GC-MS法分析西瓜精酿啤酒中的风味物质

为了研究分析西瓜精酿啤酒中的风味物质，采用静态-顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用的方法，对西瓜精酿啤酒及普通精酿啤酒中的风味物质进行了对比分析。结果表明，从西瓜精酿啤酒中共分离出48种物质，确定了其中的36种物质；从普通精酿啤酒中共分离出42种物质，确定了其中的41种物质。与普通精酿啤酒确定风味成分相比，己酸乙酯、癸醛、可卡醛、壬酸乙酯、癸酸乙酯等11种物质仅在西瓜精酿啤酒中检出，这些成分赋予了西瓜精酿啤酒独有风味。

Analysis of the flavor compounds in watermelon craft beer by GC-MS

In order to research and analysis flavor compounds in watermelon craft beer, the flavor compounds in watermelon craft beer and common craft beer were compared and analyzed by headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that 48 kinds of compounds were separated from watermelon craft beer, and 36 compounds were identified. 42 kinds of compounds were separated from common craft beer, and 41 compounds were identified. Compared to the common craft beer, 11 kinds of compounds(such as ethyl caproate, decanal, cocal, pelargonic acid ethyl ester, decanoic acid ethyl ester, etc) were only detected in watermelon craft beer, which gave the beer unique flavor.