Sun Jinyuan, Li Qinya, Luo Siqi, Zhang Jinglin, Huang Mingquan, Chen Feng, Zheng Fuping, Sun Xiaotao, Li Hehe
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University Beijing China 100048
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University Beijing China 100048.
RSC Adv. 2018 Jun 29;8(42):23757-23767. doi: 10.1039/c8ra02727g. eCollection 2018 Jun 27.
The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments. 92 components in Meilanchun were identified. Among them, 47 odor active compounds were further confirmed by GC-MS/O with aroma extract dilution analysis (AEDA). Ethyl pentanoate, 3-methy-1-butanol, methional, ethyl 3-phenylpropanoate, phenethyl alcohol had the highest flavor dilution (FD) factors (FD = 2187). Among the 88 components that were determined in terms of their odor activity values (OAVs), 35 compounds showed OAVs ≥ 1. Furthermore, a reconstitution model was prepared by mixing the above mentioned 35 compounds, lactic acid, phenethyl alcohol and 2-methoxy-1,3-dioxolane, and showed a good similarity to the aroma of Meilanchun baijiu. Omission/addition experiments further confirmed that ethyl hexanoate (OAV 1945), ethyl butanoate (OAV 838), 3-methyl-1-butanol (OAV 2), 3-methylbutanal (OAV 618), methional (OAV 59), and dimethyl trisulfide (OAV 44), might be the most important compounds for the unique flavor of Meilanchun baijiu. In addition, phenols and acetoin (OAV 66) were confirmed to be the key odorants and the odorless compound lactic acid played a significant role in the roasted sesame flavor baijiu by the omission experiments.
采用香气提取物稀释分析（AEDA）、定量分析、香气活性化合物重组以及省略/添加实验等方法对梅兰春芝麻香型白酒中的香气成分进行了鉴定。共鉴定出梅兰春中的92种成分。其中，通过气相色谱-质谱/嗅闻联用仪（GC-MS/O）结合香气提取物稀释分析（AEDA）进一步确认了47种气味活性化合物。戊酸乙酯、3-甲基-1-丁醇、甲硫醛、3-苯丙酸乙酯、苯乙醇的风味稀释（FD）因子最高（FD = 2187）。在88种通过气味活性值（OAVs）测定的成分中，35种化合物的OAVs≥1。此外，将上述35种化合物与乳酸、苯乙醇和2-甲氧基-1,3-二氧戊环混合制备了重组模型，该模型与梅兰春白酒的香气具有良好的相似性。省略/添加实验进一步证实，己酸乙酯（OAV 1945）、丁酸乙酯（OAV 838）、3-甲基-1-丁醇（OAV 2）、3-甲基丁醛（OAV 618）、甲硫醛（OAV 59）和二甲基三硫醚（OAV 44）可能是构成梅兰春白酒独特风味的最重要化合物。此外，通过省略实验证实，酚类和乙偶姻（OAV 66）是关键气味物质，而无味化合物乳酸在芝麻香型白酒中发挥了重要作用。
