清爽型黄酒香气特征及麦曲对其香气的影响
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摘要
黄酒的微量成分是构成黄酒风味的重要因素,决定着黄酒的风味和典型性。本课题设置的主要目标是建立有效的检测方法以获取黄酒香气物质的信息;对清爽型黄酒香气化合物及其麦曲对原酒酿造的香气影响进行研究;借助GC–O技术找出对清爽型黄酒风味有重要贡献的香气物质和麦曲对原酒香气有重要贡献的香气化合物。研究的主要内容如下:
通过GC–O分析,从两种商品黄酒中共鉴定到了63种香气化合物,其中从清爽型黄酒中鉴定到了53种香气化合物。清爽型黄酒JF12的脂肪酸和醇类物质香气强度均低于传统黄酒GYQF30。清爽型黄酒中的芳香族化合物数量最多,其中苯甲醛、苯乙醛和苯乙醇的香气强度是芳香族化合物中较大的。呋喃类化合物中香气强度最高的是糠醛。清爽型黄酒中γ-壬内酯的香气强度非常大。黄酒中的硫化物主要是二甲基三硫和3-甲硫基丙醇,后者在清爽型黄酒中香气强度较高。
建立了一种快速、简单、样品量少的测定黄酒中挥发性成分的分析方法,即顶空固相微萃取与气质联用法。8 mL酒精度稀释为6% (v/v)的酒样,3 g NaCl,50°C下预热15 min,萃取45 min。本实验大部分定量化合物所得的标准曲线的线性相关性系数R2的变化范围在0.9902到0.9999之间,同时标准曲线的线性范围包含了酒中挥发性物质的浓度范围。该方法检测限的变化范围为0.04μg/L ~ 955.22μg/L,大部分检测物质的回收率在117.74%至75.46%间波动。大部分化合物的定量相对标准偏差均小于10%
本实验一共对20种来自不同地区的商品黄酒中56种挥发性香气化合物进行了定量分析。来自上海和江苏地区的黄酒挥发性物质含量普遍低于绍兴地区黄酒,而即墨老酒含量相当。含量居前三位的物质是3-甲基丁醇、乙酸和苯乙醇。通过主成分分析,来自上海地区和江苏地区的黄酒主要分部在第三象限,与该类黄酒密切相关的挥发性香气化合物主要是酯类化合物和醇类化合物较为相关;绍兴地区黄酒主要分部在第一和第四象限;即墨老酒主要分布在第二象限。经过逐步判别分析后,可以发现20种黄酒样品按照生产地区被分成了三类:第一类主要由上海及江苏地区的黄酒构成;第二类主要由绍兴地区黄酒构成;第三类黄酒主要是由北方地区黄酒代表即墨老酒构成。根据定量结果计算得到的香气活力值(OAV)值可以看出,上海及江苏地区清爽型黄酒的挥发性香气化合物中大约有17～25种化合物的浓度高于其香气阈值。γ-壬内酯、乙酰基苯、3-甲硫基丙醇和丁酸在不同地区黄酒样品中香气活力值变化较大,对不同黄酒的香气贡献有非常明显的区别。
通过GC–O分析,从不同麦曲添加量的原酒中共鉴定到了49种香气化合物。无论加曲与否,所酿造得到的原酒其脂肪酸和醇类化合物的香气强度差别不是十分明显。加曲后酿造的黄酒中芳香族化合物的强度均有所增加,并且香气强度都较强。苯乙醇是芳香族化合物中香气强度最强的。酚类化合物是加曲与否原酒中香气差别最大的一类化合物,并且大部分酚类化合物的香气强度都随着加曲量的增加,其香气强度也逐渐有所增加。
本实验对原酒中46种挥发性香气化合物进行了定量分析。无论是加曲酿造原酒还是加曲浸泡原酒,其挥发性香气化合物的总含量均是随着加曲量的增加而增加的。加曲酿造原酒中的芳香族化合物含量比不加曲酿造的原酒更高。芳香族化合物中苯乙醇和苯甲醇的含量较高。无论加曲与否酿造的原酒醇类化合物的含量差别不大。不加曲酿造的原酒其酯类化合物的含量明显低于加曲酿造或者加曲浸泡的原酒。加曲量为15%酿造的原酒中其芳香族化合物的含量是所有酿造原酒中最高的,并且加曲酿造的原酒其芳香族化合物的含量均高于不加曲酿造的原酒。加曲浸泡的原酒中硫化物的含量明显高于不加曲酿造的原酒。
根据不同酿造工艺的原酒挥发性香气化合物的OAV值可以看出,采用不同酿造方式所得的原酒挥发性香气化合物中大约有18～22种化合物的浓度高于其香气阈值。不加曲酿造的原酒中OAV值较高的化合物是二甲基三硫、辛酸乙酯、1-辛烯-3-醇、丁酸乙酯、己酸乙酯和乙酸异戊酯。在加曲酿造的原酒中OAV值较高的化合物除了与不加曲酿造的原酒相同的化合物,还有3-甲硫基丙醇、愈创木酚和2-甲基丙酸乙酯。加曲后酿造黄酒中芳香族化合物的OAV值有明显增加。愈创木酚和乙酰基苯在各种原酒样品中香气活力值变化较大,对不同原酒的香气贡献有非常明显的区别。
The volatile trace compounds in Chinese rice wines were considered the major components of the particular aroma of Chinese rice wines. In this paper, the volatile aroma compounds of Chinese typical rice wines and fresh rice wines were analyzed by gas chromatography–olfactometry; new and fast analysis method that detects the volatile aroma compounds in Chinese rice wine was established; the volatile aroma compounds of Chinese rice wines and fresh rice wines which brewing with different quantity of wheat Qu were quantitative analyzed by new constructed method. The main contents are as follows:
Total of 63 volatile aroma compounds were identified by gas chromatography–olfactometry (GC–O) and total of 53 these compounds were identified in light aroma style Chinese rice wine. The aroma intensities of fatty acids and alcohols in light aroma style Chinese rice wine were weaker than these in Shaoxing rice wine. Aromatic compounds were the most number of volatile aroma compounds in Chinese rice wines, in which benzaldehyde, phenylacetaldehyde and 2-phenylethanol had the strongest aroma intensities. Furfural andγ-nonalactone had the strongest aroma intensities among all furans and lactones, respectively. Dimethyl trisulfide and 3-methylthiopropanol were the main sulfides in Chinese rice wines, and the intensity of 3-methylthiopropanol was stronger in light style aroma rice wine.
