Abstract
In order to study the difference between four different varieties of hops wine, the aroma components of four hops(HLA, JKA, KSKTA and XMA) wine were detected by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA, JKA and XMA.Different hos increase different aroma components. The results of PCA showed that HLA, KSKTA and XMA had the same characteristic aroma substances. The hops wine was clustered into two groups by clustering analysis. In the first group, there were HLA,KSKTA and XMA, while JKA was clustered in the second group. The conclusion was consistent with the result of principal component analysis. The two analysis methods could distinguish the different hops wine and provide theoretical basis for brewing hops wine.
Publication Date
9-28-2019
First Page
9
Last Page
14,25
DOI
10.13652/j.issn.1003-5788.2019.09.003
Recommended Citation
Lili, DUAN; Derong, JI; Lingjie, ZHOU; Xiaoyi, YANG; and Julian, TANG
(2019)
"Principal component and cluster analyses of volatile components in different hops wines,"
Food and Machinery: Vol. 35:
Iss.
9, Article 3.
DOI: 10.13652/j.issn.1003-5788.2019.09.003
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/3
References
[1] 郭彦伟, 聂聪, 关雪芹, 等. 三个国家Cascade酒花香气对比分析[J]. 中国酿造, 2019, 38(1): 89-93.
[2] 王娟, 李娟, 夏艳秋, 等. 酒花浸膏关键性香气成分分析[J]. 食品科学, 2019, 40(8): 155-161.
[3] 李雪, 李爽, 武盈吉, 等. 啤酒花的研究进展[J]. 吉林医药学院学报, 2019, 40(2): 143-145.
[4] NEIENS S D, STEINHAUS M. Odor-active compounds in the special flavor hops huell melon and polaris[J]. J Agr Food Chem, 2018, 66(6): 1 452-1 460.
[5] 黄琳, 许忠平, 闫菲, 等. 蜂蜜艾尔精酿啤酒酿造工艺研究[J]. 中国酿造, 2019, 38(3): 134-138.
[6] 黄瑶, 庞林阳, 陶炫宏, 等. 5种精酿啤酒的比较试验[J]. 酿酒科技, 2018(9): 26-30.
[7] 张守文, 张智武, 侯勇. 酒花野生液体面包酵母发酵特性的研究[J]. 中国粮油学报, 1996(4): 28-32.
[8] 褚洋洋. 俄式面包——大列巴制作工艺的探讨[J]. 食品安全导刊, 2015(8): 66-67.
[9] 牟德华, 李艳, 董志江. 酒花饮料的稳定性研究[J]. 食品科学, 1990(10): 26-28.
[10] 敬思群, 潘杨. 乳酸菌发酵红枣酒花饮料的研究[J]. 食品科技, 2007(1): 156-160.
[11] 李莉, 易醒, 肖小年, 等. 啤酒花口香糖的研制[J]. 江西食品工业, 2010(1): 43-45.
[12] 顾苑婷, 彭邦远, 丁筑红. 基于SPME-GC-MS与PCA的不同萃取头萃取刺梨汁香气成分效果比较[J]. 食品与机械, 2019, 35(1): 47-53.
[13] 魏长庆, 周琦, 刘文玉. HS-SPME-GC-MS分析新疆胡麻油挥发性成分的技术优化[J]. 食品科学, 2017, 38(14): 151-157.
[14] 陈明, 高珊, 王瑞琦, 等. HS-SPME-GC-MS分析蛇龙珠葡萄酒发酵过程中香气成分变化[J]. 食品工业, 2018, 39(9): 164-166.
[15] 刘琨毅, 王琪, 郑佳, 等. 基于HS-SPME-GC-MS剖析三种柑橘—葡萄酒的香气成分[J]. 中国食品添加剂, 2017(12): 72-78.
[16] 冷慧娟, 聂聪, 门颖, 等. 超声波处理对赤霞珠葡萄酒品质的影响[J]. 食品工业, 2014, 35(11): 20-24.
[17] 段丽丽, 武晓影, 汤思忆, 等. 不同酒花对葡萄酒感官品质的影响[J]. 中国酿造, 2019(1): 94-98.
[18] 余欢, 管敬喜, 杨莹, 等. 7 株野生葡萄酒酵母对‘桂葡3号’干白葡萄酒香气成分的影响[J]. 食品科学, 2019, 40(4): 251-258.
[19] SONG Chang-zheng, LIU Mei-ying, MENG Jiang-fei, et al. Influence of foliage sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot[J]. European Food Research and Technology, 2016, 242(4): 609-623.
[20] 李福香, 明建, 敖淼, 等. 柑橘花不同部位香气成分的测定及主成分分析[J]. 食品与机械, 2018, 34(10): 31-34, 85.
[21] 史永刚, 冯新泸, 李子存. 化学计量学[M]. 北京: 中国石化出版社, 2003: 172-175.
[22] 李记明, 贺普超, 刘玲. 优良品种葡萄酒的香气成分研究[J]. 西北农业大学学报, 1998(6): 6-9.
[23] LPEZ R, ORTN N, PREZ-TRUJILLO J P, et al. Impact odorants of different young white wines from the canary islands[J]. Journal of Agricultural and Food Chemistry, 2003, 51(11): 3 419-3 425.
[24] 孙宝国, 刘玉平. 食用香料手册[M]. 北京: 中国石化出版社, 2004: 21-26.
[25] 王露, 江伟, 刘玉梅, 等. GC-O-MS法对酒花中香气活性成分的分析[J]. 分析试验室, 2015(6): 640-644.
[26] 全巧玲, 江伟, 王德良, 等. 酒花香气成分的检测及富含典型酒花香气啤酒的试验研究[J]. 啤酒科技, 2013(2): 28-36.
[27] 王辉, 陆健, 张志军. Citra——独一无二的香型酒花新品种[J]. 啤酒科技, 2011(5): 66-70, 73.
[28] 商敬敏, 牟京霞, 刘建民, 等. GC-MS法分析不同产地酿酒葡萄的香气成分[J]. 食品与机械, 2011, 27(5): 52-57.
[29] 张婷, 陈小伟, 张沙沙, 等. 不同酒曲发酵生产木薯酒香气成分GC-MS分析[J]. 食品研究与开发, 2019(2): 125-131.
[30] SWIEGERS J H, PRETORIUS I S. Yeast modulation of wine flavor[J]. Advances in Applied Microbiology, 2005, 57: 131-175.
[31] KANG Ming-li, PAN Si-yi, FAN Gang, et al. Changes in volatile compounds in satsuma mandarin wine with different fermentation periods[J]. Food Science, 2015, 36(18): 155-161.
[32] GLENDINNING J I, CHAUDHARI N, KINNAMON S C. Taste transduction and molecular biology[J]. The Neurobiology of Taste and Smell, 2000, 2: 315-351.
[33] 谢春梅, 焦红茹, 曹芳玲. 宁夏青铜峡小产区不同品种干红葡萄酒的香气成分分析[J]. 中国酿造, 2018, 37(1): 170-176.
[34] 王露, 高智明, 刘玉梅, 等. 酒花中萜烯醇类化合物的研究进展[J]. 中国酿造, 2013, 32(11): 1-6.
[35] KISHIMOTO T, WANIKAWA A, KAGAMI N, et al. Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS[J]. Journal of Agricultural & Food Chemistry, 2005, 53(12): 4 701-4 707.
[36] 张薇薇, 张秀玲. 基于主成分分析和聚类分析的苹果香气成分比较及品种分类研究[J]. 食品工业科技, 2018(17): 217-224.