即墨黄酒煮糜工艺对挥发性物质的影响

采用溶剂辅助风味蒸发(solvent assisted flavor evaporation,SAFE)和顶空固相微萃取法(headspace solid-phase microextraction arrow,HS-SPME-ARROW)结合全二维气相色谱-飞行时间质谱技术(comprehensive two dimensional gas chromatography-time of flight mass spectrometry,GC×GC-TOFMS)对即墨黄酒煮糜前后样品的挥发性化合物进行鉴定与分析。采用2种前处理方法分别在煮糜前后的样品中鉴定出86和403种挥发性组分。煮糜前样品的挥发性化合物以醛类、酮类、醇类和酯类化合物为主,分别检测到37、20、14种;而煮糜后的样品以含氮化合物、醛类、酮类、呋喃类以及吡喃类物质为主,分别检测到77、66、53种。经过煮糜工艺后具有焦香、烘烤香的含氮化合物、呋喃类、吡喃类物质的数量大幅增加,这些物质可能对即墨黄酒的焦香有重要贡献。该研究通过探讨了煮糜工艺对挥发性化合物的影响,为进一步研究即墨黄酒的风味特征提供了理论依据。

Effect of millet boiling process on volatile compounds in Jimo Huangjiu

Millet boiling is one of the most important technological process in Jimo Huangjiu(Chinese rice wine).Solvent assisted flavor evaporation(SAFE)and headspace solid-phase microextraction Arrow(HS-SPME-ARROW)combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry(GC×GC-TOFMS)were used to identify the volatile compounds of Jimo Huangjiu before and after millet boiling.The results showed that 86 and 403 volatile components were identified by two pretreatment methods in two samples,respectively.The main volatile compounds in the sample before millet boiling were aldehydes,ketones,alcohols,and esters,37,20,and 14 species were detected respectively.While main volatile compounds of sample after millet boiling were nitrogen-containing compounds,aldehydes,ketones,furan,and pyran compounds,77,66,and 53 species were detected respectively.The number of nitrogen-containing compounds,furan and pyran compounds with burnt and roasted flavor increased significantly after millet boiling process,these compounds may contribute to the burnt aroma of Jimo Huangjiu.In this research,the influence of millet boiling process on volatile compounds was explored,which lays a foundation for further exploration of the flavor characteristics of Jimo Huangjiu.