A new method for the quantification of volatile compounds in Chinese rice wine was developed using headspace solid phase microextraction followed by gas chromatographymass–spectrometry. The sample ethanol content was adjusted to 6 % for the HS–SPME analysis and total of 8 mL diluted sample was extracted at 50°C for 45 min. The results indicate that this method is effective to extract the volatile compounds in Chinese rice wines, like alcohols, esters, fatty acids, and so on. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients higher than 0.99 in all cases. The detection limits of this method ranged from 0.04μg/L to 955.22μg/L. Meanwhile the recoveries of analyzed compounds varied between 75.46% and 117.74%. The relative standard deviations were all below 10%. The similar results were found in samples.
Total of 56 volatile aroma compounds were quantitative analysed by HS–SPME-GC–MS. The total concentrations of volatile aroma compounds in rice wines from Shanghai and Jiangsu were lower than these from Shaoxing, but similar with these from north. The quantification data was applied to principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA). These rice wines from Shanghai and Jiangsu were correlative with esters and alcohols. These 20 samples were well classified according to producing areas. Compared with odour active values (OAVs) of these identified aroma compounds, the concentrations of over 17 compounds were higher than their aroma threshold in these samples from Shanghai and Jiangsu.The OAVs ofγ-nonalactone, acetophenone, 3-methylthiopropanol and butanoic acid had obvious differences among 20 samples.
Total of 49 volatile aroma compounds were identified by GC–O. The aroma intensities of fatty acids and alcohols were similar in fresh rice wines which were brewed with or without wheat Qu. The aroma intensities of aromatic compounds were increased along with the quantity of wheat Qu. The aroma intensity of 2-phenylethanol was the strongest in all aromatic compounds. The aroma intensities of phenols had obvious differences among all fresh rice wines, and the intensities of these compounds were increased along with the quantity of wheat Qu.
Total of 46 volatile aroma compounds were quantitative analysed by HS–SPME–GC– MS. The total concentrations of volatile aroma compounds were increased along with the uantity of wheat Qu. The concentrations of 2-phenylethanol and benzylalcohol were higher than other aromatic compounds. The content of aromatic compounds in fresh rice wine which brewed with 15% wheat Qu was highest among all samples. These compounds contents in fresh rice wines which brewed with wheat Qu were higher than that brewed without wheat Qu. The contents of sulfides in fresh rice wine which marinated with wheat Qu were higher than that brewed without wheat Qu.
