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

Abstract: 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.

Key words: aroma compounds, strong aromatic Niulanshan liquor, mild aromatic Niulanshan Erguotou,, liquor, gas chromatography-mass spectrometry (GC-MS)