基于GC-MS和电子鼻解析甜酒曲和甜酒中的风味前体和风味成分  

Analysis of flavor precursors and flavor components in sweet wine koji based on GC-MS and electronic nose

作　　者：朱良兵 陈幸莺 周希福 刘文杰 ZHU Liangbing;CHEN Xingying;ZHOU Xifu;LIU Wenjie(Administration for Market Regulation of Xiangtan,Xiangtan 411104,China;Hunan Zhenhua Inspection Technology Co.,Ltd.,Changsha 410116,China;College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China)

机构地区：[1]湘潭市市场监督管理局,湖南湘潭411104 [2]湖南省振华检测技术有限公司,湖南长沙410116 [3]湘潭大学化工学院,湖南湘潭411105

出　　处：《湘潭大学学报（自然科学版）》2023年第3期99-109,共11页Journal of Xiangtan University(Natural Science Edition)

基　　金：湖南省教育厅重点项目(Z1A0091)。

摘　　要：为探究甜酒曲中的风味前体与其发酵甜酒之间的相关性,该文利用电子鼻、气相色谱-质谱联用仪(GE-MS)结合感官评价对6种典型甜酒曲及其发酵甜酒的挥发性物质进行检测,采用偏最小二乘回归对其相关性进行分析.实验结果表明,甜酒的5种特征风味化合物分别为苯乙醇、苯乙醛、肉豆蔻酸乙酯、月桂酸乙酯和乙酸苯乙酯.通过酒曲GC-MS数据,分别与甜酒的感官、电子鼻和GC-MS数据相关性分析,初步确定了酒曲中的9种风味前体,这些成分通过复杂的化学反应被转化成具有果香、花香、酒香的酯类等风味成分,共同组成了甜酒风味图谱.研究结果为阐明甜酒的风味形成机制及品质调控提供了重要依据.To explore the relationship between flavor precursors in liqueur koji and its fermented liqueur,electronic nose and GC-MS were used to detect the volatile compounds in six representative koji and its fermented liqueur,and their correlations were analyzed by PLSR.The experimental results show that the characteristic flavor compounds of sweet wine were phenylethanol,phenylacetaldehyde,ethyl myristate,ethyl laurate and phenylethyl acetate.Through the correlation analysis between the GC-MS data of distiller's yeast and the sensory,electronic nose and GC-MS data of sweet wine,nine flavor precursors in sweet wine koji were preliminarily identified.Through complex chemical reactions,these precursor components transformed into esters and other components with fruit fragrance,flower fragrance and wine fragrance,which together form the flavor map of sweet wine.The results of this study provide an important basis for elucidating the flavor formation mechanism and quality control of sweet wine.

关 键 词：甜酒曲 气相色谱-质谱联用技术 电子鼻 风味前体 

分 类 号：TS261[轻工技术与工程—发酵工程]