一种典型酱香型白酒甜香风味酒挥发性香气成分分析

该实验运用感官品评方法从24种酱香型白酒中选取了一种典型酱香型白酒甜香风味酒，采用顶空固相微萃取（HS-SPME）和液-液萃取（LLE）两种样品预处理方法结合气相色谱-质谱联用技术（GC-MS）剖析了其香气物质，通过香气活力值（OAV）分析，初步推断具有甜香风味的物质种类。结果表明，从典型酱香型甜香风味酒鉴定出90种挥发性成分，其中，酯类34种、醇类12种、醛酮类11种、芳香族类11种、酸类7种、含氮化合物4种、呋喃类物质5种、萜烯类物质6种；其中，对香气贡献最大的物质（OAV≥100）是辛酸乙酯、己酸乙酯、3-甲基丁酸乙酯、戊酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、2-甲基丁酸-2-苯乙酯、2-苯乙酸乙酯、3-苯丙酸乙酯、癸酸乙酯、十二酸乙酯和乙酸异戊酯。

Analysis of volatile aroma compounds of a typical sauce-flavor Baijiu with sweet-aroma flavor

A typical sauce-flavor (Jiangxiangxing) Baijiu with sweet-aroma flavor was selected from 24 kinds of sauce-flavor Baijiu samples by sensory evaluation method. The aroma components were analyzed by 2 pretreatment method of headspace solid phase microextraction (HS-SPME) and liquid- liquid extraction (LLE) combined with GC-MS, and the compound types with sweet-aroma flavor were preliminarily deduced by odor activity value (OAV) analysis. The results showed that a total of 90 volatile components were identified in sauce-flavor Baijiu with sweet-aroma flavor samples, including 34 esters, 12 alcohols, 11 aldehydes and ketones, 11 aromatic compounds, 7 acids, 4 nitrogen compounds, 5 furans and 6 terpenes. Among them, the substances that contributed the most to aroma (OAV≥100) were ethyl octanoate, ethyl caproate, ethyl 3-methylbutyrate, ethyl valerate, ethyl butyrate, ethyl 2-methylbutyrate, 2-phenylethyl-2-methylbutanoate, ethyl 2-phenylacetate, ethyl 3-phenylpropionate, ethyl decanoate, ethyl dodecanoate and iso-amyl acetate.