采用分子感官科学方法分析中国国井芝麻香白酒中的关键香气化合物。
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
出版信息
Food Chem. 2019 Jun 30;284:100-107. doi: 10.1016/j.foodchem.2019.01.102. Epub 2019 Jan 23.
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC-TOF-MS). Sixty-one aroma-active compounds were identified via AEDA. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. By using pure standards, aroma tests, and GC-MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. Sixty compounds were quantified by means of internal standard curve method, and 39 of them had odor activity values (OAVs) ≥ 1. Ethyl hexanoate, ethyl octanoate, and dimethyl trisulfide showed the highest OAVs, indicating that they contribute significantly to the aroma of Guojing sesame-flavor Baijiu.
采用分子感官科学理念，结合气相色谱-嗅觉测量法（GC-O）和气相色谱-质谱联用（GC-MS）的顶空稀释分析（AEDA），鉴定出国井芝麻香白酒的关键气味活性物质。采用全二维气相色谱/飞行时间质谱（GC×GC-TOF-MS）共检测到 509 种挥发性化合物。通过 AEDA 共鉴定出 61 种呈香物质。其中，2 种具有强烈烘烤香气的化合物表现出最高的风味稀释因子（FD），分别为 19683 和 6561。利用纯标准品、香气试验和 GC-MS 对 FD=19683 的化合物进行鉴定，结果表明该化合物为苯甲硫醇，这在白酒中尚属首次报道。采用内标曲线法对 60 种化合物进行定量分析，其中 39 种化合物的气味活度值（OAV）≥1。己酸乙酯、辛酸乙酯和二甲基三硫的 OAV 值最高，表明它们对国井芝麻香白酒的香气有重要贡献。
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