清香型志都五谷酒关键香气成分分析

doi:10.7506/spkx1002-6630-20200107-084

食品科学 ›› 2021, Vol. 42 ›› Issue (2): 185-192.doi: 10.7506/spkx1002-6630-20200107-084

清香型志都五谷酒关键香气成分分析

杜静怡，朱婷婷，黄明泉，魏金旺，吴继红，张璟林，王娟

（1.食品质量与安全北京实验室，北京食品营养与人类健康高精尖创新中心，北京市食品风味化学重点实验室，北京工商大学，北京 100048；2.北京顺鑫农业股份有限公司牛栏山酒厂，北京 101301）

出版日期:2021-01-18 发布日期:2021-01-27
基金资助:
国家自然科学基金面上项目（31871749）；国家自然科学基金青年科学基金项目（31901815）；酒类风味品质与安全科研创新团队项目（PXM2019-014213-000007）；2020年研究生科研能力提升计划项目

Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)

DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan

(1. Beijing Laboratory of Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University, Beijing 100048, China; 2. Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China)

Online:2021-01-18 Published:2021-01-27

摘要/Abstract

摘要： 通过液液萃取和顶空固相微萃取技术，结合气相色谱-质谱-嗅闻联用仪分析一种清香型志都五谷酒香气活性成分。通过香气提取稀释分析法共得到40 种香气物质，且香气稀释（flavor dilution，FD）因子最大的为异丁酸、月桂酸乙酯、愈创木酚和2-苯乙醇（FD＞4 096），通过质谱、保留指数、香气特征和标准品比对共定性出35 种香气活性化合物，以乙酸肉桂酯、4-辛醇和2-甲基己酸为内标对30 种化合物进行标准曲线法定量，通过计算香气活性值（odor activity value，OAV），将香气贡献较大（OAV＞1）的17 种化合物进行重组，获得了模拟酒样，与原酒样相比有良好的相似性。结合FD因子与OAV贡献，对清香型志都五谷酒香气有重要贡献的化合物为乙酸异戊酯、3-苯丙酸乙酯、愈创木酚、异丁酸、月桂酸乙酯、3-甲硫基丙醇、乙酸乙酯、2-苯乙醇和3-甲基丁醇。

关键词: 志都五谷酒；清香型；芳香萃取物稀释分析；香气活性值；香气重组

Abstract: Liquid-liquid extraction (LLE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used to investigate the volatile flavor components of Zhiduwugu light-flavor (ZD) Baijiu. A total of 40 aroma compounds were selected by aroma extract dilution analysis (AEDA), and among them, isobutyric acid, ethyl laurate, guaiacol, and 2-phenylethanol showed the highest flavor dilution (FD) factors (> 4 096). In total, 35 aroma-active compounds were identified by MS analysis as well as comparing their retention indexes and aroma characteristics and with those of reference standards, and 30 of these compounds were quantitatively determined using cinnamyl acetate, 4-octanol and 2-methylhexanoic acid as internal standards. An aroma model prepared by mixing 17 aroma compounds with odor activity values (OAVs) greater than 1 showed an aroma very similar to that of ZD Baijiu. Based on FD factors and OAVs, isoamyl acetate, ethyl 3-phenylpropionate, guaiacol, isobutyric acid, ethyl laurate, 3-(methylthio)-1-propanol, ethyl acetate, 2-phenylethanol and 3-methyl-1-butanol were identified as the greatest contributors to the aroma of ZD Baijiu.

Key words: Zhiduwugu Baijiu; light-flavor type; aroma extract dilution analysis; odor activity value; aroma recombination model

中图分类号:

TS261

杜静怡，朱婷婷，黄明泉，魏金旺，吴继红，张璟林，王娟. 清香型志都五谷酒关键香气成分分析[J]. 食品科学, 2021, 42(2): 185-192.

DU Jingyi, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin, WANG Juan. Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)[J]. FOOD SCIENCE, 2021, 42(2): 185-192.

[1]	黎瑶依胡小霞黄永光. 茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J]. 食品科学, 0, (): 0-0.
[2]	韩国强孙协平吴鹏飞陈今朝陈春王庆. 基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性[J]. , 0, (): 0-0.
[3]	孟雅静王艳丽丁峰李安军刘国英何宏魁张会敏王录周庆伍梁金辉胡心行张光耀. 浓香型白酒新、老窖池分层池底窖泥菌群总氢代谢与乳酸含量之间的关系[J]. , 0, (): 0-0.
[4]	左乾程黄永光郭敏胡峰尤小龙程平言. 酱香型白酒机械化制曲发酵细菌群落的演替[J]. , 0, (): 0-0.
[5]	张明珠吴学凤穆冬冬许博阳孙伟蒋俊树闫晓明郑志姜绍通李兴江. 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析[J]. , 0, (): 0-0.
[6]	刘秋影李春生杨贤庆王悦齐吴燕燕马海霞. 基于TMT的定量蛋白质组学技术解析盐胁迫提高库德毕赤酵母耐热性机制[J]. 食品科学, 0, (): 0-0.
[7]	郑亚伦赵婷王家胜蔡开云陈萍邓俊松方尚玲曹敬华陈茂彬. 数字化高温大曲发酵过程中微生物群落结构的变化[J]. 食品科学, 0, (): 0-0.
[8]	闫涵范文来徐岩. 单粮和多粮型白酒发酵过程的成分差异分析[J]. , 0, (): 0-0.
[9]	刘小杰陈启和娄行行. 竹叶提取物和敲除转录因子DAL80对酿酒酵母精氨酸代谢的调控互作影响[J]. , 0, (): 0-0.
[10]	赵驰苏伟母应春郑璞王涵钰. 不同原料对酱香大曲微生物群落结构及多样性的影响[J]. 食品科学, 0, (): 0-0.
[11]	蒋洋张翠英李于肖冬光. 酒类风味物质对人体乙醇代谢的影响研究进展[J]. 食品科学, 0, (): 0-0.
[12]	田怀香于海燕谢静茹解铜陈臣艾连中. 酯类化合物香气感知相互作用及其对黄酒感官属性的影响[J]. 食品科学, 0, (): 0-0.
[13]	卫春会甄攀张兰兰黄治国邓杰. 汾酒酒醅发酵过程中真菌群落的变化规律[J]. , 0, (): 0-0.
[14]	刘沛通许丹丹许引虎段长青燕国梁. 4株本土非酿酒酵母的发酵特性[J]. , 0, (): 0-0.
[15]	王琳黄永光. 环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响[J]. 食品科学, 0, (): 0-0.

清香型志都五谷酒关键香气成分分析

Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor)

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价