Niu Yunwei, Liu Ying, Xiao Zuobing
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, No. 11/33, Fucheng Road, Haidian District, Beijing 100048, China.
Foods. 2020 Feb 13;9(2):183. doi: 10.3390/foods9020183.
The volatile compounds of three Langjiu ("Honghualangshi, HHL", "Zhenpinlang, ZPL", and "Langpailangjiu, LPLJ") were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important odour substances, and their odour activity values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), odour activity value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller's additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.
采用气相色谱 - 嗅觉测定法（GC - O）和气相色谱 - 质谱联用法（GC - MS）对三种郎酒（“红花郎十，HHL”、“珍品郎，ZPL”和“郎牌郎酒，LPLJ”）的挥发性化合物进行了研究。结果表明，HHL、ZPL和LPLJ样品中分别有31种、30种和30种对香气有贡献的酯类化合物。从这些酯类化合物中，鉴定出16种化合物为重要气味物质，其气味活性值（OAVs）大于1。通过香气提取物稀释分析（AEDA）、气味活性值（OAV）和省略试验，选定关键酯类成分如下：乙酸乙酯、2 - 甲基丁酸乙酯、3 - 甲基丁酸乙酯、己酸乙酯和苯乙酸乙酯。使用费勒加和模型、OAV和向量模型对五种酯类进行了感官相互作用研究。在这些混合物中，它们均具有增强或协同效应。在这些混合物中，一种混合物呈现加和效应，九种混合物呈现协同效应。
