| 金门高粱酒的风味及挥发性成分分析 |
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| 引用本文： | 张婷,倪辉,李婷,张良桢,黄高凌,李清彪. 金门高粱酒的风味及挥发性成分分析[J]. 现代食品科技, 2018, 34(7): 258-265 |
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| 作者姓名： | 张婷 倪辉 李婷 张良桢 黄高凌 李清彪 |
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| 作者单位： | 集美大学食品与生物工程学院;福建省食品微生物与酶工程重点实验室;厦门市食品生物工程技术研究中心 |
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| 基金项目： | 福建省自然基金项目（2017J01581） |
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| 摘 要： | 金门高粱酒是台湾省金门县生产的一种清香型白酒,金门岛的独特海岛气候可能对酒的香气质量产生影响,但目前尚未开展深入研究。为了分析金门高粱酒的香味特征,运用感官检验、顶空固相微萃取结合气相色谱-质谱联用(GC-MS)技术对金门高粱酒挥发性成分进行分析。感官评价分析出该酒的主要风味轮廓为醇香和果香。GC-MS分析金门高粱酒共鉴定出42种挥发性成分,包括酯类21种,醇类6种,醛酮类6种,烷烃类5种和其他类化合物4种,其中酯类物质主要是乙酸乙酯(2769.00μg/m L)、己酸乙酯(1674.90μg/m L)、辛酸乙酯(1353.30μg/m L)、癸酸乙酯(621.00μg/m L);醇类物质主要是3-甲基丁醇(301.80μg/m L)和2-甲基丁醇(82.80μg/m L);醛酮类物质主要是糠醛(114.00μg/m L)、壬醛(34.50μg/m L)和2-壬酮(17.70μg/m L),该实验为深入研究金门高粱酒及其他清香型白酒的风味提供了数据参考。
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| 关 键 词： | 金门高粱酒；顶空固相微萃取；气相色谱-质谱串联技术(GC-MS)；挥发性化合物；感官评价 |
| 收稿时间： | 2018-02-06 |
Analysis of the Aroma and Volatile Compounds in Kinmen Sorghum Liquor |
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| ZHANG Ting,NI Hui,LI Ting,ZHANG Liang-zhen,HUANG Gao-ling and LI Qing-biao. Analysis of the Aroma and Volatile Compounds in Kinmen Sorghum Liquor[J]. Modern Food Science & Technology, 2018, 34(7): 258-265 |
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| Authors: | ZHANG Ting NI Hui LI Ting ZHANG Liang-zhen HUANG Gao-ling LI Qing-biao |
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| Affiliation: | (1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China),(1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China) (2.Key Laboratory of food microbiology and enzyme engineering technology of Fujian province, Xiamen, Fujian 361021, China) ( 3.Research center of food biotechnology of Xiamen city, Xiamen, Fujian 361021, China),(1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China),(1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China),(1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China) (2.Key Laboratory of food microbiology and enzyme engineering technology of Fujian province, Xiamen, Fujian 361021, China) ( 3.Research center of food biotechnology of Xiamen city, Xiamen, Fujian 361021, China) and (1.College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China) (2.Key Laboratory of food microbiology and enzyme engineering technology of Fujian province, Xiamen, Fujian 361021, China) ( 3.Research center of food biotechnology of Xiamen city, Xiamen, Fujian 361021, China) |
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| Abstract: | |
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| Keywords: | Kinmen sorghum liquor headspace solid phase micro-extraction(HS-SPME) gas chromatography-mass spectrometry (GC-MS) volatile compounds sensory evaluation |
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