Xu Yan, Fan Wenlai, Qian Michael C
Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.
J Agric Food Chem. 2007 Apr 18;55(8):3051-7. doi: 10.1021/jf0631732. Epub 2007 Mar 14.
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in ciders. Although most of the aroma compounds were common in both ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds.
采用气相色谱 - 嗅觉测定法（GC - O）和气相色谱 - 质谱联用法（GC - MS）技术鉴定了两种苹果酒中的香气活性化合物。挥发性化合物采用溶剂辅助风味蒸发法（SAFE）和顶空固相微萃取法（HS - SPME）进行提取。基于气味强度，两个苹果酒样品中最重要的香气化合物为2 - 苯乙醇、丁酸、辛酸、2 - 甲基丁酸、2 - 苯乙基乙酸酯、2 - 甲基丁酸乙酯、丁酸乙酯、己酸乙酯、4 - 乙基愈创木酚、丁香酚和4 - 乙烯基苯酚。苹果酒中还检测到了含硫化合物、萜烯衍生物和内酯。虽然两种苹果酒中的大多数香气化合物相同，但香气强度有所不同。提取技术的比较表明，SAFE技术对酸类和含羟基化合物的回收率较高，而HS - SPME技术对酯类和高挥发性化合物的回收率较高。
