摘要
焦香风味是酱香型白酒和芝麻香型白酒的重要组成,该文主要分析了白酒中焦香风味的形成、提取条件、分析方法。焦香风味主要来源于美拉德反应中期产生的含氮杂环化合物;焦香物质主要的提取方法是溶剂提取和固纤维萃取;利用气相色谱-质谱联用分析(GC-MS)、气相色谱-嗅觉联用分析(GC-O)和高效液相色谱-质谱分析(HPLC-MS)等对样品进行分析,该研究旨为白酒中焦香风味的进一步研究提供依据。
Burnt flavor is an important component of sauce-flavor Baijiu(Chinese liquor)and sesame-flavor Baijiu.The formation,extraction conditions and analysis methods of burnt flavor in Baijiu were summarized in the paper.Burnt flavor mainly comes from nitrogen heterocyclic compounds,which are produced in the middle stage of Maillard reaction.The main extraction conditions of burnt flavor were solvent extraction and solid fiber extraction methods,and the samples were mainly analyzed by GC-MS,GC-O and HPLC-MS.The purpose of the study was to provide basis for further research on the burnt flavor in Baijiu.
作者
孙魁
张娟
滕瑞男
张瑞景
蔡凤娇
SUN Kui;ZHANG Juan;TENG Ruinan;ZHANG Ruijing;CAI Fengjiao(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Industrial Fermentation Hubei Collaborative Innovation Center,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei University of Technology,Wuhan 430068,China)
出处
《中国酿造》
CAS
北大核心
2021年第5期32-36,共5页
China Brewing
基金
湖北省教育厅指导性项目(B2020045)
中央引导地方科技发展专项(2019ZYYD025)。
