采用气相色谱-嗅闻分析、定量测量和感官评价法对古井贡酒中关键香气成分进行分析。
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.
机构信息
School of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
出版信息
Food Res Int. 2018 Mar;105:616-627. doi: 10.1016/j.foodres.2017.11.074. Epub 2017 Nov 28.
One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor characteristics. However, its key aroma-impact volatiles have not been clearly characterized. In this study, a total of 60 aroma compounds of GJG were identified by GC-O and GC-MS, and 35 of them were further recognized as important aroma compounds owing to their OAVs≥1 and sensory evaluation. As a result, its aroma profile was successfully simulated by reconstitution of those 35 and other 11 aroma compounds based on their measured concentrations in the GJG. Moreover, omission test was applied to investigate the effects of the important aroma compounds on the whole aroma profile of GJG. In this context, 9 aroma compounds were confirmed as the key aroma compounds of GJG.
一种著名的中国白酒，古井贡酒（GJG），产于安徽省，就其独特的风味特征而言，属于著名的泸州风味白酒。然而，其关键香气挥发物尚未得到明确的描述。在这项研究中，通过 GC-O 和 GC-MS 共鉴定出 GJG 的 60 种香气化合物，其中 35 种化合物由于其 OAV 值≥1 和感官评价而被进一步鉴定为重要香气化合物。结果，通过基于 GJG 中测量浓度的 35 种香气化合物和其他 11 种香气化合物的重新组合，成功模拟了其香气特征。此外，还应用了缺失测试来研究重要香气化合物对 GJG 整体香气特征的影响。在这种情况下，确定了 9 种香气化合物为 GJG 的关键香气化合物。
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