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采用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术分析3类典型栗香绿茶的挥发性成分,并采用香气活度值(odor activity value,OAV)法对关键香气组分进行筛选。结果表明:3类不同栗香特征的绿茶共鉴定出79种共有香气组分,其中萜烯类较多,醛类物质相对含量最高;基于OAV不小于1,共筛选出12种关键香气组分,其中己醛、1-辛烯-3-酮、β-紫罗兰酮在3类典型栗香绿茶中OAV均不小于10,特别是1-辛烯-3-酮在3类典型栗香绿茶中OAV均超过100;以OAV结果为基础,在模拟体系中添加相同浓度和比例的关键香气组分进行香气重构,3类典型栗香重构样与对照样的夹角余弦值均在0.97以上。本研究明确了12种关键香气组分对栗香绿茶特征香气的贡献作用,并通过香气重组实验进一步证实了结果的可靠性,为绿茶赋香物的定性及量化理论研究提供了一定的理论依据。 相似文献
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沙棘果醋香气成分的GC/MS分析 总被引:2,自引:0,他引:2
采用顶空固相微萃取法对沙棘果醋的香气成分进行提取,用气相色谱-质谱对香气化合物进行分析,结合谱库检索技术对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共分离鉴定出82种香气成分,其中,匹配度在80以上有35种,其相对总量为84.57%。该35种主要的香气成分中,酯类(11种),酸类(2种)、烃类(17种)、醇类(1种)、酮类(2种)、酚类(2种)。其中,相对含量最高的是酯类(56.35%),其次是烃类(12.58%)、酸类(11.33%)、酮类(1.93%)、酚类(1.57%)、醇类(0.81%)。 相似文献
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美乐葡萄汁和发酵醪中香气成分的GC/MS分析 总被引:2,自引:2,他引:0
采用顶空固相微萃取技术萃取富集美乐葡萄汁和发酵醪中的挥发性香气成分,结合气相色谱-质谱联用技术对其进行分离定性,应用峰面积归一化法分析各组分相对含量。葡萄汁和发酵醪中共分离出66种物质,初步定性的有58种,二者共有组分有28种。葡萄汁中初步定性组分占色谱流出组分总量的94.58%,相对含量较高的组分包括己二醇(13.24%)、正己醇(12.82%)、正戊烷(12.39%)、(E)-2-己烯-1-醇(9.39%)、丙酮(8.75%);发酵醪中初步定性组分占色谱流出组分总量的96.72%,相对含量较高的组分有异戊醇(64.17%)、异丁醇(5.62%)、氯仿(4.56%)、乙酸乙酯(4.30%)、癸酸乙酯(2.47%)。 相似文献
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白酒中香味物质的顶空——气相色谱/质谱联用分析 总被引:7,自引:0,他引:7
研究建立了一种快速简单的检测白酒中的香气成份的检测方法,即顶空-气相色谱/质谱联用分析方法,该方法采用静态顶空进样,GC-MS分离鉴定,总离子流色谱的峰面积归一化定量分析白酒中酯类和醇类等香气成份,方法操作简单,定性可靠准确. 相似文献
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鸡蛋香气成分的顶空GC/MS分析 总被引:3,自引:0,他引:3
本文通过气相色谱/质谱联用仪(GC/MS),采用顶空进样方式,选择色谱柱温50℃,升温速率10℃/min升至200℃,质谱电子倍增器电压1153V,分析鸡蛋香气组成,共鉴定出31种成分,为鸡蛋香精调配提供数据支持。 相似文献
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顶空固相微萃取气相色谱质谱法测定曲药中的香味成分 总被引:8,自引:3,他引:5
采用顶空固相微萃取气相色谱一质谱法测定大曲中的香味成分。测定条件为:恒温水浴温度75℃,稳定时间4h,解吸时间2min。结果表明,该法可定性大曲中的68种挥发和半挥发性成分;用全扫描采集法,有利于收集到更广泛的非杂环类化合物及其他类物质;成品曲药中的很多微量香味成分如乙醇、己酸、己酸乙酯、乙酸、乙酸乙酯等与基础酒中的微量香味成分相似;大曲中的微量成分的含量远远高于其在基础酒中的含量;初步定性分析了大曲中的部分微量成分,主要是以杂环化合物为主的复合香味成分。 相似文献
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采用动态顶空制样(DHS)结合气相色谱-嗅闻-质谱联用技术(GC-O-MS)对牛肉香精的香气成分进行分析,并运用动态顶空稀释分析(DHDA)确定其关键香味化合物。2-甲基-3-呋喃硫醇、2-糠硫醇、壬醛、辛醛、3-甲硫基丙醛、4-羟基-2,5-二甲基-3(2H)-呋喃酮、反,反-2,4-癸二烯醛这7种对牛肉香气具有重要作用的化合物在牛肉香精中均被检测到。1-辛烯-3-酮(蘑菇味)、2-甲基-3-呋喃硫醇(肉香、维生素)和2-糠硫醇(烤香、肉香)、糠醛(甜香、烤地瓜香)这四种化合物是牛肉香精中最关键的香味化合物,其在牛肉香气的形成中也具有重要作用。 相似文献
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Volatile compounds from Pu-erh tea were extracted using a headspace-solid phase microextraction (HS-SPME), and analysed with a gas chromatography–mass spectrometry (GC–MS) and a gas chromatography olfactometry (GC–O). Results showed that a total of 66 major volatile compounds were identified by GC–MS analysis; among them, methoxy-phenolic compounds (33.58%), alcohols (23.01%) and hydrocarbons (11.62%) were the major chemical classes. It was found that 1,2,3-trimethoxybenzene (17.16%) was the most abundant aroma components, followed by α-terpineol (5.68%), 1,2-dimethoxybenzene (4.64%) and linalool oxide II (4.29%) in order. Twenty-nine odour active compounds were perceived by GC–O analysis. Further investigation showed that 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 4-ethyl-1,2-dimethoxy-benzene, β-ionone, β-linalool, linalool oxides, decanal, etc. were responsible for the special flavour in Pu-erh tea. It seems that the methoxy-phenolic compounds and alcohols play a vital role in the special flavour of Pu-erh tea. 相似文献
