固相微萃取/气相色谱-质谱联用分析麦芽挥发性风味物质组成

Analysis of volatile compounds from malt using SPME combine with GC-MS

利用固相微萃取与气相色谱-质谱联用分析了酿造大麦Sabastian中的挥发性风味物质组成,共分析鉴定出31种挥发性物质,其中对酿造麦芽风味贡献较大的化合物有:醛类化合物13种占总峰面积的74.65%,醇类化合物7种占总峰面积的4.63%,酮类2种占总峰面积的0.18%,酸类一种占总峰面积的0.62%,其它类化合物8种占总峰面积的11.84%;含量较高的成分为异戊醛、2-甲基丁醛和正己醛,其峰面积相对百分比分别达到26.31%、24.69%和12.87%,搞清了酿造大麦嗅感物质的组成。

In this paper, volatile compounds identified from malt were investigated by solid phase microextraction（SPME） combine with GC-MS. A total of thirty-one volatiles had great contribution to brewing malt flavor, including thirteen aldehydes, seven alcohols, two ketones, one acid and eight other compounds. The amounts of 3-methylbu- tanal, 2-methylbutanal and hexanal, commonly considered as key odorants in barley and malt, were 26.31%, 24.69% and 12.87% respectively.