不同陈酿时期的桦树液发酵酒香气成分的GC-MS分析  

GC-MS Analysis of Aroma Components of Birch Sap Wine with Different Aging Time

作　　者：曲迪[1] 文连奎[1] 

机构地区：[1]吉林农业大学,吉林长春130000

出　　处：《食品研究与开发》2016年第19期182-188,共7页Food Research and Development

摘　　要：采用溶剂萃取法提取桦树液发酵酒的香气成分,利用气相色谱-质谱(GC-MS)联用技术对不同时期的桦树液发酵酒的香气成分进行分析研究。结果表明,陈酿1年的桦树液发酵酒中有56种香气成分;陈酿2年的桦树液发酵酒中有44种香气成分,其中,共同的香气成分22种,有7种是主体香气成分。主要呈香物质是苯乙醇,加上各自独有的香气成分共同构成了桦树液发酵酒的特有香气风格。经感官嗅闻评定,陈酿2年的桦树液发酵酒的香气更为浓郁优雅、协调悦人。The aroma components in birch sap wine were fermented with different aging time were extracted by solvent extract and analyzed by GC-MS. The results indicated that the identified amount of aroma components of two birch sap wine is as follow：one year aged 56,two years aged 44,and their common aroma components are22. Among them,the main aroma components are 7. The mainly aromatic substance benzene ethanol,with their unique aroma components,constitutes the unique aroma style of birch sap wine. Sensory olfactory evaluation found that two years aged of birch sap wine aroma is richer and soft.

关 键 词：不同陈酿时期 桦树液发酵酒 香气成分 气相色谱-质谱(GC-MS) 

分 类 号：TS261.4[轻工技术与工程—发酵工程]