老白干老五甑工艺和三排净工艺原酒的挥发性成分分析

Analysis of Volatiles of Laobaigan Base Baijiu Fermented by Laowuzeng and Sanpaijing Processes

应用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术分析了老白干老五甑工艺和三排净工艺2种原酒中的挥发性成分,分别鉴定出234种、253种挥发性成分。在2种原酒中共鉴定出273种挥发性成分,包括85种酯类、35种醛类、44种醇类、11种酸类、35种酮类、5种酚类、8种醚类、9种呋喃类、11种缩醛类、8种含氮类、11种含硫类、3种内酯类和8种萜烯类化合物,其中含量较高的为乳酸乙酯、乙酸乙酯和癸酸乙酯。在老五甑工艺原酒中,醛类、酚类、含氮类和含硫类化合物的含量分别为三排净工艺原酒的1.64倍、2.34倍、1.43倍和1.73倍,使得老五甑工艺原酒酒体更具青草香、麦芽香、烟熏味、烤香以及硫香,香气更加丰富;而在三排净工艺原酒中,酯类、醇类、呋喃类、内酯类和萜烯类化合物的含量分别为老五甑工艺原酒的1.30倍、1.27倍、1.31倍、1.65倍和1.57倍,使得三排净工艺原酒更具果香、花香、甜香,香气更为清雅。

The volatiles of two samples from Laobaigan base Baijiu fermented by “Laowuzeng” and “Sanpaijing” processes were respectively analyzed by headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOF/MS). In the GC×GC-TOF/MS analysis, 234 and 253 volatiles were identified respectively, and a total of 273 volatiles were identified in the two kinds of base Baijiu samples, including 85 esters, 35 aldehydes,44 alcohols, 11 acids, 35 ketones, 5 phenols, 8 ethers, 9 furans, 11 acetals, 8 nitrogen-containing compounds, 11 sulfur-containing compounds, 3 lactones and 8 terpenes, among which the contents of ethyl lactate, ethyl acetate and ethyl decanoate were higher. The contents of aldehydes, phenols, nitrogen-containing compounds and sulfur-containing compounds in the base Baijiu of “Laowuzeng” process were 1.64, 2.34, 1.43 and 1.73 times of those in the base Baijiu of “Sanpaijing” process, which made the base Baijiu of “Laowuzeng” process had richer aroma including grass, malt, smoky, roasted and sulfur. However, the contents of esters, alcohols, furans, lactones and terpenes in the base Baijiu of “Sanpaijing” process were 1.30, 1.27, 1.31, 1.65 and 1.57 times of those in the base Baijiu of “Laowuzeng” process, which made the base Baijiu of “Sanpaijing” process have stronger aroma of fruity, floral and sweet and the flavor was felt more elegant.