不同贮存年份的五粮浓香型白酒挥发性风味物质对比分析

Preliminary Analysis of Volatile Flavor Substances in Wuliang Strong Fragrant Baijiu of Different Storage Years

为了探究不同贮存年份的五粮浓香型原酒风味物质的差异,本研究利用直接进样、顶空固相微萃取(Head Space Solid-Phase Micro-Extractions,HS-SPME)与气相色谱质谱(Gas Chromatography-Mass Spectrometry,GC-MS)联用的方法对新酒和陈酿(1年、3年、5年、8年)原酒的挥发性骨架成分以及微量成分进行定性定量分析,结果表明:在不同贮存年份原酒中共鉴定出79种风味物质,其中酯类物质占总含量的62.19%以上;酸类物质、醛酮类物质和缩醛类物质都随着贮存时间的延长而逐渐增加;酯类物质和醇类物质都随着贮存时间的延长而降低。乳酸异戊酯、乳酸丁酯、苯丙酸乙酯和苯乙酸乙酯却呈现出先增加后减少的趋势,仲戊醇、辛醇、2,3-丁二醇在新酒中未检测到,苯乙醛仅在贮存5年和8年的原酒中检测到。

In order to investigate the differences in flavor substances of Wuliang strong aromatic original baijiu in different storage years,this study conducted qualitative and quantitative analysis of volatile skeletal components and trace components of new and aged(1,3,5 and 8 years)original baijiu using direct injection,HS-SPME and GC-MS.The results showed that 79 flavor substances were identified in the original baijiu of different storage years,of which esters accounted for more than 62.19%of the total content;acids,aldehydes and ketones and acetals were found to increase gradually with the extension of storage time;esters and alcohols decreased with the extension of storage time.Among them,isoamyl lactate,butyl lactate,ethyl phenylpropionate and ethyl phenylacetate,however,showed a trend of first increasing and then decreasing.sec-Amyl alcohol,octanol and 2,3-butanediol were not detected in the new baijiu,and phenylacetaldehyde was only detected in the original baijiu stored for 5 and 8 years.