School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Food Chem. 2017 Oct 15;233:204-215. doi: 10.1016/j.foodchem.2017.04.103. Epub 2017 Apr 19.
The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds. A total of 80 odorants were identified, including ten sulfur compounds. In addition, aroma-active compounds (FD≥16) were determined, according to quantitative study and odor activity values (OAVs). Finally 27 key aroma compounds, mainly possessing fruity and floral notes, were successfully used to simulate the aromas of Chinese light aroma-type liquors by dissolving them in 53% (v/v) hydroalcoholic solution in their natural concentrations. Moreover, the correlation between the key aroma compounds, seven sensory attributes and liquor samples was evaluated through partial least-squares regression analysis.
本研究对五种中国清香型白酒的香气特征进行了研究。采用顶空固相微萃取-气相色谱-嗅觉测量法（HS-SPME-GC-O）和气相色谱-火焰光度检测法（GC-FPD）对香气活性化合物进行了分析。共鉴定出 80 种气味物质，包括 10 种含硫化合物。此外，根据定量研究和气味活度值（OAV），确定了具有风味活性的化合物（FD≥16）。最后，选择 27 种关键香气化合物，主要具有果香和花香特征，通过溶解在自然浓度下 53%（v/v）的水醇溶液中，成功模拟了中国清香型白酒的香气。此外，通过偏最小二乘回归分析评估了关键香气化合物、七个感官属性和白酒样品之间的相关性。
