景芝芝麻香型白酒重要挥发性香气成分研究

芝麻香型白酒是1949年后新发展起来的一种新香型白酒,一直以来对其重要香气成分认识不清。应用顶空固相微萃取（HS-SPME）、液液微萃取（LLME）结合气相色谱-质谱（GC-MS）及气相色谱-氢火焰离子化（GC-FID）检测技术,共分析定量出86种香气成分。其中α-雪松烯和α-萜品醇首次在芝麻香型白酒中被定量,平均浓度分别为45.34μg/L和15.77μg/L。结合香气活力值（OAV）分析,发现景芝酒中重要的香气成分为辛酸乙酯、己酸乙酯、丁酸乙酯、3-甲基丁醛、二甲基三硫、3-甲基丁酸乙酯、2-甲基丙酸乙酯和戊酸乙酯（OAV>1000）。剖析芝麻香型白酒的重要挥发性香气成分,将为芝麻香型白酒的生产质量控制提供理论依据与实践指导作用。 

Important volatile aroma compounds in Chinese roasted-sesame-like aroma type Jingzhi liquors

After 1949,roasted-sesame-like aroma type liquor,a new type liquor,was developed,and up to now,its' important aroma compounds was unknown. The total of 86 volatile aroma compounds in Jingzhi liquors were quantified by headspace solid- phase microextraction( HS- SPME) and liquid- liquid microextraction(LLME) coupled with gas chromatography-mass spectrometer(GC-MS) and gas chromatography-flame ion detector(GC-FID),respectively. Among them,α-cedrene(45.34 μg/L) and α-terpineol(15.77 μg/L) were first reported in this study. Combined with odor active values(OAVs) analysis,the most important aroma compounds(OAV >1000) were ethyl octanoate,ethyl hexanoate,ethyl butanoate,3-methylbutanal,dimethyl trisulfide,ethyl3- methylbutanoate, ethyl 2- methylpropanoate, and ethyl pentanoate. Dissecting important volatile aroma compounds in Chinese roasted-sesame-like aroma type liquor could provide theoretical basis and practical guidance for controling the roasted-sesame-like aroma type liquors' flavor.