Abstract：
Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation stages was investigated by GC-MS and HPLC coupled with multivariate analysis. The increase of alcohols/esters/acids but decrease of terpenes/aldehydes/ketones was observed as fermentation extension. Specifically, OAV of ethyl acetate, ethyl caprylate, and ethyl caprate was > 50 from the 3rd day to 10th day, giving more fruity properties. Multivariate analysis showed that 1-hexanol, ethyl myristate, isobutyric acid, et al., were linked to the sensory evaluation of \"sweet\", \"floral\" and \"fruity\", and fructose, glucose and bitter amino acids were responsible for reduction of \"bitterness\" and \"astringency\". Additionally, VOCs were positively correlated with organic acids while negative to amino acids/soluble sugars, probably due to metabolization as precursors, providing references for aroma enhancement by regulating NVOCs precursors.
摘要：
发酵阶段是山楂酒风味特征形成的关键因素。因此，通过GC-MS和HPLC结合多元分析，研究了山楂酒在不同发酵阶段的非挥发性（NVOCs）和挥发性香气物质（VOCs）之间的动态关系。随着发酵延伸，观察到醇/酯/酸的增加，而萜烯/醛/酮的减少。具体来说,乙酸乙酯的OAV，辛酸乙酯,从第3天到第10天，癸酸乙酯>50，给予更多的水果属性。多变量分析表明，1-己醇，肉豆蔻酸乙酯,异丁酸,etal.,与“甜”的感官评价有关，“花卉”和“水果”，和果糖,葡萄糖和苦味氨基酸是减少“苦味”和“收敛性”的原因。此外,VOCs与有机酸呈正相关，与氨基酸/可溶性糖呈负相关，可能是由于代谢作为前体，为通过调节NVOCs前体来增强香气提供参考。
