不同奶啤风味成分分析

Analysis of flavor composition of different milk beer

采用气相色谱-质谱联用(GC-MS)技术和高效液相色谱(HPLC)法测定4种奶啤主要风味成分及有机酸,并结合各物质的香气活性值(OAV)进行主成分分析(PCA)和香气轮分析。结果表明,奶啤中共鉴定出58种风味成分,其中醇类11种、酯类23种、酸类6种、醛和酮7种、其他类物质共11种。其中天润奶啤中醇类物质相对含量较高,达到34.92%,酯类和酸类含量最低,分别为11.32%和28.41%,金河、西域春、海伦司奶啤中三种酯类和酸类含量最高,酯类含量分别为25.39%、23.61%、30.62%,酸类含量分别为43.62%、43.91%、40.59%。主要挥发性物质为乙醇、苯乙醇、乙酸苯乙酯、正癸酸。奶啤中含草酸、柠檬酸、苹果酸、富马酸和乳酸5种有机酸,柠檬酸含量最高,且柠檬酸和乳酸为主要呈香物质。

The main flavor components and organic acids of 4 types of milk beer were determined using GC-MS and HPLC,and combined with aroma activity value(OAV),the components were analyzed by principle component analysis(PCA)and aroma wheel analysis.The results showed that a total of 58 flavor components were identified in milk beer,including 11 alcohols,23 esters,6 acids,7 aldehydes and ketones,and 11 other substances.Among them,the relative content of alcohol in Tianrun milk beer was high,reaching 34.92%,and the lowest content of esters and acids was 11.32%and 28.41%,respectively.The contents of three kinds of esters and acids in Jinhe,Xiyu Spring,Helens were the highest,which was 25.39%,23.61%and 30.62%,respectively,and the acid content was 43.62%,43.91%and 40.59%,respectively.The main volatile substances were ethanol,benzene alcohol,phenylethyl acetate and n-decanoic acid.Milk beer contained 5 organic acids of oxalic acid,citric acid,malic acid,fumaric acid and lactic acid,in which citric acid had the highest content,moreover,citric acid and lactic acid were the main aromatic substances.