白兰地蒸馏过程中主要挥发性芳香族化合物的变化规律研究

Study on the Change Rules of Volatile Aromatic Compounds in Brandy during Distillation

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)方法,分析了白兰地二次蒸馏过程中苯甲醛、1,1,6-三甲基-1,2-二氢萘(TDN)、乙酸2-苯乙酯、2-苯乙醇以及苯并噻唑的变化规律。结果发现,苯甲醛、乙酸2-苯乙酯和苯乙醇在酒体和次酒尾中含量较高,在酒头和酒尾中含量较低;TDN和苯并噻唑在酒头中含量较高,在其他馏分中含量较低。

Headspace solid-phase micro-extraction （HS-SPME） and gas chromatography coupled with mass spectrometry （GC-MS） were used to analyze the elution of benzaldehyde, 1,1,6-trimethyl-1,2-dihydronaphthalene （TDN）, 2-phenylethyl acetate, 2-phenylethyl alcohol and benzothiazole in brandy during the second distillation process. The results showed that benzaldehyde, 2-phenylethyl acetate and 2-phenylethyl alcohol were found in higher concentrations in cognac and secondes, and in lower concentrations in heads and tails; TDN and benzothiazole were in higher concentrations in heads, and in lower concentrations in other fractions.