利用GC-MS分析妙府老酒中的低级醇酯

采用乙醚萃取妙府老酒中的低级醇酯类物质,运用GC-MS(气质联用仪)初步鉴定出12种物质,分析结果表明:妙府老酒中的低级醇酯类物质主要有乙醇、丙醇、β-苯乙醇、2-甲基丙醇、丁醇、2-甲基丁醇、3-甲基丁醇、戊醇、2,3-丁二醇、乳酸乙酯、2-己烯酸乙酯和乙酸乙酯。该方法为妙府老酒中低级醇酯的构成提供了定性参考。     

Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine

SUMMARY— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n-propanol, isobutanol, 2-methylbutanol, 3-methyl butanol, n-hexanol, levo-2,3-butanediol, and 2-phenethanol. Present in smaller amounts were: 3-methylpentanol, 4-methyl-pentanol, meso-2,3-butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n-caproate, ethyl n-caprylate, n-hexyl acetate, 1,3-propanediol monoacetate, and 2-phenethyl acetate. Present in smaller amounts were: n-propyl acetate, isobutyl acetate, 2-methylbutyl acetate, levo-2,3-butanediol monoacetate, ethyl lactate, ethyl 3-hy-droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n-caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y-butyrolactone, N-ethylacetamide, diethyl acetal, and acetaldehyde.     

The metabolism of alcohols by apple fruit tissue

The interconversion of short-chain aliphatic alcohols, aldehydes and esters by apple fruit has been studied by gas-liquid chromatographic analysis of the products when substrates (mainly alcohols) were supplied as vapours to fruit slices at 20°C, and to whole fruit during storage at 3°C. In preliminary experiments with fruit from various sources after different periods of storage, cortical tissue slices formed corresponding aldehydes and acetate esters from alcohols; esterification was more rapid with higher alcohols. Esterification by peel tissue slices was more rapid initially but quickly declined. Metabolism was further investigated with a batch of apples during storage under different conditions. Both cortex and peel tissue were capable of acetylating butanol and 2-methyl propanol at all stages of maturity, from the pre-climacteric state at normal harvest time, when endogenous ester levels were low, through 58 days ripening at 12°C. The tissues showed constant hydrolytic activity towards butyl acetate throughout this period. Whole apples in air and 2% O₂ at 3°C took up ethanol but formed little ethyl acetate and retained very little free ethanol. In both atmospheres whole apples metabolised approximately 40% of added hexanol to hexyl acetate and up to 8% to hexanal. The low levels of esters in apples from low oxygen atmospheres (and the absence of esters in unripe apples) are, therefore, a consequence of low rates of alcohol synthesis.     

Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties

The purpose of this investigation was to determinate effects of distillation cuts on the distributions of higher alcohols (1‐propanol, 2‐methyl‐1‐propanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, 1‐butanol, 2‐butanol, 1‐hexanol and 1‐pentanol) and esters (ethyl acetate, isopentyl acetate + ethyl lactate, isobutyl acetate, ethyl propionate and ethyl butyrate) in plum brandy. The volatiles were determined by gas chromatography–flame ionization detection. The three most popular plum varieties used in plum brandy (Sljivovica) production, Stanley, Pozegaca and Bilska rana (Buhler), were distilled using a traditional distilling pot and fraction distillation. Three distillation cuts were considered. After separating the head fraction, in the amount of 1.7% of the distilling pot volume, heart fractions were cut at 40, 45 and 50% (v/v) ethanol and tail fractions, analogous to the heart fraction, were collected up to 10% (v/v) ethanol. The ratio of the content of 2‐methyl‐1‐propanol and 3‐methyl‐1‐butanol was 1:1 in the plum brandy produced from Stanley and Pozegaca and the ratio was 2:1 in the plum brandy produced from Bilska rana. This ratio can be used as a ‘mark’ of variety recognition in plum brandy production. The main differences in the heart fraction were accounted for by the content of the higher alcohols and esters for the distilling cut at 40 and 50% (v/v) ethanol. Copyright © 2013 The Institute of Brewing & Distilling.     

