清香型志都五谷酒关键香气成分分析

通过液液萃取和顶空固相微萃取技术,结合气相色谱-质谱-嗅闻联用仪分析一种清香型志都五谷酒香气活性成分.通过香气提取稀释分析法共得到40种香气物质,且香气稀释(flavor dilution,FD)因子最大的为异丁酸、月桂酸乙酯、愈创木酚和2-苯乙醇(FD＞4 096),通过质谱、保留指数、香气特征和标准品比对共定性出3...

Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu(Chinese Liquor)

Liquid-liquid extraction(LLE) and headspace solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry(GC-MS-O) were used to investigate the volatile flavor components of Zhiduwugu light-flavor(ZD) Baijiu. A total of 40 aroma compounds were selected by aroma extract dilution analysis(AEDA), and among them, isobutyric acid, ethyl laurate, guaiacol, and 2-phenylethanol showed the highest flavor dilution(FD) factors(> 4 096). In total, 35 aroma-active compounds were identified by MS analysis as well as comparing their retention indexes and aroma characteristics and with those of reference standards, and 30 of these compounds were quantitatively determined using cinnamyl acetate, 4-octanol and 2-methylhexanoic acid as internal standards. An aroma model prepared by mixing 17 aroma compounds with odor activity values(OAVs) greater than 1 showed an aroma very similar to that of ZD Baijiu. Based on FD factors and OAVs, isoamyl acetate, ethyl 3-phenylpropionate, guaiacol, isobutyric acid, ethyl laurate, 3-(methylthio)-1-propanol, ethyl acetate, 2-phenylethanol and 3-methyl-1-butanol were identified as the greatest contributors to the aroma of ZD Baijiu.