Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.
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Litchi（Heiye）葡萄酒和蒸馏精神中挥发性香气化合物的特征。
DOI：
10.1002/fsn3.2361
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发表时间：
2021-11
影响因子：
3.9
通讯作者：
Song Y
中科院分区：
文献类型：
--
作者：
Zhao L;Ruan S;Yang X;Chen Q;Shi K;Lu K;He L;Liu S;Song Y
以荔枝（黑液）酒和白酒为原料，分析其挥发性香气成分。采用搅拌棒萃取（SBSE）和气相色谱-质谱（GC/MS）联用技术，对茶叶中的芳香成分进行了定性和定量分析。结果表明，共鉴定出128种香气成分，分属6大类，其中酯类39种，醇类16种，酸类16种，萜类22种，醛酮类17种，其它18种。其中酯类物质含量最高，约占荔枝白酒总风味成分的52%。香气活性值（OAVs）>1的香气化合物有22种。这可能是由于所生产的荔枝蒸馏酒具有更强的品种特性，这是由于β-大马酮、芳樟醇、丁酸乙酯、异戊酸乙酯、己酸乙酯、反式玫瑰氧化物和顺式玫瑰氧化物的浓度和OAV增加。在此基础上，对荔枝酒和荔枝蒸馏酒的特征香气进行了评价。可能是由于β-大马酮、芳樟醇、异戊酸乙酯、丁酸乙酯、己酸乙酯、反式玫瑰氧化物和顺式玫瑰氧化物的浓度和OAV增加，所生产的荔枝蒸馏酒具有更强的品种特征，因为已知这些化合物在蒸馏酒中起决定性的水果和花的香气。
This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl isovalerate, ethyl butyrate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide since these compounds are known to play a decisive fruit and flower aroma in the distilled spirit.
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影响因子：
6.1
作者：
Chen, Shuang;Wang, Chengcheng;Xu, Yan
通讯作者：
Xu, Yan
Litchi（Litchi Chinensis sonn。）果实的酚谱和抗氧化活性来自不同市售品种的果皮。
DOI：
10.3390/molecules171214954
发表时间：
2012-12-17
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Li W;Liang H;Zhang MW;Zhang RF;Deng YY;Wei ZC;Zhang Y;Tang XJ
通讯作者：
Tang XJ
影响因子：
2.6
作者：
Kafkas, E;Cabaroglu, T;Baser, KHC
通讯作者：
Baser, KHC
影响因子：
6.2
作者：
Aguirre, Josu;Bizkarguenaga, Ekhine;Prieto, Ailette
通讯作者：
Prieto, Ailette
影响因子：
3.6
作者：
Feng, Shi;Huang, Mingyang;Crane, Jonathan Henry;Wang, Yu
通讯作者：
Wang, Yu