Tian Tian-Tian, Ruan Shi-Li, Zhao Yu-Ping, Li Ji-Ming, Yang Chao, Cao Hui
Center for Biological Science and Technology, Advanced Institute of Natural Sciences, Beijing Normal University at Zhuhai, Zhuhai, Guangdong 519087, China.
Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong 264001, China.
Food Chem X. 2022 Mar 3;14:100276. doi: 10.1016/j.fochx.2022.100276. eCollection 2022 Jun 30.
The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography-olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analysis. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odour-active compounds in the head, heart1, heart2, tail, and stillage cuts, respectively. Besides, 19, 22, 11, 5, and 4 quantified compounds with odour activity values ≥ 1, respectively, were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics analysis illustrated the heart1 fraction was characterized by 3-methylbutanol, ethyl hexanoate, 1-hexanol, ethyl octanoate, benzaldehyde, ethyl decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of boiling points and solubilities followed diverse distillation rules during the second distillation. Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.
采用气相色谱 - 嗅觉测定 - 质谱联用技术结合香气提取物稀释分析（AEDA）和化学计量学分析，研究了新鲜蒸馏白兰地的酒头、酒心1、酒心2、酒尾和酒渣馏分中关键气味活性化合物的特征和分布模式。AEDA结果表明，酒头、酒心1、酒心2、酒尾和酒渣馏分中分别有50、61、48、25和18种气味活性化合物。此外，分别有19、22、11、5和4种气味活性值≥1的定量化合物被认为是不同蒸馏馏分香气特征的潜在贡献者。特别是，化学计量学分析表明，酒心1馏分的特征成分是3 - 甲基丁醇、己酸乙酯、1 - 己醇、辛酸乙酯、苯甲醛、癸酸乙酯和2 - 苯乙酸乙酯；（E）-己 - 3 - 烯 - 1 - 醇、（Z）-己 - 3 - 烯 - 1 - 醇和2 - 苯乙酸乙酯对酒心2馏分的特征贡献很大。此外，不同沸点和溶解度的挥发性化合物在二次蒸馏过程中遵循不同的蒸馏规律。我们的研究结果可能为浓缩更多有助于白兰地的宜人香气成分提供合理依据。
