2种芝麻香型白酒中香气活性成分分析

doi:10.7506/spkx1002-6630-20180823-249

食品科学 ›› 2019, Vol. 40 ›› Issue (14): 214-222.doi: 10.7506/spkx1002-6630-20180823-249

2种芝麻香型白酒中香气活性成分分析

张倩，李沁娅，黄明泉，吴继红，李贺贺，孙金沅，孙啸涛，郑福平，孙宝国

食品营养与人类健康北京高精尖创新中心，食品质量与安全北京实验室，北京市食品风味化学重点实验室，北京工商大学食品学院，北京 100048

出版日期:2019-07-25 发布日期:2019-07-23
基金资助:
国家自然科学基金面上项目（31871749；31471665）；2018年研究生科研能力提升计划项目

Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius

ZHANG Qian, LI Qinya, HUANG Mingquan, WU Jihong, LI Hehe, SUN Jinyuan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Food Flavor Chemistry, School of Food Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China

Online:2019-07-25 Published:2019-07-23

摘要/Abstract

摘要： 应用液液萃取法结合气相色谱-质谱-嗅闻联用仪分析2 种芝麻香型白酒（BTQ、YH）中香气活性成分。经保留指数、香气特征并结合标准品比对，BTQ和YH分别定性出挥发性化合物75 种和68 种；结合气相色谱-质谱-嗅闻联用通过芳香萃取物稀释分析分别嗅闻出香气活性化合物48 种和46 种，BTQ中香气稀释（flavor dilution，FD）因子值最大的是3-甲硫基丙醛（FD=6 561）；YH中FD最大的是苯乙醇、3-甲基-1-丁醇、丁酸乙酯、戊酸乙酯（FD=2 187）。通过多种方法联用，对嗅闻到的51 种香气活性成分和28 种非嗅闻活性成分进行定量分析，并结合相关阈值进行香气活性值（odor activity value，OAV）分析，比较它们对整体香气的贡献程度，发现BTQ中有40 种化合物OAV不小于1，YH中有36 种化合物OAV不小于1，2 种酒中香气贡献度最高的是己酸乙酯、3-甲基丁醛、丁酸乙酯、3-甲基丁酸乙酯。结合FD因子及OAV，对这2 种芝麻香型白酒香气有重要贡献的化合物有己酸乙酯、丁酸乙酯和3-甲基丁醛。

关键词: 芝麻香型白酒, 香气活性成分, 芳香萃取物稀释分析, 香气活性值

Abstract: The odor-active compounds in two brands (BTQ and YH) of Chinese sesame-flavor Baijius were extracted by liquid-liquid extraction and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 75 compounds in BTQ and 68 compounds in YH were identified by comparison of their retention indices (RI) and odor characteristics with those of reference standards. Among them, 48 odor-active compounds in BTQ and 46 in YH were further confirmed by GC-MS-O with aroma extract dilution analysis (AEDA). The highest flavor dilution (FD = 6 561) factor was determined for methional in BTQ. Phenethyl alcohol, 3-methyl-1-butanol, ethyl butanoate, and ethyl pentanoate had the highest FD factor (FD = 2 187) in YH. A total of 51 odor-active compounds and 28 compounds that were not detected by GC-MS-O were quantitated, and odor activity value (OAV) was used to rank their contributions to the overall aroma. The results of OAVs showed that there were 40 compounds with OAVs ≥ 1 in BTQ and 36 compounds with OAVs ≥ 1 in YH. It turned out that ethyl hexanoate, 3-methyl butanal, ethyl butanoate, and ethyl 3-methyl butanoate made the greatest contributions to the aroma of Chinese sesame-flavor Baijiu. Based on FD factors and OAVs, ethyl hexanoate, ethyl butanoate, 3-methyl butanoate made important contributions to the aroma of Chinese sesame-flavor Baijiu.

Key words: sesame-flavor Chinese Baijiu, odor-active compounds, aroma extract dilution analysis (AEDA), odor activity value (OAV)

中图分类号:

TS261

张倩，李沁娅，黄明泉，吴继红，李贺贺，孙金沅，孙啸涛，郑福平，孙宝国. 2种芝麻香型白酒中香气活性成分分析[J]. 食品科学, 2019, 40(14): 214-222.

ZHANG Qian, LI Qinya, HUANG Mingquan, WU Jihong, LI Hehe, SUN Jinyuan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo. Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius[J]. FOOD SCIENCE, 2019, 40(14): 214-222.

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2种芝麻香型白酒中香气活性成分分析

Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius

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