挤压膨化麦仁辅料啤酒中挥发性风味组分分析

Analysis of Volatile Compounds in Beer Made from Extruded Wheat Kernels as Adjunct

毛细管柱气相色谱法以静态自动顶空进样技术,将正丁醇作为内标物,对低温挤压膨化麦仁辅料啤酒的挥发性风味组分进行定性和定量分析。结果表明:从低温挤压膨化麦仁辅料啤酒中分离出8种挥发性风味组分,分别为异丁醇、正丙醇、异戊醇、乙酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯和乙醛,含量分别为10.27 mg/L,10.33 mg/L,70.59 mg/L,13.26 mg/L,2.25 mg/L,0.19 mg/L,0.13 mg/L和14.95 mg/L,其含量均在啤酒正常含量范围之内。

The volatile aroma components in the beer were analyzed which included qualitative analysis and quan- titative analysis by tatie headspaee sampling automatically combinating capillary column GC using N-butyl alco- hol as internal standard. The result showed that eight kinds of volatile aroma compounds were separated from the beer brewing with low temperature extruded whe-at kernels as adjunct. The components were N-propanol, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl acetate, ethyl hexanoate, ethyl octanoate and acetaldehyde, and the content was 10.33 mg/L, 10.27 mg/L, 70.59 mg/L, 2.25 mg/L, 13.26 mg/L, 0.19 mg/L, 0.13 mg/L and 14.95 mg/L. They were all within the scope of the normal content of beer.