Wang Zhe, Wang Song, Liao Pengfei, Chen Lu, Sun Jinyuan, Sun Baoguo, Zhao Dongrui, Wang Bowen, Li Hehe
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2022 Jan 3;11(1):116. doi: 10.3390/foods11010116.
has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu . DI-GC-O was used to choose the best extraction fiber to extract the representative overall aroma profile of . A total of 139 compounds were identified in the six different maturity stages of , and these compounds are of different types and concentrations. HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished , and a total of 43 aroma compounds were identified. The OAVs of 21 aromatic compounds were calculated based on the quantitative analysis results of MHS-SPME. Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of , including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc.
由于它是白酒生产中微生物和风味的重要来源，因此受到了广泛关注。在本研究中，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱/嗅闻联用仪（GC-MS/O）分析浓香型白酒的挥发性风味成分。采用直接进样气相色谱-嗅闻联用仪（DI-GC-O）选择最佳萃取纤维，以提取其代表性的整体香气轮廓。在其六个不同成熟阶段共鉴定出139种化合物，这些化合物的类型和浓度各不相同。采用HS-SPME结合GC-MS/O分析成品中的香气活性物质，共鉴定出43种香气化合物。基于MHS-SPME的定量分析结果计算了21种芳香化合物的气味活度值（OAVs）。OAVs≥1的18种化合物对其整体香气有显著贡献，包括愈创木酚、4-乙基-2-甲氧基苯酚、2-乙基-3,5-二甲基吡嗪等。
