藏区传统青稞发酵酒的风味特征剖析
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摘要
采用气相色谱-质谱联用法研究6种不同品牌青稞酒中主体风味,用谱库进行检索和保留指数验证。结果表明,在6种品牌青稞酒中共鉴定出57种主体风味,包括酯类、醇类、烷烃类、芳香类、醛类、酮类、杂环类、酸类、酚类,共计9类物质。其中醇类的相对含量最高,范围在61%～90%之间;酯类其次,相对含量在4%～24%之间;酸类和醛类的相对含量均在1. 8%～5%之间。其中异戊醇、β-苯乙醇、异丁醇、乙酸乙酯、乙酸异戊酯、己酸乙酯是重要的香气活性物质,对青稞酒风味有重要贡献。6种品牌的青稞酒的化合物种类差异并不是非常显著,风味化合物的种类具有较强的稳定性和一致性。
The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry( GC-MS),and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine,which were involved in a total of nine kinds of substances including esters,alcohols,alkanes,aromatic compounds,aldehydes,ketones,heterocycles,acids,and phenols. The relative content of alcohols was the highest,and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1. 8%-5%.Wherein isoamyl alcohol,phenylethyl alcohol,isobutyl alcohol,ethyl acetate,isoamyl acetate,ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant,and the flavor compounds had strong stability and consistency.
The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry( GC-MS),and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine,which were involved in a total of nine kinds of substances including esters,alcohols,alkanes,aromatic compounds,aldehydes,ketones,heterocycles,acids,and phenols. The relative content of alcohols was the highest,and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1. 8%-5%.Wherein isoamyl alcohol,phenylethyl alcohol,isobutyl alcohol,ethyl acetate,isoamyl acetate,ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant,and the flavor compounds had strong stability and consistency.
引文
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[23]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[24]何静,杨剑锋,万大武.浅析豉香型白酒风味物质[J].中国科技信息,2016(19):37-38.
[25]张军,刘建福,张福庆,等.天津产地玫瑰香干白葡萄酒风味特征分析[J].酿酒科技,2015(2):25-28.
[26]许秀丽.干加酒花啤酒风味特性的研究[D].济南:齐鲁工业大学,2016.
[27]李玉斌,吴华昌,肖猛,等.一种青稞格瓦斯的制备及挥发性风味成分分析[J].食品与发酵工业,2017,43(1):96-103.
[2] FRANCIS I L,NEWTON J L. Determining wine aroma from compositional data[J]. Australian Journal of Grape&Wine Research,2010,11(2):114-126.
[3]马华丽,刘志明,宋永朋.青海青稞酒挥发性成分的可见-紫外光谱学特性分析[J].中国酿造,2015,34(2):158-162.
[4]姚慧娟,姚慧敏,沈艳琳,等.气相质谱联用法测定东北山樱桃果酒的香气成分[J].中国医药导报,2015,12(5):103-105.
[5]高文俊.青稞酒重要风味成分及其酒醅中香气物质研究[D].无锡:江南大学,2014.
[6]马萍,杜艳,梁锋,等. GC-MS法建立青稞酒特征指纹图谱的研究[J].酿酒科技,2014(2):35-37.
[7]高文俊,范文来,徐岩.西北高原青稞酒重要挥发性香气成分[J].食品工业科技,2013,34(22):49-53.
[8]王鹏珍,张世满,刘岩松,等.一种威士忌风味青稞酒及其制备工艺:CN104342339A[P]. 2015-02-11.
[9]闫文杰,李鸿玉,梁峰,等.青稞酒企业质量成本控制分析[J].中国酿造,2009,28(5):185-186.
[10]席元菊.青海省青稞酒业的发展及对当地经济的影响[J].时代金融,2015(27):59-60.
[11] FAN W,QIAN M C. Characterization of aroma compounds of chinese"Wuliangye"and"Jiannanchun"liquors by aroma extract dilution analysis[J]. Journal of Agricultural&Food Chemistry,2006,54(7):2 695-2 704.
[12]张明霞,赵旭娜,杨天佑,等.顶空固相微萃取分析白酒香气物质的条件优化[J].食品科学,2011,32(12):49-53.
[13]徐成勇,郭波,周莲,等.白酒香味成分研究进展[J].酿酒科技,2002(3):38-40.
[14]聂庆庆,范文来,徐岩,等.洋河系列绵柔型白酒香气成分研究[J].食品工业科技,2012,33(12):68-74.
[15]王家梅,张军翔,薛洁,等.威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J].酿酒科技,2016(4):25-29.
[16]庞恩. SPME-GC/MS法分析荔枝酒中香气成分[J].广东化工,2017,44(13):253-254.
[17]李华,胡博然,杨新元,等.蛇龙珠干红葡萄酒香气成分的GC-MS分析[J].分析测试学报,2004,23(1):85-87.
[18]张雅茹,侯旭杰.葡萄酒香气成分研究进展[J].北方园艺,2016(7):186-189.
[19]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016,47(2):270-279.
[20]胡坷平,程劲松,杨屹,等.快速毛细管气相色谱分析白酒中的香味成分[J].分析科学学报,2008,24(3):323-326.
[21] PENA R M,BARCIELA J,HERRERO C,et al. Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine[J]. Journal of the Science of Food&Agriculture,2005,85(7):1 227-1 234.
[22] GONZALEZAM,GONZALEZ-BARREIRO C,CANCHO-GRANDE B,et al. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS[J]. Food Chemistry,2011,129(3):890.
[23]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[24]何静,杨剑锋,万大武.浅析豉香型白酒风味物质[J].中国科技信息,2016(19):37-38.
[25]张军,刘建福,张福庆,等.天津产地玫瑰香干白葡萄酒风味特征分析[J].酿酒科技,2015(2):25-28.
[26]许秀丽.干加酒花啤酒风味特性的研究[D].济南:齐鲁工业大学,2016.
[27]李玉斌,吴华昌,肖猛,等.一种青稞格瓦斯的制备及挥发性风味成分分析[J].食品与发酵工业,2017,43(1):96-103.