研究方向:食品功能化加工工程技术,E-mail:。
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articleId=1320882500457574819, language=CN, orderNo=4, keyword=风味组学), Keyword(id=1320882508762296790, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, orderNo=5, keyword=香气活力值)], refs=[Reference(id=1320882511161438699, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=YUAN Xinyu, ZHENG Hao, FAN Jiangtao, et al. 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注:图中挥发性物质皆为OAV>1的挥发性物质。

, figureFileSmall=LlD+kEvAdCCsx1JWUqsxYw==, figureFileBig=NbZMAbRGpbYd1azgfxnhzg==, tableContent=null), ArticleFig(id=1320882509445968347, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Fig.3, caption=PCA plot of volatile components of 20 wine samples, figureFileSmall=gnawAx+anu47teVwkhnvew==, figureFileBig=wcgUU1Qw0GCnrCO+7wH5+w==, tableContent=null), ArticleFig(id=1320882509529854428, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=图3, caption=20种酒样挥发性成分PCA图

注:图中徐香、海沃德、华优、金艳、红阳各组猕猴桃酒样,均代表四种不同酵母分别发酵同一品种猕猴桃所得的全部酒样集合。

, figureFileSmall=gnawAx+anu47teVwkhnvew==, figureFileBig=wcgUU1Qw0GCnrCO+7wH5+w==, tableContent=null), ArticleFig(id=1320882509630517725, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Fig.4, caption=OPLS-DA confidence test plot of principal component factors, figureFileSmall=1//XtQ90r9J6utVPaCxtlQ==, figureFileBig=NELzczYRO2caa7nzaIG3sA==, tableContent=null), ArticleFig(id=1320882509710209502, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=图4, caption=主成分因子OPLS-DA置信检验图

注:置信水平为0.95。

, figureFileSmall=1//XtQ90r9J6utVPaCxtlQ==, figureFileBig=NELzczYRO2caa7nzaIG3sA==, tableContent=null), ArticleFig(id=1320882509798289887, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Fig.5, caption=Electronic nose analysis results of different wine samples, figureFileSmall=VFIJMC29U40+/OCXVSOu8w==, figureFileBig=g2Ln8uJnqC4r180lFtqEqQ==, tableContent=null), ArticleFig(id=1320882509877981664, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=图5, caption=不同酒样电子鼻分析结果, figureFileSmall=VFIJMC29U40+/OCXVSOu8w==, figureFileBig=g2Ln8uJnqC4r180lFtqEqQ==, tableContent=null), ArticleFig(id=1320882509966062049, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Fig.6, caption=Descriptive sensory evaluation results of four yeasts with different kiwifruit varieties of fermented fruit wines, figureFileSmall=hmJEYF2kaUsWUAgHwRP+tw==, figureFileBig=C8tjavkRx9Sl47YHJ2j7Tw==, tableContent=null), ArticleFig(id=1320882510079308258, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=图6, caption=四种酵母与不同猕猴桃品种发酵果酒的描述性感官评价结果, figureFileSmall=hmJEYF2kaUsWUAgHwRP+tw==, figureFileBig=C8tjavkRx9Sl47YHJ2j7Tw==, tableContent=null), ArticleFig(id=1320882510154805731, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Table 1, caption=

Aroma evaluation standards for kiwi fruit wine

, figureFileSmall=null, figureFileBig=null, tableContent=
指标特征描述分值(分)
醇香
(20分)
醇香弱或带有刺激性酒精味0~4
醇香适中,带有如香蕉香的异戊醇或酒香5~9
醇香明显,带有香蕉、酒香、蜂蜜香等10~14
醇香浓郁,带有丰富的香蕉香(异戊醇)、蜂蜜香等15~20
酯香
(20分)
酯香缺乏或单一0~4
酯香轻微,带有菠萝、苹果香(如乙酸乙酯)5~9
酯香明显,呈现成熟果香
(如乙酸异戊酯、辛酸乙酯)
10~14
酯香浓郁且层次丰富,带有热带水果、花卉香气15~20
果香
(20分)
果香缺乏或极弱0~4
果香适中,可能有青苹果、柑橘香(如乙酸乙酯)5~9
果香明显,带有草莓、桃子等成熟水果香10~14
果香浓郁,带有热带水果、浆果香
(如乙酸异戊酯、辛酸乙酯)
15~20
青草香
(20分)
青草香气几乎没有0~4
青草香气轻微,不突出5~9
青草香气明显,带有清新的青草气息(己醛)10~14
青草香气浓郁且持久,增添酒的清新感15~20
其他香
(20分)
香气缺乏或微弱,发酵异味重0~4
香气轻微,带有香草、坚果、奶油
(如脂肪酸乙酯)
5~9
香气明显,带有香料、坚果、奶油
(如脂肪酸乙酯、苯甲酸乙酯)
10~14
香气浓郁复杂,呈现香草、坚果、香料、奶油等15~20
), ArticleFig(id=1320882510272246244, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=表1, caption=

猕猴桃果酒香气评价标准

, figureFileSmall=null, figureFileBig=null, tableContent=
指标特征描述分值(分)
醇香
(20分)
醇香弱或带有刺激性酒精味0~4
醇香适中,带有如香蕉香的异戊醇或酒香5~9
醇香明显,带有香蕉、酒香、蜂蜜香等10~14
醇香浓郁,带有丰富的香蕉香(异戊醇)、蜂蜜香等15~20
酯香
(20分)
酯香缺乏或单一0~4
酯香轻微,带有菠萝、苹果香(如乙酸乙酯)5~9
酯香明显,呈现成熟果香
(如乙酸异戊酯、辛酸乙酯)
10~14
酯香浓郁且层次丰富,带有热带水果、花卉香气15~20
果香
(20分)
果香缺乏或极弱0~4
果香适中,可能有青苹果、柑橘香(如乙酸乙酯)5~9
果香明显,带有草莓、桃子等成熟水果香10~14
果香浓郁,带有热带水果、浆果香
(如乙酸异戊酯、辛酸乙酯)
15~20
青草香
(20分)
青草香气几乎没有0~4
青草香气轻微,不突出5~9
青草香气明显,带有清新的青草气息(己醛)10~14
青草香气浓郁且持久,增添酒的清新感15~20
其他香
(20分)
香气缺乏或微弱,发酵异味重0~4
香气轻微,带有香草、坚果、奶油
(如脂肪酸乙酯)
5~9
香气明显,带有香料、坚果、奶油
(如脂肪酸乙酯、苯甲酸乙酯)
10~14
香气浓郁复杂,呈现香草、坚果、香料、奶油等15~20
), ArticleFig(id=1320882510372909541, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Table 2, caption=

Content of volatile compounds in different wine samples

, figureFileSmall=null, figureFileBig=null, tableContent=
组合名称含量(µg/L)
醇类酯类酸类醛酮类其他总和
徐香-ADT324.75375.8814.983.8712.03731.51
徐香-CECA245.56186.147.316.537.91453.45
徐香-VIC249.634253.4111.985.439.54529.99
徐香-BV818296.35233.4910.755.7810.4556.77
海沃德-ADT259.1328.5712.836.6917.39624.58
海沃德-CECA386.483442.9416.668.5219.76874.36
海沃德-VIC349.78367.099.0510.3822758.3
海沃德-BV818293.59248.4715.4911.978.31577.83
华优-ADT214.93183.831.217.083.38410.43
华优-CECA155.88172.5529.253.6742.95404.3
华优-VIC164.97230.787.53.721.77428.72
华优-BV818120.09309.423.885.898.46447.74
金艳-ADT156.43221.035.121.061.62385.26
金艳-CECA160.59192.136.082.167.09368.05
金艳-VIC270.1338.069.352.627.3627.43
金艳-BV818165.35193.335.783.287.51375.25
红阳-ADT318.28249.482.646.9516.28593.63
红阳-CECA283.99269.537.676.719.01576.91
红阳-VIC264.97282.176.923.9125.94583.91
红阳-BV818249.452177.763.736.379.46446.77
), ArticleFig(id=1320882510465184230, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=表2, caption=

不同酒样挥发性物质种类含量

, figureFileSmall=null, figureFileBig=null, tableContent=
组合名称含量(µg/L)
醇类酯类酸类醛酮类其他总和
徐香-ADT324.75375.8814.983.8712.03731.51
徐香-CECA245.56186.147.316.537.91453.45
徐香-VIC249.634253.4111.985.439.54529.99
徐香-BV818296.35233.4910.755.7810.4556.77
海沃德-ADT259.1328.5712.836.6917.39624.58
海沃德-CECA386.483442.9416.668.5219.76874.36
海沃德-VIC349.78367.099.0510.3822758.3
海沃德-BV818293.59248.4715.4911.978.31577.83
华优-ADT214.93183.831.217.083.38410.43
华优-CECA155.88172.5529.253.6742.95404.3
华优-VIC164.97230.787.53.721.77428.72
华优-BV818120.09309.423.885.898.46447.74
金艳-ADT156.43221.035.121.061.62385.26
金艳-CECA160.59192.136.082.167.09368.05
金艳-VIC270.1338.069.352.627.3627.43
金艳-BV818165.35193.335.783.287.51375.25
红阳-ADT318.28249.482.646.9516.28593.63
红阳-CECA283.99269.537.676.719.01576.91
红阳-VIC264.97282.176.923.9125.94583.91
红阳-BV818249.452177.763.736.379.46446.77
), ArticleFig(id=1320882510561653223, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=EN, label=Table 3, caption=

