摘要
采用顶空固相微萃取结合全二维气相色谱-飞行时间-质谱(GC×GC-TOF-MS)技术解析酱香型白酒缺陷酒,并初步推断导致酒体缺陷的物质种类。对酱香型白酒盐菜味缺陷酒中共鉴定出的415种挥发性组分进行归类,并着重分析了16种含硫化合物、20种含氮化合物、17种呋喃类化合物以及33种萜烯类化合物对白酒风味的贡献。结果表明,萜烯类、呋喃类以及含氮化合物是酱香型白酒重要的风味物质及功能化合物,而鉴定出的含硫化合物多具有低阈值且给白酒带来不愉快气味的特征,很有可能是酱香型白酒产生缺陷的重要物质来源。酱香型白酒缺陷酒中挥发性物质的解析对缺陷酒中异嗅物质的准确定性和定量研究具有指导意义。
The defective products of sauce-flavor Baijiu were analyzed by HS-SPME combined with GC×GC-TOF-MS,and the types of substances causing the Baijiu defect were also deduced.A total 415 kinds of volatile compounds were identified from defective products of sauce-flavor Baijiu with pickled mustard flavor and classified,and the contribution of 16 kinds of sulfur compounds,20 kinds of nitrogen compounds,17 kinds of furans and 33 kinds of terpenes to the flavor of sauce-flavor Baijiu were emphasized.The results showed that terpenes,furans and nitrogen compounds were important flavor and functional compounds in sauce-flavor Baijiu.However,sulfur compounds mostly had a bottom threshold and brought unpleasant odor to the Baijiu,which were likely to be the source of the defective product of sauce-flavor Baijiu.The analysis of volatile substances in the defective product had directive functions for qualitative and quantitative research on off-flavor compounds in defective product of sauce-flavor Baijiu.
作者
杨亮
何珺珺
罗楚翔
张春林
YANG Liang;HE Junjun;LUO Chuxiang;ZHANG Chunlin(Department of Brewing Engineering,Moutai College,Renhuai 564501,China;Kweichow Moutai Co.,Ltd.,Renhuai 564501,China)
出处
《中国酿造》
CAS
北大核心
2019年第8期67-72,共6页
China Brewing
基金
贵州省教育厅科技拔尖人才支持项目（黔教合KY字[2018]082）
贵州省教育厅科技拔尖人才支持项目（黔教合KY字[2018]081）
仁怀市科技计划项目（仁科支持[2019]1号）
