基于GC-MS江西米酒风味物质的分析及品质比较

该研究从基本理化指标、游离氨基酸和挥发性化合物这三个方面对江西米酒风味进行全面分析，以期明确江西传统米酒的风味特征，并将米酒特征风味物质与日本清酒和葡萄酒进行比较，为提高江西米酒的市场竞争力提供基础数据支撑。首先利用氨基酸分析仪和气相色谱-质谱联用（GC-MS）等技术测定了酒样的滋味及风味物质含量，再采用滋味活度值、相对气味活度值分析各风味化合物对酒体风味的贡献。结果表明，米酒和清酒中均含有丰富的游离氨基酸，组氨酸对风味的贡献较大；米酒与清酒也有较多相同的特征挥发性风味物质，包括乙酸、辛酸乙酯、癸酸乙酯、棕榈酸乙酯。

Analysis of flavor compounds in Jiangxi rice wine and quality comparison based on GC-MS

The flavor of Jiangxi rice wine was comprehensively analyzed from three aspects: basic physicochemical indexes, free amino acids and volatile compounds, that to determine the flavor characteristics of Jiangxi traditional rice wine. The characteristic flavor substances of the rice wine were compared with Japanese sake and grape wine, to provide basic data supporting for market competitiveness improvement of Jiangxi rice wine. The taste and flavor compounds contents in samples was firstly determined by amino acid analyzer and gas chromatography-mass spectrometry (GC-MS), then the contribution of each flavor compound to the flavor was analyzed by taste activity value and relative odor activity value. The results showed that free amino acids were enriched in both rice wine and sake, and flavor was greatly contributed by histidine. The volatile flavor substances were similar in both rice wine and sake, including acetic acid, ethyl octanoate, ethyl decanoate and ethyl palmitate.