摘要
利用气相色谱-嗅闻-质谱(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)联用技术,对蒙古王酒风味成分进行了研究。GC-MS联用分离检出43种化合物,并经质谱、保留指数和嗅闻3种方法确定化合物结构共40种,占总风味成分的93.02%;同时利用气相色谱-三内标法测定了各化合物的含量,并结合气味活度值和直接强度法评价了其主要成分对总体风味的贡献。结果表明,己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯、戊酸乙酯、辛酸乙酯、癸酸乙酯、丁酸、异戊酸、戊酸、己酸、丙醇、正丁醇为蒙古王酒的特征香气成分。该结果为研究蒙古王酒的风味和品质控制提供了一定的理论依据。
The flavoring components in Mongolian King Liquor were analyzed by gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 43 compounds were isolated by GC-MS,40 of which were identified by mass spectrometry,retention index and olfaction,accounting for 93.02%of the total flavoring components.The content of each compound was determined by gas chromatography-three internal standard method,and the main components contributing to the overall flavor were evaluated through odor activity value(OAV)and direct intensity method.The results showed that the main flavoring components in Mongolian King Liquor included ethyl caproate,ethyl lactate,ethyl acetate,ethyl butyrate,ethyl valerate,ethyl caprylate,ethyl caprate,butyric acid,isovaleric acid,pentanoic acid,caproic acid,propyl alcohol,and butanol.This study has provided theoretical basis for the research on the flavor and quality control of Mongolian King Liquor.
作者
乔翠红
欧婷婷
周锐丽
仝佳平
张生万
QIAO Cuihong;OU Tingting;ZHOU Ruili;TONG Jiaping;ZHANG Shengwan(Training Base,Army Service Academy,Wuhan,Hubei 430035;School of Life Science,Shanxi University,Taiyuan,Shanxi 030006,China)
出处
《酿酒科技》
2020年第10期100-106,共7页
Liquor-Making Science & Technology
