| 基于嗅辨仪与气质联用确定黄酒中的关键风味物质 |
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| 引用本文： | 李红蕾,冯涛.基于嗅辨仪与气质联用确定黄酒中的关键风味物质[J].食品工业,2011(9). |
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| 作者姓名： | 李红蕾 冯涛 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院; |
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| 基金项目： | 上海市科学技术委员会科研计划项目(09ZR1431300) |
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| 摘 要： | 用顶空固相微萃取,结合气相-质谱联用技术分析了黄酒中的挥发性风味物质。运用动态风味稀释嗅辨系统,对黄酒中的一些风味物质进行嗅觉阈值的测定,结合这些风味物质在黄酒中的含量进一步确定了这些物质的香气强度,从而确定了对黄酒香气有重要贡献的关键风味物质,结果发现这些关键风味物质的呈香强弱,不完全是与其物质的含量成正比的,而是可能与其香气强度呈正相关关系。利用动态风味稀释嗅辨仪得到的这一规律,对于预测未知风味物质的呈香强弱具有一定的指导意义。
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| 关 键 词： | 黄酒 风味物质 固相微萃取 气质联用 嗅觉阈值 香气强度 |
Based on the ACSCENT System and GC-MS Identify of Key Flavor Substances in Rice Wine |
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| Li Hong-lei,Feng Tao School of Aroma , Perfume Technology.Based on the ACSCENT System and GC-MS Identify of Key Flavor Substances in Rice Wine[J].The Food Industry,2011(9). |
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| Authors: | Li Hong-lei Feng Tao School of Aroma Perfume Technology |
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| Affiliation: | Li Hong-lei,Feng Tao School of Aroma and Perfume Technology,Shanghai Institute of Technology(Shanghai 200235) |
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| Abstract: | The volatile flavor substances of yellow rice wine were analyzed by GC-MS combining with head-space solid-phase micro-extraction(HS-SPME).Using the AC'Scent system determinate the olfactory threshold in wine flavor substances.And combining the content of the flavor substances in wine,Further determine the flavor intensity in these substances.Therefore confirm the key flavor substances which have important contributions in yellow rice wine flavor.It was found that the flavor strength of the key compounds in ... |
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| Keywords: | yellow rice wine flavor HS-SPME GC-MS olfactory threshold flavor intensity |
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