洋河系列绵柔型白酒香气成分研究  

Identification of aroma compounds of supple and mellow aroma style liquors of Yanghe series

作　　者：聂庆庆[1] 范文来[1] 徐岩 杨廷栋[2] 张雨柏[2] 周新虎[2] 陈翔[2] 

机构地区：[1]江南大学生物工程学院酿酒微生物与应用酶学实验室,教育部工业生物技术重点实验室,江苏无锡214122 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《食品工业科技》2012年第12期68-74,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20872050);国家十一五科技支撑计划项目(2007BAK36B02;2008BAI63B06);中国白酒169计划

摘　　要：利用液液萃取法提取洋河系列绵柔型白酒中的香气化合物,通过气相色谱-闻香法(GC-O)及气相色谱-质谱(GC-MS)技术对其进行鉴定。在具有典型绵柔型特征的海之蓝、天之蓝和梦之蓝三种酒中分别检测出55、57和59种呈香化合物。研究发现洋河系列绵柔型白酒的主要风味物质为己酸乙酯,对其风味有较大贡献的还有己酸、丁酸乙酯、二甲基三硫、三甲基吡嗪、γ-壬内酯。此外,在海之蓝中苯乙醛、3-甲基丁醇、庚酸乙酯、己酸-3-甲基丁酯、丁酸、乙酸对其风味贡献较大;天之蓝中1-辛烯-3-酮、辛酸乙酯、2-乙酰基-5-甲基呋喃、丁酸香气强度较大;梦之蓝中1-辛烯-3-酮、己酸-3-甲基丁酯、2-羟基-3-甲基丁酸乙酯、辛酸乙酯、4-甲基苯酚、庚酸乙酯香气强度较大。The aroma compounds of supple and mellow aroma style liquors of Yanghe series were extracted by liquid-liquid extraction,and identified by gas chromatography-olfactometry（GC-O）and gas chromatography-mass spectrometer（GC-MS）.The total numbers of aroma compounds detected from three typical supple and mellow aroma style liquors（sea-blue,sky-blue and dream-blue）were 55,57,and 59,respectively.The results showed that ethyl hexanoate was the most important flavor compound in supple and mellow aroma style liquors,and hexanoic acid,ethyl butanoate,dimethyl trisulfide,2,3,5-trimethylpyrazine,and γ-nonalactone were important aroma compounds in this three liquors.In addition,benzeneacetaldehyde,3-methylbutanol,ethyl heptanoate,3-methylbutyl hexanoate,butanoic acid,and acetic acid were important flavor contributor to sea-blue,and 1-octen-3-one,ethyl octanoate,2-acetyl-5-methylfuran,and butanoic acid to sky-blue,and 1-octen-3-one,3-methylbutyl hexanoate,ethyl 2-hydroxy-3-methylbutanoate,ethyl octanoate,4-methylphenol,and ethyl heptanoate to dream-blue.

关 键 词：绵柔型 白酒 气相色谱-闻香法(GC-O) 呈香化合物 己酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程]