Compared with OAVs of these identified aroma compounds, the concentrations of about 18-22 compounds were higher than their aroma threshold in these samples. The OAVs of dimethyl trisulfide, ethyl octanoate, 1-octen-3-ol, ethyl butanoate, ethyl hexanoate and 3-methylbutyl acetate were high in the fresh rice wine which brewed without wheat Qu. In the fresh rice wines which brewed with wheat Qu, 3-methylthiopropanol, guaiacol and ethyl 2-methylpropanoate had high OAVs except the same compounds in which brewed without wheat Qu. The OAVs of guaiacol and acetophenone had obvious differences among these samples. The OAVs of aromatic compounds were increased in fresh rice wine brewed with wheat Qu.
通过GC–O分析,从两种商品黄酒中共鉴定到了63种香气化合物,其中从清爽型黄酒中鉴定到了53种香气化合物。清爽型黄酒JF12的脂肪酸和醇类物质香气强度均低于传统黄酒GYQF30。清爽型黄酒中的芳香族化合物数量最多,其中苯甲醛、苯乙醛和苯乙醇的香气强度是芳香族化合物中较大的。呋喃类化合物中香气强度最高的是糠醛。清爽型黄酒中γ-壬内酯的香气强度非常大。黄酒中的硫化物主要是二甲基三硫和3-甲硫基丙醇,后者在清爽型黄酒中香气强度较高。
建立了一种快速、简单、样品量少的测定黄酒中挥发性成分的分析方法,即顶空固相微萃取与气质联用法。8 mL酒精度稀释为6% (v/v)的酒样,3 g NaCl,50°C下预热15 min,萃取45 min。本实验大部分定量化合物所得的标准曲线的线性相关性系数R2的变化范围在0.9902到0.9999之间,同时标准曲线的线性范围包含了酒中挥发性物质的浓度范围。该方法检测限的变化范围为0.04μg/L ~ 955.22μg/L,大部分检测物质的回收率在117.74%至75.46%间波动。大部分化合物的定量相对标准偏差均小于10%
本实验一共对20种来自不同地区的商品黄酒中56种挥发性香气化合物进行了定量分析。来自上海和江苏地区的黄酒挥发性物质含量普遍低于绍兴地区黄酒,而即墨老酒含量相当。含量居前三位的物质是3-甲基丁醇、乙酸和苯乙醇。通过主成分分析,来自上海地区和江苏地区的黄酒主要分部在第三象限,与该类黄酒密切相关的挥发性香气化合物主要是酯类化合物和醇类化合物较为相关;绍兴地区黄酒主要分部在第一和第四象限;即墨老酒主要分布在第二象限。经过逐步判别分析后,可以发现20种黄酒样品按照生产地区被分成了三类:第一类主要由上海及江苏地区的黄酒构成;第二类主要由绍兴地区黄酒构成;第三类黄酒主要是由北方地区黄酒代表即墨老酒构成。根据定量结果计算得到的香气活力值(OAV)值可以看出,上海及江苏地区清爽型黄酒的挥发性香气化合物中大约有17～25种化合物的浓度高于其香气阈值。γ-壬内酯、乙酰基苯、3-甲硫基丙醇和丁酸在不同地区黄酒样品中香气活力值变化较大,对不同黄酒的香气贡献有非常明显的区别。
通过GC–O分析,从不同麦曲添加量的原酒中共鉴定到了49种香气化合物。无论加曲与否,所酿造得到的原酒其脂肪酸和醇类化合物的香气强度差别不是十分明显。加曲后酿造的黄酒中芳香族化合物的强度均有所增加,并且香气强度都较强。苯乙醇是芳香族化合物中香气强度最强的。酚类化合物是加曲与否原酒中香气差别最大的一类化合物,并且大部分酚类化合物的香气强度都随着加曲量的增加,其香气强度也逐渐有所增加。
本实验对原酒中46种挥发性香气化合物进行了定量分析。无论是加曲酿造原酒还是加曲浸泡原酒,其挥发性香气化合物的总含量均是随着加曲量的增加而增加的。加曲酿造原酒中的芳香族化合物含量比不加曲酿造的原酒更高。芳香族化合物中苯乙醇和苯甲醇的含量较高。无论加曲与否酿造的原酒醇类化合物的含量差别不大。不加曲酿造的原酒其酯类化合物的含量明显低于加曲酿造或者加曲浸泡的原酒。加曲量为15%酿造的原酒中其芳香族化合物的含量是所有酿造原酒中最高的,并且加曲酿造的原酒其芳香族化合物的含量均高于不加曲酿造的原酒。加曲浸泡的原酒中硫化物的含量明显高于不加曲酿造的原酒。
根据不同酿造工艺的原酒挥发性香气化合物的OAV值可以看出,采用不同酿造方式所得的原酒挥发性香气化合物中大约有18～22种化合物的浓度高于其香气阈值。不加曲酿造的原酒中OAV值较高的化合物是二甲基三硫、辛酸乙酯、1-辛烯-3-醇、丁酸乙酯、己酸乙酯和乙酸异戊酯。在加曲酿造的原酒中OAV值较高的化合物除了与不加曲酿造的原酒相同的化合物,还有3-甲硫基丙醇、愈创木酚和2-甲基丙酸乙酯。加曲后酿造黄酒中芳香族化合物的OAV值有明显增加。愈创木酚和乙酰基苯在各种原酒样品中香气活力值变化较大,对不同原酒的香气贡献有非常明显的区别。
The volatile trace compounds in Chinese rice wines were considered the major components of the particular aroma of Chinese rice wines. In this paper, the volatile aroma compounds of Chinese typical rice wines and fresh rice wines were analyzed by gas chromatography–olfactometry; new and fast analysis method that detects the volatile aroma compounds in Chinese rice wine was established; the volatile aroma compounds of Chinese rice wines and fresh rice wines which brewing with different quantity of wheat Qu were quantitative analyzed by new constructed method. The main contents are as follows:
