威代尔冰葡萄酒挥发性成分的全二维气相色谱/飞行时间质谱分析

Characterization of Volatile Compounds in Vidal Icewine by Comprehensive Two Dimensional Gas Chromatography-Time of Flight Mass Spectrometry

DOI：10.3969/j.issn.1673-1689.2020.01.009

中文关键词: 威代尔 冰葡萄酒 全二维气相色谱—飞行时间质谱 挥发性成分

英文关键词: Vidal,icewine,comprehensive two dimensional gas chromatography-time of flight mass spectrometry,volatile compounds

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中文摘要:

结合顶空固相微萃取和全二维气相色谱-飞行时间质谱对威代尔冰葡萄酒中挥发性成分进行检测分析。结果表明：在威代尔冰葡萄酒样品中共检测到953个色谱峰，定性出其中253种挥发性成分，包括酯类53种，醇类40种，芳香族化合物39种，萜烯类35种，醛酮类25种，呋喃类21种，酸类12种，硫化物9种，内酯类9种，杂环化合物（吡嗪、吡咯、吡喃等）10种。这些化合物中相对面积分数高于0.5%的有31种，可能是形成威代尔冰葡萄酒香气特征不可或缺的组成部分。同时，一些痕量化合物如萜烯、硫化物等由于其阈值较低，也会对威代尔冰葡萄酒独特的风味特征具有重要影响。

英文摘要:

Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry was used to identify the chemical profile of Vidal icewine. Totally 253 compounds were identified in 953 existed peaks through standard mass spectra database，retention time and comparison of retention index，including 53 esters，40 alcohols，39 phenols，35 terpenes，25 aldoketones，21 furans，12 acids，9 sulfur compounds，9 lactones，6 pyrazines，3 pyrrols and 1 pyran. Meanwhile，31 of these compounds have relatively high contents（relative peak area over 0.5%），which indicates that these compounds may have an important impact on the formation of the unique icewine flavor. While some trace compounds with low threshold such as terpenes and sulfur compounds may also play a significant role in icewine aroma.

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