西凤酒酒醅发酵过程中挥发性风味物质分析

Analysis of Volatile Flavor Compounds in Fermented Grains of Xifeng Liquor

本研究采用顶空固相微萃取及气相色谱-质谱联用技术,结合主成分分析法,对西凤酒圆窖期酒醅发酵过程中挥发性风味物质的组成进行了分析。结果表明,西凤酒圆窖期酒醅中共检测出33种挥发性风味物质,包括醇类、酸类、酯类、酮类、醛类和酚类共6大类化合物,其中酯类物质含量最高,其次是酸类和醇类物质;酯类物质中乙酸乙酯、乳酸乙酯、己酸乙酯的含量较高,占酯类物质总量的95.9%,乙酸乙酯在发酵结束时达到了25.18 mg/kg,增加了1.6倍;主成分分析结果显示,0 d、4 d、7 d、15 d、18 d、30 d酒醅样品整体较为集中,表明风味物质组成相似,11 d和22 d的酒醅样品最为不同,分别包含了10种和13种特征风味物质;聚类分析结果将发酵分为两类,发酵前期0~10 d和发酵中后期11~30 d。

In this study,the composition of volatile flavor compounds in the fermented grains of Xifeng Liquor was analyzed by using HS-SPME-GC-MS and PCA.A total of 33 volatile flavor compounds were detected in the fermented grains of Xifeng Liquor during the 4th production stage,including alcohols,acids,esters,ketones,aldehydes and phenols.Among them,esters had the highest con-tent,followed by acids and alcohols.The contents of ethyl acetate,ethyl lactate and ethyl caproate were relatively high,accounting for 95.9%of the total amount of esters.The content of ethyl acetate reached 25.18 mg/kg at the end of the fermentation,increased by 1.6 times.PCA results showed that the composition of flavor compounds was similar in the fermented grains at 0 d,4 d,7 d,15 d,18 d and 30 d;the composition of flavor compounds in the fermented grains at 11 d and 22 d was the most different,containing 10 and 13 characteristic flavor compounds,respectively.Cluster analysis results divided the fermentation into two stages,i.e.the early stage(0-10 d)and the later stage(11-30 d).