摘要
金种子馥合香白酒是一款融合“浓、芝、酱”风味的创新型白酒。该研究使用液液萃取(liquid-liquid extraction,LLE)结合正相色谱(normal phase-liquid chromatography,NP-LC)对馥合香白酒进行提取分离,GC-MS结合气相色谱-嗅闻仪(gas chromatography-olfactometry,GC-O)解析馥合香白酒的香气成分。从2种金种子馥合香原酒共鉴定126种香气物质,己酸乙酯和乙酸是馥合香白酒中最重要的香气化合物,丁酸、己酸、丁酸乙酯、辛酸乙酯、己酸-3-甲基丁酯、2-甲基丙酸乙酯、3-甲基丁酸乙酯、3-甲基丁醇、苯乙醇、6-甲基-5-庚烯-2-酮、1,1-二乙氧基-2-甲基丙烷、2-糠醇、2-糠酸乙酯和二甲基三硫是馥合香白酒中重要的香气化合物。该研究对馥合香白酒关键香气物质的解析以及稳定产品质量具有重要指导意义。
Jinzhongzi Fuhexiang-aroma Baijiu is an innovative Baijiu that combines strong-aroma,sesame-aroma and sauce-aroma.In this study,Fuhexiang aroma original liquor was extracted and separated by liquid-liquid extraction and normal phase-liquid chromatography,and analysis by gas chromatography-mass spectrometry and gas chromatography-olfactometry.The results showed that a total of 126 volatile compounds were analyzed from two Jinzhongzi Fuhexiang aroma original liquors,ethyl hexanoate and acetic acid are the most important aroma compounds in Fuhexiang-aroma Baijiu,butanoic acid,hexanoic acid,ethyl butanoate,ethyl octanoate,3-methylbutyl hexanoate,ethyl 2-methylpropanoate,ethyl 3-methylbutanoate,3-methylbutanol,phenylethanol,6-methyl-5-hepten-2-one,1,1-diethoxy-2-methylpropane,2-furfuryl alcohol,ethyl 2-furoate and dimethyltrisulfide are important aroma compounds in Fuhexiang-aroma Baijiu.It has important guiding significance for the identification of key aroma compounds in Fuhexiang aroma Baijiu and the stability of the product quality.
作者
尤宇漫
徐岩
范文来
谢国排
薛锡佳
李增
巩子路
YOU Yuman;XU Yan;FAN Wenlai;XIE Guopai;XUE Xijia;LI Zeng;GONG Zilu(Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology of Ministry of Education(Jiangnan University),Wuxi 214122,China;Jinzhongzi Distillery Co.Ltd.,Fuyang 236023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第9期291-297,共7页
Food and Fermentation Industries
基金
国家重点研发计划项目(2022YFD2101201)。
关键词
馥合香白酒
液液萃取
正相色谱
气相色谱-嗅闻仪
气相色谱质谱联用仪
Fuhexiang-aroma Baijiu
liquid-liquid extraction
normal phase-liquid chromatography
gas chromatography-olfactometry
gas chromatography-mass spectrometry
