一种典型酱香型白酒甜香风味酒挥发性香气成分分析  

Analysis of volatile aroma compounds of a typical sauce-flavor Baijiu with sweet-aroma flavor

作　　者：莫新良 杨亮 滕明德 钟艳霞 岳倩倩 MO Xinliang;YANG Liang;TENG Mingde;ZHONG Yanxia;YUE Qianqian(Department of Brewing Engineering,Moutai College,Zunyi 564501,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564501

出　　处：《中国酿造》2022年第8期235-240,共6页China Brewing

基　　金：贵州省科技计划基础研究项目(黔科合基础[2019]1295,黔科合基础-ZK[2021]一般093);贵州省教育厅普通高等学校特色重点实验室项目(黔教合KY字[2018]003);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]462,黔教合KY字[2018]449,黔教合KY字[2020]232)。

摘　　要：该实验运用感官品评方法从24种酱香型白酒中选取了一种典型酱香型白酒甜香风味酒,采用顶空固相微萃取(HS-SPME)和液-液萃取(LLE)两种样品预处理方法结合气相色谱-质谱联用技术(GC-MS)剖析了其香气物质,通过香气活力值(OAV)分析,初步推断具有甜香风味的物质种类。结果表明,从典型酱香型甜香风味酒鉴定出90种挥发性成分,其中,酯类34种、醇类12种、醛酮类11种、芳香族类11种、酸类7种、含氮化合物4种、呋喃类物质5种、萜烯类物质6种;其中,对香气贡献最大的物质(OAV≥100)是辛酸乙酯、己酸乙酯、3-甲基丁酸乙酯、戊酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、2-甲基丁酸-2-苯乙酯、2-苯乙酸乙酯、3-苯丙酸乙酯、癸酸乙酯、十二酸乙酯和乙酸异戊酯。A typical sauce-flavor(Jiangxiangxing)Baijiu with sweet-aroma flavor was selected from 24 kinds of sauce-flavor Baijiu samples by sensory evaluation method.The aroma components were analyzed by 2 pretreatment method of headspace solid phase microextraction(HS-SPME)and liquidliquid extraction(LLE)combined with GC-MS,and the compound types with sweet-aroma flavor were preliminarily deduced by odor activity value(OAV)analysis.The results showed that a total of 90 volatile components were identified in sauce-flavor Baijiu with sweet-aroma flavor samples,including 34 esters,12 alcohols,11 aldehydes and ketones,11 aromatic compounds,7 acids,4 nitrogen compounds,5 furans and 6 terpenes.Among them,the substances that contributed the most to aroma(OAV>100)were ethyl octanoate,ethyl caproate,ethyl 3-methylbutyrate,ethyl valerate,ethyl butyrate,ethyl 2-methylbutyrate,2-phenylethyl-2-methylbutanoate,ethyl 2-phenylacetate,ethyl 3-phenylpropionate,ethyl decanoate,ethyl dodecanoate and iso-amyl acetate.

关 键 词：顶空固相微萃取 液液萃取 气相色谱-质谱法 酱香型白酒 甜香风味酒 

分 类 号：O657.7[理学—分析化学]