不同空间位置的浓香型原酒中香气成分的差异性分析
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摘要
采用顶空固相微萃取结合气相质谱联用技术分析了不同空间层次(上层、中层和下层)糟醅原酒中的香气成分。结果表明,共鉴定出79种挥发性成分,包括酯类53种,醇类9种,醛类7种,酮类3种,酸类3种,芳香族2种,萜烯类1种,其他1种。下层原酒中风味物质的含量最高,其次是中层,上层的最低。酯类物质,尤其是乙酯类物质为原酒中的主要的呈香物质。香气活度值(OAV)分析表明,己酸乙酯、乙酸乙酯、丁酸乙酯、戊酸乙酯、辛酸乙酯、苯乙醇、β-大马酮是上述不同层次原酒中的主要呈香物质,且在下层原酒中的OAV显著高于其他层次。
In this study,the flavoring components in base liquor from different positions of fermented grains in the fermentation pit,i.e.upper layer,middle layer and bottom layer,were investigated by HS-SPME combined with GC-MS.The results showed that,a total of 79 volatile components were identified,including 53 esters,9 alcohols,7 aldehydes,3 ketones,3 acids,2 aromatic compounds,1terpene and 1 other compound.The total concentration of volatile compounds in base liquor from bottom layer was the highest,then followed by that from middle layer and upper layer.Esters,especially ethyl esters,was the primary aroma-producing compound in base liquor.OAV analysis suggested that,ethyl hexanoate,ethyl acetate,ethyl butanoate,ethyl pentanoate,ethyl octanoate,phenylethyl alcohol and β-damacenone were the main aroma-producing compounds in base liquor from different spatial positions,and their content was the highest in base liquor from bottom layer.
In this study,the flavoring components in base liquor from different positions of fermented grains in the fermentation pit,i.e.upper layer,middle layer and bottom layer,were investigated by HS-SPME combined with GC-MS.The results showed that,a total of 79 volatile components were identified,including 53 esters,9 alcohols,7 aldehydes,3 ketones,3 acids,2 aromatic compounds,1terpene and 1 other compound.The total concentration of volatile compounds in base liquor from bottom layer was the highest,then followed by that from middle layer and upper layer.Esters,especially ethyl esters,was the primary aroma-producing compound in base liquor.OAV analysis suggested that,ethyl hexanoate,ethyl acetate,ethyl butanoate,ethyl pentanoate,ethyl octanoate,phenylethyl alcohol and β-damacenone were the main aroma-producing compounds in base liquor from different spatial positions,and their content was the highest in base liquor from bottom layer.
引文
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[7]牛云蔚,陈晓梅,肖作兵,等. 3种不同年份五粮液酒的关键香气成分分析[J].食品科学,2017,38(18):126-130.
[8] PARK H J, LEE S M, SONG S H, et al. Characterization of volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage[J]. Molecules, 2013,18:5317-5325.
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[10]范文来,徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报,2014(10):3073-3078.
[2]丁云连,范文来,徐岩,等.老白干香型白酒香气成分分析[J].酿酒,2008,35(4):109-113.
[3]聂庆庆,徐岩,范文来.固相萃取结合气相色谱-质谱技术定量白酒中的γ-内酯[J].食品与发酵工业,2012,38(4):163-168.
[4]王保兴,侯英,杨蕾,等. SBSE-TDs-GC-MS测定白酒中酯类成分的方法研究[J].食品工业科技,2008,29(7):250-253.
[5] KOVATS E. Gas-chromatographische charaktersierung organischer verbindungen. Teil 1:Retentions indices aliphtischer halogenide, alkohole, aldehyde und ketone[J]. Helvetica chimica acta,1958,41(7):1915-1932.
[6] QIAN M, WANG Y Y. Seasonal variation of volatile composition and odor activity value of‘Marion’(Rubus spp. hyb)and‘Thornless Evergreen’(R. laciniatus L.)blackberries[J]. Journal of food science,2005,70(1):C13-C20.
[7]牛云蔚,陈晓梅,肖作兵,等. 3种不同年份五粮液酒的关键香气成分分析[J].食品科学,2017,38(18):126-130.
[8] PARK H J, LEE S M, SONG S H, et al. Characterization of volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage[J]. Molecules, 2013,18:5317-5325.
[9]孙金沅,宫俐莉,刘国英,等.古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析[J].食品科学,2016,37(24):87-93.
[10]范文来,徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报,2014(10):3073-3078.