基于静态顶空-气质联用法分析酱香型白酒空杯香气成分

采用静态顶空与气质联用（GC-MC）技术测定酱香型白酒空杯留香中挥发性香气成分。模拟品酒师感官品评过程中空杯留香方法，通过单因素试验分别考察平衡温度、平衡时间对酱香型白酒空杯留香香气成分的影响。结果表明，经过样品预处理的空杯在80 ℃平衡15 min的静态顶空条件下，检测出酱香型白酒中空杯留香香气成分最多。在此优化条件下，共检测出酱香型白酒中空杯留香的香气成分34种，通过香气活力值（OAV）评价香气贡献情况，确定出具有香气贡献的关键化合物（OAV＞1）共11种，以酯类、醛类、酸类香气为主。

Lingering aroma composition in empty glass of sauce-flavor Baijiu by SHS-GC/MS

The lingering aroma composition in empty glass of sauce-flavor Baijiu (Chinese liquor) was analyzed by SHS-GC/MS. Through the simulation of Baijiu taster's sensory evaluation behavior of lingering fragrance in empty glass, the effects of equilibrium temperature and time on the kinds and components of aroma compounds were evaluated by single factor experiments. The results showed that the optimum parameters of lingering aroma in empty glass of sauce-flavor Baijiu was achieved at the equilibrium temperature 80 ℃ for 15 min. A total of 34 aroma compounds were detected in lingering aroma in empty glass. A total of 11 key compounds with aroma contribution were identified by the evaluation of odor activity value (OAV＞1). The main aroma compounds of lingering aroma in empty glass of sauce-flavor Baijiu were esters, aldehydes and acids.