摘要
基于实际生产用酒甑,清蒸酿酒用糠壳,获得了糠壳清蒸馏出液。利用顶空固相微萃取、液液萃取、香气分馏技术研究了糠壳清蒸馏出液的挥发性成分。研究结果表明,共鉴定出180种挥发性成分,其中,包括醛类28种、酮类38种、芳香族36种、醇类21种、呋喃类12种、萜烯类12种、内酯及呋喃酮类9种、酯类3种、吡嗪类6种、硫化物4种、杂环类5种、烃类6种。本实验研究多种风味化学前处理技术定性糠壳的挥发性组分,涵盖了赋予青草味的直链饱和醛类、甜香味的酮类、坚果焙烤味的吡嗪类、米饭特征香气的不饱和醛类化合物、潜在助香作用的呋喃酮和内酯化合物以及具有邪杂味的硫化物和土味素等,对白酒酒质的控制提供了理论依据。
In this study, rice husk was steamed and the volatile compounds in the distillate were identified by HS-SPME, LLE and flavor fractionation. The results showed that, a total of 180 volatile compounds were identified including 28 aldehydes, 38 ketones, 36 aromatic compounds, 21 alcohols, 12 furans, 12 terpinenes, 9 lactones and furanones, 3 esters, 6 pyrazines, 4 sulfur compounds, 5 heterocyclic compounds and 6 alkanes. A lot of compounds were reported firstly by using multiple flavor pretreatment methods including aldehydes with grassy odor, ketones with sweet odor, pyrazines with nutty odor, unsaturated aldehydes with rice odor, aroma-enhancers, and off-flavor compounds. This study may provide theoretical evidence for quality control of liquor.
出处
《酿酒科技》
2016年第12期31-39,共9页
Liquor-Making Science & Technology
基金
固态发酵资源利用四川省重点实验室开放基金(2015GTY005)