Aroma component analysis of different wine samples

, figureFileSmall=null, figureFileBig=null, tableContent=
序号名称含量(µg/L)
徐香-ADT徐香-CECA徐香-VIC徐香-BV818海沃德-ADT海沃德-CECA海沃德-VIC海沃德-BV818华优-ADT华优-CECA华优-VIC华优-BV818金艳-ADT金艳-CECA金艳-VIC金艳-BV818红阳-ADT红阳-CECA红阳-VIC红阳-BV818
醇类
1异丁醇39.5±4.8b29.5±3.1f0.72±0.10m27.9±2.4g25.66±4.00j40.27±4.89a31.51±3.56e23.5±3.3k−−−22.29±2.11l26.74±3.47h−39.04±4.05c−25.92±3.81i37.74±4.71d−−
2正丁醇1.00±0.09h0.93±0.08i0.92±0.07i1.14±0.10g1.53±0.12d2.48±0.20a2.09±0.17b2.03±0.18c0.69±0.06l0.69±0.06l0.61±0.05m0.76±0.07k0.46±0.04o0.68±0.06l0.76±0.07k0.57±0.05n1.23±0.11f1.32±0.12e0.88±0.08j0.86±0.08j
31-戊烯-3-醇−−0.2±0.2a−−−0.2±0.12a−−−−−−−−−−−−−
4异戊醇−−136.1±11.5bc138.4±12.0bc115.0±9.8d−144.0±12.2b133.8±11.3c117.4±9.9d−82.49±6.9g−101.3±8.6e98.42±8.5e130.0±10.9c90.19±7.6f156.8±13.1a135.1±11.4c111.3±9.4d114.7±9.8d
52-甲基-1-丁醇211.3±19.0b164.5±14.8c49.43±4.3g48.25±4.1gh38.55±3.4k238.5±21.2a59.16±5.1e41.04±3.5j43.82±3.8j123.1±10.6d29.31±2.5o34.18±3.0lm−32.22±2.8n52.21±4.6f32.94±2.9mn48.06±4.2hi42.50±3.7j47.30±4.1i35.08±3.1i
62,3-丁二醇−4.15±0.37h5.88±0.51g−−3.23±0.28i8.41±0.73d−−10.37±0.89c6.02±0.52f12.32±1.04b−0.79±0.07j−−7.88±0.68e3.25±0.29i20.71±1.79a−
7(2R,3R)-(-)-2,3-丁二醇1.41±0.11jk1.42±0.12hi2.28±0.19hi18.07±1.58a0.65±0.06kl0.46±0.04l1.87±0.16ij8.21±0.73e14.14±1.25c2.98±0.26h1.32±0.11jk4.04±0.35g0.90±0.08kl0.74±0.06kl2.81±0.25h10.04±0.89d1.86±0.17ij1.45±0.13jk6.47±0.57f15.85±1.40b
84-甲基-1-戊醇0.16±0.02b−−−−−−−−−−0.34±0.03a−−−−−−−−
9叶醇−−−−−−−−−−1.14±0.10a−−−−−−−−−
10反-3-己烯醇1.95±0.17cd2.02±0.18c1.58±0.14e1.68±0.15de1.51±0.13e4.71±0.42a−0.23±0.02g2.02±0.18c2.41±0.21b−2.01±0.18c−1.57±0.14e−0.76±0.07f2.06±0.18c1.98±0.18cd0.93±0.08f1.53±0.14e
11正己醇19.58±1.76f8.46±0.76i17.92±1.61fg23.1±2.08de13.02±1.17h12.74±1.15h13.89±1.25h20.16±1.81ef32.15±2.89a−29.1±2.62ab29.6±2.66ab12.67±1.14h7.74±0.70i15.62±1.41gh15.42±1.39gh24.49±2.20cd15.83±1.42gh26.57±2.39bc28.23±2.54b
123-甲硫基丙醇3.74±0.34a−−−−−−−−−−−−−−−−−−−
13庚醇1.05±0.09c0.53±0.05ef0.71±0.06de−2.00±0.18a0.81±0.07d1.56±0.14b2.09±0.19a0.80±0.07d0.88±0.08cd1.50±0.13b0.86±0.08cd0.53±0.05ef0.40±0.04f−−2.13±0.19a0.79±0.07d1.43±0.13b2.05±0.18a
14桉叶油醇3.38±0.30d1.59±0.14d−3.72±0.33d26.87±2.42bc29.21±2.63b34.02±3.06a24.98±2.25c0.80±0.07d0.88±0.08d1.50±0.13d0.86±0.08d1.51±0.13d1.47±0.13d2.13±0.19d1.38±0.12d26.87±2.42bc29.21±2.63b34.02±3.06a24.98±2.25c
151-辛醇1.58±0.14a1.15±0.10bcd1.09±0.10cd1.17±0.10bcd0.79±0.07fg1.303±0.12b0.99±0.09de0.62±0.06gh1.29±0.11b1.26±0.11bc1.28±0.11b1.05±0.09de1.13±0.10bcd1.05±0.09de1.58±0.14a−0.71±0.06gh0.66±0.06gh0.89±0.08ef0.59±0.05h
16苯乙醇38.5±3.47b29.93±2.69d31.39±2.83cd31.62±2.85cd32.66±2.94cd52.77±4.75a51.08±4.60a35.75±3.22bc−12.38±1.11hi9.65±0.87i10.65±0.96hi10.53±0.95hi14.56±1.31gh24.29±2.19e13.05±1.17hi17.81±1.60fg13.48±1.21ghi12.75±1.15hi21.14±1.90ef
171-壬醇−0.45±0.04d−−−−−−0.67±0.06b−−0.50±0.04cd−0.95±0.09a0.86±0.08a0.66±0.06b−−−0.58±0.05bc
18月桂醇1.12±0.10a0.93±0.08b0.93±0.08b0.75±0.07c0.43±0.04e−0.50±0.04de0.59±0.05d0.31±0.03f0.41±0.04ef−−−−−−0.81±0.07c−0.56±0.05d0.50±0.04de
19香茅醇0.48±0.04cd−0.48±0.04cd0.55±0.05bc0.43±0.04de−0.50±0.04cd0.59±0.05b0.33±0.03fg0.29±0.03g0.48±0.04cd0.31±0.03g0.29±0.03g−0.39±0.03ef0.34±0.03fg0.47±0.04d−0.76±0.07a0.49±0.04cd
201-戊醇−−−−−−−−0.51±0.05c0.23±0.02e0.24±0.02e0.32±0.03de0.07±0.01f−−−0.39±0.04d0.68±0.06b0.40±0.04d1.612±0.15a
213-乙氧基丙醇−−−−−−−−−−0.33±0.03d−0.30±0.03d−0.41±0.04c−0.79±0.07b−−1.26±0.12a
酯类
22乙酸乙酯41.33±3.72a23.61±2.13e27.04±2.43de32.93±2.96bc−−−−32.62±2.94bc32.07±2.89bc24.38±2.19e−30.14±2.71cd24.11±2.17e36.12±3.25b−−−−−
23丙酸乙酯−0.12±0.01f−−0.15±0.01f0.27±0.02f−0.27±0.02f1.29±0.12b0.88±0.08e1.45±0.13a1.14±0.10cd−−0.91±0.08e1.00±0.09de−−1.25±0.11bc−
24硅烷二醇
二甲酯
−−4.02±0.36b−−−−−−−−87.85±7.91a−−−−−−−−
25丁酸甲酯22.64±2.04a12.96±1.17b21.68±1.95a20.97±1.89a7.94±0.71c21.25±1.91a8.91±0.80c14.76±1.33b−−−−0.21±0.02d0.22±0.02d0.23±0.02d0.39±0.04d1.31±0.12d0.88±0.08d1.17±0.11d1.50±0.14d
26异丁酸乙酯3.90±0.35a2.50±0.23efg2.11±0.19ghi−3.13±0.28bc4.10±0.37a3.21±0.29b2.95±0.27bcd2.75±0.25cde1.35±0.12j0.80±0.07k−2.28±0.21fgh2.05±0.18hi2.62±0.24def1.75±0.16i−−1.26±0.11j−
27丁酸乙酯21.02±1.89d10.86±0.98f15.27±1.37e17.15±1.54e25.55±2.30c47.87±4.31a27.20±2.45c30.31±2.73b3.33±0.30g3.78±0.34g2.90±0.26g3.05±0.27g3.54±0.32g2.26±0.20g3.86±0.35g2.42±0.22g2.04±0.18g2.44±0.22g2.10±0.19g1.56±0.14g
28乳酸乙酯0.84±0.08abc0.93±0.08ab0.69±0.06def0.63±0.06d0.58±0.05c0.88±0.08abc0.80±0.07cd0.55±0.05gh0.77±0.07cde0.58±0.05fg0.26±0.02i0.66±0.06efg0.58±0.05fg0.61±0.05fg0.82±0.07bc0.45±0.04h0.95±0.09a0.93±0.08ab0.55±0.05gh0.87±0.08abc
29乙酸丁酯0.35±0.03d0.22±0.02d0.30±0.03d0.25±0.02d−2.79±0.25c0.26±0.02d0.24±0.02d−−−−5.00±0.45a3.12±0.28c−−−3.62±0.33b−−
30异戊酸乙酯0.93±0.08b1.81±0.16b−1.86±0.17b1.55±0.14b−1.70±0.15b1.68±0.15b−28.05±2.52a−−0.81±0.07b−1.03±0.09b0.60±0.05b0.72±0.06b1.23±0.11b−−
31乙酸异戊酯58.17±5.14a32.21±2.83de37.43±3.29c26.07±2.30fg22.07±1.94gh23.14±2.04fgh20.41±1.80h13.51±1.20i34.96±3.08cd28.05±2.47ef21.49±1.89gh23.35±2.06fgh35.60±3.13cd27.34±2.41ef48.13±4.23b22.07±1.94gh27.21±2.39f32.22±2.83de33.30±2.93cd18.22±1.60h
322-甲基丁基乙酸酯18.17±1.60a10.08±0.89d11.64±1.02c5.37±0.47ghij6.15±0.54fghi6.69±0.59efg5.52±0.49fghij2.48±0.22l9.26±0.82ef6.61±0.58efgh4.02±0.35k5.25±0.46hijk7.60±0.67e6.10±0.54fghi13.31±1.17fghi4.23±0.37jk5.00±0.44ijk6.08±0.54fghi6.85±0.60ef−
33戊酸乙酯0.14±0.01cd0.06±0.005d0.13±0.01cd−−−−−2.03±0.18a0.19±0.02bc0.14±0.01cd−0.17±0.02bcd0.16±0.01cd−0.28±0.02b−−−−
34丁酸异丁酯0.59±0.05b0.28±0.02b0.25±0.02b0.21±0.02b0.72±0.06b1.14±0.10a0.59±0.05a0.33±0.03b0.09±0.008b−0.19±0.02b−−−−−−−−−
35异丁酸异丁酯−0.10±0.009c−−0.15±0.01b−−−2.09±0.18a−−−−−−−−−−−
36乙酸戊酯0.21±0.02g−−−−−−−4.54±0.40fg2.27±0.20g9.10±0.80f4.22±0.37fg38.49±3.39de33.89±2.98e60.76±5.35ab42.60±3.75d61.59±5.42ab56.79±5.00bc66.26±5.83a52.46±4.62c
37己酸甲酯0.34±0.03i0.12±0.01i0.17±0.01i0.44±0.04hi0.43±0.04hi0.26±0.02i0.35±0.03i0.12±0.01i4.28±0.38f5.38±0.47d12.60±1.11a5.14±0.45de4.54±0.40ef2.27±0.20g9.10±0.80b4.22±0.37f1.12±0.10h8.15±0.72c4.82±0.42def1.99±0.18g
383-羟基丁
酸乙酯
−−−0.09±0.008c0.62±0.05b0.87±0.08a0.88±0.08a0.87±0.08a−−0.84±0.07a−−−−−−−−−
39丁酸丁酯−−−−−0.32±0.03a−−−−−−−−−−−−−−
40正己酸乙酯59.34±5.22a27.41±2.41hi37.81±3.33ef47.33±4.16bc44.32±3.90cd48.98±4.31bc52.34±4.61b27.34±2.41hi32.50±2.86fgh38.51±3.39def38.43±3.38def30.48±2.68gh30.08±2.65gh21.88±1.93i35.10±3.09efg27.02±2.38hi37.89±3.33ef37.15±3.27ef39.25±3.45de29.72±2.62gh
41乙酸己酯16.56±1.32a7.32±0.66f14.78±1.18b10.59±0.95d5.30±0.45gh4.08±0.37h4.75±0.41gh2.64±0.23i4.28±0.38gh5.38±0.48g12.60±1.13c5.14±0.46gh4.54±0.41gh2.27±0.20ij9.10±0.82e4.22±0.38gh1.12±0.10j8.15±0.73ef4.82±0.43gh1.99±0.18ij
42丁酸异戊酯−0.13±0.01c−−2.47±0.22a0.19±0.02c2.19±0.19b−−−−−−−−−0.16±0.01c−0.21±0.02c0.12±0.01c
43异丁酸异戊酯2.09±0.17b−−−0.36±0.03de3.61±0.32a2.19±0.19b1.04±0.09c−−−−0.28±0.02de0.23±0.02de0.42±0.04d0.22±0.02de−−0.12±0.01e−
44苯甲酸甲酯12.15±1.09d7.50±0.68def9.26±0.83def9.97±0.90de67.80±6.10c118.50±10.07a82.77±7.45b71.70±6.45c3.10±0.28ef−−−0.95±0.08f1.05±0.09f1.05±0.09f−−−−−
45庚酸乙酯0.64±0.06c0.44±0.04fgh0.40±0.04fgh0.89±0.08a0.43±0.04fgh0.59±0.05cd0.44±0.04fgh0.24±0.02i0.37±0.03h0.62±0.06cd0.45±0.04fgh0.80±0.07b0.19±0.02ij0.16±0.01j0.38±0.03gh0.57±0.05cd0.54±0.05cd0.48±0.04ef0.46±0.04efg0.47±0.04ef
