鞍山老窖白酒风味成分组成的分析

Analysis of Flavor Components in Anshan Laojiao Liquor

对10批鞍山老窖白酒样品前处理后,采用色谱-质谱联用技术,对其中风味成分组成进行分析.鉴定出93种不同成分,包含酯、脂肪酸、醇、醛酮、内酯、吡嗪、呋喃、氮杂环化合物等成分.10批鞍山老窖白酒样品中检测出最多的共有化合物是己酸乙酯和己酸.结果表明:鞍山老窖白酒样品具有浓香型白酒的特征组成.

In this paper,the flavor components of 10 batches of Anshan Laojiao liquor samples were analyzed by gc-ms after pretreatment.Ninety-three different constituents were identified,including esters,fatty acids,alcohols,ketones,lactones,pyrazines,furans,azacycles and furfural.Ethyl caproate and caproic acid were the most common compounds detected in 10 batches of Anshan Laojiao liquor samples.The results showed that the sample of Anshan Laojiao liquor had the characteristic composition of Luzhou-flavor liquor.