古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析  

Analysis of Volatile Compounds in Fermented Grains of Chinese Gujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O

作　　者：孙金沅[1,2] 宫俐莉 刘国英 李贺贺[1,2] 孙啸涛[1,2] 黄明泉[1,2] 郑福平[1,2] 孙宝国[1,2] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]安徽古井贡酒股份有限公司,安徽亳州236000

出　　处：《食品科学》2016年第24期87-93,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301466);北京市教委科技计划重点项目(KZ201410011015)

摘　　要：应用溶剂辅助风味蒸发法结合气相色谱-质谱联用技术、气相色谱-嗅闻技术对古井贡酒酒醅中的挥发性香气成分进行分析。经计算保留指数并结合标准品比对,共定性出148种挥发性香气成分,其中有21种香气强度较高的化合物。应用内标法并结合相关阈值对这21种嗅闻强度高、持续时间长的重要风味组分进行定量分析及香气活度值(odor activity value,OAV)分析,比较它们对酒醅整体香气的贡献程度,其中香气贡献度最高的4种物质分别为己酸乙酯(OAV=2 817)、辛酸乙酯(OAV=534)、丁酸乙酯(OAV=519)、乙酸-3-甲基丁酯(OAV=137),酒醅中其他较重要的香气化合物为癸酸乙酯、丁酸、乳酸乙酯、苯乙酸乙酯、苯丙酸乙酯、乙酸苯乙酯、己酸、2,3-丁二醇、乙酸、丙酸和苯乙醇。The volatile compounds of fermented grains of Chinese Gujinggong liquor were extracted by solvent-assisted flavor evaporation（SAFE） and analyzed by gas chromatography-mass spectrometry（GC-MS） and gas chromatographyolfactometry（GC-O） by comparison of their retention indices（RI） with those of standards.A total of 148 volatile compounds were identified,with 21 of these being the most important flavor compounds.An internal standard method was used to quantify the 21 compounds and odor activity value（OAV） was used to rank their contributions to the overall aroma of fermented grains.It turned out that hexanoic acid ethyl ester（OAV = 2 817）,octanoate（OAV = 534）,ethyl butyrate（OAV = 519）,and 3-methyl butyl acetate（OAV = 137） made the greatest contributions,followed by ethyl decanoate,butyric acid,ethyl lactate,ethyl phenylacetate,benzenepropanoic acid ethyl ester,benzene ethyl acetate,caproate,2,3-butanediol,acetic acid,propionic acid and benzyl alcohol.

关 键 词：溶剂辅助风味蒸发法 酒醅 挥发性香气成分 气相色谱-质谱联用 气相色谱-嗅闻 香气活度值 

分 类 号：TS262.3[轻工技术与工程—发酵工程]