摘要
采用液液萃取结合气相色谱-质谱联用法对台州产两种糟烧酒的微量风味组分进行了分析。结果表明,济公家老糟香酒检出23种香味物质,主要呈香化合物有2-甲基-2-丙醇、3-甲基-1-丁醇、β-苯乙醇、乳酸乙酯、乙酸等;恩典土烧酒(50%vol)检出11种香味物质,主要呈香化合物有己酸乙酯、丙酸、乙酸、丁酸等。表明酿酒工艺的不同导致了香味成分的差异,是两种白酒不同口感的关键。
The trace flavoring components of two famous Zaoshao liquor products made in Taizhou were analyzed by liquid-liquid extraction coupled with GC-MS. 23 flavoring compounds were detected in Jigongjia Zaoxiang liquor including 2-methyl-2-propanol, isopentyl alcohol, phenethyl alcohol, ethyl lactate, and acetic acid. 11 flavoring compounds were detected in Tushao liquor including ethyl caproate, propionic acid, acetic acid, and butyric acid. The results demonstrated that the difference in flavoring compounds of the two liquor products might be induced by different liquor-making techniques and such difference was the key factor to different liquor taste.
出处
《酿酒科技》
2017年第4期110-113,共4页
Liquor-Making Science & Technology
