| GC-O-MS法对比脐橙果酒和脐橙蒸馏白酒的香气活性成分 |
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| 引用本文： | 胡丽香,王丽金,宋焕禄,陈岳林,金永春,张秉海.GC-O-MS法对比脐橙果酒和脐橙蒸馏白酒的香气活性成分[J].酿酒科技,2019(3):115-121. |
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| 作者姓名： | 胡丽香 王丽金 宋焕禄 陈岳林 金永春 张秉海 |
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| 作者单位： | 北京工商大学北京食品营养与人类健康高精尖创新中心;瑞金客佳红酿造股份有限公司 |
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| 摘 要： | 采用顶空固相微萃取法(Headspace-solid phase microextraction,HS-SPME)分别提取脐橙发酵后经过滤得到的果酒和蒸馏后得到的白酒的香气成分,结合香气成分稀释分析(Aroma extract dilution analysis,AEDA),经气相色谱-嗅闻-质谱(Gas chromatography-olfactometry-mass spectrometry,GC-OMS)对脐橙果酒和白酒中的香气成分进行分析。结果表明,脐橙果酒和白酒中共含有33种香气化合物;AEDA结果显示,果酒中有10种主要香气活性成分,脐橙白酒中有4种主要香气活性成分,其中对脐橙果酒和白酒的香气影响最大的化合物均为具有坚果香味的己硫醇。本研究结果可为脐橙酿酒工艺的进一步改进提供参考。
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| 关 键 词： | 脐橙果酒 脐橙白酒 气相色谱-嗅闻-质谱 香气提取物稀释分析 香气成分 |
Comparison of Active Aroma Components in Navel Orange Wine and in Navel Orange Liquor by GC-O-MS |
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| HU Lixiang,WANG Lijin,SONG Huanlu,CHEN Yuelin,JIN Yongchun,ZHANG Binghai.Comparison of Active Aroma Components in Navel Orange Wine and in Navel Orange Liquor by GC-O-MS[J].Liquor-making Science & Technology,2019(3):115-121. |
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| Authors: | HU Lixiang WANG Lijin SONG Huanlu CHEN Yuelin JIN Yongchun ZHANG Binghai |
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| Affiliation: | (Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology & Business University,Beijing 100048;Kejiahong Brewing Co.Ltd.,Ruijin,Jiangxi 342500,China) |
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| Abstract: | HU Lixiang;WANG Lijin;SONG Huanlu;CHEN Yuelin;JIN Yongchun;ZHANG Binghai(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology & Business University,Beijing 100048;Kejiahong Brewing Co.Ltd.,Ruijin,Jiangxi 342500,China) |
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| Keywords: | navel orange wine navel orange liquor GC-O-MS AEDA aroma components |
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