摘要
运用液液萃取-溶剂辅助风味蒸发(liquid-liquid extraction-solvent assisted flavor evaporation,LLE-SAFE)、顶空固相微萃取(headspace solid phase microextraction extraction,HS-SPME)、气相色谱-四极杆质谱(gas chromatography-quadrupole-mass spectrometry,GC-Quadrupole-MS)联用、气相色谱-静电场轨道阱质谱(gas chromatography-orbitrap-mass spectrometry,GC-Orbitrap-MS)联用、气相色谱-质谱嗅闻(gas chromatographyolfactometry-mass spectrometry,GC-O-MS)方法对发酵型山楂酒圣八礼金标(SBL-J)和配制型山楂酒丰收(FS)中的呈香化合物进行鉴定,结合感官分析结果、量化强度(modified frequency,MF)值和气味活性值(odor activity value,OAV)进行分析。结果表明:LLE-SAFE-GC-O-MS共鉴定出89种香气化合物,SBL-J和FS分别有29种和38种香气化合物的MF大于20%。HS-SPME-GC-Quadrupole-MS和HS-SPME-GC-Orbitrap-MS共检测到123种挥发性组分,SBL-J和FS中分别有29种和33种香气化合物的OAV大于1(酯类大于0.1)。其中,2-甲基丁酸乙酯、己酸乙酯、辛酸乙酯、苯乙醇是2个样品中的共有重要香气化合物。本研究鉴定到山楂酒中的重要香气成分有2-甲基丁酸乙酯、异戊酸乙酯、(E,E)-2,4-己二烯酸乙酯和丁酸乙酯。
In this study,liquid-liquid extraction-solvent assisted flavor evaporation(LLE-SAFE),headspace solid phase microextraction extraction(HS-SPME),gas chromatography-quadrupole-mass spectrometry(GC-Quadrupole-MS),gas chromatography-orbitrap-mass spectrometry(GC-Orbitrap-MS)and gas chromatography-olfactometry(GC-O)were used in combination to identify the volatile components in a fermented hawthorn wine(SBL-J)and a prepared hawthorn wine(FS),and the results of sensory analysis,modified frequency(MF)and odor activity value(OAV)were used to determine the key aroma compounds.Totally 89 aroma compounds were identified by LLE-SAFE/GC-O-MS.In addition,29 and 38 aroma compounds with MF values of more than 20%were found in SBL-J and FS,respectively.A total of 123 volatile components were detected by HS-SPME/GC-Quadrupole-MS and HS-SPME/GC-Orbitrap-MS and there were 29 and 33 aroma compounds with OAV of greater than 1(0.1 for esters)identified in SBL-J and FS,respectively.2-Methybutyl acetate,ethyl hexanoate,ethyl octanoate and phenylethyl alcohol were the key aroma compounds in the two samples.To our knowledge,2-methybutyl acetate,ethyl isovalerate,(E,E)-2,4-hexadienoic acid ethyl ester and ethyl butyrate,were identified for the first time as the key aroma components of hawthorn wine.
作者
谷佩珊
陈亦新
王春光
朱雨萱
常晓敏
王思思
朱保庆
汪厚银
GU Peishan;CHEN Yixin;WANG Chunguang;ZHU Yuxuan;CHANG Xiaomin;WANG Sisi;ZHU Baoqing;WANG Houyin(Beijing Key Laboratory of Forestry Food Processing and Safety,College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;Food and Agriculture Standardization Institute,China National Institute of Standardization,Beijing 100191,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第14期326-335,共10页
Food Science
基金
北京林业大学科技创新计划项目(2021ZY65)
2020年大学生创新创业项目(G202010022093)。
关键词
山楂酒
气相色谱-质谱嗅闻法
气相色谱-静电场轨道阱质谱联用法
气味活性值
香气成分
hawthorn wine
gas chromatography-mass spectrometry-olfactometry
gas chromatography-orbitrap-mass spectrometry
odor activity value
aroma compounds
