基于GC×GC-TOF-MS法比较两种不同香型白酒的挥发性香气成分

Comparison of volatile aroma compounds in two different flavor types Baijiu based on GC×GC-TOF-MS

为比较大曲清香型白酒和复合香型白酒中的挥发性香气成分,以明确不同香型白酒的香气特点,采用顶空固相微萃取(HS-SPME)结合全二维气相色谱-飞行时间质谱法(GC×GC-TOF-MS)分别检测2种香型白酒中的挥发性香气成分,并对各挥发性香气成分进行分类对比。结果表明,采用多级鉴定策略,分别在大曲清香型白酒和复合香型白酒中确认了可信度较高的挥发性香气成分251种和341种,主要包括酯类、醇类、酸类、醛酮类,还包括呋喃类、含氮、含硫及其他类物质。在复合香型白酒中鉴定出的特有挥发性含硫和吡嗪类化合物分别为8种和7种,二者为区别于大曲清香型白酒的特征香气成分。白酒香气成分及其感官特征关联分析结果表明,复合香型白酒具有“香气复合幽雅”的风格特点。

To compare the volatile aroma components in Daqu light-flavor(Qingxiangxing)Baijiu and multiple-flavor Baijiu,and to clarify the aroma characteristics of different flavor type Baijiu,the volatile aroma components in the 2 kinds of flavor type Baijiu were detected by headspace solid-phase micro-extraction(HS-SPME)coupled with comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry(GC×GC-TOF-MS),respectively,and each volatile aroma component was classified and compared.The results showed that 251 and 341 volatile aroma components with high reliability were determined in Daqu light-flavor Baijiu and multiple-flavor Baijiu,respectively,which mainly including esters,alcohols,acids,aldehydes and ketones,and also including furans,nitrogen-containing,sulfur-containing and other compounds.Unique volatile sulfur-containing and pyrazine compounds identified in the multiple-flavor Baijiu were 8 and 7,respectively,which were the characteristic volatile aroma components different from Daqu light-flavor Baijiu.The results of correlation analysis between volatile aroma components and sensory characteristics of Baijiu showed that the multiple-flavor Baijiu had the style characteristic of"compound and elegant aroma".