46辛酸甲酯2.06±0.18g−−−2.09±0.19g1.95±0.17g2.11±0.19g−30.61±2.75f−59.42±5.35ab35.75±3.22def38.49±3.46de33.89±3.05ef60.76±5.47ab42.60±3.83d61.59±5.54ab56.79±5.11bc66.26±5.96a52.46±4.72c
47己酸异丁酯0.89±0.08a0.37±0.03de0.35±0.03ef0.33±0.03efg0.57±0.05b0.56±0.05b0.50±0.04c0.15±0.01k0.29±0.03fgh0.35±0.03ef0.16±0.01jk0.24±0.02hi0.28±0.02ghi0.23±0.02hi0.42±0.04d0.22±0.02ij0.22±0.02ij0.48±0.04c−−
48苯甲酸乙酯−1.21±0.11e−−31.52±2.83b50.41±4.54a35.59±3.20b25.39±2.28c−−−−−8.80±0.79d12.63±1.14d11.55±1.04d−−−−
49辛酸乙酯96.26±8.66a36.86±3.32e57.36±5.16c50.88±4.58cd91.41±8.23ab85.53±7.70b95.53±8.60a44.13±3.97d6.00±0.54j8.04±0.72ij16.01±1.44ghi6.96±0.63j−8.80±0.79ij12.63±1.14hij11.55±1.04hij17.73±1.60ij24.42±2.20f22.91±2.06fg6.02±0.54j
50乙酸苯乙酯2.25±0.20c3.57±0.32b4.08±0.37a1.32±0.12efgh1.15±0.10fgh3.24±0.29b2.68±0.24cd1.15±0.10fgh1.09±0.10fghi1.02±0.09fghi3.20±0.29b1.58±0.14def1.46±0.13ef1.26±0.11efgh1.38±0.12efg1.77±0.16cde0.55±0.05i0.57±0.05i0.78±0.07hi0.85±0.08ghi
51己酸异戊酯1.86±0.15a0.68±0.05e0.94±0.08c0.51±0.04f0.88±0.07d1.16±0.09b1.19±0.10b0.23±0.02h−−0.30±0.02g−−−−−0.97±0.08c0.21±0.02g−−
522-甲基丙醇
辛酸酯
0.99±0.08a0.32±0.03e−−0.38±0.03d−0.77±0.06b−−−0.77±0.06b−−−−−−0.55±0.04c0.31±0.02e−
533-苯丙酸乙酯−−0.29±0.02a−−−−−−−−−−−−−−−−−
54正辛酸异丁酯−−0.46±0.04b0.34±0.03c−0.77±0.06a−0.31±0.02c−−−−−0.77±0.06a−−0.30±0.02c−−0.21±0.02d
55癸酸乙酯10.02±0.80h4.01±0.32n6.08±0.49k4.78±0.38l4.47±0.36m11.32±0.91f10.94±0.88g2.81±0.22o6.00±0.48k8.04±0.64i16.01±1.28c6.96±0.56j12.63±1.01d8.80±0.70i12.63±1.01d11.55±0.92e22.91±1.83b24.42±1.95a22.91±1.83b6.02±0.48k
56辛酸3-甲
基丁酯
1.09±0.09a−−−0.12±0.01b−−−−−−−−−−−−−−−
57月桂酸乙酯0.85±0.07i0.46±0.04jk0.65±0.05ij0.58±0.05j0.21±0.02l1.09±0.09jkl0.93±0.07g0.32±0.03kl1.09±0.09fg1.02±0.08g3.20±0.26a1.58±0.13cd1.46±0.12de1.26±0.10ef1.38±0.11de1.77±0.14c3.00±0.24a−3.28±0.26a2.21±0.18b
58棕榈酸乙酯0.20±0.02i−0.22±0.02i−0.23±0.02h0.45±0.04e0.40±0.03f−0.22±0.02i0.25±0.02h0.25±0.02h0.22±0.02i0.26±0.02gh0.44±0.04e0.41±0.03ef0.28±0.02g0.62±0.05c0.72±0.06a0.68±0.05b0.55±0.04d
59壬酸乙酯−−−−0.45±0.04a−−−−−−−−−−−0.13±0.01c−0.15±0.01b0.14±0.01bc
60苯甲酸-2-甲基丙酯−−−−0.17±0.01b−0.44±0.04a−−−−−−−−−−−−−
61苯甲酸丁酯−−−−5.20±0.42a0.93±0.07b0.62±0.05c−−−−−−−−−−−−−
62十四酸乙酯−−−−−−−−−−0.30±0.02b−−0.16±0.11c−−−0.44±0.04a−−
63十一酸乙酯−−−−−−−−−−−−−−−−−0.16±0.01a−−
64十五酸乙酯−−−−−−−−−−−−−−−−−−0.28±0.02a−
652-甲基丁
基乙酯
−−−−−−0.88±0.07a−−−−−−−−−−−−−
66乙酸异丁酯−−−−−−−−−−−−−−12.88±1.03a−−−−−
67异丁酸甲酯−−−−−−−2.95±0.24a−−−−−−−−−−−−
68琥珀酸二乙酯−−−−−−−−−−−87.85±7.03a−−−−−−−−
69辛酸丙酯−−−−−−−−−0.11±0.01d0.26±0.02b−0.12±0.01d−−−0.23±0.02c−0.30±0.02a0.25±0.02b
70丙酮酸乙酯−−−−−−−−−−0.84±0.07b−−−−−−−1.31±0.10a−
71甲酸异戊酯−−−−−−−−0.27±0.02a−−−−−−−−−−−
72丁二酸二乙酯−−−−−−−−−−0.41±0.03d0.48±0.04c1.13±0.09a−−−1.08±0.09b0.44±0.04cd−−
73己酸丙酯−−−−−−−−−−−−0.20±0.02b−−−0.50±0.04a−0.58±0.05a−
74乙酸丙酯−−−−−−−−−−−−0.72±0.06b−−−−−2.21±0.18a−
酸类
75异丁酸1.20±0.10a1.01±0.08b0.72±0.06d0.95±0.08c−1.11±0.09a−−−0.67±0.05e−0.61±0.05e−−−0.57±0.05f−−−−
76乙酸−−−−−−0.11±0.01b−−−−−−−−−−0.18±0.01a−−
77丁酸4.15±0.33a−−3.83±0.31b2.58±0.21d−3.50±0.28c4.00±0.32a−−0.20±0.02f−0.45±0.04e−−−−−−−
783-甲基戊酸−−1.35±0.11b1.67±0.13a−−−−−−0.93±0.08c−−−−−−−−−
79异戊酸1.68±0.13a1.22±0.10c−−1.26±0.10c1.57±0.13b−−−−−−1.00±0.08d0.81±0.06e−−−−−−
802-甲基丁酸1.23±0.10fgh−1.83±0.15de−−−−−1.21±0.10fg26.36±2.11a0.62±0.05h0.99±0.08gh−1.66±0.13ef2.59±0.21cd1.46±0.12efg−2.22±0.18c4.82±0.39b0.85±0.07gh
812-羟基-4-甲基戊酸−−0.98±0.08a−−−−−−−−−−−−−−−−−
82辛酸6.72±0.54a1.62±0.13j2.87±0.23f2.55±0.20gh6.05±0.48c6.66±0.53b5.44±0.44d6.32±0.51c−2.22±0.18i4.82±0.39e0.85±0.07m1.03±0.08l1.66±0.13j2.59±0.21gh1.46±0.12k2.64±0.21g2.44±0.20h2.10±0.17i1.56±0.12j
83丙酸−−−−−−−−−−−0.11±0.01a−−−−−−−−
84庚酸−−−−−3.22±0.26a−−−−−−−−−−−2.83±0.23b−−
85苯甲酸−−−−−−−−−−−−2.64±0.21b−4.17±0.33a2.29±0.18c−−−−
864-酮庚乙酸−−−1.75±0.14a−−−1.06±0.08c−−−1.32±0.11b−−−−−−−1.32±0.11b
87己酸−3.46±0.28b4.23±0.34a−2.94±0.24c4.10±0.33a−4.11±0.33a−−−−−1.95±0.16d−−−−−−
883-甲基丁酸−−−−−−−−−−0.93±0.08a−−−−−−−−−
醛酮类
89乙醛0.68±0.05g0.62±0.05g1.04±0.08g3.67±0.33a−1.11±0.09ef0.75±0.06g1.04±0.09g1.11±0.10ef0.86±0.08fg1.38±0.12de3.59±0.32a0.62±0.05g0.82±0.07fg1.39±0.12e1.77±0.16cd1.81±0.16c0.97±0.09fg2.66±0.24b3.09±0.28b
90异丁醛0.07±0.006d0.20±0.02b0.32±0.03a−0.20±0.02b0.14±0.01c−−0.09±0.008cd0.11±0.01cd0.07±0.006d−−0.15±0.01cd−−0.24±0.02b−−−
913-羟基-2-丁酮−−0.25±0.02e0.77±0.07c−−−−−0.09±0.008g0.33±0.03d0.16±0.01f−−−−−−1.11±0.10a0.94±0.08b
922-庚酮−−−0.26±0.02b−−−0.39±0.03a−−0.19±0.02c0.26±0.02b−−−0.18±0.02c−0.15±0.01d−0.22±0.02c
93苯甲醛3.12±0.28e2.91±0.26f3.20±0.29d−2.43±0.22g6.02±0.54a4.21±0.38c4.66±0.42b1.34±0.12h0.68±0.06j0.47±0.04k−−−0.82±0.07i−1.34±0.12h−−−
943-辛酮−2.35±0.21a−−0.39±0.03c−−0.56±0.05b−−−−−−−−−−−−
952-辛酮−0.45±0.04ef0.38±0.03h0.51±0.05cd0.39±0.04h−−0.56±0.05c0.28±0.02i0.50±0.04d−0.45±0.04fg0.44±0.04g0.48±0.04e0.41±0.04fg0.46±0.04ef0.62±0.06b0.78±0.07a−−
96大马士酮−−0.24±0.02d0.57±0.05a−−−−0.10±0.009e0.34±0.03c0.52±0.05b0.12±0.01e−−−−−−−−
97己醛−−−−3.28±0.30c0.72±0.06f5.42±0.49a4.76±0.43b0.51±0.05g1.09±0.10e−−−0.56±0.05g−−0.94±0.08e1.83±0.16d−−
982-戊酮−−−−−−−−−−−1.31±0.12b−−−0.87±0.08c−−−1.60±0.14a
99反-2-辛烯醛−−−−−0.14±0.01b−−−−−−−−−−−0.23±0.02a0.14±0.01b−
100六氢假紫罗酮−−−−−0.39±0.03a−−−−−−−−−−−−−−
1013-戊酮−−−−−−−−0.51±0.05a−−−−−−−−−−−
102异戊醛−−−−−−−−0.23±0.02b−0.74±0.07a−−0.15±0.01c−−−−−−
103苯乙醛−−−−−−−−−−−−−−−−0.24±0.02a−−−
1042-丁酮−−−−−−−−0.20±0.02a−−−−−−−−−−−
105庚醛−−−−−−−−2.71±0.24a−−−−−−−1.76±0.16b1.77±0.16b−−
1062-甲基四氢
噻吩-3-酮
−−−−−−−−−−−−−−−−−0.63±0.06a−−
1072-壬酮−−−−−−−−−−−−−−−−−0.35±0.03b−0.52±0.05a
其他
108氨基甲酸铵盐−−0.89±0.05ef−−−0.94±0.08d−−13.89±0.97a−0.86±0.07f1.11±0.09c0.90±0.07de0.64±0.05g0.58±0.05h0.94±0.08d−1.29±0.11b−
109苯乙烯2.00±0.16d−−−−13.89±1.11a−−−−−−−−6.10±0.49c−7.00±0.56b−−−
110环辛四烯8.28±0.66b6.64±0.53g6.80±0.54g7.52±0.60e5.71±0.46h4.70±0.38i20.41±1.63a5.60±0.45h3.38±0.27j5.30±0.42h6.16±0.49g6.74±0.54f−5.62±0.45h−6.44±0.52g8.10±0.65c7.78±0.62d−8.88±0.71b
1112-甲基-1-苯丙烯0.19±0.02b0.13±0.01c−−−−−−−−0.66±0.05a−−−−−−−−−
1121-异丙烯基-3-甲基苯−−0.25±0.02b0.26±0.02b−−−−−−−−−−−−−−−0.43±0.03a
1132-莰烯0.59±0.05c0.44±0.03e0.63±0.05b0.67±0.05a0.27±0.02g0.48±0.04d0.39±0.03e0.35±0.03f−−−0.26±0.02g0.17±0.01h0.20±0.02h−−−−−−
114十五烷0.18±0.01a−−−−−−0.15±0.01b−−−−−−−−−−−−
115十六烷−0.13±0.01c−0.25±0.02a−−−0.22±0.02b−−−−−−−−−−−−
1162,4-二叔丁基苯酚0.50±0.04e0.40±0.03f0.63±0.05c1.70±0.14b0.51±0.04d0.42±0.03f−1.99±0.16a−−−0.24±0.02g−−−−−−−−
117十四烷0.29±0.02b0.17±0.01fg0.17±0.01fg−0.38±0.03a−0.26±0.02c−−−0.20±0.02e0.36±0.03a0.11±0.01h0.11±0.01h−0.15±0.010.24±0.02d0.19±0.02ef0.19±0.02ef−
118十九烷−−0.17±0.01b−−0.27±0.02a−−−−−−−−0.18±0.01b−−−−0.15±0.01c
119(2S-顺)-四氢化-4-甲基-2-(2-甲基-1-丙烯基)-2H-吡喃−−−−0.63±0.05a−−−−−−−−−−−−−−−
120十五烯−−−−9.89±0.79a−−−−−−−−−−−−−−−
121十七烷−−−−−−−−−0.12±0.01a−−−−−−−−−−
122正戊烷−−−−−−−−−23.64±1.89a14.22±1.14b−−−−−−−24.46±1.96a−
123顺-2-癸烯−−−−−−−−−−0.08±0.006a−−−−−−−−−
124邻异丙基甲苯−−−−−−−−−−0.45±0.03a−−−−−−−−−
1251-十三烯−−−−−−−−−−−−0.23±0.02e0.26±0.02d0.38±0.03b0.34±0.03c−0.89±0.07a−−
1264-异丙基甲苯−−−−−−−−−−−−−−−−−0.15±0.01a−−
), ArticleFig(id=1320882510725231080, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=表3, caption=

