全二维气相色谱-飞行时间质谱测定凤香型白酒中挥发性风味物质

Determination of volatile components in Feng-flavor Baijiu by GC×GC-TOF-MS

为了全面解析凤香型白酒中的挥发性风味物质,该研究采用顶空固相微萃取-全二维气相色谱-飞行时间质谱技术(HS-SPMEGC×GC-TOF-MS)结合感官评价对不同贮存年份的凤香型白酒进行分析。结果表明,在六种不同贮存年份的凤香型白酒中分别鉴定出可信度较高的挥发性风味化合物407种、382种、350种、335种、334种和330种。随着贮存时间的延长,白酒中的挥发性风味化合物数量逐渐增加。在六种不同贮存年份的酒样中最终得到可信度较高的挥发性风味化合物共486种。贮存年份较长的酒样中醛酮类、含氮类、呋喃类、芳香族、萜烯类、内酯类等化合物数量也较多,它们可能是造成年份酒香气差异的主要化合物。贮存10年以上的凤香型白酒主要突出蜜香、杏仁香、陈香、甜香、花香、青苹果香等,新产酒主要突出新酒味和青草味。

In order to comprehensively analyze the volatile flavor components in Feng-flavor Baijiu,Feng-flavor Baijiu with different storage years was analyzed by HS-SPME-GC×GC-TOF-MS combined with sensory evaluation.The result showed that 407,382,350,335,334 and 330 volatile flavor compounds with high reliability were identified in six different Feng-flavor Baijiu stored in different years.With the extension of storage time,the types of volatile flavor compounds in Baijiu increased.A total of 486 volatile flavor components with high reliability were identified in six types Feng-flavor Baijiu samples with different storage years.The number of aldehyde ketones,nitrogen,furans,aromatics,terpenes,lactones and other compounds in Baijiu samples with long storage years were higher,which may be the main compounds causing aroma differences of aged Baijiu.The aroma of Feng-flavor Baijiu stored for more than 10 years was mainly honey,almond,aged,sweet,flower,green apple aroma,and the aroma in newly produced Baijiu was mainly new liquor aroma and grass aroma.