HS-SPME-GC-MS结合感官评价分析金种子馥合香白酒的风味成分

为明确金种子馥合香白酒的特征性风味成分及其呈香贡献、感官特征等,为馥合香白酒的质量分级、储存与勾调等提供参考依据。采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和GC-MS分析等方法,结合香气活性值(odor activity value,OAV)分析与感官评价,对馥合香原酒特征性风味成分进行剖析,并比较不同质量等级馥合香原酒的风味差异。结果表明,特级酒中检测到酯类42种、醇类7种、酸类5种、醛类2种、呋喃类1种、含硫化合物1种、烷烃类2种;优级酒中检测到酯类33种、醇类7种、酸类4种、醛类2种、呋喃类2种。OAV分析表明,特级酒与优级酒中至少含有18种物质的OAV≥1,对馥合香白酒的香气有主要贡献;感官评价表明,特级酒与优级酒在"酯香、焦香、窖香"等方面均表现突出。棕榈酸乙酯的相对含量较高是馥合香白酒区别于其他白酒的重要特征,二甲基三硫、糠醛、3-糠醛、3-呋喃甲醇、苯乙醇等特殊风味物质对酒体呈"馥香"特征具有重要作用。

Analysis of flavor components in Jinzhongzi Fuhe-flavor Baijiu by HS-SPME-GC-MS combined with sensory evaluation

To provide a reference for quality classification,storage and blending of Fuhe-flavor Baijiu,headspace solid phase microextraction(HS-SPME)and GC-MS were used.The results showed that 42 esters,seven alcohols,five acids,two aldehydes,one furan,one sulfur compound and two alkanes were detected in special quality Baijiu(JF1);33 esters,seven alcohols,four acids,two aldehydes and two furans were detected in fine quality Baijiu(JF2).Both JF1 and JF2 contained at least 18 substances with OAV≥1,which contributed to the aroma of Fuhe-flavor Baijiu.The sensory evaluation showed that JF1 and JF2were outstanding in the aspects of ester,burnt and cellar fragrance.Relative higher content of ethyl palmitate was the important characteristics distinguished Fuhe-flavor Baijiu from Baijiu with other flavors.Dimethyl trisulfide,furfural,3-furfural,3-furanmethanol,phenyl ethanol and other special flavor substances played an important role in the aroma characteristics of Fuhe-flavor Baijiu.