GC-MS和GC-IMS分析藜麦酒的特征挥发性风味成分

Analysis of the Characteristic Volatile Flavor Components of Quinoa Wineby GC-MS and GC-IMS

以藜麦和高粱为原料,采用固态发酵法酿造藜麦酒和高粱酒,采用气相色谱-质谱联用(GC-MS)和气相-离子迁移谱(GC-IMS)方法检测藜麦酒和高粱酒的挥发性风味成分。结果表明,GC-MS检测的藜麦酒中总挥发性风味成分为49种,高粱酒为29种。GC-MS和GC-IMS检测到藜麦酒中独有的物质分别为23种和12种,其中D-柠檬烯、α-古朱烯、石竹烯、异丁酸乙酯、丙酸异丁酯、丁酸异戊酯、2-甲基丁酸甲酯和(E)-2-己烯醛是藜麦酒中的特征挥发性成分,在白酒中少见报道;异戊醇、(s)-(-)-乳酸乙酯、1-丙醇、辛酸乙酯、乙酸乙酯、丁酸乙酯和2,6-二甲基吡嗪是藜麦酒和高粱酒中共同存在的高含量挥发性风味成分;与高粱酒相比,藜麦酒中异丁醇和异戊醇等具有不良气味物质的相对含量较低。感官评价表明,藜麦酒的粮香和果香更为突出,酒体丰满、口感圆润。

The brewing of quinoa wine using traditional solid-state fermentation method is of great significance to extend the quinoa industry chain.In this study,quinoa and sorghum were used as the main raw materials to brew quinoa wine and sorghum wine by solid-state fermentation,and the volatile flavor components of quinoa wine and sorghum wine were detected by gas chromatography-mass spectrometry(GC-MS)and gas-ion mobility spectrometry(GC-IMS).The results showed that the total volatile flavor components detected by GC-MS in quinoa wine were 49 and sorghum wine was 29.23 and 12 unique substances were detected in quinoa wine by GC-MS and GC-IMS,respectively,among which D-limonene,α-Gurjunene,caryophyllene,ethyl isobutyrate,isobutyl propionate,isoamyl butyrate,methyl 2-methylbutanoate and(E)-2-hexenal were the characteristic volatile components in quinoa wine;Isoamyl alcohol,(s)-(-)-ethyl lactate,1-propanol,ethyl octanoate,ethyl acetate,ethyl butyrate and 2-dimethylpyrazine were high volatile flavor components common to both quinoa wine and sorghum wine;the relative levels of isobutyl alcohol and isoamyl alcohol with undesirable odor were lower in quinoa wine compared to sorghum wine.The sensory evaluation showed that the quinoa wine had more prominent grain and fruit aromas and a fuller,rounder body,which may be attributed to the unique volatile components at play.This study provides analytical ideas for quinoa wine development.