GC-MS结合嗅辨仪鉴定不同酒龄黄酒中的关键挥发性风味物质

Idetification of the key flavor compounds from different aged chinese rice wines by using GC-MS and olfactometer conjunctively

为了研究金色年华——一种有名的黄酒中的挥发性风味物质,选取3种不同酒龄的金色年华为样品,采用固相微萃取(SPME)结合气相色谱-质谱联用仪(GC-MS)对其挥发性风味物质进行定性和定量分析.同时利用AC'Scent嗅辨仪测定其中挥发性风味物质的嗅觉阈值,结合它们的含量计算出风味物质的香气活力值(OAV).SPME-GC-MS结果显示黄酒中挥发性风味物质有酯类(17种)、醇类(10种)、酸类(6种)、醛类(4种)、酮类(1种)、酚类(1种)和内酯类(2种).根据OAV值判断出不同酒龄金色年华中的主要挥发性物质.大部分GCMS检测出物质的OAV值大于1,表明它们对黄酒的气味可以产生影响.在3种酒龄黄酒中异丁醇具有最高的OAV值,其他主要的挥发性物质有异丁酸、乙酸乙酯和苯乙醇.

In order to study the volatile flavor compounds of Jinse Nianhua--a famous Chinese rice wine,the aroma compounds in three different aged Jinse nianhua rice wines were extracted by solid phase micro-extraction （SPME） and analyzed qualitatively and quantitatively by gas chromatography-mass spectrometer （GC-MS）. The olfactory thresholds of the volatile compounds were determined by AC＇Scent International Olfactometer. Then the odour activity value （OAV） of different odour compound were cal- culated. The results of SPME-GC-MS analysis indicated that the volatile flavor compounds in Chinese rice wine included esters （ 17 ） , alcohols （10） , acids （ 6 ） , aldehydes （ 4 ） , ketones （ 1 ） , phenols （ 1 ） and laetones （ 2 ）. The main volatile compounds in different aged rice wine can be identified according to OAV. The OVAs of most compounds confirmed by GC-MS were more than l, which meant they can influence rice wine odor. 2-Methyl-l-propanol had the largest 0AV in each of the three different aged rice wines. Other main volatile compounds were isobutyric acid, ethyl acetate and phenethyl alcohol.