不同酒样香气成分分析

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序号名称含量(µg/L)
徐香-ADT徐香-CECA徐香-VIC徐香-BV818海沃德-ADT海沃德-CECA海沃德-VIC海沃德-BV818华优-ADT华优-CECA华优-VIC华优-BV818金艳-ADT金艳-CECA金艳-VIC金艳-BV818红阳-ADT红阳-CECA红阳-VIC红阳-BV818
醇类
1异丁醇39.5±4.8b29.5±3.1f0.72±0.10m27.9±2.4g25.66±4.00j40.27±4.89a31.51±3.56e23.5±3.3k−−−22.29±2.11l26.74±3.47h−39.04±4.05c−25.92±3.81i37.74±4.71d−−
2正丁醇1.00±0.09h0.93±0.08i0.92±0.07i1.14±0.10g1.53±0.12d2.48±0.20a2.09±0.17b2.03±0.18c0.69±0.06l0.69±0.06l0.61±0.05m0.76±0.07k0.46±0.04o0.68±0.06l0.76±0.07k0.57±0.05n1.23±0.11f1.32±0.12e0.88±0.08j0.86±0.08j
31-戊烯-3-醇−−0.2±0.2a−−−0.2±0.12a−−−−−−−−−−−−−
4异戊醇−−136.1±11.5bc138.4±12.0bc115.0±9.8d−144.0±12.2b133.8±11.3c117.4±9.9d−82.49±6.9g−101.3±8.6e98.42±8.5e130.0±10.9c90.19±7.6f156.8±13.1a135.1±11.4c111.3±9.4d114.7±9.8d
52-甲基-1-丁醇211.3±19.0b164.5±14.8c49.43±4.3g48.25±4.1gh38.55±3.4k238.5±21.2a59.16±5.1e41.04±3.5j43.82±3.8j123.1±10.6d29.31±2.5o34.18±3.0lm−32.22±2.8n52.21±4.6f32.94±2.9mn48.06±4.2hi42.50±3.7j47.30±4.1i35.08±3.1i
62,3-丁二醇−4.15±0.37h5.88±0.51g−−3.23±0.28i8.41±0.73d−−10.37±0.89c6.02±0.52f12.32±1.04b−0.79±0.07j−−7.88±0.68e3.25±0.29i20.71±1.79a−
7(2R,3R)-(-)-2,3-丁二醇1.41±0.11jk1.42±0.12hi2.28±0.19hi18.07±1.58a0.65±0.06kl0.46±0.04l1.87±0.16ij8.21±0.73e14.14±1.25c2.98±0.26h1.32±0.11jk4.04±0.35g0.90±0.08kl0.74±0.06kl2.81±0.25h10.04±0.89d1.86±0.17ij1.45±0.13jk6.47±0.57f15.85±1.40b
84-甲基-1-戊醇0.16±0.02b−−−−−−−−−−0.34±0.03a−−−−−−−−
9叶醇−−−−−−−−−−1.14±0.10a−−−−−−−−−
10反-3-己烯醇1.95±0.17cd2.02±0.18c1.58±0.14e1.68±0.15de1.51±0.13e4.71±0.42a−0.23±0.02g2.02±0.18c2.41±0.21b−2.01±0.18c−1.57±0.14e−0.76±0.07f2.06±0.18c1.98±0.18cd0.93±0.08f1.53±0.14e
11正己醇19.58±1.76f8.46±0.76i17.92±1.61fg23.1±2.08de13.02±1.17h12.74±1.15h13.89±1.25h20.16±1.81ef32.15±2.89a−29.1±2.62ab29.6±2.66ab12.67±1.14h7.74±0.70i15.62±1.41gh15.42±1.39gh24.49±2.20cd15.83±1.42gh26.57±2.39bc28.23±2.54b
123-甲硫基丙醇3.74±0.34a−−−−−−−−−−−−−−−−−−−
13庚醇1.05±0.09c0.53±0.05ef0.71±0.06de−2.00±0.18a0.81±0.07d1.56±0.14b2.09±0.19a0.80±0.07d0.88±0.08cd1.50±0.13b0.86±0.08cd0.53±0.05ef0.40±0.04f−−2.13±0.19a0.79±0.07d1.43±0.13b2.05±0.18a
14桉叶油醇3.38±0.30d1.59±0.14d−3.72±0.33d26.87±2.42bc29.21±2.63b34.02±3.06a24.98±2.25c0.80±0.07d0.88±0.08d1.50±0.13d0.86±0.08d1.51±0.13d1.47±0.13d2.13±0.19d1.38±0.12d26.87±2.42bc29.21±2.63b34.02±3.06a24.98±2.25c
151-辛醇1.58±0.14a1.15±0.10bcd1.09±0.10cd1.17±0.10bcd0.79±0.07fg1.303±0.12b0.99±0.09de0.62±0.06gh1.29±0.11b1.26±0.11bc1.28±0.11b1.05±0.09de1.13±0.10bcd1.05±0.09de1.58±0.14a−0.71±0.06gh0.66±0.06gh0.89±0.08ef0.59±0.05h
16苯乙醇38.5±3.47b29.93±2.69d31.39±2.83cd31.62±2.85cd32.66±2.94cd52.77±4.75a51.08±4.60a35.75±3.22bc−12.38±1.11hi9.65±0.87i10.65±0.96hi10.53±0.95hi14.56±1.31gh24.29±2.19e13.05±1.17hi17.81±1.60fg13.48±1.21ghi12.75±1.15hi21.14±1.90ef
171-壬醇−0.45±0.04d−−−−−−0.67±0.06b−−0.50±0.04cd−0.95±0.09a0.86±0.08a0.66±0.06b−−−0.58±0.05bc
18月桂醇1.12±0.10a0.93±0.08b0.93±0.08b0.75±0.07c0.43±0.04e−0.50±0.04de0.59±0.05d0.31±0.03f0.41±0.04ef−−−−−−0.81±0.07c−0.56±0.05d0.50±0.04de
19香茅醇0.48±0.04cd−0.48±0.04cd0.55±0.05bc0.43±0.04de−0.50±0.04cd0.59±0.05b0.33±0.03fg0.29±0.03g0.48±0.04cd0.31±0.03g0.29±0.03g−0.39±0.03ef0.34±0.03fg0.47±0.04d−0.76±0.07a0.49±0.04cd
201-戊醇−−−−−−−−0.51±0.05c0.23±0.02e0.24±0.02e0.32±0.03de0.07±0.01f−−−0.39±0.04d0.68±0.06b0.40±0.04d1.612±0.15a
213-乙氧基丙醇−−−−−−−−−−0.33±0.03d−0.30±0.03d−0.41±0.04c−0.79±0.07b−−1.26±0.12a
酯类
22乙酸乙酯41.33±3.72a23.61±2.13e27.04±2.43de32.93±2.96bc−−−−32.62±2.94bc32.07±2.89bc24.38±2.19e−30.14±2.71cd24.11±2.17e36.12±3.25b−−−−−
23丙酸乙酯−0.12±0.01f−−0.15±0.01f0.27±0.02f−0.27±0.02f1.29±0.12b0.88±0.08e1.45±0.13a1.14±0.10cd−−0.91±0.08e1.00±0.09de−−1.25±0.11bc−
24硅烷二醇
二甲酯
−−4.02±0.36b−−−−−−−−87.85±7.91a−−−−−−−−
25丁酸甲酯22.64±2.04a12.96±1.17b21.68±1.95a20.97±1.89a7.94±0.71c21.25±1.91a8.91±0.80c14.76±1.33b−−−−0.21±0.02d0.22±0.02d0.23±0.02d0.39±0.04d1.31±0.12d0.88±0.08d1.17±0.11d1.50±0.14d
26异丁酸乙酯3.90±0.35a2.50±0.23efg2.11±0.19ghi−3.13±0.28bc4.10±0.37a3.21±0.29b2.95±0.27bcd2.75±0.25cde1.35±0.12j0.80±0.07k−2.28±0.21fgh2.05±0.18hi2.62±0.24def1.75±0.16i−−1.26±0.11j−
27丁酸乙酯21.02±1.89d10.86±0.98f15.27±1.37e17.15±1.54e25.55±2.30c47.87±4.31a27.20±2.45c30.31±2.73b3.33±0.30g3.78±0.34g2.90±0.26g3.05±0.27g3.54±0.32g2.26±0.20g3.86±0.35g2.42±0.22g2.04±0.18g2.44±0.22g2.10±0.19g1.56±0.14g
28乳酸乙酯0.84±0.08abc0.93±0.08ab0.69±0.06def0.63±0.06d0.58±0.05c0.88±0.08abc0.80±0.07cd0.55±0.05gh0.77±0.07cde0.58±0.05fg0.26±0.02i0.66±0.06efg0.58±0.05fg0.61±0.05fg0.82±0.07bc0.45±0.04h0.95±0.09a0.93±0.08ab0.55±0.05gh0.87±0.08abc
29乙酸丁酯0.35±0.03d0.22±0.02d0.30±0.03d0.25±0.02d−2.79±0.25c0.26±0.02d0.24±0.02d−−−−5.00±0.45a3.12±0.28c−−−3.62±0.33b−−
30异戊酸乙酯0.93±0.08b1.81±0.16b−1.86±0.17b1.55±0.14b−1.70±0.15b1.68±0.15b−28.05±2.52a−−0.81±0.07b−1.03±0.09b0.60±0.05b0.72±0.06b1.23±0.11b−−
31乙酸异戊酯58.17±5.14a32.21±2.83de37.43±3.29c26.07±2.30fg22.07±1.94gh23.14±2.04fgh20.41±1.80h13.51±1.20i34.96±3.08cd28.05±2.47ef21.49±1.89gh23.35±2.06fgh35.60±3.13cd27.34±2.41ef48.13±4.23b22.07±1.94gh27.21±2.39f32.22±2.83de33.30±2.93cd18.22±1.60h
322-甲基丁基乙酸酯18.17±1.60a10.08±0.89d11.64±1.02c5.37±0.47ghij6.15±0.54fghi6.69±0.59efg5.52±0.49fghij2.48±0.22l9.26±0.82ef6.61±0.58efgh4.02±0.35k5.25±0.46hijk7.60±0.67e6.10±0.54fghi13.31±1.17fghi4.23±0.37jk5.00±0.44ijk6.08±0.54fghi6.85±0.60ef−
33戊酸乙酯0.14±0.01cd0.06±0.005d0.13±0.01cd−−−−−2.03±0.18a0.19±0.02bc0.14±0.01cd−0.17±0.02bcd0.16±0.01cd−0.28±0.02b−−−−
34丁酸异丁酯0.59±0.05b0.28±0.02b0.25±0.02b0.21±0.02b0.72±0.06b1.14±0.10a0.59±0.05a0.33±0.03b0.09±0.008b−0.19±0.02b−−−−−−−−−
35异丁酸异丁酯−0.10±0.009c−−0.15±0.01b−−−2.09±0.18a−−−−−−−−−−−
36乙酸戊酯0.21±0.02g−−−−−−−4.54±0.40fg2.27±0.20g9.10±0.80f4.22±0.37fg38.49±3.39de33.89±2.98e60.76±5.35ab42.60±3.75d61.59±5.42ab56.79±5.00bc66.26±5.83a52.46±4.62c
37己酸甲酯0.34±0.03i0.12±0.01i0.17±0.01i0.44±0.04hi0.43±0.04hi0.26±0.02i0.35±0.03i0.12±0.01i4.28±0.38f5.38±0.47d12.60±1.11a5.14±0.45de4.54±0.40ef2.27±0.20g9.10±0.80b4.22±0.37f1.12±0.10h8.15±0.72c4.82±0.42def1.99±0.18g
383-羟基丁
酸乙酯
−−−0.09±0.008c0.62±0.05b0.87±0.08a0.88±0.08a0.87±0.08a−−0.84±0.07a−−−−−−−−−
39丁酸丁酯−−−−−0.32±0.03a−−−−−−−−−−−−−−
40正己酸乙酯59.34±5.22a27.41±2.41hi37.81±3.33ef47.33±4.16bc44.32±3.90cd48.98±4.31bc52.34±4.61b27.34±2.41hi32.50±2.86fgh38.51±3.39def38.43±3.38def30.48±2.68gh30.08±2.65gh21.88±1.93i35.10±3.09efg27.02±2.38hi37.89±3.33ef37.15±3.27ef39.25±3.45de29.72±2.62gh
41乙酸己酯16.56±1.32a7.32±0.66f14.78±1.18b10.59±0.95d5.30±0.45gh4.08±0.37h4.75±0.41gh2.64±0.23i4.28±0.38gh5.38±0.48g12.60±1.13c5.14±0.46gh4.54±0.41gh2.27±0.20ij9.10±0.82e4.22±0.38gh1.12±0.10j8.15±0.73ef4.82±0.43gh1.99±0.18ij
42丁酸异戊酯−0.13±0.01c−−2.47±0.22a0.19±0.02c2.19±0.19b−−−−−−−−−0.16±0.01c−0.21±0.02c0.12±0.01c
43异丁酸异戊酯2.09±0.17b−−−0.36±0.03de3.61±0.32a2.19±0.19b1.04±0.09c−−−−0.28±0.02de0.23±0.02de0.42±0.04d0.22±0.02de−−0.12±0.01e−
44苯甲酸甲酯12.15±1.09d7.50±0.68def9.26±0.83def9.97±0.90de67.80±6.10c118.50±10.07a82.77±7.45b71.70±6.45c3.10±0.28ef−−−0.95±0.08f1.05±0.09f1.05±0.09f−−−−−
45庚酸乙酯0.64±0.06c0.44±0.04fgh0.40±0.04fgh0.89±0.08a0.43±0.04fgh0.59±0.05cd0.44±0.04fgh0.24±0.02i0.37±0.03h0.62±0.06cd0.45±0.04fgh0.80±0.07b0.19±0.02ij0.16±0.01j0.38±0.03gh0.57±0.05cd0.54±0.05cd0.48±0.04ef0.46±0.04efg0.47±0.04ef