Total of 63 volatile aroma compounds were identified by gas chromatography–olfactometry (GC–O) and total of 53 these compounds were identified in light aroma style Chinese rice wine. The aroma intensities of fatty acids and alcohols in light aroma style Chinese rice wine were weaker than these in Shaoxing rice wine. Aromatic compounds were the most number of volatile aroma compounds in Chinese rice wines, in which benzaldehyde, phenylacetaldehyde and 2-phenylethanol had the strongest aroma intensities. Furfural andγ-nonalactone had the strongest aroma intensities among all furans and lactones, respectively. Dimethyl trisulfide and 3-methylthiopropanol were the main sulfides in Chinese rice wines, and the intensity of 3-methylthiopropanol was stronger in light style aroma rice wine.
A new method for the quantification of volatile compounds in Chinese rice wine was developed using headspace solid phase microextraction followed by gas chromatographymass–spectrometry. The sample ethanol content was adjusted to 6 % for the HS–SPME analysis and total of 8 mL diluted sample was extracted at 50°C for 45 min. The results indicate that this method is effective to extract the volatile compounds in Chinese rice wines, like alcohols, esters, fatty acids, and so on. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients higher than 0.99 in all cases. The detection limits of this method ranged from 0.04μg/L to 955.22μg/L. Meanwhile the recoveries of analyzed compounds varied between 75.46% and 117.74%. The relative standard deviations were all below 10%. The similar results were found in samples.
Total of 56 volatile aroma compounds were quantitative analysed by HS–SPME-GC–MS. The total concentrations of volatile aroma compounds in rice wines from Shanghai and Jiangsu were lower than these from Shaoxing, but similar with these from north. The quantification data was applied to principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA). These rice wines from Shanghai and Jiangsu were correlative with esters and alcohols. These 20 samples were well classified according to producing areas. Compared with odour active values (OAVs) of these identified aroma compounds, the concentrations of over 17 compounds were higher than their aroma threshold in these samples from Shanghai and Jiangsu.The OAVs ofγ-nonalactone, acetophenone, 3-methylthiopropanol and butanoic acid had obvious differences among 20 samples.
Total of 49 volatile aroma compounds were identified by GC–O. The aroma intensities of fatty acids and alcohols were similar in fresh rice wines which were brewed with or without wheat Qu. The aroma intensities of aromatic compounds were increased along with the quantity of wheat Qu. The aroma intensity of 2-phenylethanol was the strongest in all aromatic compounds. The aroma intensities of phenols had obvious differences among all fresh rice wines, and the intensities of these compounds were increased along with the quantity of wheat Qu.
