| HS-SPME-GC-MS结合感官评价分析丹凤佳酿白酒的挥发性风味成分 |
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| 引用本文： | 蒋青香,张婷,倪辉,李利君,杨远帆,黄高凌. HS-SPME-GC-MS结合感官评价分析丹凤佳酿白酒的挥发性风味成分[J]. 中国酿造, 2020, 39(3): 156. DOI: 10.11882/j.issn.0254-5071.2020.03.031 |
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| 作者姓名： | 蒋青香 张婷 倪辉 李利君 杨远帆 黄高凌 |
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| 作者单位： | （1.集美大学 食品与生物工程学院，福建 厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建 厦门 361021； 3.厦门市食品生物工程技术研究中心，福建 厦门 361021） |
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| 基金项目： | 国家自然科学基金（U1805235） |
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| 摘 要： | 为了解丹凤佳酿白酒的香气特征，利用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）仪对该酒的挥发性成分进行分析，并结合感官检验分析该酒的主要香气轮廓。结果表明，从丹凤佳酿白酒中共鉴定出45种挥发性成分，包括酯类32种、醇类6种、醛酮类5种、酸类1种和其他类挥发性成分1种，其相对含量分别为94.51%、2.40%、1.77%、1.25%和0.07%，其中酯类、醇类和醛酮类为主要挥发性风味成分，醇香和果香是丹凤佳酿白酒的主要香气特征。该结果对研究特色浓香型白酒香气特点以及改良白酒的酿造工艺提供了数据参考。
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| 关 键 词： | 丹凤佳酿白酒 挥发性成分 顶空固相微萃取 气相色谱-质谱 感官评价 |
Analysis of volatile aroma compounds in Danfeng Jianiang Baijiu by HS-SPME-GC-MS combined with sensory evaluation |
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| JIANG Qingxiang,ZHANG Ting,NI Hui,LI Lijun,YANG Yuanfan,HUANG Gaoling. Analysis of volatile aroma compounds in Danfeng Jianiang Baijiu by HS-SPME-GC-MS combined with sensory evaluation[J]. China Brewing, 2020, 39(3): 156. DOI: 10.11882/j.issn.0254-5071.2020.03.031 |
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| Authors: | JIANG Qingxiang ZHANG Ting NI Hui LI Lijun YANG Yuanfan HUANG Gaoling |
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| Affiliation: | (1.College of Food and Biology Engineering, Jimei University, Xiamen 361021, China; 2.Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; 3.Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China) |
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| Abstract: | In order to analyze the aroma characteristics of Danfeng Jianiang Baijiu (Chinese liquor), the volatile compounds of the Baijiu were analyzed by HS-SPME combined with GC-MS, and the main aroma profile of the Baijiu was analyzed in combination with sensory evaluation. The results showed that a total of 45 volatile compounds were identified by GC-MS from Danfeng Jianiang Baijiu, including 32 esters, 6 alcohols, 5 aldoketones, 1 acid and 1 other volatile compound, and the relative contents were 94.51%, 2.40%, 1.77%, 1.25% and 0.07%, respectively. The esters, alcohols and ketones were the main volatile components, and the alcoholic and fruity aroma characteristics were the main aroma of Danfeng Jianiang Baijiu. This experiment provided a data reference for the study of aroma characteristics of strong-flavor Baijiu and the improvement of Baijiu brewing technology. |
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| Keywords: | Danfeng Jianiang Baijiu volatile compound headspace solid phase microextraction GC-MS sensory evaluation |
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