46辛酸甲酯2.06±0.18g−−−2.09±0.19g1.95±0.17g2.11±0.19g−30.61±2.75f−59.42±5.35ab35.75±3.22def38.49±3.46de33.89±3.05ef60.76±5.47ab42.60±3.83d61.59±5.54ab56.79±5.11bc66.26±5.96a52.46±4.72c
47己酸异丁酯0.89±0.08a0.37±0.03de0.35±0.03ef0.33±0.03efg0.57±0.05b0.56±0.05b0.50±0.04c0.15±0.01k0.29±0.03fgh0.35±0.03ef0.16±0.01jk0.24±0.02hi0.28±0.02ghi0.23±0.02hi0.42±0.04d0.22±0.02ij0.22±0.02ij0.48±0.04c−−
48苯甲酸乙酯−1.21±0.11e−−31.52±2.83b50.41±4.54a35.59±3.20b25.39±2.28c−−−−−8.80±0.79d12.63±1.14d11.55±1.04d−−−−
49辛酸乙酯96.26±8.66a36.86±3.32e57.36±5.16c50.88±4.58cd91.41±8.23ab85.53±7.70b95.53±8.60a44.13±3.97d6.00±0.54j8.04±0.72ij16.01±1.44ghi6.96±0.63j−8.80±0.79ij12.63±1.14hij11.55±1.04hij17.73±1.60ij24.42±2.20f22.91±2.06fg6.02±0.54j
50乙酸苯乙酯2.25±0.20c3.57±0.32b4.08±0.37a1.32±0.12efgh1.15±0.10fgh3.24±0.29b2.68±0.24cd1.15±0.10fgh1.09±0.10fghi1.02±0.09fghi3.20±0.29b1.58±0.14def1.46±0.13ef1.26±0.11efgh1.38±0.12efg1.77±0.16cde0.55±0.05i0.57±0.05i0.78±0.07hi0.85±0.08ghi
51己酸异戊酯1.86±0.15a0.68±0.05e0.94±0.08c0.51±0.04f0.88±0.07d1.16±0.09b1.19±0.10b0.23±0.02h−−0.30±0.02g−−−−−0.97±0.08c0.21±0.02g−−
522-甲基丙醇
辛酸酯
0.99±0.08a0.32±0.03e−−0.38±0.03d−0.77±0.06b−−−0.77±0.06b−−−−−−0.55±0.04c0.31±0.02e−
533-苯丙酸乙酯−−0.29±0.02a−−−−−−−−−−−−−−−−−
54正辛酸异丁酯−−0.46±0.04b0.34±0.03c−0.77±0.06a−0.31±0.02c−−−−−0.77±0.06a−−0.30±0.02c−−0.21±0.02d
55癸酸乙酯10.02±0.80h4.01±0.32n6.08±0.49k4.78±0.38l4.47±0.36m11.32±0.91f10.94±0.88g2.81±0.22o6.00±0.48k8.04±0.64i16.01±1.28c6.96±0.56j12.63±1.01d8.80±0.70i12.63±1.01d11.55±0.92e22.91±1.83b24.42±1.95a22.91±1.83b6.02±0.48k
56辛酸3-甲
基丁酯
1.09±0.09a−−−0.12±0.01b−−−−−−−−−−−−−−−
57月桂酸乙酯0.85±0.07i0.46±0.04jk0.65±0.05ij0.58±0.05j0.21±0.02l1.09±0.09jkl0.93±0.07g0.32±0.03kl1.09±0.09fg1.02±0.08g3.20±0.26a1.58±0.13cd1.46±0.12de1.26±0.10ef1.38±0.11de1.77±0.14c3.00±0.24a−3.28±0.26a2.21±0.18b
58棕榈酸乙酯0.20±0.02i−0.22±0.02i−0.23±0.02h0.45±0.04e0.40±0.03f−0.22±0.02i0.25±0.02h0.25±0.02h0.22±0.02i0.26±0.02gh0.44±0.04e0.41±0.03ef0.28±0.02g0.62±0.05c0.72±0.06a0.68±0.05b0.55±0.04d
59壬酸乙酯−−−−0.45±0.04a−−−−−−−−−−−0.13±0.01c−0.15±0.01b0.14±0.01bc
60苯甲酸-2-甲基丙酯−−−−0.17±0.01b−0.44±0.04a−−−−−−−−−−−−−
61苯甲酸丁酯−−−−5.20±0.42a0.93±0.07b0.62±0.05c−−−−−−−−−−−−−
62十四酸乙酯−−−−−−−−−−0.30±0.02b−−0.16±0.11c−−−0.44±0.04a−−
63十一酸乙酯−−−−−−−−−−−−−−−−−0.16±0.01a−−
64十五酸乙酯−−−−−−−−−−−−−−−−−−0.28±0.02a−
652-甲基丁
基乙酯
−−−−−−0.88±0.07a−−−−−−−−−−−−−
66乙酸异丁酯−−−−−−−−−−−−−−12.88±1.03a−−−−−
67异丁酸甲酯−−−−−−−2.95±0.24a−−−−−−−−−−−−
68琥珀酸二乙酯−−−−−−−−−−−87.85±7.03a−−−−−−−−
69辛酸丙酯−−−−−−−−−0.11±0.01d0.26±0.02b−0.12±0.01d−−−0.23±0.02c−0.30±0.02a0.25±0.02b
70丙酮酸乙酯−−−−−−−−−−0.84±0.07b−−−−−−−1.31±0.10a−
71甲酸异戊酯−−−−−−−−0.27±0.02a−−−−−−−−−−−
72丁二酸二乙酯−−−−−−−−−−0.41±0.03d0.48±0.04c1.13±0.09a−−−1.08±0.09b0.44±0.04cd−−
73己酸丙酯−−−−−−−−−−−−0.20±0.02b−−−0.50±0.04a−0.58±0.05a−
74乙酸丙酯−−−−−−−−−−−−0.72±0.06b−−−−−2.21±0.18a−
酸类
75异丁酸1.20±0.10a1.01±0.08b0.72±0.06d0.95±0.08c−1.11±0.09a−−−0.67±0.05e−0.61±0.05e−−−0.57±0.05f−−−−
76乙酸−−−−−−0.11±0.01b−−−−−−−−−−0.18±0.01a−−
77丁酸4.15±0.33a−−3.83±0.31b2.58±0.21d−3.50±0.28c4.00±0.32a−−0.20±0.02f−0.45±0.04e−−−−−−−
783-甲基戊酸−−1.35±0.11b1.67±0.13a−−−−−−0.93±0.08c−−−−−−−−−
79异戊酸1.68±0.13a1.22±0.10c−−1.26±0.10c1.57±0.13b−−−−−−1.00±0.08d0.81±0.06e−−−−−−
802-甲基丁酸1.23±0.10fgh−1.83±0.15de−−−−−1.21±0.10fg26.36±2.11a0.62±0.05h0.99±0.08gh−1.66±0.13ef2.59±0.21cd1.46±0.12efg−2.22±0.18c4.82±0.39b0.85±0.07gh
812-羟基-4-甲基戊酸−−0.98±0.08a−−−−−−−−−−−−−−−−−
82辛酸6.72±0.54a1.62±0.13j2.87±0.23f2.55±0.20gh6.05±0.48c6.66±0.53b5.44±0.44d6.32±0.51c−2.22±0.18i4.82±0.39e0.85±0.07m1.03±0.08l1.66±0.13j2.59±0.21gh1.46±0.12k2.64±0.21g2.44±0.20h2.10±0.17i1.56±0.12j
83丙酸−−−−−−−−−−−0.11±0.01a−−−−−−−−
84庚酸−−−−−3.22±0.26a−−−−−−−−−−−2.83±0.23b−−
85苯甲酸−−−−−−−−−−−−2.64±0.21b−4.17±0.33a2.29±0.18c−−−−
864-酮庚乙酸−−−1.75±0.14a−−−1.06±0.08c−−−1.32±0.11b−−−−−−−1.32±0.11b
87己酸−3.46±0.28b4.23±0.34a−2.94±0.24c4.10±0.33a−4.11±0.33a−−−−−1.95±0.16d−−−−−−
883-甲基丁酸−−−−−−−−−−0.93±0.08a−−−−−−−−−
醛酮类
89乙醛0.68±0.05g0.62±0.05g1.04±0.08g3.67±0.33a−1.11±0.09ef0.75±0.06g1.04±0.09g1.11±0.10ef0.86±0.08fg1.38±0.12de3.59±0.32a0.62±0.05g0.82±0.07fg1.39±0.12e1.77±0.16cd1.81±0.16c0.97±0.09fg2.66±0.24b3.09±0.28b
90异丁醛0.07±0.006d0.20±0.02b0.32±0.03a−0.20±0.02b0.14±0.01c−−0.09±0.008cd0.11±0.01cd0.07±0.006d−−0.15±0.01cd−−0.24±0.02b−−−
913-羟基-2-丁酮−−0.25±0.02e0.77±0.07c−−−−−0.09±0.008g0.33±0.03d0.16±0.01f−−−−−−1.11±0.10a0.94±0.08b
922-庚酮−−−0.26±0.02b−−−0.39±0.03a−−0.19±0.02c0.26±0.02b−−−0.18±0.02c−0.15±0.01d−0.22±0.02c
93苯甲醛3.12±0.28e2.91±0.26f3.20±0.29d−2.43±0.22g6.02±0.54a4.21±0.38c4.66±0.42b1.34±0.12h0.68±0.06j0.47±0.04k−−−0.82±0.07i−1.34±0.12h−−−
943-辛酮−2.35±0.21a−−0.39±0.03c−−0.56±0.05b−−−−−−−−−−−−
952-辛酮−0.45±0.04ef0.38±0.03h0.51±0.05cd0.39±0.04h−−0.56±0.05c0.28±0.02i0.50±0.04d−0.45±0.04fg0.44±0.04g0.48±0.04e0.41±0.04fg0.46±0.04ef0.62±0.06b0.78±0.07a−−
96大马士酮−−0.24±0.02d0.57±0.05a−−−−0.10±0.009e0.34±0.03c0.52±0.05b0.12±0.01e−−−−−−−−
97己醛−−−−3.28±0.30c0.72±0.06f5.42±0.49a4.76±0.43b0.51±0.05g1.09±0.10e−−−0.56±0.05g−−0.94±0.08e1.83±0.16d−−
982-戊酮−−−−−−−−−−−1.31±0.12b−−−0.87±0.08c−−−1.60±0.14a
99反-2-辛烯醛−−−−−0.14±0.01b−−−−−−−−−−−0.23±0.02a0.14±0.01b−
100六氢假紫罗酮−−−−−0.39±0.03a−−−−−−−−−−−−−−
1013-戊酮−−−−−−−−0.51±0.05a−−−−−−−−−−−
102异戊醛−−−−−−−−0.23±0.02b−0.74±0.07a−−0.15±0.01c−−−−−−
103苯乙醛−−−−−−−−−−−−−−−−0.24±0.02a−−−
1042-丁酮−−−−−−−−0.20±0.02a−−−−−−−−−−−
105庚醛−−−−−−−−2.71±0.24a−−−−−−−1.76±0.16b1.77±0.16b−−
1062-甲基四氢
噻吩-3-酮
−−−−−−−−−−−−−−−−−0.63±0.06a−−
1072-壬酮−−−−−−−−−−−−−−−−−0.35±0.03b−0.52±0.05a
其他
108氨基甲酸铵盐−−0.89±0.05ef−−−0.94±0.08d−−13.89±0.97a−0.86±0.07f1.11±0.09c0.90±0.07de0.64±0.05g0.58±0.05h0.94±0.08d−1.29±0.11b−
109苯乙烯2.00±0.16d−−−−13.89±1.11a−−−−−−−−6.10±0.49c−7.00±0.56b−−−
110环辛四烯8.28±0.66b6.64±0.53g6.80±0.54g7.52±0.60e5.71±0.46h4.70±0.38i20.41±1.63a5.60±0.45h3.38±0.27j5.30±0.42h6.16±0.49g6.74±0.54f−5.62±0.45h−6.44±0.52g8.10±0.65c7.78±0.62d−8.88±0.71b
1112-甲基-1-苯丙烯0.19±0.02b0.13±0.01c−−−−−−−−0.66±0.05a−−−−−−−−−
1121-异丙烯基-3-甲基苯−−0.25±0.02b0.26±0.02b−−−−−−−−−−−−−−−0.43±0.03a
1132-莰烯0.59±0.05c0.44±0.03e0.63±0.05b0.67±0.05a0.27±0.02g0.48±0.04d0.39±0.03e0.35±0.03f−−−0.26±0.02g0.17±0.01h0.20±0.02h−−−−−−
114十五烷0.18±0.01a−−−−−−0.15±0.01b−−−−−−−−−−−−
115十六烷−0.13±0.01c−0.25±0.02a−−−0.22±0.02b−−−−−−−−−−−−
1162,4-二叔丁基苯酚0.50±0.04e0.40±0.03f0.63±0.05c1.70±0.14b0.51±0.04d0.42±0.03f−1.99±0.16a−−−0.24±0.02g−−−−−−−−
117十四烷0.29±0.02b0.17±0.01fg0.17±0.01fg−0.38±0.03a−0.26±0.02c−−−0.20±0.02e0.36±0.03a0.11±0.01h0.11±0.01h−0.15±0.010.24±0.02d0.19±0.02ef0.19±0.02ef−
118十九烷−−0.17±0.01b−−0.27±0.02a−−−−−−−−0.18±0.01b−−−−0.15±0.01c
119(2S-顺)-四氢化-4-甲基-2-(2-甲基-1-丙烯基)-2H-吡喃−−−−0.63±0.05a−−−−−−−−−−−−−−−
120十五烯−−−−9.89±0.79a−−−−−−−−−−−−−−−
121十七烷−−−−−−−−−0.12±0.01a−−−−−−−−−−
122正戊烷−−−−−−−−−23.64±1.89a14.22±1.14b−−−−−−−24.46±1.96a−
123顺-2-癸烯−−−−−−−−−−0.08±0.006a−−−−−−−−−
124邻异丙基甲苯−−−−−−−−−−0.45±0.03a−−−−−−−−−
1251-十三烯−−−−−−−−−−−−0.23±0.02e0.26±0.02d0.38±0.03b0.34±0.03c−0.89±0.07a−−
1264-异丙基甲苯−−−−−−−−−−−−−−−−−0.15±0.01a−−
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Eigenvalues and variance contribution of principal component analysis

