摘要
目的比较两种冷萃取啤酒花香气提取物的香气特征差异及其物质基础。方法采用超临界CO_(2)萃取和旋转锥体柱(spinning cone column,SCC)法分别制备了酒花提取物,利用风味剖面定量描述分析对比研究两种酒花提取物的香气特征;采用溶剂辅助风味蒸发-气相色谱-嗅闻-质谱法结合香气提取物稀释分析两种提取物中关键香气物质构成。结果超临界CO_(2)萃取的浸膏草药香、木香突出,SCC提取物橘香、果香明显。芳樟醇、β-月桂烯、顺-3-己烯-1-醇为两种酒花提取物的共有关键香气化合物。邻伞花烃、辛酸甲酯、2-壬酮是超临界CO_(2)萃取浸膏的特有关键香气化合物,2-甲基丁醇、卞醇和壬醛为SCC提取物的特征香气物质。超临界CO_(2)萃取擅长提取萜烯化合物,SCC对醇类、酯类、萜烯醇类化合物的富集率较高。结论两种酒花提取物的香气风格特征相差较大,研究结果可为酒花拓展应用研究提供参考。
Objective To compare the differences in aroma characteristics of 2 kinds of cold-extracted hop aroma extracts and their material basis.Methods The hop extracts were prepared by supercritical CO_(2)extract and spinning cone column(SCC)methods,respectively.The aroma characteristics of the 2 kinds of extracts were comparatively studied using quantitative descriptive analysis;solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry combined with aroma extract dilution analysis was also used to resolve and comparatively study the composition of key aroma components in the 2 kinds of extracts.Results The supercritical CO_(2)extract herbal and woody aroma is prominent.SCC extract orange and fruity aromas were evident.Linalool,β-myrcene,and cis-3-hexen-1-ol were the common key aroma compounds of 2 kinds of extracts.The o-cymene,methyl 2-octynoate,and 2-nonanone were the specialty key aroma compounds of the supercritical CO_(2)extract,and 2-methylbutan-1-ol,nonanal,and benzyl alcohol were the characteristic aroma compounds of the SCC extract.And supercritical CO_(2)extract was good at extracting monoterpenes,while SCC had high enrichment efficiency for alcohols,ketones,and monoterpene alcohols.Conclusion The aroma style characteristics of the 2 kinds of hop extracts are quite different,and the research results can provide references for the expanded application research of hop.
作者
欧泽洁
孔凡玉
周月南
杨朝霞
庞雪莉
OU Ze-Jie;KONG Fan-Yu;ZHOU Yue-Nan;YANG Zhao-Xia;PANG Xue-Li(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Institute of Tobacco Research of Chinese Academy of Agricultural Sciences,Qingdao 266101,China;State Key Laboratory of Biological Fermentation Engineering of Beer,Tsingtao Brewery Co.,Ltd.,Qingdao 266100,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第12期46-53,共8页
Journal of Food Safety and Quality
基金
啤酒生物发酵工程国家重点实验室开放课题项目(K202106)。
