摘要
采用顶空固相微萃取结合气相质谱联用技术分析了不同空间层次(上层、中层和下层)糟醅原酒中的香气成分。结果表明,共鉴定出79种挥发性成分,包括酯类53种,醇类9种,醛类7种,酮类3种,酸类3种,芳香族2种,萜烯类1种,其他1种。下层原酒中风味物质的含量最高,其次是中层,上层的最低。酯类物质,尤其是乙酯类物质为原酒中的主要的呈香物质。香气活度值(OAV)分析表明,己酸乙酯、乙酸乙酯、丁酸乙酯、戊酸乙酯、辛酸乙酯、苯乙醇、β-大马酮是上述不同层次原酒中的主要呈香物质,且在下层原酒中的OAV显著高于其他层次。
In this study,the flavoring components in base liquor from different positions of fermented grains in the fermentation pit,i.e.upper layer,middle layer and bottom layer,were investigated by HS-SPME combined with GC-MS.The results showed that,a total of 79 volatile components were identified,including 53 esters,9 alcohols,7 aldehydes,3 ketones,3 acids,2 aromatic compounds,1 terpene and 1 other compound.The total concentration of volatile compounds in base liquor from bottom layer was the highest,then followed by that from middle layer and upper layer.Esters,especially ethyl esters,was the primary aroma-producing compound in base liquor.OAV analysis suggested that,ethyl hexanoate,ethyl acetate,ethyl butanoate,ethyl pentanoate,ethyl octanoate,phenylethyl alcohol andβ-damacenone were the main aroma-producing compounds in base liquor from different spatial positions,and their content was the highest in base liquor from bottom layer.
作者
段明松
胡晓龙
曾田
王凤玲
郑伟
吴伟
DUAN Mingsong;HU Xiaolong;ZENG Tian;WANG Fengling;ZHENG Wei;WU Wei(Wuliangye Group Co. Ltd.,Yibin,Sichuan 644007;School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450001;Wuguchun Distillery Co. Ltd.,Xinyang,Henan 464000,China)
出处
《酿酒科技》
2019年第1期126-130,135,共6页
Liquor-Making Science & Technology