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主成分编号特征值方差百分比(%)累积百分比(%)
15.6069140.0493640.04936
23.3017523.5839363.6333
31.8057412.8981676.53146
41.125848.041784.57316
50.822865.8775790.45072
60.474673.3905393.84125
70.269651.9260695.76731
80.192971.3783297.14563
90.148761.0625998.20822
100.103050.7360798.94429
110.070570.5040899.44837
120.052220.3729899.82136
130.018490.132199.95346
140.006520.04654100
), ArticleFig(id=1320882511018832362, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882500457574819, language=CN, label=表4, caption=

主成分分析特征值与方差贡献

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主成分编号特征值方差百分比(%)累积百分比(%)
15.6069140.0493640.04936
23.3017523.5839363.6333
31.8057412.8981676.53146
41.125848.041784.57316
50.822865.8775790.45072
60.474673.3905393.84125
70.269651.9260695.76731
80.192971.3783297.14563
90.148761.0625998.20822
100.103050.7360798.94429
110.070570.5040899.44837
120.052220.3729899.82136
130.018490.132199.95346
140.006520.04654100
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四种酵母发酵不同品种猕猴桃果酒的挥发性风味成分分析
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曾硕 1 , 郭新宇 2 , 牛东升 1 , 李峰 1, *
食品工业科技 | 分析检测 2026,47(1): 357-370
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食品工业科技 |分析检测 2026 , 47 (1) : 357 -370
四种酵母发酵不同品种猕猴桃果酒的挥发性风味成分分析
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曾硕1 , 郭新宇2, 牛东升1, 李峰1, *
作者信息
  • 1新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
  • 2西北农林科技大学食品科学与工程学院,陕西杨凌 712100
通讯作者:
李峰(1990−),女,博士,讲师,研究方向:食品功能化加工工程技术,E-mail:。
作者简介:

曾硕(2002−),男,大学本科,研究方向:食品质量与安全,E-mail:

Analysis of Volatile Flavor Compounds in Kiwi Fruit Wines from Different Varieties Fermented with Four Yeasts
Shuo ZENG1 , Xinyu GUO2, Dongsheng NIU1, Feng LI1, *
Affiliations
  • 1College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
  • 2College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
出版时间: 2026-01-01 doi: 10.13386/j.issn1002-0306.2025020043
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为探讨不同酵母菌株对猕猴桃果酒挥发性风味的影响,筛选适合的产香酵母菌株与猕猴桃品种组合。本研究选用四种酿酒酵母ADT、CECA、VIC和BV818,分别对徐香、海沃德、华优、金艳和红阳五种猕猴桃进行发酵,采用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)分析其挥发性成分。结果表明,挥发性化合物主要为醇类、酯类物质。主成分分析和热图显示,正己酸乙酯、辛酸乙酯、苯乙醇、丁酸乙酯和辛酸是影响果酒香气特征的主要挥发性化合物。此外,在93种香气活力值(OAV)大于1的化合物中,丁酸乙酯和正己酸乙酯被确认为所有猕猴桃果酒中共有的主要风味贡献成分。四种酵母菌株发酵的猕猴桃果酒中共检测出126种挥发性成分,包括21种醇类、53种酯类、14种酸类、19种醛酮类及19种其它类化合物,其中,CECA酵母发酵的海沃德猕猴桃酯香型果酒的挥发性物质含量最高(874.36 µg/L),香气得分最高。电子鼻测试进一步证实,CECA酵母发酵的海沃德猕猴桃果酒中,醇类和酯类挥发性化合物的风味强度表现尤为突出。研究结果揭示了丁酸乙酯和正己酸乙酯是猕猴桃果酒中的关键挥发性成分。酵母CECA发酵的海沃德猕猴桃果酒富含醇类和酯类挥发物,酸类与醛酮类物质平衡且香气宜人。研究结果为猕猴桃果酒风味品质的提升提供了理论依据与数据支撑。

猕猴桃果酒  /  酿酒酵母  /  固相微萃取-气相色谱-质谱联用  /  风味组学  /  香气活力值

In order to investigate the influence of various yeast strains on the volatile flavor profile of kiwifruit wines, this study aimed to identify suitable aroma-producing yeasts and optimal kiwifruit cultivars. Four enological yeast strains (ADT, CECA, VIC, and BV818) were employed to ferment wines produced from five kiwifruit varieties (Xu Xiang, Hayward, Hua You, Jin Yan, and Hong Yang). The volatile compounds were analyzed using solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results revealed that alcohols and esters were the predominant volatile compounds. Both principal component analysis and heat map visualization indicated that ethyl n-hexanoate, ethyl caprylate, phenylethanol, ethyl butyrate, and caprylic acid were the primary compounds influencing the aroma profiles of the wines. Among the 93 compounds with an odor activity value (OAV) greater than 1, ethyl butyrate and ethyl caproate were identified as the key flavor contributors common to all samples. Overall, 126 volatile compounds were detected in the wines fermented by the four yeast strains, comprising 21 alcohols, 53 esters, 14 acids, 19 aldehydes and ketones, and 19 other compounds. Notably, the CECA yeast-fermented Hayward kiwifruit wine exhibited the highest concentration of volatiles (874.36 µg/L) and achieved the top aroma score. Electronic nose tests further confirmed that the flavor intensity attributed to alcohols and esters was particularly pronounced in this wine. These findings underscore that ethyl butyrate and ethyl caproate are critical volatile components in kiwifruit wines, and that the CECA yeast-fermented Hayward wine—characterized by a rich profile of alcohols and esters, balanced by acids and aldehydes/ketones—offers a particularly pleasant aroma. This study provides a theoretical foundation and empirical data to support efforts aimed at enhancing the flavor quality of kiwifruit wines.

