摘要
采用顶空固相微萃取(HS-SPME)结合直接-气相色谱-嗅闻(D-GC-O)的方法对泸香型白酒挥发性风味成分进行研究,同时对比静态顶空(SHS)法,从香气成分检测和整体风味角度考察了最优萃取条件,并对泸香型白酒的关键香气成分进行分析。结果显示:最佳萃取方法为HS-SPME:75μm CAR/PDMS萃取头、萃取温度45℃、平衡时间15 min、萃取时间40 min、加盐量3 g;在此条件下对泸型酒中77种香气成分定量分析,采用GC-O-MS嗅闻鉴定出46种呈香物质,包括酯类22种,醇类7种,酸类4种,芳香类7种,呋喃醛酮类5种,含硫类1种。由香气强度值和香气活性值(OAV)分析共同确定了泸型酒中18种关键香气成分,主要呈现花香、果香、甜香、酸味、青草香、醇香、窖香等。本研究将整体风味作为优选萃取条件的判定依据,在仪器检测风味物质的基础上进一步提供感官数据支撑,保障了最优条件的可信度,所确定的关键香气成分能够较好地代表泸型酒的风格特征。
Headspace-solid phase microextraction(HS-SPME),combined with direct-gas chromatography-olfaction(D-GC-O)method,was used in the study on volatile flavor components of Luzhou-flavor baijiu.Compared with the static headspace(SHS)method,the optimum extraction conditions were examined from the aspects of aroma component detection and overall odor impression,and the key aroma components of Luzhou-flavor baijiu were analyzed.The results showed that the optimal extraction method was HS-SPME:75μm CAR/PDMS extraction fiber,extraction temperature 45℃,equilibrium time 15 min,extraction time 40 min,salt addition 3 g.77 aroma components in Luzhou-flavor baijiu were quantitatively analyzed.46 kinds of odorants were identified by GC-O-MS,including 22 esters,7 alcohols,4 acids,7 aromatic compounds,5 furans,aldehydes and ketones,1 sulfur compound.18 key aroma components in Luzhou-flavor baijiu were determined by aroma intensity values and odor activity value(OAV)analysis,which mainly showed floral,fruity,sweet,acidic,grassy,alcoholic,cellar and so on.In this study,the overall odor impression was used as the judgement basis for determining the optimal extraction conditions.Sensory data was further provided to ensure the credibility of the optimal conditions on the basis of the detection of flavor compounds.The identified key aroma components were able to well represent the characteristics of Luzhou-flavor baijiu.
作者
施珂
孙啸涛
沈才洪
敖灵
郑福平
黄明泉
孙金沅
李贺贺
SHI Ke;SUN Xiao-tao;SHEN Cai-hong;AO Ling;ZHENG Fu-ping;HUANG Ming-quan;SUN Jin-yuan;LI He-he(Beijing Technology and Business University,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Key Laboratory of Flavor Chemistry,Beijing Laboratory for Food Quality and Safety,Beijing 100048,China;Luzhou Laojiao Group Co.,Ltd.,Luzhou 646000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期208-219,共12页
Science and Technology of Food Industry
基金
四川省科技计划项目(2017JZ0012)
国家自然科学基金青年科学基金项目(31601556)
国家重点研发计划(2016YFD0400501)。
关键词
泸香型白酒
直接-气相色谱-嗅闻
顶空固相微萃取
香气活性值
关键香气成分
Luzhou-flavor baijiu
direct-gas chromatography-olfaction
headspace-solid phase microextraction
odor activity value
key aroma components
