摘要
采用液液萃取的方法分别提取清香型牛栏山二锅头酒和浓香型牛栏山白酒中的香味成分,结合气相色谱-质谱联用仪进行分析检测。结果表明两种香型白酒共检测出65种香味成分,其中:清香型牛栏山二锅头酒中共检测出34种香味成分,主要呈香化合物有酯类化合物、烷烃类化合物和醇类化合物,主要香味成分有3-甲基-1-丁醇、2-羟基-丙酸乙酯、棕榈酸乙酯、油酸乙酯和亚油酸乙酯;浓香型牛栏山白酒共检测出43种香味成分,其主要呈香化合物有酯类化合物、醇类化合物和酸类化合物,主要香味成分有己酸乙酯、1,1-二乙氧基乙烷、3-甲基-1-丁醇、己酸和2-羟基丙酸乙酯。表明酿酒原料和工艺不同导致的香味成分的差异,是赋予两种白酒不同口感和风格的关键。
The aroma composition of mild aromatic Niulanshan Erguotou,,liquor and strong aromatic Niulanshan liquor was analyzed by liquid-liquid extraction followed by GC-MS.A total of 65 aroma compounds in both liquors were identified.A total of 34 aroma compounds were identified in mild aromatic Niulanshan Erguotou,,liquor,mainly including esters,alkynes and alcohols.The most important flavor compounds were 3-methyl-1-butanol,2-hydroxy-propanoic acid ethyl ester,hexadecanoic acid ethyl ester,ethyl oleate and linoleic acid ethyl ester.A total of 43 aroma compounds were identified in strong aromatic Niulanshan liquor,mainly consisting of esters,alcohols and acids,and the most predominant flavor compounds were hexanoic acid ethyl ester,1,1-diethoxy-ethane,3-methyl-1-butanol,hexanoic acid and 2-hydroxy-propanoic acid ethyl ester.This study demonstrates that raw materials and brewing process cause differences in the aroma composition of both types of Chinese liquor and are key factors for their flavor and taste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期181-185,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2011BAD23B01
2011BAC11B06
2012BAK17B11)
关键词
香味成分
浓香型牛栏山白酒
清香型牛栏山二锅头酒
气相色谱-质谱联用仪
aroma compounds
strong aromatic Niulanshan liquor
mild aromatic Niulanshan Erguotou
liquor
gas chromatography-mass spectrometry（GC-MS）