浓香型白酒蒸馏过程中挥发性风味物质的变化规律

建立直接进样结合气相色谱-质谱法(Gas Chromatography-Mass Spectrometry,GC-MS),分别对100年、300年窖龄窖池的酒醅在蒸馏过程中挥发性物质变化规律进行研究,准确定性浓香型白酒中70种典型挥发性化合物,包括酯类39种,醇类14种,酸类6种、烷烃类3种,醛酮类5种,其他3种;其中46种化合物属于两个不同窖龄窖池酿造白酒中的共有成分。同时,在蒸馏过程中,丙二醇、2,3-丁二醇、乙酸、苯乙酸乙酯、十四酸乙酯、棕榈酸乙酯、油酸乙酯和亚油酸乙酯均呈上升的趋势;辛酸乙酯、丁酸己酯、己酸丁酯、庚酸乙酯、乙酸己酯、丁酸丁酯、戊酸乙酯、乙酸异戊酯、正丁醇、戊醇、2-甲基丁醇呈下降的趋势;己酸、丁酸、己醇、辛醇均增加。本研究初步阐释了不同窖龄馏分酒中风味物质的含量差异,发掘了不同馏分酒蒸馏过程中风味物质含量与流酒时间之间的关系,为酒企科学蒸馏、质量摘酒和分级贮存提供了科学数据。     

The effect of inoculum level on the formation of higher alcohols,fatty acids and esters in the malt whisky fermentation

The levels of higher alcohols, fatty acids and esters formed in a small-scale whisky fermentation which had been inoculated with different amounts of yeast was investigated. The total level of higher alcohols increased with increasing inoculum levels. However, the relative levels of propanol, isobutanol, amyl alcohols and 2-phenyl ethanol were unaffected. The levels of octanoic, decanoic and dodecanoic acids and their ethyl esters were depressed at inoculum levels above 2 × 10⁷ cells ml^?1. Varying the inoculum levels did not have a consistent effect on the acetate esters of the higher alcohols. However, the highest values were obtained at inoculum levels 4 × 10⁷ cells ml^?1.     

Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

The formation of volatile compounds in fresh cheese by 10 Enterobacteriaceae strains of dairy origin (4 Hafnia alvei, 2 Serratia liquefaciens, 1 Enterobacter cloacae, 1 Enterobacter sakazakii, and 2 Escherichia coli strains) was investigated. Small cheeses were made from pasteurized cow's milk separately inoculated with 1-3 x 10(3) CFU/ml of each of the Enterobacteriaceae strains, with glucono-8-lactone added to achieve a pH value of 5.2 in the curds. All strains reached counts close to 10(8) CFU/g in 1-day-old cheeses and survived well from day 1 to day 8. Cheeses were analyzed for volatile compounds by gas chromatography-mass spectroscopy, after extraction by dynamic headspace using a purge and trap apparatus. Sixty-one volatile compounds were determined in cheeses, 31 of which were further investigated. Significant increases of aldehydes, sulfur compounds, and aromatic compounds were recorded from 2-h curd to 1-day-old cheese, and of ketones, alcohols, and acids from 2-h curd to 8-day-old cheese. Acetaldehyde, 2-methyl propanal, and 3-methyl butanal predominated among aldehydes; 2,3-butanedione, 2,3-pentanedione, and 3-hydroxy 2-butanone among ketones; ethanol, 2-methyl propanol, and 3-methyl butanol among alcohols; and ethyl acetate among esters. Hierarchical cluster analysis of strains using the data of 31 volatile compounds separated clearly the strain of E. sakazakii, which produced high amounts of volatile compounds, from the other Enterobacteriaceae strains.     

WORT COMPOSITION AND BEER FLAVOUR. II. THE INFLUENCE OF DIFFERENT CARBOHYDRATES ON THE FORMATION OF SOME FLAVOUR COMPONENTS DURING FERMENTATION

Wort, to which was added various amounts of solutions of glucose, fructose, sucrose or maltose, was fermented, and in the resulting beers the concentrations of the following flavour components were determined by gas chromatography: ethyl acetate, isobutyl acetate, iso-amyl acetate, 2-phenyl ethyl acetate, ethyl caproate, ethyl caprylate, n-propanol, isobutanol, amyl alcohols, 2-phenyl ethanol, caprylic acid and capric acid. The concentrations of these compounds were affected in different ways by the various amounts of sugar added, and some differences were observed etween the different carbohydrates.     

Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin

Volatile compounds produced in cheese by five Pseudomonas fragi strains isolated from 1-day-old raw milk cheeses were investigated. Each strain was representative of a different biochemical group of isolates of identical phenotypic characteristics, according to identification with API 20 NE strips. The five strains were ascribed to the species P. fragi after 16S rRNA sequencing because of their high degree of coincidence with P. fragi ATCC 4973. In each of two experiments, carried out on different days, five cheeses were made at laboratory scale from pasteurized milk separately inoculated with approximately 10(5) CFU/ml of each P. fragi strain. After 12 days at 10 degrees C, mean counts of P. fragi strains were close to 10(10) CFU/g in the outer part of cheeses and close to 10(8) CFU/g in the inner part. A total of 131 volatile compounds, 49 of which were further characterized, were identified in cheeses by gas chromatography-mass spectrometry after extraction with a purge and trap apparatus. Abundances of compounds were generally higher in the outer part of cheeses. Production of volatile compounds was clearly strain dependent. Only two strains produced ethyl esters, and three produced nonethyl esters. Ethyl acetate, ethyl butyrate, ethyl caproate, methyl acetate, isopropyl acetate, and propyl tiglate were the major esters, and ethanol, 2-propanol, and 3-methyl butanol were the major alcohols. Undecene was the major hydrocarbon, dimethyl sulfide and methyl thiocyanate the major sulfur compounds, and 2-pentanone the major ketone. Two aromatic compounds, styrene and o-dichlorobenzene, were present in all cheeses.     

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

The effects of volatile compounds produced during coffee processing by Pichia anomala, P. kluyveri and Hanseniaspora uvarum on growth of Aspergillus ochraceus and production of ochratoxin A (OTA) were studied. On malt extract agar (MEA) and on coffee agar (CA), exposure of A. ochraceus to the gaseous phase of malt yeast glucose peptone (MYGP) plates inoculated with P. anomala, P. kluyveri and H. uvarum inhibited fungal growth, with the two Pichia spp. showing the strongest effect. The main esters and alcohols produced by the three yeasts were ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate and isoamyl alcohol. The individual esters and alcohols were found to affect fungal growth. The most effective compound in inhibiting fungal growth was 2-phenyl ethyl acetate; which at 48 microg/l headspace completely inhibited growth of A. ochraceus. Exposure of A. ochraceus to the gaseous phase of MYGP plates inoculated with P. anomala, P. kluyveri and H. uvarum prevented production of OTA. On CA medium, only the headspace of P. anomala and P. kluyveri prevented OTA production. Furthermore, when A. ochraceus was exposed to the headspace of the individual volatile compounds, 2-phenyl ethyl acetate was the most effective in preventing OTA production. Prevention of OTA seems to be due to reduction of fungal biomass.     

Behaviour of some volatile compounds during distillation of fermented marc exposed to the smoking process

Fermented marc was exposed to a controlled smoking process for 120, 240 and 460 min before distillation. To improve insight into the behaviour of ethanol and the partitioning of some volatile compounds, each distillate was collected in fractions (ethanol content from 24 to 59% vol) and analysed for the higher alcohols (2‐butanol, n‐butanol, n‐propanol, isoamyl alcohols, n‐hexanol) ethyl esters (ethyl acetate, ethyl lactate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl myristate and ethyl laurate) and volatile phenols (guaiacol, methyl guaiacol, ethyl guaiacol, propyl guaiacol, eugenol and isoeugenol). The results obtained showed that the behaviour of ethanol was not regular and the alcohol strength was lower when the smoking process was applied to fermented marc. The volatile phenols highlighted a distillation behaviour characterised by an increase in concentration at the end of the distillation process when ethanol decreased. Long time exposure of the marc to the smoking process resulted in higher reduction of ethanol, higher alcohols and ethyl esters. Instead, the volatile phenols increased with the duration of the smoking process.     

不同柑橘品种对柑橘果酒香气成分的影响

采用顶空固相微萃取-气质联用技术对由脐橙、锦橙、椪柑和蜜柑所酿造的柑橘果酒的香气成分进行分析。结果表明,在4种柑橘果酒中共分离鉴定出43种香气化合物,其中包含酯类、醇类、酸类、醛类、酮类、烃类等,主要的香气贡献成分是酯类化合物,相对含量在58%~68%之间。柑橘果酒主体香气成分有乙酸乙酯、乙酸异戊酯、3-苯丙酸乙酯、乳酸乙酯、己酸乙酯、庚酸乙酯、壬酸乙酯、癸酸异戊酯、癸酸乙酯、月桂酸乙酯、苯甲酸乙酯、异戊醇、苯乙醇、2-乙基己醇、辛酸、月桂酸、2-氨基苯乙酸、苯乙醛、4-苯基丁醛、苯乙烯等,这些成分是决定柑橘果酒酒香和果香的重要组分。而锦橙果酒中这类化合物含量最高,且其感官评分也最高。因此,川南地区宜选锦橙用于柑橘果酒的制作。     

顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分

采用顶空固相微萃取技术提取3种不同地方传统甜面酱中的香气成分,再经气质联用进行分析鉴定。甜面酱样品的分析结果表明,酯类在其挥发性风味物质中相对含量最高,其中又以十四烷酸乙酯、棕榈酸乙酯、亚油酸乙酯、油酸乙酯为主。同时还含有2-甲基正丁醛、苯乙醇、棕榈酸、肉豆蔻酸、5-（1,5-二甲基-4-已烯基）-2-甲基-1,3-环己二烯、5-甲基-2-苯基-2-己烯醛等醛、醇、酸、烯类物质。     

基于SPME-GC-MS法比较新疆哈萨克族不同居住区奶酪风味差异

采用顶空固相微萃取-气相色谱-质谱联用技术,对采集自新疆哈萨克族不同居住地区20?种奶酪样品中挥发性风味组分进行研究。结果表明：20?种奶酪样品中共检测出52?种主要挥发性化合物,其中主要特征风味包括酸类（乙酸、丁酸、庚酸、辛酸）、醇类（乙醇、苯乙醇、3-甲基丁醇）、酯类（乙酸乙酯、己酸乙酯、辛酸乙酯、丁二酸二甲酯）、酮类（2-壬酮、2-庚酮、乙偶姻）、醛类（正己醛、庚醛、壬醛）等。主成分分析显示不同地区奶酪的挥发性风味组分差别较大,和地区相吻合,其中伊犁地区和哈密地区奶酪风味物质差异显著,得到明显区分。阿勒泰和塔城地区奶酪风味成分相似度较高,归为一类。伊犁地区样品主要风味物质乙酸、乙酸乙酯、3-甲基-1-丁醇乙酸酯、己酸乙酯、2-甲基丁酸乙酯、3-羟基-2-丁酮、2-丁醇、2-羟基丙酸乙酯和2-甲基丙醇含量较高,区别于其他地区样品。哈密地区样品中,巴里坤（H1）风味物质良好,明显区别于同地区其他样品,其中醛类（己醛、2-庚醛、壬醛、苯甲醛）、酯类物质（丙酸乙酯、乙酸丁酯、丙酸丁酯、2-丙烯酸丁酯、丁酸丁酯）和2-壬酮含量较高。     

Effect of (−)- and (+)-methyl jasmonate on the bioformation of aroma-active esters in strawberry fruits

The effect of (−)- and (+)-methyl jasmonate on the bioformation of selected volatile esters in strawberry was evaluated. To that end, post-harvest treatments of strawberry fruits with (−)- and (+)-methyl jasmonate vapors were accomplished. The selected esters were ethyl 2-methyl butanoate, isoamyl acetate, ethyl hexanoate and hexyl acetate. The results obtained were compared with those provided by the treatment of strawberries with the commercial racemic mixture, i.e., (−/+)-methyl jasmonate. In addition, untreated samples were analyzed to be used as a control. Although the target esters were differently affected by the three treatments depending on the ester considered, a general trend could be observed. The levels of ethyl 2-methyl butanoate and isoamyl acetate decreased significantly with respect to the control sample with both (−)-methyl jasmonate and (+)-methyl jasmonate treatments. However, the variation in the concentrations of ethyl hexanoate and hexyl acetate depended on whether the (−)- or the (+)-enantiomer of methyl jasmonate was used in the treatment. These results reflect different activity of both methyl jasmonate enantiomers on the enzymes regulating strawberry ester biosynthesis. The application of methyl jasmonate enantiomers is here proposed as a possible mean to minimize strawberry aroma alterations and/or losses during post-harvest and storage.     

Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China

ABSTRACT:  The aromatic composition and key odorants of young red wines produced from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines were compared and the reasons for the difference in their aromatic compounds were discussed. Forty-three odorants were detected in Cabernet Sauvignon and Cabernet Franc wines compared to 50 in Cabernet Gernischet wine. Quantitatively, acids formed the most abundant group in the aromatic components of the 3 wines, followed by alcohols and esters. Compared to Cabernet Sauvignon and Cabernet Franc wines, the profiles of alcohols and esters for Cabernet Gernischet wine were more diverse. Monoterpenes, namely, 4-terpinenol, citronellol, and nerol, were found solely in Cabernet Gernischet wine. Only 10 compounds, namely, ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, β-damascenone, ethyl decanoate, isoamyl alcohol, acetic acid, octanoic acid, and phenylethyl acetate, were always present in the 3 wines at concentrations higher than their threshold values. However, ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 97%, 98.9%, and 99% of the global aroma of Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet wines, respectively. This result showed that the aroma indistinguishableness of the 3 wines was mainly due to the dominance of the fruity notes exerted by the ethyl esters and, to a lesser extent, to the contribution of varietal aromatic compounds to the global aroma of the wines.     

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

ABSTRACT:  A headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS) was applied for the qualitative or semiquantitative characterization of brandy volatiles. SPME variables (SPME fiber, extraction temperature and time, and ethanol concentration) were optimized. A total of 144 compounds were from the brandies' volatiles, tentatively identified or identified by comparing mass spectra and retention indices of the standards or from literature. Of these, 57 are common to 11 brandies. They were mainly represented by esters and alcohols, such as 2-methyl propanol, 3-methyl butanol, 1-hexanol, ethyl octanoate, and ethyl decanoate, which were quantitatively determined. Chromatographic peaks were integrated using selective ion method (SIM) and the semiquantitative data analyzed using principal component analysis (PCA) and cluster analysis (CA) to study relationships between volatile composition and brandy. Eleven brandies were differentiated into 3 groups: 1 for Hennessy VSOP and XO samples, 1 for Changyu PEGASE VSOP and XO-1, 2, 3 samples, and the other for Changyu PEGASE brandy and VO, Taro brandy, Baiyang River brandy, and Wealth XO samples. The classification of groups is consistent with the brandy samples by variety and grade.     

氯化铵对苹果白兰地挥发性香气成分的影响

采用顶空固相微萃取-气相色谱-质谱联用技术分析添加氯化铵及无添加对照发酵苹果白兰地酒中的香气成分.经分析鉴定：在苹果白兰地的挥发性物质中,酯类和醇类相对含量较高,构成了苹果白兰地的主要香气成分;苹果白兰地发酵中添加氯化铵有助于提高主要酯类物质的相对含量,其中相对含量较高的香气物质为：乙酸乙酯、3-甲基-乙酸-1-丁酯、乙酸己酯、己酸乙酯、辛酸乙酯、癸酸乙酯、3-甲基-1-丁醇和乙醇等.     

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine — Guyue Longshan Rice Wine

The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW samples, 93 different flavor compounds were detected and identified including 16 alcohols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic acids, 19 amino acids and 11 fatty acids. Statistical analysis by principal component analysis (PCA) indicated that seventeen flavor compounds in Guyue Longshan rice wine made a large contribution to its special flavor. These compounds were benzaldehyde, acetaldehyde, ethyl 2‐hydroxy‐4‐methylvalerate, ethyl butyrate, phenyl ethyl isobutyrate, ethyl benzoate, ethyl phenyl‐acetate, methyl dodecanoate, methyl oleate, ethyl dedecanoate, 1‐butanol, 3‐ethoxyl‐1‐propanol, 1‐enanthol, dodecanol, lactic acid, fumaric acid and lauric acid.     

香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定

采用固相微萃取-气相色谱-质谱对市售3种梨酒香气物质进行分离鉴定,共检出43种挥发性成分,其中醇类16种、酯类15种、醛类4种、酮类2种、酚类1种、酸类3种和其他化合物2种。结合香气活度值(odor activity value,OAV)和偏最小二乘回归(partial least squares regression,PLSR)确定梨酒特征香气物质并推断其对梨酒香气的贡献程度。OAV结果表明:梨酒特征香气物质主要为异丁醇、1-辛醇、1-壬醇、苯乙醇、丁酸乙酯、3-甲基丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、β-大马士酮、丁香酚。建立6个感官属性(发酵香、酸香、果香、花香、甜香、清香)与43种香气物质的PLSR模型表明,苯甲醇、正丁醇、丁二酸二乙酯的OAV小于1,但对梨酒的香气有贡献,经OAV确定的梨酒特征香气物质与发酵香和甜香属性具有很好的相关性,而在清香、酸香、果香和花香上的相关性不明显。