基于GC-MS对金沙酱酒醇柔风格的分析研究

以6个金沙酱酒作为研究对象，采用气相色谱-质谱联用（GC-MS）技术分析金沙酱酒挥发性风味成分，同时对气味活性值（OAV）进行测定，以探究金沙酱酒醇柔风格的形成原因。结果表明，6个样品的挥发性风味成分大致相同，通过OAV分析认为醛类物质和酯类物质对金沙酱酒的呈香作用明显强于醇类物质和酸类物质，且可认为异戊醛、丁酸乙酯、己酸乙酯、戊酸乙酯和乙醛为金沙酱酒样的特征香气成分，对金沙酱酒的风味具有重要贡献。金沙酱酒中醇类物质和酸类物质相对含量突出，两者综合共计达到50%～64%，依据这两类物质的味感作用，认为这两类物质相对含量突出可能是金沙酱酒口感醇柔的主要原因。

Analysis on mellow style of Jinsha sauce-flavor Baijiu by GC-MS

Using 6 Jinsha sauce-flavor (Jiangxiangxing) Baijiu as the research objects, the volatile flavor components of Jinsha sauce-flavor Baijiu were detected by GC-MS, and the odor activity value (OAV) was determined to explore the cause of the formation of mellow flavor of Jinsha sauce-flavor Baijiu. The results showed that volatile flavor components of 6 samples were roughly same. According to OAV analysis, aldehydes and esters had stronger aroma effect on Jinsha sauce-flavor Baijiu than alcohols and acids, and isovaleraldehyde, ethyl butyrate, ethyl caproate, pentanoic acid ethyl ester, and acetaldehyde could be considered as the characteristic aroma components of Jinsha sauce-flavor Baijiu, and it had important contribution to the flavor of Jinsha sauce-flavor Baijiu. The relative contents of alcohols and acids in Jinsha sauce-flavor Baijiu were prominent, and the total amount of them was 50%-64%. According to the taste effect of these two kinds of substances, it was believed that the prominent relative contents of these two kinds of substances may be the main reason for the mellow taste of Jinsha sauce-flavor Baijiu.