兼香型年份酒中香味物质的分析

通过单因素试验优化顶空固相微萃取（HS-SPME）条件，并结合气相色谱-质谱（GC-MS）技术研究兼香型年份酒中香味物质成分含量及差异。结果表明，最佳HS-SPME萃取条件为酒样酒精度14%vol，萃取温度40 ℃，萃取时间30 min，解吸时间5 min。GC-MS法共鉴定出67种挥发性风味物质，包括50种酯类，3种醇类，5种酸类，1种芳香族化合物，1种含硫化合物，2种呋喃类，3种酮类和2种醛类。酯类、醇类、酸类和呋喃类总含量随贮藏年份增长呈现上升趋势，醛类和酮类总含量变化规律不明显。经香气活度值（OAV）分析，确定出22种（OAV＞1）成分对白酒香味有贡献，其中有9种（OAV＞10）为重要香气成分，酯类为白酒香气的主要贡献物质。

Analysis of aroma components of strong-sauce-flavor aged Baijiu

Based on single factor experiments, the HS-SPME condition was optimized, and the aroma components and the changes of concentration among strong-sauce-flavor Baijiu (Chinses liquor) were detected with GC-MS. Results showed that the optimal extraction conditions for HS-SPME were as follows: alcohol content 14%vol, extraction temperature 40 ℃, time 30 min, and desorption time 5 min. There were 67 volatile components detected by GC-MS, including 50 esters, 3 alcohols, 5 acids, 1 aromatic compound, 1 sulfur compound, 2 furans, 3 ketones and 2 aldehydes. Among them, the total concentration of esters, alcohols, acids and furans increased, and the changes of aldehydes and ketones were not obvious. According to the odor activity values (OAVs) analysis, 22 compounds (OAV＞1) were contributed to the flavor of Baijiu, and among them, 9 compounds (OAV＞10) were important aroma components. Among them, esters were the main contributors to Baijiu aroma.