脱皮与不脱皮青稞酿造营养黄酒风味差异的研究

Analysis and comparison of volatile compounds from rice-wine fermented by barley and hulled barley

以青稞为原料酿造新型黄酒,为研究原料脱皮与否对新型黄酒风味的影响,利用气相色谱质谱联用(GC-MS)测定脱皮青稞黄酒、不脱皮青稞黄酒及青稞麸皮中挥发性和半挥发性风味物质。结果表明未脱皮青稞黄酒中香气物质总量为71 134.67μg/L;脱皮青稞酿造黄酒香气物质含量较少为39 208.99μg/L。挥发性香气成分在含量上差异主要来源于,3-甲基丁醇、苯乙醇、2-甲基丙醇。通过香气活力值OVA分析发现,对两种青稞黄酒香气贡献的较大的物质种类均为辛酸乙酯、乙酸异戊酯、苯乙醇和苯甲醛,贡献值的大小有差异。对麸皮挥发性风味成分分析发现,青稞黄酒中香气成分均是通过微生物作用产生,麸皮中富含的苯丙氨酸、缬氨酸和亮氨酸通过代谢产生苯乙醇、2-甲基丙醇、3-甲基丁醇,是造成两种青稞黄酒中挥发性风味物质差异的主要原因。研究表明青稞麸皮对黄酒风味的形成有积极意义。

A new type of rice wine was brewed with highland barley as raw material. Then,the different effects of volatile flavor compounds in the rice wine fermented by barley and hulled barley on the flavor formation of yellow rice wine were analyzed and compared by gas chromatography-mass spectrometry（ GC-MS）. The results suggested that the total amount of aroma components in barley rice wine were 71 134. 67 μg/L. The total aroma components in hulled barley rice wine were39 208. 99 μg/L. Flavor compounds varied a lot by mainly depended on the diversity of flavor compounds contents,such as 3-methyl-1-butanol,phenylethanol,2-methylpropanol. The odor activity values（ OAVs） of the aroma compounds were calculated to reveal their contributions to the overall aroma. Octanoic acid ethyl ester,isoamyl acetate,benzyl alcohol and benzaldehyde were confirmed as the most important aroma compounds for the barley rice wine. GC-MS analysis showed that the origin of inimitable flavor substances were from microorganism metabolism. The phenylalanine,valine and leucine in the bran were metabolized to produce phenyl alcohol,2-methylpropanol,3-methylbutanol. The difference in the contents of those might be the main cause of the flavor differences. This study indicated that the barley bran had the positive significance to the flavor formation of rice wine.