食品科学 ›› 2024, Vol. 45 ›› Issue (5): 111-117.doi: 10.7506/spkx1002-6630-20230829-220

• 成分分析 • 上一篇    下一篇

4 款单一麦芽威士忌特征风味成分解析

张一,李小燕,牛丽敏,李慧,沈铂,陈文波,上官静雨   

  1. (1.中粮营养健康研究院有限公司,老年营养食品研究北京市工程实验室,营养健康与食品安全北京市重点实验室,北京 102209;2.南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023;3.河北科技大学食品与生物学院,河北 石家庄 050000;4.回澜威士忌蒸馏科技(成都)有限公司,四川 邛崃 611500)
  • 出版日期:2024-03-15 发布日期:2024-04-03
  • 基金资助:
    “十四五”国家重点研发计划重点专项(2023YFF1105203)

Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky

ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu   

  1. (1. Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing Key Laboratory of Nutrition, Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China;2. Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;3. School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China;4. Huilan Whisky Distillation Technology (Chengdu) Co. Ltd., Qionglai 611500, China)
  • Online:2024-03-15 Published:2024-04-03

摘要: 以苏格兰麦卡伦和日本山崎麦芽威士忌为研究对象,采用顶空固相微萃取结合气相色谱-质谱联用技术解析4 款威士忌中的风味化合物。结果表明:酯类、酸类和醇类化合物在威士忌挥发性化合物中的相对含量最高,超90%。在243 种挥发性化合物中有58 种具有气味活度值(odor activity value,OAV)。苏格兰麦卡伦威士忌中乙酸苯乙酯、金合欢醇、反式-橙花叔醇等物质OAV更高,赋予麦卡伦威士忌丰富的花香味。日本山崎威士忌中异戊酸乙酯、2-甲基丁酸乙酯、1-癸醇等物质OAV更高,赋予山崎威士忌更丰富的水果香气。二维层次聚类分析结果显示,山崎威士忌中典型风味物质是2-甲基丁酸乙酯、丁酸乙酯、异戊酸乙酯等,麦卡伦威士忌中典型风味物质是金合欢醇、反式-橙花叔醇、大马士酮等。主成分分析结果显示每款威士忌位于得分图的不同象限,表明每款威士忌有独特的风味特点。本研究结果表明,风味是评价不同威士忌的重要指标。

关键词: 单一麦芽威士忌;顶空固相微萃取-气相色谱-质谱联用;风味物质;二维层次聚类分析;主成分分析

Abstract: Aroma compounds in Scottish Macallan single malt and Japanese Yamazaki single malt whisky of two ages each were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results showed that esters, acids, and alcohols were the most abundant volatile compounds in all whisky samples, accounting for over 90% of the total. Odor activity value (OAV) was calculated for 58 of the 243 volatile compounds identified. Phenylethyl acetate, acacia alcohol, and trans-nerolid alcohol in Scotch Macallan whisky had higher OAVs, contributing to obvious floral aroma, while Japanese Yamazaki whisky had an obvious fruity aroma, due to higher OAVs of ethyl isovalerate, ethyl 2-methylbutyrate, and 1-decanol. Two-dimensional hierarchical clustering analysis suggested that the typical aroma compounds in Yamazaki whisky were 2-methylbutyrate ethyl ester, butyrate ethyl ester, and isovalerate ethyl ester, while those in Macallan whisky were acacia alcohol, trans-nerolid alcohol, and damastone. Additionally, principal component analysis (PCA) confirmed that each whisky had unique aroma characteristics. This study suggests that flavor characteristics are an important index for the evaluation of different whisky samples.

Key words: single malt whisky; headspace-solid phase micro extraction-gas chromatography-mass spectrometry; aroma compounds; two-dimensional hierarchical clustering analysis; principal component analysis

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