洋河绵柔型白酒关键风味成分研究

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 135-139.

洋河绵柔型白酒关键风味成分研究

范文来¹,聂庆庆²,徐岩¹

1. 江南大学生物工程学院
2. 江南大学

收稿日期:2011-12-13 修回日期:2013-01-14 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 徐岩 E-mail:yxu@jiangnan.edu.cn
基金资助:
国家十一五科技支撑计划项目

Key aroma compounds of Yanghe supple and mellow aroma style liquors

Received:2011-12-13 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要：

在前期研究洋河绵柔型白酒微量成分和风味物质的基础上，对绵柔型白酒中66个风味化合物应用顶空-固相微萃取（HS-SPME）进行全定量分析，并通过计算OAV值，发现绵柔型白酒的关键风味物质是己酸乙酯（OAV > 27000，平均34799）；重要风味化合物有2-甲基丁酸乙酯、二甲基三硫、戊酸乙酯、丁酸乙酯、辛酸乙酯；一般香气化合物有戊酸、2-甲基丙酸乙酯、异戊醛、异戊酸乙酯和己酸。结果表明，绵柔型白酒在关键香气成分上与浓香型白酒相同，但其它香气成分与浓香型白酒相比有一定区别。

Abstract:

The total of 66 aroma compounds were determined by headspace solid-phase microextraction followed by GC-MS on the basis of micro volatile compounds and aroma compounds of Yanghe supple and mellow aroma type liquors. Ethyl hexanoate is the key aroma of supple and mellow aroma style liquors by calculation of odor activity values (OAVs) of aroma compounds; OAV is more than 27000, and average OAV of 4 samples is 24799. Ethyl 2-methylbutanoate, dimethyl trisulfide, ethyl pentanoate, ethyl butanoate, and ethyl octanoate are important aroma compounds. Pentanoic acid, ethyl 2-methylpropanoate, 3-methylbutanal, ethyl 3-methylbutanoate, and hexanoic acid contribute to aroma and flavor of Yanghe liquors. The results showed the key aroma compound of supple and mellow aroma type liquor was same to strong aroma type liquor, whereas the important aromas were different.

中图分类号:

TS262.3

范文来聂庆庆徐岩. 洋河绵柔型白酒关键风味成分研究[J]. 食品科学, 2013, 34(4): 135-139.

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