3种不同年份五粮液酒的关键香气成分分析  

Analysis of Key Aroma Components in Three Wuliangye Liquors of Different Ages

作　　者：牛云蔚 陈晓梅 肖作兵 马宁 朱建才 NIU Yunwei;CHEN Xiaomei;XIAO Zuobing;MA Ning;ZHU Jiancai(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232, China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《食品科学》2017年第18期126-130,共5页Food Science

基　　金：上海香料香精工程技术研究中心能力提升项目(15DZ2280100)

摘　　要：以1、15 a和30 a 3种不同年份五粮液酒为研究对象,采用顶空固相微萃取、气相色谱-嗅闻-香气稀释分析结合气相色谱-质谱对五粮液的香气成分进行研究。在3种五粮液酒中共鉴定出30种香气物质,包括酯类18种、醇类2种、酸类5种、醛类5种,其中有9种物质在3种五粮液酒中的香气稀释值均不小于256,被认为是关键香气成分。定量结果表明,五粮液酒中的香气物质总含量随着时间的延长而下降。同时,对3种不同年份五粮液酒进行感官分析。方差分析表明,3个酒样的7个感官属性均有显著性差异(P<0.05),Duncan’s多重比较表明,陈香、花香、甜香、焦糖香和粮食香区别最明显。The aroma components of three Chinese Wuliangye liquors of different ages(1year,15years and30years)were analyzed by headspace-solid phase microextraction(HS-SPME)coupled with gas chromatography-olfactometryaroma extract dilution analysis(GC-O-AEDA)and gas chromatography-mass spectrometry(GC-MS).A total of30aroma compounds were identified,including18esters,2alcohols,5acids and5aldehydes.Among them,9aroma compounds were detected in all three liquors,which could be regarded as key aroma components since their flavor dilution(FD)factors were equal to or higher than256.Quantitative analysis indicated that the total content of aroma compounds decreased along with wine age.Sensory evaluation was also conducted.The analysis of variance(ANOVA)revealed that there were statistically significant differences in all seven sensory attributes evaluated among three liquors(P<0.05).Duncan’s multiple comparison test indicated that aging,floral,sweet,caramel and grain aroma were most distinct from each other.

关 键 词：五粮液酒 关键香气成分 气相色谱-嗅闻-香气稀释分析 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]