Zierer Bianca, Schieberle Peter, Granvogl Michael
Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
J Agric Food Chem. 2016 Dec 21;64(50):9515-9522. doi: 10.1021/acs.jafc.6b04612. Epub 2016 Dec 9.
Application of aroma extract dilution analysis to Bartlett pears and the fermented mash produced thereof revealed 24 and 34 aroma-active compounds in the flavor dilution (FD) factor range between 8 and 8192. Twenty-eight compounds, which have not been described before in Bartlett pears or in fermented pear mash, were identified. While ethyl (E,Z)-2,4-decadienoate (pear-like, metallic odor impression), hexyl acetate (green, fruity), and acetic acid (vinegar-like) showed the highest concentrations in Bartlett pears, ethanol (ethanolic), acetic acid, 3-methyl-1-butanol (malty), 1-hexanol (grassy, marzipan-like), (S)-2- and 3-methylbutanoic acid (sweaty), and 2-phenylethanol (flowery, honey-like) were present at the highest amounts in the fermented mash. The key aroma compounds were quantitated in each pear brandy production step (pears, fermented mash, distillate, and aged distillate) by stable isotope dilution analysis showing a clear influence of each step on the overall aroma of the spirit and, consequently, revealing clearly changing concentrations (e.g., of ethyl (S)-2-methylbutanoate, (E)-β-damascenone, ethyl (E,Z)-2,4-decadienoate, and ethyl (E,E)-2,4-decadienoate) and different aroma perceptions during the manufacturing process. In addition, the concentrations of the so-called "pear esters" ethyl (E,Z)-2,4-decadienoate and ethyl (E,E)-2,4-decadienoate were determined in 6 different pear varieties (Abate Fetel, Anjou, Bartlett, Forelle, Kaiser Alexander, and Packham's Triumph) clearly demonstrating the aroma potential of the variety Bartlett, which is mostly used for brandy production due to the high amounts of both esters eliciting a typical pear-like odor impression.
将香气提取物稀释分析应用于巴特利特梨及其发酵醪液，结果显示在风味稀释（FD）因子范围为8至8192之间，分别有24种和34种香气活性化合物。鉴定出28种之前未在巴特利特梨或发酵梨醪液中描述过的化合物。虽然（E,Z）-2,4-癸二烯酸乙酯（具有梨香、金属气味）、乙酸己酯（绿色、果香）和乙酸（类似醋味）在巴特利特梨中含量最高，但乙醇（酒精味）、乙酸、3-甲基-1-丁醇（麦芽味）、1-己醇（青草味、杏仁糖味）、（S）-2-甲基丁酸和3-甲基丁酸（汗臭味）以及2-苯乙醇（花香、蜂蜜味）在发酵醪液中含量最高。通过稳定同位素稀释分析对每个梨白兰地生产步骤（梨、发酵醪液、馏出物和陈酿馏出物）中的关键香气化合物进行定量分析，结果表明每个步骤对烈酒的整体香气都有明显影响，从而清楚地揭示了浓度的明显变化（例如，（S）-2-甲基丁酸乙酯、（E）-β-大马酮、（E,Z）-2,4-癸二烯酸乙酯和（E,E）-2,4-癸二烯酸乙酯）以及制造过程中不同的香气感知。此外，还测定了6个不同梨品种（阿巴特·费泰尔、安茹、巴特利特、弗勒尔、凯撒·亚历山大和帕卡姆胜利）中所谓的“梨酯”（E,Z）-2,4-癸二烯酸乙酯和（E,E）-2,4-癸二烯酸乙酯的浓度，清楚地证明了巴特利特品种的香气潜力，该品种由于这两种酯含量高而引发典型的梨香气味，因此大多用于白兰地生产。
