摘要
用顶空固相微萃取,结合气相-质谱联用技术分析了黄酒中的挥发性风味物质。运用动态风味稀释嗅辨系统,对黄酒中的一些风味物质进行嗅觉阈值的测定,结合这些风味物质在黄酒中的含量进一步确定了这些物质的香气强度,从而确定了对黄酒香气有重要贡献的关键风味物质,结果发现这些关键风味物质的呈香强弱,不完全是与其物质的含量成正比的,而是可能与其香气强度呈正相关关系。利用动态风味稀释嗅辨仪得到的这一规律,对于预测未知风味物质的呈香强弱具有一定的指导意义。
The volatile flavor substances of yellow rice wine were analyzed by GC-MS combining with head-space solid-phase micro-extraction（HS-SPME）.Using the AC＇Scent system determinate the olfactory threshold in wine flavor substances.And combining the content of the flavor substances in wine,Further determine the flavor intensity in these substances.Therefore confirm the key flavor substances which have important contributions in yellow rice wine flavor.It was found that the flavor strength of the key compounds in yellow rice wine had not a positive relationship with their contents,but had a positive correlation with their flavor intensity.These regulations by using the ACSCENT system have a guiding significance to predict some flavor strength of unknown flavor substances.
出处
《食品工业》
北大核心
2011年第9期102-105,共4页
The Food Industry
基金
上海市科学技术委员会科研计划项目(09ZR1431300)
