国产酿造大麦风味构成的特点  

Characterization of the flavor composition in different domestic brewing barley cultivars

作　　者：张涵[1,2] 秦磊[1] 周哲[1] 徐献兵[1] 杜明[1] 王震宇[1] 朱蓓薇[1] 董亮[1] 

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034 [2]大连工业大学生物工程学院,辽宁大连116034

出　　处：《食品工业科技》2016年第18期89-93,110,共6页Science and Technology of Food Industry

基　　金：大连工业大学青年科学基金(QNJJ201403)

摘　　要：本文利用固相微萃取与气-质联用技术分析了国产酿造大麦中挥发性嗅感物质的组成。从7种酿造大麦中共鉴定出37种挥发性化合物,包括醛类12种,醇类10种,酮类4种,有机酸类2种,其它类型挥发物9种。对上述挥发物进行定量分析并应用主成分分析法确定了各大麦品种风味构成的特点。结果表明,不同国产大麦品种的风味构成明显不同,其中醛类、醇类和酮类化合物是种间风味差异的主要物质。The flavor composition from seven domestic malting barley cultivars was investigated by solid phase microextraction（SPME） combined GC-MS.A total of thirty-seven volatile compounds were isolated and identified, including twelve aldehydes, ten alcohols, four ketones, two acids and nine kinds of other compounds.The flavor characterization of these barley cultivars was determined by using principal component analysis. The results showed that there were significant differences in the composition of different domestic barley cultivars, which mainly causing by aldehydes,alcohols and ketones.

关 键 词：酿造大麦 嗅感物质 固相微萃取 气质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]