白兰地主要香气物质感官分析

Analysis of key odorant compounds in brandy by sensory evaluation

对烟台张裕XO白兰地的主要香气成分进行感官分析。采用GC-MS鉴定出107种挥发性的化合物,经气相色谱-闻嗅分析,只有39种主要香气活性成分,香气最强的物质有:"奶油"特征来自于双乙酰,"干草"特征来自于橙花叔醇,"草香"来自于Z-3-己烯-1-醇,"梨香"和"香蕉香"由两种乙酸甲基丁酯产生,"玫瑰香"由乙酸苯乙酯形成,"酸橙香"由里哪醇形成,"橡木香"由顺式-α-甲基-γ-辛内酯形成。研究证明:白兰地橡木中存在多种香气成分,给白兰地带来特有香气。

The odorant compounds responsible for the typical sensory descriptors attributed to brandy-Changyu XO were identified107 volatile compounds were identified by gas chromatography-mass spectrometry analysis Of these only 39 were mainly responsible for the odors detected in the spirits The “butter” descriptor was explained by the presence of diacetyl,the “hay” descriptor by nerolidol,the “grass” descriptor mainly by Z-3-hexen-1-ol,but also by other compounds,the “pear” and “banana” descriptors by 2- and 3-methylbutyl acetates,the “rose” descriptor by 2-phenylethyl acetate,the “lime tree” descriptor by linalool,and the “oak” descryiptor by cis-β-Methyl-γ-Octalactone  This study demonstrated that many odorant molecules were already present in oak,thereby giving the spirit its specific aroma.