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The essential oils of six different yuzu cultivars, Kumon (KUM), Nagano (NAG), Yasu (YAS), Jimoto (JIM), Komatsu Sadao (KOS) and Komatsu Koichi (KOK), were extracted by cold-pressing method. A total of 69 compounds of the six samples were identified. Application of GC-olfactometry and aroma extraction dilution analysis technique in three-fold stepwise dilution of the neat oil for all samples indicated eight odourants with the highest flavour dilution (FD) values. Those were limonene, α-pinene, α- and β-phellandrene, myrcene, γ-terpinene, (E)-β-farnesene and linalool. ‘KOS’ was differentiated from the other oil samples by showing the highest number of components having yuzu-like odour notes and also from the PCA analysis of the FD-factor values. This is the first time the aroma characteristics of yuzu essential oils of specified cultivars were investigated. 相似文献
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ABSTRACT The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high-vacuum distillation techniques were used to isolate aroma compounds. Thirty-six odor-active compounds had high flavor dilution values. Static headspace gas chromatography/olfactometry (GC/O) analysis found that acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoaic, and ethyl hexanoate had low detection volumes, while high-vacuum distillation revealed that acetic, butanoic, hexanoic, octanoic, and decanoic acids, and ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional, and phenylacetaldehyde had high flavor dilution values. In addition, some pyrazines appear to be important to the aroma of this cheese. 相似文献
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葡萄酒中的香气成分复杂多样,大约有800多种香气物质。这些香气成分在结构上分属不同的化学门类:醇、酯、有机酸、挥发性酚、萜烯醇、内酯、芳香酮等,含量从每升几纳克(芳香酮)到几百毫克(一些醇类),具有不同的化学特性。因此,要定性定量分析葡萄酒中的香气成分非常困难。作者综述了葡萄酒香气成分气相色谱分析方法的最新研究进展,并展望了今后葡萄酒香气成分的研究方向。 相似文献
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为研究GC/MS指纹图谱在烤烟产区识别中的应用,实验采用同时蒸馏萃取烤烟中香气物质,GC/MS检测,构建了湖南、广西、贵州3个产区烤烟的致香物质标准指纹图谱。随机选取这3个产区及广东、河南的部分烤烟样品对建立的标准指纹图谱进行验证。结果表明,验证样品与其所属产区的标准指纹图谱相似度较高,而与其他产区标准指纹图谱的相似度较低,从而能准确的识别其所属产区。将几个产区烤烟样品的指纹图谱进行系统聚类分析,不同产区的烤烟能够很好的聚合到一类,表明构建的指纹图谱能够反映不同产区烤烟的风格特色,进一步验证了利用GC/MS指纹图谱结合系统聚类法对样品进行产区识别及风格特色定位的可行性。 相似文献
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In recent years, intensive studies have been carried out regarding the sensory activity of the individual components of the odours of various alcoholic beverages and the dependence between the odour and the chemical composition of the volatile fraction of these products, using gas chromatography with olfactometric detection (GC–O). GC–O is a technique based on sensory evaluation of the eluate from the chromatographic column. Quantitative and qualitative odour evaluation is possible thanks to the presence of a specially constructed attachment, a so-called olfactometric port. 相似文献