基于GC-MS的贵人香葡萄酒与蒸馏酒香气成分分析

采用搅拌棒吸附萃取-气相色谱-质谱联用法研究了贵人香葡萄酒和蒸馏酒的香气成分。结果表明，贵人香蒸馏酒中检测到55种香气成分，比贵人香葡萄酒中多出14种，主要是酯类、萘酚类、醛酮类、酸类、醇类和萜烯类化合物等。贵人香蒸馏酒中酯类含量为779.91 mg/L，是贵人香葡萄酒中的2.6倍。醇类中含量最多的为异戊醇，其在蒸馏酒中的含量为330.06 mg/L，是贵人香葡萄酒中的14倍，主要带给蒸馏酒指甲油味和威士忌味。蒸馏酒中的含量大于其嗅觉阈值的香气成分有10种，这些物质主要赋予蒸馏酒紫罗兰、菠萝、梨等花果香和脂肪味，蒸馏酒中含量较多的萘酚类物质在增加其香气复杂性方面有一定作用。

Analysis of aroma components of Italian Riesling wine and distilled spirit based on GC-MS

The aroma components of Italian Riesling wine and distilled spirit were analyzed by stirring bar sorption extraction-gas chromatography-mass spectrometry (SBSE-GC-MS). The results showed that 55 aroma components were detected in Italian Riesling distilled spirit, which was 14 kinds more than that in Italian Riesling wine, including esters, naphthols, aldehydes, ketones, acids, alcohols and terpenes. The esters content of Italian Riesling distilled spirit was 779.91 mg/L, which was 2.6 times that of Italian Riesling wine. The isoamyl alcohol was the most abundant alcohol, and its content in distilled spirit was 330.06 mg/L, which was 14 times that of in Italian Riesling wine, which mainly emerge the smell of nail polish and whisky in distilled spirit. There were 10 kinds of aroma components in distilled spirit which content was greater than the olfactory threshold value. These substances mainly gave distilled spirit the small of violet, pineapple, pear and other flower and fruit flavor and fat flavor. The naphthols, which were abundant in distilled spirit, had certain effect on increasing the complexity of its aroma.