摘要
茶本酒作为茶原料深加工技术的进一步延伸,融合了茶香与酒香且风味独特。为明确不同工艺下茶本酒风味物质的变化,应用顶空固相微萃取气相色谱质谱联用技术(Solid-phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS)分析其风味成分,采用液液萃取/气相色谱-嗅闻-质谱联用法(Liquid-liquid extraction/gas chromatography-olfactometry-mass spectrometry,LLE/GC-O-MS)中的香气强度(Odor specific magnitude estimation,OSME)法和香气活力值(Odor activity value,OAV)法确定特征风味物质及其对整体风味的贡献程度。结果表明,在6款茶本酒中共检测出76种香气物质,其中酯类32种,醇类14种,醛酮类10种,酸类4种,萜烯类13种及其他3种物质;气相色谱-嗅闻-质谱联用(Gas chromatography-olfactometry-mass spectrometry,GC-O-MS)分析结果显示,有21种可被嗅闻的香气成分,由OAV和OSME法共同鉴定出了12种关键香气物质,包括芳樟醇(玫瑰花香)、茴香脑(草药香)、癸酸乙酯(果香)、己酸乙酯(酒香)等。研究表明,不同种类微生物、发酵方式、蒸馏工艺显著影响茶本酒风味物质的组成及含量。研究结果对茶本酒特征香气表征及质量控制具有重要的指导意义。
As a further extension of the deep processing technology of tea raw materials,tea aroma type distilled spirit combines the aroma of tea and wine,and has a unique flavor.In order to clarify the changes of flavor substances of tea aroma type distilled spirit under different processes,solid-phase microextraction/gas chromatography-mass spectrometry was used to analyze the flavor components.The odor specific magnitude estimation method and Odor activity value method in liquid-liquid extraction/gas chromatography-olfactometry-mass spectrometry were used to determine the characteristic flavor substances and their contribution to the overall flavor.The results show that 76 kinds of aroma substances were detected, including 32 esters, 14 alcohols, 10 aldehydes andketones, 4 acids, 13 terpenes and 3 other substances. Gas chromatography-olfactometry mass spectrometry analysisresults show that there were 21 aroma compounds that could be smelled, and 12 key aroma compounds wereidentified by OAV and OSME together, including linalool (rose flowers), anisole (herbal), ethyl caprate (fruit), ethylcaproate (wine aroma) and so on. The results show that different kinds of microorganisms, fermentation methods anddistillation technology significantly affected the composition and contents of flavor substances in tea aroma typedistilled spirit. The results of this study have important guiding significance for the characteristic aromacharacterization and quality control of tea aroma type distilled spirit.
作者
黄翠
王凤丽
陈耀林
于佳俊
王伟
杜苏峰
宋涛
蔡忠水
薛洁
武运
HUANG Cui;WANG Fengli;CHEN Yaolin;YU Jiajun;WANG Wei;DU Sufeng;SONG Tao;CAI Zhongshui;XUE Jie;WU Yun(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Guang Xi Guo Jing Liquor Co.,Ltd.,Baise 531405,China;China Food Fermentation Industry Research Institute,Beijing 100015,China;National International Joint Research Center for Liquor Quality and Safety,Beijing 100015,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2023年第5期703-717,共15页
Journal of Tea Science
基金
新疆维吾尔自治区重点研发计划项目(2021B02005-3)。