Total of 46 volatile aroma compounds were quantitative analysed by HS–SPME–GC– MS. The total concentrations of volatile aroma compounds were increased along with the uantity of wheat Qu. The concentrations of 2-phenylethanol and benzylalcohol were higher than other aromatic compounds. The content of aromatic compounds in fresh rice wine which brewed with 15% wheat Qu was highest among all samples. These compounds contents in fresh rice wines which brewed with wheat Qu were higher than that brewed without wheat Qu. The contents of sulfides in fresh rice wine which marinated with wheat Qu were higher than that brewed without wheat Qu.
Compared with OAVs of these identified aroma compounds, the concentrations of about 18-22 compounds were higher than their aroma threshold in these samples. The OAVs of dimethyl trisulfide, ethyl octanoate, 1-octen-3-ol, ethyl butanoate, ethyl hexanoate and 3-methylbutyl acetate were high in the fresh rice wine which brewed without wheat Qu. In the fresh rice wines which brewed with wheat Qu, 3-methylthiopropanol, guaiacol and ethyl 2-methylpropanoate had high OAVs except the same compounds in which brewed without wheat Qu. The OAVs of guaiacol and acetophenone had obvious differences among these samples. The OAVs of aromatic compounds were increased in fresh rice wine brewed with wheat Qu.
引文
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[41] Fan W L, Xu Y, Zhang Y H. Characterization of pyrazines in some Chinese liquors and their approximate concentrations[J]. J. Agric. Food Chem., 2007, 55(24), 9956—9962.
[42] Crews C, Castle L. A review of the occurrence, formation and analysis of furan in heat-processed foods[J]. Trends Food Sci. Tech., 2007, 18(7), 365—372.
[43] Hernández-Orte P, Cersosimo M, Loscos N, et al. The development of varietal aroma from non-floral grapes by yeasts of different genera[J]. Food Chem., 2007, 107(3), 1064—1077.
[44]汪立平,徐岩,赵光鳌等.顶空固相微萃取法快速测定苹果酒中的香味物质[J].食品与生物技术, 2003, 22(1), 1—6.
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[49] Camara J S, Alves M A, Marques J C. Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns[J]. Food Chem., 2007, 101(2), 475—484.
[50] Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties[J]. J. Agric. Food Chem., 1997, 45, 3027—3032.
[51] Pino J A.Characterization of rum using solid-phase microextraction with gas chromat- ography - mass spectrometry[J]. Food Chem., 2006, 104(1), 421—428.
[52] Gomez-Miguez M J, Cacho J F, Ferreira V, et al. Volatile components of Zalema white wines[J]. Food Chem., 2007, 100(4), 1464—1473.
[53] Wondra M, Berovic M. Analyses of aroma components of Chardonnay wine fermente- d by different yeast strains [J]. Food Technol. Biotechnol., 2001, 39(2), 141—148.
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[58] Aznar M, López R, Cacho J, et al. Prediction of aged red rine aroma properties from aroma chemical composition. Partial least squares regression models [J]. J. Agric. Food Chem., 2003, 51(9), 2700—2707.
[59] Buttery R G, Turnbaugh J G, Ling L C. Contribution of volatiles to rice aroma[J]. J. Agric. Food Chem., 1988, 36(5), 1006—1009.
[60] López R, Ortín N, Pérez-Trujillo J P, et al. Impact odorants of different young whitewines from the Canary Islands[J]. J. Agric. Food Chem., 2003, 54(11), 3419—3425.
[61] Buttery R G, Teranishi R, Ling L C, et al. Quantitative and sensory studies on tomato paste volatiles[J]. J. Agric. Food Chem., 1990, 38(1), 336—340.
[62] Guadagni D G, Buttery R G, Okano S. Odour thresholds of some organic compounds associated with food flavours[J]. J. Sci. Food Agric., 1963, 14(10), 761—765.
[63] Takeoka G R, Flath R A, Mon T R, et al. Volatile constituents of apricot (Prunus armeniaca)[J]. J. Agric. Food Chem., 1990, 38(2), 471—477.
[64] Ferreira V, López R, Cacho J F. Quantitative determination of the odorants of young red wines from different grape varieties[J]. J. Sci. Food Agric., 2000, 80(11), 1659—1667.
[65] Siegmund B, P?llinger-Zierler B. Odor thresholds of microbially induced off-flavor compounds in apple juice[J]. J. Agric. Food Chem., 2006, 54(16), 5984—5989.
[66] CulleréL, Escudero A, Cacho J, et al. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines[J]. J. Agric. Food Chem., 2004, 52(6), 1653—1660.
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