采用气相色谱-质谱联用和气相色谱-嗅闻技术分析中国米酒中的关键香气化合物。
Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
机构信息
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418,China.
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
出版信息
Food Chem. 2019 Sep 30;293:8-14. doi: 10.1016/j.foodchem.2019.03.071. Epub 2019 Mar 15.
To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol.
为了确定中国米酒（CRW）中的关键香气化合物，通过气相色谱-质谱联用（GC-MS）、气相色谱-嗅闻（GC-O）和感官评价分析了四种类型的 CRW（YH、JF、SN 和 XX）。通过偏最小二乘回归确定了关键香气化合物对风味特征的贡献。共检测到 61 种香气化合物。其中 25 种被鉴定为气味活性化合物。基于它们的气味活性值，确定了 18 种关键香气化合物。乙酯异戊酸酯、丁酸乙酯、乙酸乙酯、己酸乙酯和苯乙醇是四种酒中的关键香气化合物。JF 酒的独特关键香气化合物是异戊醛和异戊酸乙酯；XX 酒的关键香气化合物是 1-丁醇、苯甲醛、苯甲酸乙酯、苯乙酸乙酯、2-辛酮和糠醛；YH 酒的关键香气化合物是 2-甲基丁酸乙酯；SN 酒的关键香气化合物是 1-丁醇、1-己醇、2-丁烯酸乙酯和 3-甲基-1-丁醇。
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