探索温度对贮藏期阳光玫瑰葡萄香气特征变化的影响,采用顶空固相微萃取气相色谱质谱联用(HS-SPME-GC-MS)对4个贮藏温度(0 ℃、4 ℃、10 ℃与15 ℃)下葡萄果实挥发性成分定性定量,通过香气活性值(odor activity value,OAV)、香气轮廓及香韵分析法对特征物质及香气特征鉴定分析。GC-MS共鉴定出55种挥发性成分,包括醛20种,醇6种、酯6种、萜烯16种及其他7种,其中16种物质被鉴定为活性香气成分(OAV＞1),特征香气物质为萜烯及醛类。冰温(0 ℃、4 ℃)与低温(10 ℃、15 ℃)贮藏条件下葡萄果实特征香气轮廓变化分别趋于一致,贮藏过程特征香气变化差异主要为花香类,特别是铃、茉、兰、玫与鸳香韵。冰温条件(0 ℃)更能保持葡萄新鲜果香,但花香特征损失明显；4 ℃与10 ℃贮藏8周后特征香气发生劣变,15 ℃贮藏6周后特征香气发生劣变。冰温贮藏条件下初期极易引起花香特征的减损,低温贮藏条件则不能在较长贮藏期内维持果实的特征香气品质。

This paper studied the effect of storage temperature on the aroma characteristics of Shine Muscat grape during storage. The headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to qualitatively and quantitatively analyze the volatile components of grape fruits at four storage temperatures (0 ℃, 4 ℃, 10 ℃ and 15 ℃). The characteristic substances and aroma characteristics were identified and analyzed by odor activity value (OAV) aroma profiles and aroma notes. The results showed that 55 volatile components were identified by GC-MS, including 20 aldehydes, 6 alcohols, 6 esters, 16 terpenes and 7 others. Specifically, 16 of them were identified as active aroma components (OAV > 1). The characteristic aroma components of Shine Muscat grape were terpenes and aldehydes. The analysis results of aroma profiles and aroma notes showed that the characteristic aroma changes of Shine Muscat grape under ice temperature (0 ℃, 4 ℃) and low temperature (10 ℃, 15 ℃) tend to be consistent respectively. The characteristic aroma changes during storage were mainly floral characteristics, especially the aroma notes of bell, jasmine, orchid, rose and mandarin duck. Ice storage (0 ℃) could keep the fresh fruit flavor of grapes, while the floral characteristics were obviously lost. The characteristic aroma deteriorated after 8 weeks of storage at 4 ℃ and 10 ℃, and after 6 weeks of storage at 15 ℃. Conclusion: Storage at ice temperature caused a sharp decrease in the aroma of flowers at the early stage of storage, and storage at low temperature was difficult to maintain the aroma quality of the fruit during the long storage period.