房县传统型、洑汁型、清爽型黄酒主要风味物质研究

Aroma Compounds Analysis of Fangxian Traditional, Fuzhi and Refreshing Flavor Rice Wine

对于房县三种口味黄酒即传统型、洑汁型和清爽型的主要风味物质构成,采用了蒸馏萃取、固相微萃取与液液萃取的样品前处理方法结合气相色谱质谱联用技术对不同风味物质进行定性和定量分析,共分析了7种风味物质,包括4种醇类和3种酯类,结果显示传统型黄酒和洑汁型黄酒中风味物质含量较多,并在传统型黄酒中发现含量较高的己酸乙酯,清爽型黄酒中各种风味物质含量相对较少。

The presented work studied the aroma compounds of three flavor Fangxian rice wine, they are traditional style, Fuzhi and refreshing flavor.Distillation extraction, solid phase micro-extraction and liquid-liquid extraction were employed for sample pretreatment,GC/MS was applied for qualitative and quantative analysis of aroma compounds. Seven compounds are identified, including four alcohols and three esters. The results showed that the aroma compounds in traditional and Fuzhi rice wine are more flavorful than refreshing ones. Ethyl hexanoate was identified in the traditional and Fuzhi Fangxian rice wine.