Fan Wenlai, Qian Michael C
Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, USA.
J Agric Food Chem. 2005 Oct 5;53(20):7931-8. doi: 10.1021/jf051011k.
The aroma compounds of young and aged Chinese "Yanghe Daqu" liquor samples were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography (GC)-olfactometry dilution analysis. The original liquor samples were diluted with deionized water to give a final alcohol content of 14% (v/v). The samples were stepwise diluted (1:1) with 14% (by volume) ethanol-water solution and then extracted by headspace SPME. The samples were preequilibrated at 50 degrees C for 15 min and extracted with stirring at the same temperature for 30 min prior to injection into GC. The aroma compounds were identified by both GC-MS and GC-olfactometry using DB-Wax and DB-5 columns. The results suggested that esters were the major contributors to Yanghe Daqu liquor aroma. Ethyl hexanoate, ethyl butanoate, and ethyl pentanoate had very high flavor dilution values in both young and aged liquors (FD > 8192). Methyl hexanoate, ethyl heptanoate, ethyl benzoate, and butyl hexanoate could also be very important because of their high flavor dilution values (FD > or = 256). Moreover, two acetals, 1,1-diethoxyethane and 1,1-diethoxy-3-methylbutane, also were shown high flavor dilution values in Yanghe Daqu liquors (FD > or = 256). Other aroma compounds having moderate flavor dilution values included acetaldehyde, 3-methylbutanol, and 2-pentanol (FD > or = 32). Comparing young and aged liquors, the aroma profiles were similar, but the aroma compounds in the aged sample had higher flavor dilution values than in the young ones.
采用固相微萃取（SPME）法提取年轻和陈年中国“洋河大曲”酒样中的香气成分，并通过气相色谱（GC）-嗅觉稀释分析进行测定。将原酒样用去离子水稀释，使最终酒精含量为14%（v/v）。样品用14%（体积）乙醇-水溶液逐步稀释（1:1），然后采用顶空固相微萃取法进行萃取。样品在50℃下预平衡15分钟，在相同温度下搅拌萃取30分钟后注入气相色谱仪。使用DB-Wax和DB-5色谱柱通过GC-MS和GC-嗅觉分析法对香气成分进行鉴定。结果表明，酯类是洋河大曲酒香气的主要贡献成分。己酸乙酯、丁酸乙酯和戊酸乙酯在年轻和陈年酒中均具有非常高的风味稀释值（FD>8192）。由于其高风味稀释值（FD≥256），己酸甲酯、庚酸乙酯、苯甲酸乙酯和己酸丁酯也可能非常重要。此外，两种缩醛，1,1-二乙氧基乙烷和1,1-二乙氧基-3-甲基丁烷，在洋河大曲酒中也显示出高风味稀释值（FD≥256）。其他具有中等风味稀释值的香气成分包括乙醛、3-甲基丁醇和2-戊醇（FD≥32）。比较年轻和陈年酒，香气特征相似，但陈年样品中的香气成分比年轻样品具有更高的风味稀释值。
