9种酿造原料蒸煮过程中香气成分分析  

Analysis of Aroma Components of 9 Liquor-Making Raw Materials during Steaming

作　　者：王晨慧 许文亮 梁磊 张自军 辛鹏 李楠 宋英儒 李春扬 张晓磊 彭娟 程劲松 WANG Chenhui;XU Wenliang;LIANG Lei;ZHANG Zijun;XIN Peng;LI Nan;SONG Yingru;LI Chunyang;ZHANG Xiaolei;PENG Juan;CHENG Jinsong(Sinolight Inspection&Certification Co.Ltd.,Beijing 100015;National Food Quality Inspection and Testing Center,Beijing 100015;Gansu Binhe Food Industry(Group)Co.Ltd.,Zhangye,Gansu 734000,China)

机构地区：[1]中轻检验认证有限公司,北京100015 [2]国家食品质量检验检测中心,北京100015 [3]甘肃滨河食品工业(集团)有限责任公司,甘肃张掖734000

出　　处：《酿酒科技》2023年第10期116-125,共10页Liquor-Making Science & Technology

基　　金：国家重点研发计划项目(2019YFC1606503)。

摘　　要：通过比较不同前处理方法提取酿造原料蒸煮过程中香气成分,确定基于瓶内同时蒸煮萃取结合顶空固相微萃取-气相色谱质谱联用分析9种酿造原料蒸煮过程中的香气组分。在酿造原料中共定量63种挥发性香气成分,高粱、大米、小米、糯米、玉米、小麦、藜麦、荞麦、绿豆分别定量种类56种、52种、51种、54种、52种、55种、59种、54种、56种,醛类、醇类在粮食中种类较多;结合香气活度值法分析,(E,E)-2,4-壬二烯醛、E-2-壬烯醛、(E,E)-2,4-癸二烯醛、壬醛、2-戊基呋喃、1-辛烯-3-醇、辛醛、E-2-辛烯醛是构成酿造粮食蒸煮香气特征的关键香气成分(OAV>10);2-十一醛在蒸煮粮食中首次检出,对玉米(OAV=10.7)呈味有重要贡献。The aroma components of liquor-making raw materials during steaming process were determined and analyzed by simultaneous in-bottle steaming extraction combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry.A total of 63 volatile aroma components were quantified in the liquor-making raw materials.There were 56,52,51,54,52,55,59,54 and 56 aroma components in sorghum,rice,millet,glutinous rice,corn,wheat,quinoa,buckwheat and mung bean,respectively.Aldehydes and alcohols had relatively high contents in grains.Through the analysis of aroma activity value,(E,E)-2,4-nonadienal,E-2-nonenal,(E,E)-2,4-decadienal,nonanal,2-pentylfuran,1-octen-3-ol,octanal,and E-2-octenal were the key aroma components(OAV>10)that constituted the aroma characteristics of the liquor-making grains during steaming process.2-undecanal was detected in steamed grains for the first time,and it had an important contribution to the flavor of corn(OAV=10.7).

关 键 词：酿造粮食 香气成分 气相色谱-质谱技术 顶空固相微萃取技术 

分 类 号：TS261.2[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]