一种焦香型麦芽香精的分析与调配

Analysis and Compounding of a Burnt Malt Flavor

采用气质联用分析技术(GC-MS)分析了一种焦香型麦芽香精的挥发性成分。在焦香型麦芽香精中共鉴定出18种挥发性成分,主要包括醇、醛、缩醛、酮、酸、吡嗪、呋喃、酚、吡咯等化合物。根据GC-MS分析结果,结合感官评测,调配出了一款香气纯正的焦香型麦芽香精。

The volatile components in a burnt malt flavor sample were investigated by gas chromatography-mass spectrometry （GC-MS）.Eighteen volatile components were identified,including alcohols,aldehydes,acetals,ketones,carboxylic acids,pyrazines,furans,phenols,pyrroles,etc.Based on the results of GC-MS analysis and sensory evaluation,a new burnt malt flavor with pure aroma was compounded.