kiwifruit wine  /  wine yeast  /  solid-phase microextraction-gas chromatography-mass spectrometry  /  flavoromics  /  odor activity value
曾硕, 郭新宇, 牛东升, 李峰. 四种酵母发酵不同品种猕猴桃果酒的挥发性风味成分分析. 食品工业科技, 2026 , 47 (1) : 357 -370 . DOI: 10.13386/j.issn1002-0306.2025020043
Shuo ZENG, Xinyu GUO, Dongsheng NIU, Feng LI. Analysis of Volatile Flavor Compounds in Kiwi Fruit Wines from Different Varieties Fermented with Four Yeasts[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 357 -370 . DOI: 10.13386/j.issn1002-0306.2025020043
猕猴桃(Actinidia chinensis Planch),又称奇异果,属于猕猴桃科(Actinidiaceae)猕猴桃属(Actinidia),是一种多年生落叶藤本植物[1]。猕猴桃含有20多种必需营养素和一系列维生素,是维生素C含量最丰富的水果之一[2]。根据联合国粮食及农业组织(FAO)2022年的统计数据,全球猕猴桃产量已达到440万吨,其中中国的猕猴桃挂果量及总产量稳居全球首位[3]。然而,猕猴桃是一种呼吸跃变型水果,在采摘后迅速发生组织软化,运输贮藏过程中容易发生水分流失现象,这会造成猕猴桃发生收缩、代谢变化、重量减少等,影响猕猴桃的品质[4]。果酒作为水果深加工常用手段,因此,猕猴桃经常被酿造成风味独特、果香与酒香兼具、且营养丰富的果酒[5]。但由于缺乏专用酿酒酵母和猕猴桃品种,现有的猕猴桃果酒香气成分不足、层次单一、不稳定,猕猴桃果酒香气不足限制了产品品质提升、市场竞争力增强和产业规模化发展[6]。
香气风味是果酒感官品质的重要因素,主要来自醛类、酯类、醇类和萜类等化学成分[7]。猕猴桃酒的香气变化可分为三个阶段:猕猴桃自身挥发性物质、发酵过程中香气的生成以及陈酿阶段的香气演变[8]。因此,猕猴桃品种和酵母的选择对酒体挥发性物质至关重要。近年来,猕猴桃酒体挥发性物质的分析研究逐渐增多。例如Li等[9]研究发现,依次接种酿酒酵母Saccharomyces cerevisiae(Sc)与Wickeramomyces anomala(Wa)、Zygosaccharomyces rouxii(Zr)、Zygosaccharomyces bailii(Zb)和粟酒裂殖酵母Schizosaccharomyces pombe(Sp)可显著影响猕猴桃酒的香气特性。Zr-Sc和Sp-Sc组合与猕猴桃酒中较高水平的乙酯(如己酸乙酯、庚酸乙酯、癸酸乙酯)、乙酸异戊酯和2-苯基-1-乙醇相关,从而增强了花香和甜味。此外,Zr-Sc组合还增强了热带果香。而Zb的序贯接种则与乙酸酯、丁酸乙酯、丁酸甲酯和桉树脑的含量相关,产生了热带果香,不同酵母组合酿造的果酒香气表现出明显差异。Zhang等[10]通过核磁共振氢谱和多元分析,对绿色、黄色和红色猕猴桃的发酵风味和代谢特征进行综合评价,发现海沃德猕猴桃酒具有最突出的花香、果香和宜人香气,东红猕猴桃酒则表现出甘甜、饱满、平衡的口感,代谢组学分析表征了106种化合物,主成分分析(PCA)和偏最小二乘判别分析(PLS-DA)有效地区分了三种猕猴桃的香气和口感特征,表明不同品种对酒体风味有显著影响。目前,大多数猕猴桃果酒仍依赖于酿酒酵母(Saccharomyces cerevisiae)进行发酵,Zhang等[11]在先前的研究中证实了安琪酿酒酵母(Saccharomyces cerevisiae RW)具有优良的发酵特性。周艳等[12]综述了许多安琪酿酒酵母菌株相较于其他商业酵母,展现出更高的发酵活性、强大的适应能力、卓越的酒精转化能力以及显著的香气生成能力等诸多优势,但关于安琪酿酒酵母(ADT、CECA、VIC、BV818)在猕猴桃发酵中的应用研究较为有限。此外,关于发酵过程中猕猴桃与酵母之间的双向适应性和兼容性的研究也相对匮乏[13]。因此,筛选出合适的酵母菌株和猕猴桃品种,对于提升猕猴桃果酒的香气品质至关重要。
本研究选用ADT、CECA、VIC、BV818四种酿酒酵母及徐香、海沃德、华优、金艳、红阳五种猕猴桃进行发酵实验,利用SPME-GC-MS分析不同酵母菌种的猕猴桃果酒挥发性香气成分的影响,以期为提升猕猴桃果酒风味品质提供理论基础。
徐香、海沃德、华优、金艳、红阳5个品种猕猴桃,选择鲜果完整,无虫害、无破损的试用 采摘于陕西省眉县与周至县;酵母ADT、CECA、VIC、BV818(Saccharomyces cerevisiae) 安琪酵母股份有限公司;2-辛醇 色谱级,购于中国索莱宝公司;氯化钠 分析纯,购于中国北京索莱宝公司:超纯水 由实验室自制。
GCMS-QP2010 Ultra气相色谱质谱联用仪 日本岛津公司;气相色谱柱(DB-1MS毛细管柱,60 mm×0.25 mm×0.25 μm) 美国安捷伦科技有限公司;PEN3型便携式电子鼻 德国AIRSENSE公司;50/30 μm DVB/CAR/PDMS固相微萃取头(SAAB-57329U) 美国Supelco公司;JYZ-E3九阳原汁机 九阳股份有限公司。
本研究所采用的实验参数主要参考了曾硕等[3]的研究工作,该研究对不同品种猕猴桃酿造发酵酒的工艺进行了质量评估和优化,作为本实验工艺流程的参考依据。挑选刚好成熟变软、无病虫害、无腐烂、无机械损伤的猕猴桃果实(可溶性固形物含量12~18ºBrix),除去表面杂物,用清水漂洗干净,沥干后备用。
猕猴桃原汁制备:将预处理的猕猴桃果实进行破碎打浆,同时添加50 mg/L SO2进行护色,打浆机自动分离出猕猴桃浆与皮渣,将榨取后的猕猴桃浆用尼龙纱布多次过滤得到澄清的猕猴桃原汁,待用。
调整糖度:用糖度计测量原汁可溶性固形物含量(SSC),添加白砂糖调整SSC至20ºBrix。将得到的不同品种的猕猴桃原汁以每份2 L为标准分为四份,分别转移至2.5 L的玻璃发酵罐中,等待加入酵母发酵。
酵母接种:分别称取0.4 g的ADT、CECA、VIC、BV818酵母,将其缓慢倒入30 mL装有10%糖水(35~40 ℃)的锥形瓶中,于37 ℃水浴中静置15~20 min,进行酵母活化,并分别加入到各罐原汁中,搅拌均匀。注意酵母液与猕猴桃原汁之间的温差应低于10 ℃。
发酵管理:用两层扎有小孔的保鲜膜封口发酵罐,并套上八层无菌纱布。将发酵罐置于20 ℃培养箱中发酵。
取样处理:每24 h取样,测定可溶性固形物含量。当可溶性固形物含量达到稳定时,判断发酵基本结束,进行离心过滤(8000 r/min、4 ℃条件下离心10 min)。过滤后的发酵液倒罐后放入4 ℃的培养箱中贮存。为了避免发酵过程中的偶然性影响,以上每组实验重复三次。
吸取8 mL猕猴桃原汁样装入20 mL固相微萃取专用瓶中,依次加入1.5 g氯化钠和10.0 μL(终浓度为62.4 μg/L)内标2-辛醇,用PTFE-silicon隔膜加盖密封。将萃取头进行老化处理,即将其插入250 ℃的GC进样口老化30 min。将待测样品放置在进样板上,萃取温度45 ℃,萃取60 min。吸附结束后,萃取头自动插入GC-MS进样口,在230 ℃下解析2 min[14],进行GC-MS三次平行检测分析。
初始柱温为40 ℃,进样口温度为230 ℃。升温程序:起始温度为40 ℃,保持3 min,以3 ℃/min的速率升至110 ℃,再以4 ℃/min的速率升至120 ℃,然后以6 ℃/min的速率升至210 ℃,保持9 min,最后以25 ℃/min的速率升至240 ℃,保持3 min。载气为He,流速为1.0 mL/min,不分流进样。质谱条件:电离方式为EI源,电子能量70 eV;离子源温度为230 ℃;质量扫描范围为m/z 35~500 amu[15]。
将未知化合物经计算机检索同时与NIST library(107k compounds)和Wileylibrary(320k compounds, version 6.0)相匹配,进行定性分析并保留相似度大于85的结果。
参考Yang等[16]方法,以2-辛醇为内标,用内标法对猕猴桃果酒中常见的代表性酸类、醇类、酯类、醛酮类等物质进行半定量计算,将各挥发性化合物和内标物的峰面积进行对比,得出挥发性物质的含量,计算公式见式(1),OAV计算方法见式(2)。
$ 各组分含量({\text{μg/L}})=\frac{各组分峰面积\times 内标物质量浓度}{内标物峰面积}$
$ {\mathrm{OAV}}=\frac{挥发性成分的质量浓度({\text{μg/L}})}{香气阈值({\mathrm{mg}}/{\mathrm{m}}^{{3}})}$
该传感器阵列由10种化学传感器组成:W1C(芳香成分苯类),W5S(氮氧化合物型),W3C(芳香型),W6S(氢化物型),W5C(芳香-烷基型),W1S(甲基类),W1W(硫-有机型),W2S(醇类、醛酮类),W2W(硫-无机型)和W3S(长链烷烃型)。测试开始时,传感器随时间波动,约在110 s后趋于平稳。样品被稀释1:40,然后取10 mL加入20 mL的试管中,随后用塑料膜密封。参考检测时间为120 s,清洗时间为80 s,预注入时间为5 s,注入流量为400 mL/min,载气(洁净空气)流量为400 mL/min[17]。
根据国标《GB/T 15038-2006 葡萄酒、果酒通用分析方法》[18]、Lan等[19]方法制定感官评分标准(表1)。评价小组由10名专业评鉴人员组成,实验在20 ℃恒温且通风的房间内进行,每位成员禁止交流,确保评价结果的独立性。风味评分采用0~20分制,每位评价员独立评分,最终得分取所有成员的平均分。
采用Excel 2018、Mintab 18对数据进行处理、分析,利用Origin 2021 软件绘制堆积柱状图、聚类热图及雷达图,MetaboAnalyst 6.0(https://new.metaboanalyst.ca/MetaboAnalyst/ModuleView.xhtml)进行 PCA和 OPLS-DA 置信检验图分析,每组实验重复三次,显著性水平P<0.05。
由图1可知,徐香猕猴桃经过酵母发酵后,酵母ADT发酵的果酒种类最多,共有60种,其次是酵母VIC(58种)、酵母CECA(55种)和酵母BV818(49种);海沃德猕猴桃通过酵母发酵后,酵母ADT发酵的果酒种类最多,达到60种,其次是酵母CECA(56种),酵母BV818和VIC发酵的种类数均为54种;华优猕猴桃经过酵母发酵后,酵母VIC发酵的果酒种类数达到了60种,其次是酵母BV818,产生了52种挥发性种类;金艳猕猴桃发酵后的果酒中,酵母CECA发酵的果酒种类数最多,为52种,其次是酵母ADT与VIC,达到47种;红阳猕猴桃经过四种酵母发酵后,酵母CECA和酵母ADT发酵的果酒中,挥发性物质的种类均为53种。此外,海沃德猕猴桃果酒中共有35种共有挥发性化合物,包括9种醇类和21种酯类物质,是所有品种中共有化合物最多的。徐香猕猴桃果酒中共有34种共有挥发性化合物,其中包括9种醇类和19种酯类物质。金艳猕猴桃果酒含有29种共有挥发性化合物,包括6种醇类和18种酯类物质。华优猕猴桃果酒中有28种共有挥发性化合物,包含8种醇类和16种酯类物质。红阳猕猴桃果酒中共有27种挥发性化合物,其中醇类物质11种,酯类物质14种,是所有品种中共有化合物最少的,但醇类物质含量最丰富。
综合来看,四种酵母在不同猕猴桃品种中均表现出高度多样化的挥发性化合物,表明其具备较强的底物转化能力,能够在发酵过程中合成多种酯类等复杂香气成分,从而产生丰富风味,这与肖慧琳等[20]关于安琪酿酒酵母活性的研究结果一致。不同猕猴桃品种与酵母组合所产生的挥发性化合物谱具有明显差异,其中酯类占主导地位,其次是醇类,这与Huang等[21]的发现相符。有研究表明,酵母在代谢过程中会分泌多种酶,参与糖类、脂肪酸及氨基酸等物质的转化,从而影响挥发性成分的生成[22]。同时,不同品种的猕猴桃富含的糖类、酸类和芳香前体各异,这些前体在发酵过程中被酵母转化为多样的挥发性成分。总体而言,猕猴桃果酒中挥发性化合物谱的差异主要源自酵母菌株的代谢特性与猕猴桃品种的理化特征。
根据表2可知,添加四种不同酵母发酵的徐香猕猴桃果酒中,挥发性化合物含量依次为:酵母ADT(731.51 μg/L)、酵母CECA(453.45 μg/L)、酵母VIC(529.99 μg/L)、酵母BV818(556.77 μg/L)。其中,酵母ADT发酵的果酒挥发性化合物含量最高,醇类和酯类分别为324.75 μg/L和375.88 μg/L,占总含量的44.39%和51.38%,在四种酵母中最丰富;而CECA酵母发酵的果酒醇类和酯类含量最低。
在四种酵母发酵的海沃德猕猴桃果酒中,挥发性化合物含量从高到低依次为:CECA(874.36 μg/L)、VIC(758.3 μg/L)、ADT(624.58 μg/L)、BV818(577.83 μg/L)。其中,CECA酵母发酵的酒样醇类和酯类物质含量最高,分别为386.48 μg/L和442.94 μg/L,占总含量的44.20%和50.66%。
添加不同酵母发酵的华优猕猴桃果酒中,挥发性化合物含量依次为:酵母ADT(410.43 μg/L)、酵母VIC(428.72 μg/L)、酵母CECA(404.3 μg/L)、酵母BV818(447.74 μg/L)。其中,ADT酵母发酵的果酒醇类物质含量最高,为214.93 μg/L,BV818酵母发酵的果酒酯类物质含量最高,为309.42 μg/L,分别占总香气含量的53.59%和69.11%。
在金艳猕猴桃果酒中,尽管VIC酵母发酵的酒挥发性成分种类并非最多,但其挥发性化合物含量最高,达到627.43 μg/L,高于ADT(385.26 μg/L)、CECA(368.05 μg/L)和BV818(375.25 μg/L)。VIC酵母发酵的果酒醇类和酯类物质含量也最高,分别为270.1 μg/L和338.06 μg/L,占总挥发性化合物含量的43.05%和53.88%。
红阳猕猴桃果酒中添加不同酵母的挥发性化合物含量依次为:酵母ADT(593.63 μg/L)、酵母VIC(583.91 μg/L)、酵母CECA(576.91 μg/L)、酵母BV818(446.77 μg/L)。其中,ADT酵母发酵的酒挥发性成分含量最高,醇类物质含量为318.28 μg/L,VIC酵母发酵的酒酯类物质含量最高,为282.17 μg/L,分别占总挥发性化合物的53.62%和48.32%。
