不同年份黄酒中风味成分变化研究  

Study on the Changes of Flavor Components in Huangjiu of Different Years

作　　者：杨冬莹 张晓蒙 张辉 张凤杰[2] 龚辉 石俊 黄媛媛 薛洁[2] 黄丹 王德良 YANG Dongying;ZHANG Xiaomeng;ZHANG Hui;ZHANG Fengjie;GONG Hui;SHI Jun;HUANG Yuanyuan;XUE Jie;HUANG Dan;WANG Deliang(School of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644005;China National Research Institute of Food and Fermentation Industries,Beijing 100015;Shanghai Jinfeng Winery Co.Ltd.,Shanghai 201501,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005 [2]中国食品发酵工业研究院,北京100015 [3]上海金枫酒业有限公司,上海201501

出　　处：《酿酒科技》2024年第9期17-23,共7页Liquor-Making Science & Technology

摘　　要：为研究陈酿时间对黄酒中挥发性风味物质及感官风味变化的影响,本研究以贮存3年、4年、7年、9年的4款陈黄酒为研究对象,通过顶空固相微萃取-气相色谱-质谱联用仪检测挥发性风味成分,同时结合气相色谱-嗅闻仪分析香味物质强度,从而分析出不同陈酿黄酒中的主要香气成分。结果表明,在4款不同贮存年份的陈酿黄酒中共检测出33种风味物质,包括醇类物质7种、酯类物质17种、醛类物质4种及4种其他物质;通过嗅闻仪嗅闻出黄酒主要风味化合物共8种,分别为异戊醇、异戊醛、糠醛、β-苯乙醇、苯甲醛、棕榈酸乙酯、丁酸乙酯和苯乙酸乙酯,这为进一步分析黄酒陈香典型物质提供了理论依据。In order to study the effect of aging time on the changes of volatile flavor substances and sensory flavor in Huangjiu,we took 4 aged Huangjiu samples stored for 3,4,7 and 9 years as the research objects.The volatile flavor components of the samples were detected by headspace solid phase microextraction-gas chromatography-mass spectrometry,and the intensity of the flavor substances was analyzed by gas chromatography-olfactory instrument.The main aroma components in different aged Huangjiu samples were analyzed.The results showed that 33 kinds of flavor substances were detected in the 4 samples,including 7 alcohols,17 esters,4 aldehydes and 4 other substances.There were 8 kinds of main flavor compounds in Huangjiu,including isoamyl alcohol,isoamylaldehyde,furfural,β-phenylethanol,benzaldehyde,ethyl palmitate,ethyl butyrate and ethyl phenylacetate.This study has provided theoretical basis for further analysis of the typical flavor compounds in Huangjiu.

关 键 词：黄酒 风味物质 GC-O-MS 嗅闻香气 陈酿黄酒 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]