总体而言,不同酵母对不同猕猴桃品种的挥发性化合物含量产生了不同的影响。酵母CECA发酵的海沃德猕猴桃果酒挥发性浓度最高。王悦等[23]研究了不同酵母(CECA、F15、EC1118、71B、2323)对黑果腺肋花楸复合果酒的发酵效果,同样发现CECA酵母发酵的果酒在其中一组原料组合B中挥发性成分的浓度最高。酵母ADT、BV818、VIC和CECA在不同猕猴桃品种的果酒发酵过程中,各自展现出不同的香气成分生成模式,因此酵母的选择对果酒的香气质量和风味特征具有重要的调控作用。
醇类物质是果酒酿造过程中酵母代谢产生的次级产物,也是挥发性香气非常重要的组成部分,主要由酵母在酒精发酵过程中利用葡萄糖、糖苷等前体物质或者氨基酸代谢产生,如亮氨酸、异亮氨酸生成异戊醇、2-甲基-1-丁醇等[24]。醇类物质的种类及含量在酒样挥发性成分占比均较大,对酒的总体香气形成往往发挥重要作用,极有可能构成特征香气成分。
由表3可知,2-甲基-1-丁醇、异戊醇和苯乙醇是徐香、海沃德及金艳猕猴桃果酒的主要醇类物质,它们均具有特殊的果香和酒香[25],除2-甲基-1-丁醇、异戊醇外,华优、红阳果酒中正己醇、桉叶油醇含量也较高;2-甲基-1-丁醇也叫活性戊醇,带有香蕉的香气和醇香[26];苯乙醇作为一种莽草酸衍生物,主要由丙氨酸代谢产生的,香味独特,有柔和持久的玫瑰香、蔷薇香、蜂蜜香等多样风味,是果酒中主要的特征香气,对酒的整体感官质量具有一定的积极作用[27];所有酒样中,CECA发酵的海沃德果酒的2-甲基-1-丁醇(238.50 μg/L)、苯乙醇(52.77 μg/L)含量均最高,说明该酒既具有醇香,又有浓郁的香蕉、玫瑰香、蔷薇香、蜂蜜香气[26];异戊醇是酒中高级醇的主要成分,ADT发酵的红阳酒中含量最高(156.80 μg/L),说明该酒具有麦芽、奶酪香等香味[28]。正己醇具有花香、青草气味,ADT发酵的华优酒含量最高,为32.15 μg/L;桉叶油醇是猕猴桃果实中独特的芳香物质,在VIC发酵的红阳果酒中含量最高,为34.02 μg/L,除VIC酵母发酵的徐香猕猴桃果酒外,其余果酒均检测到;1-辛醇几乎存在于全部猕猴桃酒样中,呈现出水果香、柑橘香气和花香[29];2,3-丁二醇是新生成的挥发性化合物,具有像黄油、奶油香气,只在CECA、VIC发酵的果酒中检测到[30];香茅醇带有甜香、玫瑰香、柑橘香,在所有CECA酵母发酵的果酒中,香茅醇仅在华优猕猴桃酒中检出,其余果酒均未检测到[31];除BV818酵母发酵的徐香和金艳猕猴桃果酒以及VIC酵母发酵的金艳果酒外,其余酒中均检测到庚醇,其具有水果香和青草香气[32]。乙醇浓度、发酵温度、pH、通气、固形物浓度等因素都会影响到最终高级醇的浓度,在适量范围内高级醇可以起到改善酒品质与香气的作用,但过量情况下会对猕猴桃酒香气质量呈负向贡献,还会对人体健康造成一定的影响[33]。
在猕猴桃果酒中的酯类物质主要来源于发酵过程中醇与酸的酯化反应,也有部分来源于果实本身,其赋予猕猴桃果实和果酒独特的香气,对果酒发酵总体香气的形成其重要作用[34]。
根据表3,四种酵母发酵后,徐香、华优、金艳和红阳猕猴桃果酒中主要的酯类物质是辛酸乙酯、正己酸乙酯、乙酸异戊酯及乙酸乙酯,其含量在不同酵母及不同猕猴桃品种中的表现差异较大。辛酸乙酯是含量最高的酯类物质,具有杏子、花果的香气[35],在徐香、金艳和红阳酒中含量均较高,尤其ADT发酵的徐香果酒辛酸乙酯含量最高,为96.26 μg/L,其次是VIC发酵的海沃德酒为95.53 μg/L。乙酸异戊酯是具有典型香蕉味道的酯[36],正己酸乙酯在ADT发酵的徐香猕猴桃酒中含量最高,为59.34 μg/L,能够赋予酒类似菠萝香蕉的香气[37];具有水果清香和酒香的乙酸乙酯在ADT发酵的徐香酒中含量最高[38],为41.33 μg/L。海沃德猕猴桃酒中含量较高的酯类物质是苯甲酸甲酯,尤其在添加CECA酵母的酒中含量最高,达到118.50 μg/L,赋予酒莴苣、西瓜、紫罗兰和花香[39],该物质在其余酒中含量较低,在红阳猕猴桃果酒中未检测到;苯甲酸乙酯呈现出蜂蜜、洋槐花、玫瑰、水果甜香[32];乳酸乙酯、癸酸乙酯几乎存在于所有酒中,前者呈现水果、青草、黄油、草莓等香气,后者具有葡萄的水果香气[40],在红阳猕猴桃果酒中相对含量最高,尤其是经CECA酵母发酵的红阳果酒,达到了24.42 μg/L;徐香、海沃德猕猴桃果酒中丁酸乙酯的含量显著高于其余酒,过高含量的丁酸乙酯往往会给酒带来不愉快气味。脂肪酸乙酯在添加酵母发酵后含量变化不一,仅在红阳猕猴桃果酒中检测到了十一酸乙酯、十五酸乙酯,分别由CECA、VIC酵母发酵产生;仅在VIC发酵的华优果酒、CECA发酵的金艳及红阳果酒中检测到十四酸乙酯,具有鸢尾油香气,并带有油脂气味[41];棕榈酸乙酯在华优、金艳及红阳果酒中都存在;其他酯类物质虽然含量较低但都对酒体的最终香气有所贡献。
酸类物质虽然在猕猴桃果酒中的含量较低,但是其对于酒的口感起到一定的平衡作用[42],添加了四种酵母的猕猴挑果酒中酸类物质的含量差异十分显著(P<0.05),金艳、红阳猕猴桃果酒的酸类物质的相对含量要显著低于其余品种。对于华优猕猴桃果酒而言,经ADT酵母发酵酒的酸类物质的种类及含量都是最低的。华优酒中相对含量最高的酸类物质是2-甲基丁酸,尤其是经酵母CECA发酵后含量达到了26.36 μg/L,但其在海沃德、金艳酒中并未检出;3-甲基丁酸,即异戊酸,仅在ADT、CECA两种酵母发酵的海沃德、金艳果酒以及在VIC发酵的华优果酒中检测到;支链脂肪酸2-甲基丁酸和3-甲基丁酸均有水果香气[43],它们来自于醛的氧化,而醛来源于氨基酸代谢产生的α-酮酸;辛酸在徐香、海沃德、金艳和红阳果酒中的相对含量均最高,分别占酸类物质总含量的30.54%、48.15%、49.82%、62.59%,辛酸具有果味、糖果味、奶酪味等多种风味[44],可能与辛酸乙酯在发酵过程中的降解有关;乙酸来源于丙酮酸产生的乙醛的氧化,其仅在VIC发酵的海沃德酒和CECA发酵的红阳酒中检测出;己酸在海沃德猕猴桃酒中的相对含量最高,为11.15 μg/L,在华优、红阳果酒中并未检测到,己酸在低浓度时能赋予酒一定的甜香、果香,高浓度时呈现汗臭、脂肪等气味[45]。
添加不同酵母的猕猴桃果酒中主要的醛酮类物质包括乙醛、苯甲醛、己醛、庚醛、3-羟基-2-丁酮等。乙醛通常呈现青香和碰伤苹果香[46];己醛呈现出果香或者青草香、叶香、花香[47],在BV818发酵的海沃德酒中含量最高,为4.76 μg/L;ADT发酵的华优、金艳、红阳果酒中检测到了庚醛,能够赋予酒一定的青瓜香、发酵气味、水果香[38];苯甲醛具有强烈的樱桃-杏仁蛋白软糖气味[48];苯乙醛呈现出蜂蜜香、玫瑰花香、花香等风味[49],但苯乙醛仅存在于ADT发酵的红阳猕猴桃酒中;除海沃德猕猴桃果酒外的部分酒中检测出了3-羟基-2-丁酮,其带有一种令人舒服的奶香气,能够提升酒的顺滑感[21];2-辛酮存在于大部分酒中,能够呈现水果香、蓝纹干酪香、花香[50];2-庚酮大多存在于BV818酵母发酵的果酒中,具有青香、浆果等香气[51]。与此同时,还检测出一些烷烃类、苯环类、呋喃类物质,他们虽不是主要的呈香物质,但仍对酒体的风味产生一定的影响。综合比较发现,由酵母CECA发酵的海沃德猕猴桃果酒富含醇类、酯类挥发性化合物,酸类、醛酮类物质含量平衡,香气宜人。
香气活力值(Odor activity value,OAV)反映了化合物对香气的贡献[52]。OAV>1的化合物通常在特征香气中起重要作用,不同香气类型中OAV>1的挥发性成分数量各不相同。20种酒样共检测到OAV>1的挥发性物质有93种。图2展示了不同挥发性物质的贡献程度,在OAV>1中,徐香猕猴桃酒样中共有的挥发性成分有31种,海沃德猕猴桃酒样中共有的挥发性成分有34种,华优猕猴桃酒样中共有的挥发性成分有28种,金艳猕猴桃酒样中共有的挥发性成分有33种,红阳猕猴桃酒样中共有的挥发性成分有30种。所有猕猴桃酒样中OAV>1共有的挥发性成分有13种,醇类物质占4种,酯类物质占9种。此外,在所有OAV>10000的挥发性成分中,徐香猕猴桃酒样有丁酸乙酯、正己酸乙酯,海沃德猕猴桃酒样和华优猕猴桃酒样中有异丁酸乙酯、丁酸乙酯、正己酸乙酯,金艳猕猴桃酒样中有异戊醇、异丁酸乙酯、丁酸乙酯、正己酸乙酯,红阳猕猴桃酒样中有异戊醇、丁酸乙酯、正己酸乙酯。丁酸乙酯、正己酸乙酯OAV>10000被认为具有显著贡献性,是所有猕猴桃酒样中共有的关键性挥发性物质。
主成分分析(Principal component analysis,PCA)是通过确定几个能代表样本中绝大多数数据的主成分因子,可以研究不同酒样的挥发性特征之间是否存在特殊性及贡献率[53]。参考安琪等[54]方法,在PCA分析过程中,首先对化学物质数据进行标准化,以确保各成分在相同尺度上进行比较。然后,通过计算协方差矩阵来评估挥发性物质之间的相关性,并利用特征值和特征向量提取主要的变异成分。最后,本研究选择14个主成分,这些成分能够解释数据的大部分方差,并代表数据的核心信息。PCA结果(表4及图3)显示,PC1和PC2的方差贡献率分别为40.0%和23.6%,累计贡献率超过60%。此外,图4中pR2Y=0.005和pQ2=0.005表明模型结果高度可靠。这些低P值(远小于0.05显著性阈值)证明模型的解释能力和预测能力具有统计学意义。正己酸乙酯、辛酸乙酯、苯乙醇、丁酸乙酯、辛酸在PC1上的载荷系数大(投影长度大),载荷系数为正,这五种化学物质与PC1有正向较大的关系,PC1主要依次反应酯、醇、酸类。同样地,PC2与乙酸异戊酯和2-甲基-1-丁醇的关系最为密切,并且与PC1的关系也表现出较强的正相关。PC2主要反映的是酯类物质的特征,而酯类化合物已知能够提供各种香气,如苹果、蜂蜜、玫瑰、青苹果、香蕉、梨、草莓、果味和花香等。醇类化合物通常提供花香、果香和甜美的香气,如玫瑰、橙花、苹果和香蕉等。酸类化合物则通常带有酸味或醋酸气味,但在较低浓度下,能增添如柑橘、莓果或草本植物的复杂香气。徐香猕猴桃酒样、海沃德猕猴桃酒样、华优猕猴桃酒样、红阳猕猴桃酒样聚集成四个群体,其中金艳猕猴桃酒样介于红阳猕猴桃酒样与华优猕猴桃酒样之间聚集,表明不同酵母或品种发酵的酒在挥发性成分上存在显著差异(P<0.05)。
为了验证不同酵母与猕猴桃品种发酵的风味差异,本研究采用电子鼻的传感器对不同酒样的风味成分进行了分类分析。根据响应强度雷达图(图5)显示,使用酵母ADT、CECA、BV818发酵的金艳猕猴桃酒样的传感器响应强度较低,且雷达图线几乎重合。然而,酵母ADT发酵的金艳猕猴桃酒样中,W2S传感器的响应强度略高于酵母CECA和BV818发酵的金艳猕猴桃酒样。对于海沃德猕猴桃,酵母CECA发酵的酒样在W2S传感器上表现出最高的响应强度,而W1S、W1C、W3S、W5C传感器的响应强度相对较高,显示了芳香成分、甲基类、酯类、醇类和醛酮类化合物的风味强度。总体而言,海沃德猕猴桃酒样的风味强度>徐香猕猴桃酒样>红阳猕猴桃酒样>华优猕猴桃酒样>金艳猕猴桃酒样。这些结果表明,电子鼻能够有效区分不同酵母与猕猴桃品种发酵过程中气味物质的差异。
风味雷达图(图6)比较发现,酵母CECA发酵的海沃德猕猴桃果酒富含醇类和酯类挥发性化合物,酸类和醛酮类物质含量平衡,香气怡人。酵母CECA发酵的徐香、红阳猕猴桃,酵母BV818发酵的徐香、海沃德、红阳猕猴桃,酵母ADT发酵的华优、红阳猕猴桃皆为醇香型果酒,而四种酵母发酵后的金艳猕猴桃果酒及其余猕猴桃果酒皆为酯香型。酵母ADT发酵的徐香、海沃德猕猴桃,酵母VIC发酵的华优猕猴桃在其他香均表现最高评分,这可能是基于三种酒样不同种挥发性物质最多都为60种有关系。海沃德-CECA在酯香得分表现最佳,在果香、其他香、青草香方面得分也较高,香气总得分最佳。
通过对不同酵母发酵的猕猴桃果酒香气成分的分析,结果显示,在不同样品中共检测到126种挥发性成分。主要的挥发性化合物包括醇类和酯类物质,其中醇类化合物主要为2-甲基-1-丁醇、异戊醇、苯乙醇、正己醇和桉叶油醇;酯类化合物包括苯甲酸甲酯、辛酸乙酯、正己酸乙酯和乙酸异戊酯;酸类物质包括2-甲基丁酸、辛酸和苯甲酸;醛酮类物质则包括乙醛、苯甲醛、己醛和2-辛酮。这些化合物是猕猴桃果酒典型香气的重要成分。主成分分析(PCA)结果表明,正己酸乙酯、辛酸乙酯、苯乙醇、丁酸乙酯和辛酸对PC1的贡献最大。此外,通过OAV分析,结合含量和OAV大于1的化合物,丁酸乙酯和正己酸乙酯被确定为猕猴桃果酒中具有最大香气贡献的关键挥发性物质。电子鼻测试结果表明,不同酵母发酵的猕猴桃果酒在挥发性化合物的种类和含量上存在明显差异。酵母CECA发酵的海沃德猕猴桃果酒中,醇类和酯类挥发性化合物的强度较高,且总挥发性化合物的含量最高,达到874.36 µg/L,展现出典型的酯香型果酒风味。感官评价结果也显示,酵母CECA发酵的海沃德猕猴桃果酒在整体香气的宜人度上得分最高。本研究为猕猴桃果酒风味品质调控提供了科学依据与数据支撑。

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2026年第47卷第1期
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doi: 10.13386/j.issn1002-0306.2025020043
  • 接收时间:2025-02-12
  • 首发时间:2026-10-24
  • 出版时间:2026-01-01
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  • 收稿日期:2025-02-12
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    1新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
    2西北农林科技大学食品科学与工程学院,陕西杨凌 712100

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李峰(1990−),女,博士,讲师,研究方向:食品功能化加工工程技术,E-mail:。
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2种不同金属材料的力学参数
科
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属数
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genus
种数
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species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
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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